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The Director of Food & Beverage is a strategic hospitality leader responsible for overseeing food and beverage operations at Grace Farms within the Commons and the Foundation's internal catering operations. This role ensures that every culinary offering-from daily café service to large-scale public programs and smaller private events-reflects the organization's commitment to exceptional hospitality, operational excellence, and financial sustainability.
Job Responsibility:
Oversees the F&B aspects of all events at Grace Farms
In partnership with the Director of Events, Catering & Visitor Experiences, the Director of F&B serves as the primary point of contact for communications with internal colleagues regarding internal catering needs
The Director of F&B prepares the FOH staff with operational, catering and visitor experience information and training
Owns the ultimate management responsibility for all Commons team members including hiring, training, mentoring, and ongoing coaching/correcting
Collaborates closely with the COO and the Grace Farms Tea & Coffee team to actively participate in and ensure the strategic integration of Grace Farms Tea & Coffee products throughout all on-site food and beverage operations
Seeks and implements efficiencies in café operations considering staffing models, ergonomics, food waste management, customer communications vehicles and product placement
Partnering with the CFO and COO as well as the Commons leadership team, the Director of F&B leads the financial performance and other KPI's of the F&B program at Grace Farms
Ensures quality control on all FOH aspects including specials displays, tea tastings, menu placement, overall FOH cleanliness, and operations
Holds final accountability for all administrative duties associated with BOH, FOH Café & Catering operations
Oversees café POS system
With the Chef de Cuisine, ensures compliance with health, sanitation, and safety regulations
With the Commons culinary leaders and in collaboration with the Facilities teams, oversees and ensures the proper use, and ongoing maintenance of all kitchen and FOH equipment
Promotes sustainable practices in the FOH operations
Oversees inventory management, cost controls, and vendor relationships
Champions a guest-centric mindset across all F&B, FOH, and BOH operations
Other duties as needed or as assigned
Requirements:
Minimum 10 years of leadership experience in hospitality and/or food & beverage management ideally in a dynamic public facing environment
Must have a minimum of 5 years prior supervisory experience as catering, café, coffee shop, small business restaurant manager, or similar industry role, with direct supervisory oversight of a team
Preferably with experience in both FOH and BOH industry related roles and the proven ability to successfully lead, manage, coach, mentor and inspire teams effectively
College degree is required preferably in Hospitality, Business, or Culinary Operations
What we offer:
Tuition reimbursement
Different medical plan options, including dental and vision coverage
100% employer-paid basic life insurance and short-term disability
403(b)-retirement plan with an organizational match
Generous paid time off (PTO), sick and personal days
11 paid holidays
All staff are invited to enjoy our scenic 80-acre preserved landscape and participate in the diverse public events hosted on-site