Director, Food & Beverage Operations

The Director of Food & Beverage Operations is responsible for providing overall strategic leadership and direction in the delivery of world‑class food, beverage, catering, and private event experiences that surpass guest expectations and promote the highest levels of quality, service, and presentation for our tenants. This position serves as a member of the Old Parkland Leadership Team and maintains a key focus on the overall campus experience, while providing hands‑on leadership across the Food & Beverage portfolio. Responsibilities include partnering with Operations Management agencies; continuously promoting a hospitality-driven culture; leading ownership initiatives; developing policies and procedures; establishing and implementing financial management tools (KPIs); building operational systems; collaborating with agencies of record to develop elevated, value‑driven, and cost‑effective menus for each venue; and leading and developing diverse operational teams. Primary Responsibilities Hospitality Management Serves as the champion and strategic leader for all Food & Beverage operations Oversees hospitality tactical initiatives, partnering closely with Director of Events and Marketing to support Old Parkland objectives Reviews and analyzes financial performance through daily, weekly, and monthly reporting with concept leadership and senior management Partners with Marketing to evaluate guest feedback and purchasing trends to continuously enhance the guest experience and operations Drives execution of key hospitality initiatives, including service standards, training, atmosphere, product education, and leadership development Develops and implements business plans to support training, product integration, and continuous improvement Maintains strong, professional partnerships with vendors and service providers, collaborating with agency leadership on contract review, negotiation, and approval of new vendor relationships Ensures operational compliance with state, federal, and local health regulations, TABC requirements, and company policies Promotes a safe working environment by adhering to company procedures and all applicable state and federal guidelines Operations Partners with the culinary team on menu analysis, development, and product sourcing Provides strategic leadership over menu execution, cost analysis, supply chain considerations, and overall culinary performance to meet P&L goals Leads concept development and oversees site selection and implementation of new Food & Beverage locations Manages hospitality development and operational change initiatives across all project phases, from planning and design through execution and delivery Drives technology initiatives and innovative solutions to improve efficiency, enhance the guest experience, and streamline operations Oversees capital improvement projects across existing hospitality facilities Provides strategic leadership across the Hospitality division, developing talent, enabling innovation, and aligning teams to organizational goals Partners with the Agency managing Food & Beverage Operations, Events & Marketing, and Culinary teams to deliver leadership oversight and performance feedback Leads a people‑focused hospitality culture that engages team members and reinforces service excellence Develops, manages, and supports divisional operational systems and programs, including compensation structures, incentive plans, audits, and financial analysis Oversees financial planning and decision support, including cost‑benefit analyses for Food & Beverage operations and management of the divisional Capital Plan Ensures effective communication, coordination, and support between Home Office departments and the Hospitality division Researches industry trends and market standards to drive continuous improvement, operational efficiency, and revenue growth Collaborates with Marketing to align hospitality leadership efforts with established brand and marketing objectives Represents the company internally and externally through senior leadership meetings and participation in restaurant‑focused professional organizations Desired Skills & Experience 8+ years’ experience within high-volume restaurants with 5+ years of progressive experience in a senior management role(s) preferred 4 Years experience in Private clubs (i.e. Golf, Tennis, Yacht, Social, etc.), and an emphasis on Banquet and Event management Regional management experience over multiple units/locations Master’s degree or equivalent certification in Business Administration practices Strong culinary background and experience Professional verbal and written communication skills with an emphasis on presentation and leadership Working knowledge of back office and restaurant operational procedures, POS, cost management platforms and general accounting practices Ability to prioritize and organize multiple tasks for multiple departments Prior experience in developing training, compensation and leadership programs #J-18808-Ljbffr