Beverages, Budget Management, Budgeting, Business Strategy, Catering Services, Coaching, Continuous Improvement, Contract Negotiation, Cook Dishes, Corrective Action, Cost Control, Cross-Functional, Culinary Training, Financial Management, Financial Regulations, Food Preparation, Forecasting, Green Business, Internal Audit, Inventory Reports, Leadership, Loyalty Programs, Mentoring, Menu Development, Metrics, Multitasking, Negotiation Skills, Operational Audit, Operational Strategy, Operational Support, Operations Control, Organizational Skills, Plating Processes, Portion Control, Pricing, Process Improvement, Process Modeling, Profit & Loss, Profit & Loss Analysis, Profit & Loss Management, Profit & Loss Statements, Project/Program Management, Quality Control, Regulations, Regulatory Requirements, Restaurant, Safety Compliance, Safety Standards, Sanitation, Seasonal Design, ServSafe Certification, Sports, Standard Operating Procedures (SOP), Strategic Planning, Team Building, Team Lead/Manager, Time Management, Vendor/Supplier Relations, Vendor/Supplier Sourcing
Job Description
Beverage Director
KK Concepts
- Kitchen + Kocktails by Kevin Kelley (All Locations)
- Club Vivo
- Kanvas Sports + Social
Summary:
We are looking for a dynamic and experienced Beverage Director to lead our company's operational strategies and drive efficiency, productivity, and growth. As a key member of the executive team, the Beverage Director will play a crucial role in shaping the company's success through strategic planning, process improvement, and effective leadership concerning the beverage program for all locations.
Responsibilities:
- Oversee all aspects of beverage operations to ensure smooth functioning and alignment with organizational goals
- Drives profitable growth and ensures long-term vitality of the business via strategy and effective management.
- Lead the development and implementation of restaurant operational strategies to enhance performance and profitability
- Spearhead process improvement projects to optimize operational efficiency and effectiveness
- Ensure the company has systems and controls, policy and processes are in place to achieve regulatory requirements including financial, operating, technology, etc.
- Conducts thorough high impact restaurant visits, role modeling the coaching model and visit process to ensure and maximize field team alignment towards key business objectives.
- Negotiate contracts and agreements with vendors, partners, and stakeholders to support operational needs
- Ensure locations submit timely Profit and Loss statements, analysis reports, forecast reports, and implement corrective plans.
Experience:
- Demonstrated experience in a senior leadership role in the multi-unit restaurant industry
- Advanced proficiency in project management, process improvement, and strategic planning
- Demonstrated ability to manage multiple projects simultaneously while maintaining high standards
- Proficiency in negotiating contracts and agreements to achieve favorable outcomes
- Ensures implementation of all Standard Operating Policies and Procedures, including service standards, across all operations.
- Experience in driving operational excellence through continuous improvement initiatives
If you are a results-driven leader with a passion for operational excellence and strategic growth, we invite you to apply for the Director of Operations. Join our team and be part of a dynamic organization committed to success.
EOE
Company Description
Position Overview
As our Sous Chef, you will support the Head Chef achieve the culinary vision and day-to-day leadership of the Charlotte kitchen. You’ll partner with leadership on menu strategy, drive profitability through cost controls, and cultivate a high-performing brigade. Your creativity, operational acumen, and unwavering commitment to quality will set the standard for every dish and service.
⸻
Key Responsibilities
• Culinary Vision Menu preparation consistency Development
• Design and refresh seasonal menus that reflect Kitchen + Kocktails’ brand and local flavor.
• Innovate daily specials, tasting menus, and catering offerings to entice guests and build loyalty.
• Kitchen Leadership & Team Building
• Recruit, train, coach, and mentor line cooks, and prep staff.
• Facilitate ongoing culinary training sessions, tastings, and knife-skill workshops.
• Establish clear performance expectations and conduct regular evaluations.
• Operations & Quality Control
• Oversee all food preparation, plating, and presentation to ensure consistency and excellence.
• Implement and monitor standard operating procedures (SOPs) for recipe adherence, portion control, and waste reduction.
• Manage kitchen workflow, station assignments, and shift-by-shift staffing to optimize efficiency.
• Financial Management & Cost Controls
• Set food-cost targets; analyze P&L reports, inventory variances, and yield data.
• Source vendors, negotiate pricing, and maintain par levels to minimize waste and maximize margins.
• Collaborate with GM on labor budgets, scheduling, and productivity metrics.
• Health, Safety & Compliance
• Uphold rigorous sanitation, safety, and HACCP standards.
• Lead internal audits, corrective action plans, and maintain all required certifications.
• Cross-Functional Collaboration
• Work closely with front-of-house leadership to synchronize service and respond to guest feedback in real time.
• Partner with marketing on promotions, events, and culinary showcases.
⸻
Qualifications & Skills
• Culinary degree or equivalent certification; 5+ years of progressive kitchen experience, including 3+ years in a Sous Chef role.
• Proven track record of menu innovation, cost management, and building successful culinary teams.
• Deep knowledge of modern cooking techniques, flavor profiles, and plating aesthetics.
• Strong financial acumen with experience managing budgets, P&L, and vendor relationships.
• Exceptional leadership, communication, and organizational skills.
• ServSafe (or equivalent) certification required; knowledge of local health-department regulations.
• Passion for community engagement, farm-to-table sourcing, and sustainable practices.
⸻
What We Offer
• Competitive salary plus performance-based bonus structure.
• Comprehensive benefits (medical, dental, vision) and paid time off.
• Professional development opportunities and career growth across our expanding footprint.
• A dynamic, supportive culture that celebrates creativity, collaboration, and hospitality excellence.
Position Overview
As our Sous Chef, you will support the Head Chef achieve the culinary vision and day-to-day leadership of the Charlotte kitchen. You’ll partner with leadership on menu strategy, drive profitability through cost controls, and cultivate a high-performing brigade. Your creativity, operational acumen, and unwavering commitment to quality will set the standard for every dish and service.
⸻
Key Responsibilities
• Culinary Vision Menu preparation consistency Development
• Design and refresh seasonal menus that reflect Kitchen + Kocktails’ brand and local flavor.
• Innovate daily specials, tasting menus, and catering offerings to entice guests and build loyalty.
• Kitchen Leadership & Team Building
• Recruit, train, coach, and mentor line cooks, and prep staff.
• Facilitate ongoing culinary training sessions, tastings, and knife-skill workshops.
• Establish clear performance expectations and conduct regular evaluations.
• Operations & Quality Control
• Oversee all food preparation, plating, and presentation to ensure consistency and excellence.
• Implement and monitor standard operating procedures (SOPs) for recipe adherence, portion control, and waste reduction.
• Manage kitchen workflow, station assignments, and shift-by-shift staffing to optimize efficiency.
• Financial Management & Cost Controls
• Set food-cost targets; analyze P&L reports, inventory variances, and yield data.
• Source vendors, negotiate pricing, and maintain par levels to minimize waste and maximize margins.
• Collaborate with GM on labor budgets, scheduling, and productivity metrics.
• Health, Safety & Compliance
• Uphold rigorous sanitation, safety, and HACCP standards.
• Lead internal audits, corrective action plans, and maintain all required certifications.
• Cross-Functional Collaboration
• Work closely with front-of-house leadership to synchronize service and respond to guest feedback in real time.
• Partner with marketing on promotions, events, and culinary showcases.
⸻
Qualifications & Skills
• Culinary degree or equivalent certification; 5+ years of progressive kitchen experience, including 3+ years in a Sous Chef role.
• Proven track record of menu innovation, cost management, and building successful culinary teams.
• Deep knowledge of modern cooking techniques, flavor profiles, and plating aesthetics.
• Strong financial acumen with experience managing budgets, P&L, and vendor relationships.
• Exceptional leadership, communication, and organizational skills.
• ServSafe (or equivalent) certification required; knowledge of local health-department regulations.
• Passion for community engagement, farm-to-table sourcing, and sustainable practices.
⸻
What We Offer
• Competitive salary plus performance-based bonus structure.
• Comprehensive benefits (medical, dental, vision) and paid time off.
• Professional development opportunities and career growth across our expanding footprint.
• A dynamic, supportive culture that celebrates creativity, collaboration, and hospitality excellence.