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Crow Holdings Logo Crow Holdings · Hospitality and Tourism

Director, Food & Beverage Operations

United States, Dallas · Job Posted May 03, 2026
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Job Description

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.

Job Responsibility

  • 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
  • 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
  • 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

Requirements

  • 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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