Food and Beverage Director Jobs in the United States

li>

Restaurant/Event Room Operations - Knowledge of procedures for managing restaurant room set-up, management of host/hostess station, maintenance of fine silver, setting tables, break down of room, management of coat check, management of staff/associates, creation of checklists, audits, LSOPs, and maintenance of a high quality dining environment (music, lighting, temperature), as well as opening and closing.

Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.

The Portfolio Group, under the Workplace Experience Group umbrella, delivers seamless experiences from the breakroom to the boardroom, providing a signature suite of services for each unique business portfolio.

Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.

Information collected and processed as part of your Jobot candidate profile, and any job applications, resumes, or other information you choose to submit is subject to Jobot's Privacy Policy, as well as the Jobot California Worker Privacy Notice and Jobot Notice Regarding Automated Employment Decision Tools which are available at jobot.com/legal. This person will play a critical role in bringing new concepts to market, improving existing products, and building a world-class product development team as the company scales.

p> Determining compensation for this role (and others) at Vaco by Highspring depends upon a wide array of factors including but not limited to:

• the individual’s skill sets, experience and training;
• licensure and certification requirements;
• office location and other geographic considerations;
• other business and organizational needs.
• Canadian residents may access our policies in English here and in French here.

In order to complete the abovementioned tasks, the following skills and experience are required: Experience with potato processing operations (peeling, blanching, frying, freezing) and packaging optimization for extended shelf life; Experience with capacity modeling and strategic network design for the frozen potato business; Experience in HACCP, USDA/FDA, FSMA within frozen foods; Experience with cost savings via line balancing, waste reduction, and throughput improvements; Experience with ROI modelling, vendor negotiations, commissioning, and cross-functional project execution; Experience with OEE, downtime analysis, and micro-stoppage root cause programs in 24x7 multi-line, high-throughput facilities; Experience with OEE tracking at scale using real-time production monitoring systems; Experience implementing AI-based yield optimization, machine learning for predictive maintenance, digital twin simulations; Experience with leadership of cold-chain and IQF technologies in a USDA/FDA-regulated environment; Experience managing large teams in both union and non-union settings; Experience with capital project execution, digital manufacturing systems and regulatory audits; Experience with food safety, sanitation, allergen control, and environmental compliance within frozen foods; Experience in sustainability strategy implementation and reporting within manufacturing environments; Experience restructuring large manufacturing site operations for maximizing human capital; Experience managing upstream agricultural supply chain and dealing with seasonality, variability, and climate risk; and Experience managing multi-country manufacturing teams with varying labor laws, cultural dynamics, and union environments. Focus on high sales performance across all markets to exceed customer’s performance expectations; Focus on prioritizing activities and customer targets leveraging both corporate and banner relationships as well as internal cross-functional teams to enable flawless activation; Ensure all Opportunity & Risks are properly documented and followed through to completion utilizing the O&R log and process to track and measure success; and Demonstrate principled leadership within the collaborative and team-oriented environment always striving to do business the right way on behalf of the customer.

See Cedar Fair Terms & Conditions at https://www.sixflags.com/terms-of-use and Privacy Policy at https://www.sixflags.com/privacy-policy and SonicJobs Privacy Policy at https://www.sonicjobs.com/us/privacy-policy and Terms of Use at https://www.sonicjobs.com/us/terms-conditions. Overview:

Plan, execute, and coordinate purchasing and procurement strategies for food and related and commodities and service across the Six Flags Discovery Kingdom Food & Beverage/Catering Departments and provide support in managing Warehouse.

p>As a key contributor to Bakerly’s growth, this position helps drive operational excellence while supporting our mission of delivering high-quality bakery products and upholding our core values of honesty, reliability, collaboration, positivity, and excellence.

Success in this role depends on strong cross-functional collaboration, working closely with operations, plant leadership, and finance teams to translate data into actionable business insights and support informed decision-making.

Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.

Job Description

The Food Service Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development. ?

p style="margin:0px;padding:0px">Pay Rate: Salary
Category: In Park Revenue
Park Location: Six Flags Fiesta Texas in San Antonio, Texas . Team Members enjoy exciting perks including free park admission for themselves and a guest, additional complimentary tickets, merchandise and food discount, flexible scheduling, Dayforce Wallet access for earned wage access, and bi-weekly pay.

Located on the shores of beautiful Shadow Lake in Waupaca, Wisconsin, Bethany is a faith-based, non-profit senior living community that provides a nurturing Christian environment and a continuum of care that responds to individual needs and choices at all life stages. The role is responsible for ensuring high-quality dining experiences for residents, families, guests, and catered events while leading, training, scheduling, and supervising dining staff.

p>At Great Wolf, the Restaurant Executive Chef is responsible for all operations of the kitchen(s): creates and updates menus to maximize profits and minimize loss, tests and develops recipes, monitors customer satisfaction, maintains inventory of kitchen supplies and food, and ensures that food and facilities meet all governmental regulations.

Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.

Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter. The Director partners closely with Salute operations, culinary, contracts, finance, and technology teams to identify improvement opportunities, build performance infrastructure, and translate data insights into actionable field execution.

Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter. This role drives the long-term IT and digital strategy for the Salute portfolio, overseeing technology implementations, digital transformation initiatives, and the systems that support efficient, compliant, and innovative food service operations across a geographically dispersed network of installations.

p>An employee’s pay position within the salary range will be based on several factors, including, but not limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, travel requirements, revenue-based metrics, any contractual agreements, and business or organizational needs.

At Great Wolf, the Banquet Manager oversees all aspects of a banquet or event, including set-up, food presentation, serving, and cleanup, while focusing on quality presentation and customer service.

nPHYSICAL DEMANDS\n \nActivity\n \nOver 2/3 of the time\n \nAbout 2/3 of the time\n \nAbout 1/3 of the time\n \nLess than 1/3 of the time\n \nSeldom or Never\n \nSitting\n \nx\n \nClimbing\n \nx\n \nStooping, kneeling, crouching and/or crawling\n \nx\n \nStanding\n \nX\n \nWalking\n \nX\n \nHandling or fingering\n \nX\n \nEye-hand-foot coordination\n \nX\n \nUse of vision\n \nX\n \nActivity\n \nLess than 25 lbs\n \n25 to 50 lbs.\n \nMore than 50 lbs.\n \nPushing\n \nX\n \nPulling\n \nX\n \nLifting\n \nX\n \nCarrying\n \nX\n \nCOMMUNICATION DEMANDS\n \nActivity\n \nOver 2/3 of the time\n \nAbout 2/3 of the time\n \nAbout 1/3 of the time\n \nLess than 1/3 of the time\n \nNever\n \nTalking (in-person) to co-workers\n \nX\n \nTalking (in-person) to business associates (i.e. outside contractors, vendors, etc.)\n \nX\n \nTalking (in-person) to the public (including guests)\n \nX\n \nTalking on the telephone and/or video conferencing\n \nX\n \nWritten communication to co-workers\n \nx\n \nWritten communication to business associates (i.e. outside contractors, vendors, etc.)\n \nX\n \nWritten communication to the public (including guests)\n \nX\n \nSupervising employees or monitoring services provided by outside consultants, vendors and suppliers\n \nX\n \nResponding to written or verbal requests from co-workers\n \nX\n \nResponding to written or verbal requests from business associates (i.e. outside contractors, vendors, etc.)\n \nX\n \nResponding to written or verbal requests from the public (including guests)\n \nX\n \nTraining and/or giving verbal instructions\n \nX\n \nTraining and/or giving written instructions\n \nX\n \nReceiving verbal instructions\n \nX\n \nReceiving written instructions\n \nX\n \nReading\n \nX\n \nVisiting and/or working at other work sites\n \nX\n \nWORK ENVIRONMENT\n \nPrimarily indoors, air-conditioned office\n \nIndoor/Outdoor, non-air conditioned\n \nSome exposure to variable temperature conditions \nExposure to low to moderate noise levels. This role directly supports the Director of Food & Beverage, and indirectly supports the Assistant Director of F&B, outlet managers, and culinary leadership to ensure efficient departmental communication, accurate document management, and smooth execution of projects, meetings, and operational tasks.

ul>

Canopy by Hilton Grand Rapids Downtown is one of our exceptional hotelsdedicated to crafting elevated, locally inspired experiences that leave our guests feeling rejuvenated, connected, and delighted. The Food & Beverage Director (Lead Food & Drink Enthusiast) is responsible for the strategic leadership, financial performance, and operational excellence of all food and beverage outlets.

In this leadership role, the Director will oversee the entire front-of-house service teams, manage vendor relationships, and lead initiatives to enhance member satisfaction through innovative programming, pricing strategies, and promotion of club events. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more.

The ideal candidate will have a strong background in hospitality management, exceptional leadership skills, and a passion for delivering outstanding guest experiences. We are seeking an experienced and dynamic Food and Beverage Director to lead and oversee all food and beverage operations within our organization.

Guests enjoy easy access to Target Center, Target Field, and a nearby light rail station, with the Minneapolis Convention Center just a mile away.

Supervision Exercised: Restaurant Managers, Bar Managers, Banquet Managers, F&B Supervisors, Service Staff.

li>Partners with F&B leadership in directing the preparation, presentation and timeliness of all foods and beverages in all venues of the Resort;

p>Who We Are At Chick-fil-A Seminole Woods, leadership is about more than managing shifts - its about building leaders, strengthening systems, and delivering operational excellence that impacts every guest and team member. This role oversees Front of House and Back of House Directors and ensures alignment across departments to deliver operational excellence, financial stewardship, and remarkable guest experiences.

Known for its distinctive design, popular restaurant and bar, 26th floor Penthouse and terrace, and unique art-infused meeting spaces, NoMo SoHo is a key player in New York’s highly competitive hotel landscape, attracting a diverse mix of leisure and business travelers from around the world. This position partners with the Director of Food & Beverage to drive exceptional guest experiences, operational excellence, financial performance, and associate engagement across all outlets while maintaining direct leadership and accountability for the Banquets Department.

Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.

Designed to bring a fresh perspective to modern, understated luxury in Los Angeles, the hotel will feature approximately 360 thoughtfully appointed guest rooms and suites, a lively lobby bar, a signature restaurant, outdoor pool, bar, and lounge with sweeping city views—creating a vibrant destination for both travelers and locals. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners’ mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company.

div class="careers-description__container">

li>A warm, professional demeanor that reflects HVMG’s Culture of Excellence by showing a warm smile, friendly personality, and positive attitude.

div>

Kings Dominion is seeking a Director of Food & Beverage to provide strategic leadership and operational oversight for all food and beverage operations across the park—including concessions, franchises, catering, restaurants, and special events.

• Proven leadership experience (6–8 years) in multi‑unit, high‑volume food & beverage operations such as theme parks, stadiums, entertainment venues, or large restaurant groups.

Featuring 77 beautifully appointed guest rooms and suites, thoughtfully designed indoor and outdoor gathering spaces, and multiple distinctive food and beverage venues, this upscale property will be a landmark destination celebrating Medina’s culture, history, and community. We are seeking a proven, strategic, and community-driven Food and Beverage Director to lead the pre-opening phase and launch this property as the premier hospitality destination in the region.

Known for its distinctive design, popular restaurant and bar, 26th floor Penthouse and terrace, and unique art-infused meeting spaces, NoMo SoHo is a key player in New York’s highly competitive hotel landscape, attracting a diverse mix of leisure and business travelers from around the world. This position partners with the Director of Food & Beverage to drive exceptional guest experiences, operational excellence, financial performance, and associate engagement across all outlets while maintaining direct leadership and accountability for the Banquets Department.

The Executive Director of Food & Beverage provides strategic leadership, guidance, and direction on food and beverage concepts, initiatives and operational decisions which directly result in year-over-year improvements in guest satisfaction scores, improved product quality and increased operational profitability. It also owns Bally Bet, a first-in-class sports betting platform, Bally Casino, a growing iCasino platform, Bally's Interactive International division (formerly Gamesys Group), a leading global interactive gaming operator, and a significant economic stake in Intralot S.A.

Designed to bring a fresh perspective to modern, understated luxury in Los Angeles, the hotel will feature approximately 360 thoughtfully appointed guest rooms and suites, a lively lobby bar, a signature restaurant, outdoor pool, bar, and lounge with sweeping city views-creating a vibrant destination for both travelers and locals. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company.

p>The Director of Food & Beverage is responsible for providing strategic leadership and hands‑on management for all food and beverage operations at Naples Grande Beach Resort, including restaurants, lounges, banquets, in‑room dining, and outlet support teams. Featuring 474 elegantly appointed guest rooms and boasting an expansive 85,000 square feet of meeting space across 35 versatile rooms, our resort isn't just a place to work; it's a dynamic experience.

With the full property transformation complete, this role helps drive the vision and execution of our refreshed culinary identity.\n \nThis position supports the development and operations of our transformed culinary venues, including collaboration with celebrity Chef Angelo Sosa at Tia Carmen, our Southwest\u2011inspired signature restaurant, and Carmocha, an upscale lounge featuring curated cocktails and eclectic indoor/outdoor dining.\n \nThe Assistant Director also oversees the renovated recreation area, including Vista Square Kitchen, HyTides Waterpark, and Palmadoro, our nostalgic, destination\u2011inspired airstream concept.\n Located in Greater Palm Springs and surrounded by a fast\u2011growing resort culinary scene, the Assistant Director of Food & Beverage is a key member of the Assistant Leadership Committee supporting the resort's elevated positioning as Grand Hyatt Indian Wells Resort & Villas.

li>Work with Banquet Manager and Catering sales staff in developing and marketing local catering promotions including wedding packages, Christmas parties, office parties, local meetings, holiday functions, packages and charity events.

li>Develops and maintains a good working relationship with Community administrative team members, as well as networking with other communities to assure that the services offered can be properly maintained to meet the needs of the Residents.

li>Sufficient education and/or literacy needed to identify and read product labels and to communicate with guests about job-related needs.

p>Learn more about what it is like to work at Four Seasons Resort Huallai, visit us:

Facebook: https://www.facebook.com/FourSeasonsResortHualalai. Reporting to the Resort Manager, the Director of Food & Beverage partners closely with the Executive Chef, Planning Committee, and senior leaders to ensure innovation, consistency, and long-term growth.

Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact.

Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.

Required Experience, Education, and Skills: Bachelors degree in Hospitality Management, Culinary Arts, or a related field; or equivalent work experience. This role oversees staff management, financial performance, and service delivery to maximize guest satisfaction and profitability.

strong>Overseeing a multifaceted fine dining operation, the Assistant Director of Food and Beverage is a key member of the leadership team who will ensure our residents and guests are delighted with a consistent fine dining experience.

Families and groups visiting our upscale hotel near Tampa, Florida, may choose from 495 rooms and suites with a total of 800 bedrooms, clustered around nine serene courtyards complete with gardens, stone benches, stone paver walkways and native Florida landscaping. Saddlebrook Resort proudly stands as a premier luxury destination and the Home of the Game Changers – Changing the Game, where our team lives Pyramid Global Hospitality’s values of People First, Integrity, and Excellence while delivering world-class experiences in sports, hospitality, and guest service.

This begins with a beautiful clubhouse, our Twin Pines Lake and Ski House, several overnight guest cottages, a pro-shop and Summit Camp for all the outdoor fun our members/guests could want (swimming pool, games, tennis and pickle ball).

A core priority of this role is to elevate the overall food & beverage experience across the Club, ensuring that culinary offerings are not only high-quality and consistent, but also distinctive, engaging, and reflective of a premier Club environment where members take pride in their dining experience.