Position Summary
The Director of Food & Beverage Operations is responsible for providing overall strategic leadership and direction in the delivery of world-class food, beverage, catering, and private event experiences that surpass guest expectations and promote the highest levels of quality, service, and presentation for our tenants.
This position serves as a member of the Old Parkland Leadership Team and maintains a key focus on the overall campus experience, while providing hands-on leadership across the Food & Beverage portfolio. Responsibilities include partnering with Operations Management agencies; continuously promoting a hospitality-driven culture; leading ownership initiatives; developing policies and procedures; establishing and implementing financial management tools (KPIs); building operational systems; collaborating with agencies of record to develop elevated, value-driven, and cost-effective menus for each venue; and leading and developing diverse operational teams.
Primary Responsibilities
Hospitality Management
- Serves as the champion and strategic leader for all Food & Beverage operations
- Oversees hospitality tactical initiatives, partnering closely with Director of Events and Marketing to support Old Parkland objectives
- Reviews and analyzes financial performance through daily, weekly, and monthly reporting with concept leadership and senior management
- Partners with Marketing to evaluate guest feedback and purchasing trends to continuously enhance the guest experience and operations
- Drives execution of key hospitality initiatives, including service standards, training, atmosphere, product education, and leadership development
- Develops and implements business plans to support training, product integration, and continuous improvement
- Maintains strong, professional partnerships with vendors and service providers, collaborating with agency leadership on contract review, negotiation, and approval of new vendor relationships
- Ensures operational compliance with state, federal, and local health regulations, TABC requirements, and company policies
- Promotes a safe working environment by adhering to company procedures and all applicable state and federal guidelines
Operations
- Partners with the culinary team on menu analysis, development, and product sourcing
- Provides strategic leadership over menu execution, cost analysis, supply chain considerations, and overall culinary performance to meet P&L goals
- Leads concept development and oversees site selection and implementation of new Food & Beverage locations
- Manages hospitality development and operational change initiatives across all project phases, from planning and design through execution and delivery
- Drives technology initiatives and innovative solutions to improve efficiency, enhance the guest experience, and streamline operations
- Oversees capital improvement projects across existing hospitality facilities
Leadership & Strategy
- Provides strategic leadership across the Hospitality division, developing talent, enabling innovation, and aligning teams to organizational goals
- Partners with the Agency managing Food & Beverage Operations, Events & Marketing, and Culinary teams to deliver leadership oversight and performance feedback
- Leads a people‑focused hospitality culture that engages team members and reinforces service excellence
- Develops, manages, and supports divisional operational systems and programs, including compensation structures, incentive plans, audits, and financial analysis
- Oversees financial planning and decision support, including cost‑benefit analyses for Food & Beverage operations and management of the divisional Capital Plan
- Ensures effective communication, coordination, and support between Home Office departments and the Hospitality division
- Researches industry trends and market standards to drive continuous improvement, operational efficiency, and revenue growth
- Collaborates with Marketing to align hospitality leadership efforts with established brand and marketing objectives
- Represents the company internally and externally through senior leadership meetings and participation in restaurant‑focused professional organizations
Desired Skills & Experience
- 8+ years' experience within high-volume restaurants with 5+ years of progressive experience in a senior management role(s) preferred
- 4 Years experience in Private clubs (i.e. Golf, Tennis, Yacht, Social, etc.), and an emphasis on Banquet and Event management
- Regional management experience over multiple units/locations
- Master's degree or equivalent certification in Business Administration practices
- Strong culinary background and experience
- Professional verbal and written communication skills with an emphasis on presentation and leadership
- Proficient across Microsoft Office suite
- Working knowledge of back office and restaurant operational procedures, POS, cost management platforms and general accounting practices
- Ability to prioritize and organize multiple tasks for multiple departments
- Prior experience in developing training, compensation and leadership programs
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