The Director of Food and Beverage leads the day-to-day food and beverage operations for Tillie’s and the Spa Folklore food and beverage operation, including special food and beverage events hosted within those two locations. This leader is accountable for delivering a distinctive, consistent guest experience through strong service standards, culinary quality, team development, and disciplined financial management. The role partners closely with culinary leaders, spa leadership, sales and event teams, and other Camp Lucy departments to ensure restaurant and on-property F&B experiences are thoughtfully executed.

Primary Responsibilities:

1. Operational Oversight:
2. • Manage the overall operation of food and beverage services at Tillie’s restaurant, Camp Lucy Banquets, and the Spa Folklore.
   • Ensure that all culinary offerings meet the highest standards of quality, presentation, and service.
3. Menu Development:
4. • Create and curate innovative and seasonal menus that reflect current food trends and regional influences for all dining venues.
   • Collaborate with chefs and culinary teams to develop beverage pairings, signature cocktails, and wellness-focused drink options for Spa Folklore.
5. Budget Management:
6. • Develop and manage annual budgets for food and beverage operations, including forecasting revenues, controlling costs, and maximizing profitability.
   • Monitor food and beverage costs, analyzing variances and implementing strategies to improve financial performance.
7. Staff Leadership:
8. • Recruit, train, and develop a high-performing food and beverage team, instilling a culture of excellence and teamwork.
   • Conduct regular training sessions to enhance staff knowledge of food, beverages, and service standards.
9. Guest Experience Enhancement:
10. • Ensure that all food and beverage offerings contribute to an exceptional guest experience by leading service excellence initiatives across all venues.
    • Gather guest feedback and conduct market research to continuously improve the food and beverage experience.
11. Quality Assurance:
12. • Maintain strict adherence to health, safety, and sanitation regulations, ensuring compliance in all food preparation and service areas.
    • Implement quality control measures to ensure consistency in food and beverage presentation and taste.
13. Collaboration with Other Departments:
14. • Work closely with the marketing team to promote food and beverage offerings through creative campaigns and special events.
    • Partner with the sales and event planning teams at Camp Lucy Banquets to curate personalized dining experiences for weddings and special events.
15. Innovation and Trends:
16. • Stay current with industry trends, new techniques, and emerging concepts in food and beverage to implement innovative strategies.
    • Regularly assess competitive offerings in the market and recommend enhancements to ensure the organization remains a leader in the dining experience.

Education

·    Bachelor’s degree in Hospitality Management, Food & Beverage Management, Culinary Arts, or a related field preferred; equivalent experience may be considered.

Experience

·    Typically 8–10 years of progressive food and beverage or hospitality management experience, including responsibility for restaurant operations and team leadership.

·    Demonstrated experience in menu development, financial management, labor planning, inventory, and guest-service standards.

·    Experience with POS and workforce systems; familiarity with Silverware and UKG is advantageous.

·    Current food safety and alcohol-service certifications, as required by the role and applicable regulations.

Skills & Attributes

·    Strong leadership, communication, organization, and people-management skills.

·    Financial and analytical ability, including interpreting operating results and identifying improvement opportunities.

·    Creative, guest-focused approach with strong attention to detail and the ability to manage multiple priorities.