Director of Food and Beverage Operations - National Geographic Museum

Compass Group•WASHINGTON, DC

1d•$125,000 - $135,000

About The Position

The Director of Food and Beverage Operations will oversee day-to-day food and beverage operations at the National Geographic Museum. This hands-on leadership role is responsible for operational excellence, financial performance, exceptional guest experiences, and an engaged team in a dynamic, high-profile cultural destination. The position balances hospitality, operational efficiency, and business results while developing strong relationships with team members, guests, museum partners, and Levy and venue colleagues.

Requirements

At least 5 years of progressive leadership experience in hospitality, food and beverage, cultural attractions, restaurants, hotels, premium hospitality, or a similar high-volume environment.
Proven experience leading complex operations and developing successful teams.
Strong financial and business acumen, including experience managing budgets, labor, cost of goods, and operational performance.
Demonstrated ability to build strong client and stakeholder relationships.
Passion for hospitality and creating memorable guest experiences.
Strong communication, organization, and problem-solving skills.
Ability to lead effectively in a dynamic environment while managing multiple priorities.
Collaborative leadership style and ability to influence and engage teams at all levels.
Flexibility to work evenings, weekends, holidays, and special events as business needs require.

Nice To Haves

Bachelor’s degree in Hospitality Management, Business Administration, or a related field.

Responsibilities

Lead daily food and beverage operations, ensuring exceptional service, quality, and consistency.
Develop and execute operational strategies that improve the guest experience and achieve financial and business objectives.
Recruit, train, coach, and develop management and hourly team members.
Foster a culture of hospitality, accountability, teamwork, and continuous improvement.
Partner with culinary leadership to ensure effective execution, product quality, and operational efficiency.
Build and maintain a strong relationship with the National Geographic Museum partner as a trusted operational leader.
Oversee labor planning, scheduling, productivity, inventory, cost controls, and other operational metrics.
Manage budgets and forecasts and identify opportunities to increase revenue and profitability.
Analyze business results and operational trends to develop improvement strategies.
Ensure operations comply with Levy standards and applicable health, safety, sanitation, and regulatory requirements.
Support special events, programs, and museum initiatives through effective planning and execution.
Collaborate with Levy and venue teams to find innovative ways to improve hospitality and the guest experience.
Maintain a visible leadership presence, engaging with team members, guests, and partners.