Job Description

Position open due to retirement! Amazing culture and team! 2025 Best Places to work in Idaho! Reports to: Assistant Executive Director Direct reports: 4 (2 F&B Managers - FOH; 1 Beverage Manager; 1 Executive Chef) Indirect reports: 65 employees (mix of full-time, part-time servers, wait staff, lead banquet staff, F&B Coordinator); 24 part-time bartenders; 27 kitchen staff (chefs, pastry chefs, stewards, cooks). Banquet & catering size: varies, but typically 500-1,400 people served. Perks: since the team is in-house vs 3rd party, flexibility / creativity in operations and execution. Culture fit: even though this is a Director level position, must be on the floor and hands-on when needed, to help foster comradery and serve the customers (e.g. jump in and help carve meat, plate up). PURPOSE Provides strategic and operational leadership across all Food and Beverage functions, ensuring the continued advancement of the high culinary standards for which the organization is known. This role leverages industry best practices and emerging trends to elevate offerings, foster innovation, and deliver exceptional guest experiences. The Food and Beverage Director sets the vision, strategy, and direction for the department by developing and mentoring the team, while implementing initiatives that support and enhance organizational growth. ESSENTIAL FUNCTIONS Provides overall leadership and guidance to all food and beverage operations. Supports food and beverage operations through hands-on leadership, assisting with setup and coordination to ensure smooth and efficient event execution. Oversees management of the Food and Beverage department staff including; employment decisions, managing performance, and development and training. Develops and leads strategic team initiatives and goals to support company key performance objectives. Oversees and directs the creation of annual operating budgets, capital requirements, and provides guidance to department budgets to ensure alignment with organizational objectives. Monitor and approve expenditures to ensure fiscal responsibility, making adjustments based on data insights when needed. Develop and implement a food and beverage strategy aligned with the organization’s objectives, including creating menus, and ensuring quality standards are met Manages pricing structure and services to keep pace with industry trends Works closely with multiple departments in a dynamic, cross-functional environment to ensure seamless collaboration and efficiency Manages the organization of all food and beverage areas, both front and back of house Oversees procurement, preventative maintenance, and continuous improvement of food service equipment and operations. Collaborates with marketing and PR efforts to ensure proper promotion and advertising of Boise Centre’s Front & Centre brand. Ensures compliance with food safety, sanitation, health, and licensing regulations in accordance with Boise Centre standards, and Local, State, and Federal laws. Actively participates in professional organizations and engages in continuous learning through company, department, and safety training Performs a variety of related tasks and duties as assigned. PI95a0867b1274-25448-39300042

Job Tags

Similar Jobs