Director of Food & Beverage

ESSENTIAL DUTIES AND RESPONSIBILITIES Provide overall leadership and direction for all Food & Beverage operations, including banquets, catering, concessions, premium services, and large-scale event execution. Review and manage BEOs through Momentus to ensure proper planning, staffing, equipment, inventory, and operational readiness for each event. Develop staffing plans and schedules based on event demand, including coordination and oversight of contingent labor needs. Lead, coach, train, and develop management and hourly team members while reinforcing service standards, accountability, safety, and employee engagement. Partner with culinary, purchasing, event management, operations, finance, and other departments to ensure seamless event execution and effective cross-functional communication. Oversee inventory management, storage organization, requisitions, par levels, purchasing controls, and product utilization to support operational efficiency and cost control. Monitor departmental budgets, forecasts, labor costs, food and beverage costs, inventory variances, and other key financial performance indicators. Ensure compliance with company policies, food safety and sanitation standards, responsible alcohol service requirements, payment card security, workplace safety, and incident reporting procedures. Maintain high standards of cleanliness, organization, maintenance, and readiness throughout all Food & Beverage service, storage, and equipment areas. Lead pre-event and pre-shift meetings, oversee service execution during events, and proactively address guest, client, or operational concerns. Support recruitment, onboarding, training, performance management, and succession planning for Food & Beverage team members. Maintain a visible, hands-on presence during event...