Find & Apply For Financial Manager Jobs in Wareham, Massachusetts

Director of Revenue Department:

Revenue Operations (Retail / Food & Beverage / Commissary Kitchen / All Ancillary Guest Spending Categories)

Reports To:

General Manager and Assistant General Manager Direct Reports:

Retail Manager(s), F&B Manager(s) Position Summary The Director of Revenue is responsible for the strategic leadership, financial performance, and day to day oversight of all Retail and Food & Beverage operations, including the group/catering areas and the commissary kitchen. This role owns revenue growth, profitability, menu and product strategy, inventory and purchasing, staffing, and long-range planning across both divisions. Plus, any guest oriented ancillary spending opportunities developed to capture incremental revenue. This role is responsible for group menu creation (in partnership with Sales & Marketing) and full on-site execution of group functions including setup, breakdown, and feeding guests in the group area. The ideal candidate is a hands-on, financially disciplined leader who can balance big picture strategy with the operational detail needed to run high-volume retail and food service departments.

Note:

Group Sales Representative, BEO and Event Contract are owned by the Sales & Marketing department. Key ResponsibilitiesStrategic & Business Planning Develop and execute short-term & long term strategic plans for retail and F&B revenue growth, market positioning, and guest experience Identify new revenue opportunities, including seasonal promotions and retail product expansion Partner with Sales & Marketing on group/banquet business to ensure operational capacity, menu offerings, and staffing can support sold group volume Partner with senior leadership on annual business planning, capital projects, and department goals Analyze market trends, competitor offerings, and guest feedback to guide strategic direction Menu & Product Development Lead menu creation and refresh cycles for all dining outlets and the commissary kitchen Partner with Sales & Marketing to create and price group/banquet menus that align with contracted group packages Oversee recipe standardization, costing, and quality control across all food production Direct retail merchandise selection and product mix to align with brand and guest demand Ensure menu and product offerings support margin targets and operational efficiency Departmental Oversight Provide general oversight and leadership across all retail, F&B, group/catering, and commissary functions Establish and enforce standard operating procedures, service standards, and brand consistency Ensure compliance with health, safety, sanitation, and licensing regulations (ServSafe, food handling, etc.) Serve as the primary point of accountability for department performance and guest satisfaction Group Area Execution Own full on-site execution of group/banquet functions booked by Sales & Marketing, including setup, breakdown, and turnover of the group area between functions Ensure guests in the group area are fed accurately and on schedule per the sold group package Partner with Sales & Marketing on group menu creation, pricing input, and package feasibility Staff and schedule group area labor to match the booked group calendar Communicate proactively with Sales & Marketing on operational capacity, lead times, and any constraints affecting group bookings Financial Oversight Own P&L responsibility for retail and F&B departments, including revenue, cost of goods sold, and labor cost Build annual departmental operating budget from the ground up, and maintain/adjust budgets throughout the season as actuals and business conditions change. Focus on achievement of departmental KPI's. Build annual departmental capital budget and present for approval each season. Track budget-to-actual performance monthly and report variances to the GM/AGM with clear explanations and corrective action plans Analyze financial performance monthly/quarterly and implement corrective action plans as needed Set and monitor pricing strategy across retail and menu items Inventory Management Oversee inventory control systems for both retail merchandise and food/beverage products Implement processes to minimize shrinkage, waste, and spoilage Conduct or oversee regular physical inventories and reconcile variances Manage inventory levels for the commissary kitchen to support production and group event needs Purchasing & Open-to-Buy Develop and manage the Open to Buy (OTB) plan for retail, balancing inventory investment against sales forecasts. Attend Key Gift and Merchandise Shows. Source, negotiate, and manage vendor contracts for both retail and food/beverage purchasing, including pricing, terms, service levels, and renewal timelines Review and interpret vendor agreements to ensure favorable terms, contract compliance, and risk mitigation Build and maintain strong vendor relationships; resolve service, quality, or delivery issues as they arise Evaluate and select suppliers based on quality, cost, and reliability Monitor purchasing activity to ensure alignment with budget and inventory targets Staffing & Payroll Oversee recruitment, hiring, training, and performance management across all retail and F&B teams Build and manage staffing plans and schedules to match business volume, including group/event staffing Manage payroll oversight, labor cost controls, and adherence to labor budgets Foster a culture of accountability, development, and high performance among management and staff Off-Season & Year-Round Planning Lead off season budgeting, financial close out, and next season planning for both retail and F&B departments Use off season time to finalize next year's menu, retail product mix, and vendor/purchasing agreements Build the seasonal hiring and staffing pipeline, including recruiting timelines, training programs, and return employee outreach Plan and manage off season capital projects, equipment upgrades, and facility improvements for retail, kitchen, and commissary spaces Conduct season end performance reviews of departments, vendors, and menu/product lines to inform next season's strategy Key Performance Indicators (KPIs) / Success Metrics Performance in this role will be evaluated against measures including: Retail spend-per-capita (guest) vs. budget and prior season F&B spend-per-capita (guest) vs. budget and prior season Cost of goods sold (COGS %) for retail and for F&B, tracked separately Labor cost as a % of revenue for retail and F&B departments Inventory shrink/variance rate for retail and food/beverage stock Budget accuracy : variance between budgeted and actual revenue/expense Open to Buy adherence : retail inventory investment vs. plan and sell-through rate Group area execution : on-time setup/breakdown and guest satisfaction scores for group/banquet functions Vendor performance : cost savings achieved through negotiation, on time delivery rates, and contract compliance Staff retention and seasonal hiring fill rate across retail, F&B, and commissary teams Guest satisfaction scores related to retail and dining experiences (survey/comment card data)

Qualifications Required:

5+ years of progressive leadership experience in retail and/or food & beverage operations, including multi-unit or multi-department oversight. Demonstrated P&L management, budgeting, and financial analysis experience Experience with inventory management and purchasing/Open-to-Buy processes Proven experience negotiating and managing vendor contracts and relationships Experience building, maintaining, and adjusting operating budgets throughout a fiscal or operating cycle Strong staff leadership, scheduling, and payroll management experience Proficiency with POS, inventory, and scheduling software; strong Excel/spreadsheet skills

Preferred:

Experience with group sales, banquets, or catering operations Experience overseeing a commissary kitchen or centralized food production model ServSafe Manager Certification (or ability to obtain) Experience in a water park, amusement/theme park, or other seasonal outdoor attraction setting Experience managing revenue operations through a seasonal business cycle (pre-season ramp up, peak season, off season planning) Core Competencies Strategic thinking with strong operational execution Financial acumen and data driven decision making Cross functional leadership across retail and culinary teams Vendor negotiation, contract management, and purchasing oversight Budget building and ongoing financial management Strong communication and staff development skills Ability to manage multiple priorities in a fast-paced, guest-facing environment Physical Requirements / Work Environment Ability to work flexible hours including evenings, weekends, and holidays based on business needs Ability to move throughout retail, kitchen, and event spaces for extended periods Exposure to kitchen and food production environments This job description is intended to convey information essential to understanding the scope of the position and is not an exhaustive list of duties, responsibilities, or qualificati ons.

Pay:

$85,000.00 - $95,000.00 per year

Benefits:

401(k)

Work Location:

In person