Director of Food & Beverage

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Company: Remington Arms Company

Location: Milwaukee, WI 53215

Description:

Director of Food & Beverage: Job Description

What You Will Be Doing:

Leadership & Team Management:
Supervise, guide, and train kitchen, banquet, and restaurant associates to ensure high-quality food and beverage production. Focus on timing, portion control, food quality, service standards, and maintaining a clean, safe environment.
Staff Oversight:
Schedule, evaluate, and supervise all food and beverage personnel, including kitchen staff, banquet servers, and restaurant teams. Provide coaching and disciplinary action as needed to maintain performance standards.
Inventory & Resource Management:
Ensure appropriate inventory levels of food, beverages, and materials necessary for associates to perform their roles effectively. Manage supplier relationships and optimize purchasing.
Performance & Quality Control:
Establish, direct, and review performance standards in food preparation, service quality, and production. Implement procedures to ensure consistent, efficient, and coordinated efforts across all food and beverage outlets.
Sanitation & Compliance:
Monitor and enforce sanitation, cleanliness, and organizational standards in all food and beverage areas. Ensure compliance with federal, state, and local health and safety regulations.
Financial Accountability:
Review and achieve cost goals related to food costs, labor, and other operational expenses. Develop and implement strategies to maximize profitability while maintaining quality and guest satisfaction.

Director of Food & Beverage: Job Requirements

What We Are Looking For:

Experience:
Minimum of 3 years as an Executive Chef or in a senior F&B leadership role, demonstrating a strong record of menu design, recipe creation, and operational management.
Regulatory Knowledge:
Comprehensive understanding of federal, state, and local laws and regulations related to food handling, safety, and production.
Work Ethic:
High level of integrity, self-initiative, and a strong work ethic.
Technical Skills:
Proficiency in Microsoft Office Suite (Word, Excel, Outlook) and familiarity with POS or inventory management systems is a plus.
Flexibility:
Ability to work a flexible schedule, including nights, weekends, and holidays, as needed to support hotel operations.
Team Leadership:
Passion for working collaboratively with culinary and front-of-house teams to create exceptional guest experiences.