Food and Beverage Director

Description:

The CarShield Sportsplex is seeking an experienced Food and Beverage Director to lead all restaurant, bar, concession, catering, and event food-service operations. This hands-on leader will build and develop teams, maintain strong service and food-quality standards, manage costs and inventory, and drive a safe, efficient, and profitable operation. The Sportsplex serves school lunches during the day, restaurant guests in the evening, and athletes and families during leagues, tournaments, and special events.

Essential Duties and Responsibilities

• Lead daily food and beverage operations across the restaurant, bar, concessions, catering, school lunch service, and special events.
• Recruit, train, schedule, coach, and evaluate front- and back-of-house employees and supervisors.
• Establish service standards, operating procedures, and accountability for food quality, speed of service, cleanliness, and guest satisfaction.
• Manage purchasing, vendor relationships, receiving, inventory levels, product rotation, and waste controls.
• Develop and monitor operating budgets, sales performance, labor costs, food costs, beverage costs, and other key performance indicators.
• Use sales and inventory data to forecast staffing and product needs for regular service, tournaments, leagues, and special events.
• Maintain compliance with health, sanitation, alcohol-service, and workplace-safety requirements.
• Oversee menu execution and collaborate on menu planning, pricing, promotions, and operational improvements.
• Resolve guest concerns professionally and create a service culture focused on repeat business.
• Maintain accurate operational records and provide clear reporting to Sportsplex leadership.
• Work alongside the team, including preparing and serving food, when business volume requires hands-on support.

Requirements:

• At least five years of progressive restaurant or food and beverage management experience.
• Demonstrated experience leading both front- and back-of-house teams, including hiring, training, scheduling, coaching, and performance management.
• Strong knowledge of food ordering, inventory management, recipe costing, labor management, budgeting, and cost controls.
• Working knowledge of kitchen operations and the ability to assist with food preparation and cooking when needed.
• Experience using a point-of-sale system; experience with Toast is preferred.
• Knowledge of applicable food-safety, sanitation, health-code, and responsible alcohol-service requirements.
• ServSafe Manager certification, or ability to obtain it within a reasonable period after hire.
• Strong leadership, communication, organization, problem-solving, and guest-service skills.
• Ability to work a flexible full-time schedule that includes daytime school lunch operations, evening restaurant service, weekends, tournaments, holidays, and special events as business needs require.
• Ability to work effectively in a high-volume sports and family entertainment environment.