National Director of Food and Beverage

RNG Group is partnering with a rapidly growing, hospitality-forward social entertainment brand to find their next National Director of Food & Beverage. Our client is an emerging experiential concept with multiple locations across the United States and a clear roadmap for significant expansion. With plans to grow from 5-10 locations currently open to 20-30+ locations in the near future, this company is committed to building strong operational systems, innovative menus, and high service standards. They emphasize a startup-spirited culture that values low ego, high ownership, and initiative-driven leadership.

Our client operates a membership-based social club centered around active recreation, community engagement, and hospitality. Members frequent their locations multiple times per week for sports leagues, tournaments, events, and social gatherings, making the food and beverage (F&B) experience a critical, craveable, fresh, and repeatable aspect of the brand. This role offers a unique opportunity for a hands-on F&B leader who has experience not just inheriting an existing system but building a restaurant or franchise food program from the ground up. This is a build-it role where you will own the process of menu development, operations scaling, and team training across multiple venue types and city locations. You will work closely with ownership to shape the brand’s culinary footprint and operational rigor.

Key responsibilities include building menu architectures that suit both full commercial kitchens and limited self-contained setups, maintaining brand consistency while catering to an active and social clientele. You will develop operating systems covering service standards, recipe specifications, preparation, cleaning, food safety, and quality control designed to replicate across multiple units. In addition, you will build and execute manager training and franchisee onboarding programs, ensuring consistency and scalability for future expansion. You will oversee F&B operations at two corporate locations functioning as research and development environments and craft the catering model for leagues, tournaments, and private events to manage volume spikes successfully.

The ideal candidate will bring real experience in multi-unit operations with a strong background in menu and recipe development, cost control, and operational standards compliance. Comfort working in startup environments and designing guest experiences for limited equipment contexts is essential. Food safety and health inspection fluency are mandatory, along with a passion for building from the ground up with a high ownership mindset. Located in Boise, ID, this role requires mostly local presence with some travel under 30% for club launches, training, and site inspections. Reporting directly to ownership and leadership, you will gradually grow and lead a small F&B team starting with an assistant manager at corporate venues. This full-time, direct hire opportunity offers a compelling career path with a dynamic, community-oriented brand prepared to scale nationally.