Associate Director of Operations, Food & Beverage

Art and Wellness Enterprises•Bentonville, AR

About The Position

The Associate Director of Operations for Food & Beverage will oversee the daily operations and strategic initiatives for the food and beverage (F&B) department within a large organization. This position is responsible for ensuring the highest standards of service, quality, and profitability across all F&B outlets. The Associate Director will work closely with senior leadership and cross-functional peers to drive operational efficiency, manage budgets, and deliver exceptional guest experiences. This role requires a results-driven leader with extensive experience in F&B operations, staff management, and strategic planning.

Requirements

Bachelor’s degree in hospitality, business management, or a related field; advanced degree preferred.
7-10 years of experience in food and beverage operations, with at least 3-5 years in a leadership or senior management role.
Proven experience in managing high-volume F&B operations within a large organization or multi-unit environment.
Strong financial acumen with experience in budgeting, cost control, and financial analysis.
Demonstrated ability to lead, develop, and motivate a large team.
In-depth knowledge of food safety regulations, labor laws, and industry standards.

Nice To Haves

Familiarity with point-of-sale systems, Square is a plus, inventory management software, and other F&B operational tools.
Strong communication and interpersonal skills, with the ability to work collaboratively with cross-functional teams.
Experience in menu development, vendor management, and customer experience improvement.

Responsibilities

Operational Oversight: Oversee the day-to-day operations of all F&B outlets, including restaurants, bars, catering, and special events.
Ensure that operational procedures and standards are maintained across all venues, including food safety, hygiene, and service protocols.
Collaborate with kitchen and front-of-house teams to deliver consistent and high-quality food and beverage offerings.
Financial Management: Develop and manage operational budgets, including labor, inventory, and other F&B expenses to achieve financial goals.
Monitor and analyze financial performance, adjusting operations to optimize profitability while maintaining quality and guest satisfaction.
Identify cost-saving opportunities and implement initiatives to increase efficiency and reduce waste.
Leadership & Team Development: Lead, mentor, and develop F&B managers and staff to maintain high standards of service and performance.
Foster a culture of teamwork, continuous improvement, and accountability across the F&B department.
Ensure all staff receive proper training in service, safety, and compliance standards, as well as professional development opportunities.
Strategic Planning & Innovation: Work closely with senior leadership to develop and execute long-term strategies for F&B operations, aligning with the organization’s vision and goals.
Identify market trends and customer preferences to innovate and enhance the F&B offerings and guest experience.
Collaborate with the culinary team to develop seasonal menus, signature items, and special event packages that meet or exceed guest expectations.
Guest Experience: Maintain a guest-first approach, ensuring that all F&B offerings and services meet the highest standards of excellence.
Address guest feedback and resolve any service issues in a timely and professional manner.
Ensure consistency in service delivery across all F&B outlets to drive guest satisfaction and repeat business.
Vendor & Supply Chain Management: Build and maintain strong relationships with key suppliers and vendors to ensure the timely delivery of high-quality products.
Negotiate contracts, manage inventory, and streamline supply chain processes to optimize cost efficiency and availability of products.