Director of Food And Beverage

Product & Menu DevelopmentDevelop and standardize all menu items, ingredients, and recipes across the restaurant group.Oversee and coordinate product cuttings, menu tastings, and the implementation of new items.Partner with purchasing and operations to ensure high-quality, cost-effective ingredients are used.Maintain menu alignment with brand identity and evolving food trends.
Research & Culinary InnovationConduct ongoing research into culinary trends, new ingredients, preparation techniques, and guest preferences.Evaluate product performance and lead continuous menu enhancements.Collaborate with chefs, suppliers, and consultants to keep offerings competitive and compelling.
Cost Control & Recipe ManagementEnsure all recipes are costed effectively to maintain food cost targets (e.g., 29% or below).Regularly review existing recipes and make improvements based on guest feedback, operations input, and performance analysis.
Leadership of Menu Committee & Development TeamLead the Menu Committee and Product Development Team.Set clear timelines for menu development and ensure interdepartmental collaboration.Host regular development meetings with agendas, testing outcomes, and documented decisions.
Strategic Menu DirectionConduct regular reviews of menu performance using internal data and industry benchmarks.Work closely with marketing and design teams to implement effective menu engineering strategies.Provide insights for placement, pricing, addition, or removal of menu items.
Training & Implementation SupportDevelop comprehensive how-to guides, menu kits, and training materials.Assist with the creation of visual aids and content for back-of-house and service teams.Support the Corporate Training team in developing and rolling out new recipes and kitchen procedures.
Communication & CollaborationFoster strong communication across departments including operations, marketing, training, and purchasing.Maintain a proactive relationship with restaurant teams to ensure smooth menu rollouts and address any concerns or requests promptly.
Industry Engagement & DevelopmentStay informed on trends through trade shows, workshops, and culinary events.Build and maintain industry relationships to bring innovation and fresh perspectives to the business.Participate in relevant professional organizations where beneficial.
Budget & Team ManagementCreate and manage departmental budgets.Recruit, train, and evaluate members of the Food & Beverage Development team.Support promotional initiatives and advertising campaigns as required.

Required Skills & Competencies:Proven leadership in a high-volume, multi-unit food & beverage settingStrong culinary knowledge with the ability to balance creativity with cost controlExcellent organizational and project management skillsProficiency in MS Office (Word, Excel, Outlook, PowerPoint)Strong interpersonal, written, and verbal communication skillsExperience with stakeholder engagement and cross-functional collaborationAbility to lead in a fast-paced, dynamic environment
Job Requirements:Ability to work independently and manage projects under minimal supervisionFlexible availability, including occasional nights or weekendsStrong analytical and decision-making capabilitiesEffective at problem solving and implementing creative solutionsWillingness and ability to travel as requiredComfortable working with a diverse team and across departments
Education & Experience:Bachelor's degree in Culinary Arts, Food & Beverage Management, or a related fieldRed Seal certification and/or Executive Chef experience strongly preferred5-10 years' experience in a senior leadership role within a restaurant or hospitality environmentAdditional industry certifications considered a plus