Vice President of Food & Beverage
- Be Authentic and Humble
- Act with Integrity
- Bring Good Energy
- Achieve as a Team
- Get Extraordinary Results
- Inspire with Hospitality
- Lead the creation, development, and evolution of all food and beverage programs including menu design, culinary innovation, wine curation, and beverage strategy.
- Collaborate with Marketing, Finance, Supply Chain, and Operations to ensure consistent brand execution and profitable offerings across all locations.
- Establish and monitor quality assurance, recipe compliance, and food safety protocols in alignment with brand standards and health regulations.
- Manage vendor and supplier partnerships, contract negotiations, and inventory strategy to ensure cost control and high-quality product sourcing.
- Partner with Regional and General Managers to identify and execute location-specific initiatives that support top-line growth and guest satisfaction.
- Spearhead training and development programs to grow kitchen leadership, elevate wine knowledge, and support culinary excellence across the system.
- Utilize data and performance metrics to continuously improve menu performance, optimize kitchen operations, and respond to guest feedback and market trends.
- Serve as a thought leader and brand ambassador for culinary innovation, F&B culture, and guest engagement.
- Guide new restaurant openings, ensuring seamless execution and alignment with F&B strategy and operational readiness
- Excellent benefit and compensation package
- Paid time off and earned paid sick time
- Fitness discount programs
- 401K with company match
- A people focused culture united by our shared values
- Unlimited growth opportunities, with several new restaurant openings
- Having a voice. We provide empowerment and influence to all our team members
- Opportunity to build deep, meaningful, and lasting relationships with colleagues
- Recognition and rewards for your hard work and tenure
- Generous meal benefit program
- Bachelor's degree in Culinary Arts, Hospitality Management, Business Administration, or related field (MBA preferred).
- 10+ years of progressive experience in food & beverage leadership roles.
- Proven experience in multi-unit restaurant operations, preferably in full-service or upscale casual dining.
- Strong background in culinary innovation, beverage, procurement, and menu development.
- Track record of managing P&L, food cost control, and labor efficiency at scale.
- Experience leading cross-functional teams, including Culinary, Beverage, Procurement, and Training.
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