Director of Food and Beverage

POSITION SUMMARY

The Director of Food and Beverage plays a key role in the growth and expansion of the Peace Center?s Food and Beverage Program. This role oversees F&B operations across the Peace Center campus, including the 180-seat Genevieve?s; the 180-seat Mockingbird; bar operations at Coach Factory, a 1,000-seat standing-room music venue; and the Peace Center?s concession bars in at the Peace Concert Hall, the Gunter Theatre, and the outdoor Pavilion. This position will collaborate with the Peace Center?s Chief Operating Officer and the Southern Way culinary team to develop plans that ensure high-quality food and beverage amenities at the Peace Center. The Food and Beverage Director will oversee hiring, training, scheduling, and supervision of the food and beverage staff to ensure high-quality guest experience across all operations.

ESSENTIAL DUTIES

(Include, but are not limited to) Responsible for overseeing the recruitment, training, scheduling, and management of F&B Staff. Develop staff to ensure high service standards and efficient operations. Develop operational strategies to improve efficiency and service across food and beverage operations. Maintain cleanliness and operational standards across food and beverage venues. Oversee operations by being physically present at performances and events. Direct waitstaff, hosts, and bartenders. Coordinate kitchen operations with Southern Way, which employs the kitchen staff, including chefs, cooks, and expeditors. Oversee the management of all aspects of the Southern Way relationship, including menu development and the culinary standards set by both organizations. Handle guest inquiries, concerns, and complaints professionally and efficiently. Serve as Toast and OpenTable system administrator for the venue. Assist in implementing strategies to enhance guest satisfaction and ensure service quality. Support revenue growth and operational performance across food and beverage operations. Maintain a positive and productive work environment. Provide ongoing coaching and training to support service standards and operational consistency. Comply with all health and safety regulations. Oversee and enforce best practices for food handling and cleanliness in the dining area and kitchens. Oversee ongoing safety and housekeeping inspections of the dining room, storage areas, and kitchens; report problems to the appropriate departments and ensure they are addressed. Oversee operational planning, budgeting, inventory controls and administrative functions for food and beverage. Monitor sales trends, labor and beverage costs to support financial performance goals. Other duties as assigned.

QUALIFICATIONS

Proven experience hiring, training and leading Food and Beverage teams. Strong leadership, communication and problem-solving skills. Ability to manage multiple priorities in a fast-paced environment. Minimum 5 years of supervisory experience In Food and Beverage or hospitality operations. A Bachelor of Science degree in hospitality, hotel/restaurant management is desirable. Hospitality, restaurant management or related experience preferred. Strong organizational skills and attention to detail. Ability to work a flexible schedule including evenings, weekends and holidays.