Director, Food & Beverage

Saint Paul, MN, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $120,000.00

Work Schedule

Standard Hours

Flexible

Benefits

Wellness Program

Health savings account

Dental Insurance

Referral program

Employee assistance program

401(k) matching

Leadership training provided

Vision Insurance

Parental leave

Life insurance

Health Insurance

Paid parental leave

Paid Time Off

On-the-job training

Job Description

Great Wolf is a renowned hospitality company specializing in family-friendly resort experiences, combining memorable entertainment with exceptional lodging and dining services. Known for creating immersive and magical stays for guests of all ages, Great Wolf focuses on delivering superior vacation experiences through their signature water parks, themed accommodations, and a variety of dining options. With a commitment to operational excellence, innovative hospitality programs, and an inclusive culture, Great Wolf continues to expand its presence nationwide, fostering career growth and employee development within the hospitality industry.

The Director of Food & Beverage at Great Wolf plays a critical leadership role responsible for overseeing all aspects of food and beverage operations within a lodge. This executive position commands full operational management of multiple food and beverage outlets, including restaurants, banquets, bars, and quick service restaurants (QSR). The Director ensures the seamless execution of innovative dining concepts, exceptional guest service standards, and operational efficiency to meet both brand and financial goals. The ideal candidate will quickly assimilate into Great Wolf's unique brand culture and build strong relationships across departments and senior leadership to drive business growth, operational compliance, and team engagement.

This role involves strategic planning and tactical decision-making to enhance revenue, optimize guest satisfaction, and maintain rigorous controls over costs and quality. Key responsibilities include budgeting, forecasting, food production management, procurement oversight, inventory control, and compliance with safety and regulatory standards. The Director leads talent acquisition, training, coaching, and mentoring programs to build a skilled and motivated workforce equipped to deliver excellence consistently. Utilizing advanced technology systems for POS, scheduling, and procurement, the Director ensures operational processes are streamlined and continuously improved.

Joining Great Wolf means becoming part of a dynamic hospitality family that values career advancement, learning opportunities through Great Wolf University, diversity and inclusion initiatives, and wellness programs designed to support employee well-being. The company offers competitive compensation including a base salary of $120,000 annually, plus benefits such as medical, dental, vision insurance, and paid time off. Relocation packages are available for the right candidate, highlighting the organization's commitment to attracting top-tier food and beverage professionals ready to make an impact.

Overall, the Director of Food & Beverage position is ideal for a visionary leader with a proven track record in multi-unit food and beverage operations capable of driving business optimization, enhancing guest experiences, and fostering an empowering and inclusive culture aligned with Great Wolf’s mission.

Job Requirements

Associates degree in hospitality management or similar
Minimum of 5 years of demonstrated success in a food and beverage operational leadership role in a multi-unit environment
Documented track record of managing and leading efficient and effective food and beverage operation, services and programs
Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth
Demonstrated advanced knowledge of food and beverage products, recipes, categories, programs, origins and trends
Demonstrated proficiency in restaurant, banquet, bar and QSR outlet services, sales, promotions, marketing, guest capture optimization, check value optimization and controls
Demonstrated advanced knowledge of food production forecasting, waste management and yield management
Exceptional service mind-set
Demonstrated methodological and systematic approach to problem solving, identifying system and operational defects, create solutions and implementing improvements
Demonstrated ability to drive continuous process improvement activities and programs
Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft
Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures
Demonstrated strong financial acumen including experience in P&L management, budgeting, forecasting, controls and financial performance optimization
Demonstrated experience in driving effective and meaningful training, people development and mentorship programs
Demonstrated excellent verbal and written communication skills

Job Qualifications

Associates degree in hospitality management or similar
Minimum of 5 years of demonstrated success in a food and beverage operational leadership role in a multi-unit environment
Documented track record of managing and leading efficient and effective food and beverage operation, services and programs
Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth
Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends
Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls
Demonstrated advanced knowledge of food production forecasting, waste management and yield management
Exceptional service mind-set
Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements
Demonstrated ability to drive continuous process improvement activities and programs
Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft
Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures
Demonstrated strong financial acumen including experience in: P&L management, budgeting, forecasting, controls and financial performance optimization
Demonstrated experience in driving effective and meaningful training, people development and mentorship programs
Demonstrated excellent verbal and written communication skills

Job Duties

Complete oversight responsibility for all
functions, programs, systems, procedures and operational performance for food & beverage department
Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety
Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management
Meet food and beverage financial objectives by forecasting requirements
preparing an annual budget
scheduling expenditures
analyzing variances
initiating corrective actions
Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation
Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments
Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion
Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews
preparing and completing action plans
implementing production, productivity, quality, and customer-service standards
resolving problems
completing audits
identifying trends
determining system improvements
implementing change
Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation
Implement effective control of food, beverage and labor costs among all sub departments
Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures
Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables
Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees
communicating job expectations
planning, monitoring, appraising, and reviewing job contributions
planning and reviewing compensation actions
enforcing policies and procedures
Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development
Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment
Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures
complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws
Ensures all operations conform to regulations of the alcoholic beverages commission
Maintain accurate and up to date operations documentation for all food and beverage service areas
Ensuring all F&B technology systems are updated for optimal and effective use
Maintain and manage Jolt/Audit FOH system and functionalities
Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws
Develops positive working relationships with all lines of business, all other functional leaders
Support Corporate Food & Beverage and peers with additional projects
Be an ambassador and active participant of the organization’s shared values and customer service programs
Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department