Director of Food and Beverage

Life Care Services•Charlotte, NC

7d•$125,000 - $135,000•Onsite

About The Position

The Cypress of Charlotte is seeking a Director of Food and Beverage/Culinary Services to lead its culinary and dining service operations. This role is responsible for delivering restaurant-quality food, hospitality, and attentive service for members, families, and guests. The position requires a blend of culinary knowledge, front-of-house service expertise, leadership skills, and business acumen to create innovative menus, elevate service standards, lead a team, and ensure exceptional quality and satisfaction.

Requirements

5+ years of progressive food and beverage leadership experience in a hotel, restaurant, club, healthcare, senior living, or similar hospitality environment.
3+ years of experience managing culinary and dining service operations and leading both back-of-house and front-of-house teams.
Strong knowledge of food preparation, menu development, dining room operations, service standards, food safety, sanitation, and kitchen operations.
Demonstrated ability to create exceptional guest or member experiences through food quality, service consistency, team training, and hospitality.
Experience managing budgets, labor costs, staffing, inventory, and purchasing.
Outstanding communication, leadership, coaching, problem-solving, and customer service skills.
Food Manager/Safe Food Handling Certification.

Nice To Haves

Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, Food and Beverage Management, or a related field preferred.
Senior living experience preferred but not required.

Responsibilities

Lead, mentor, and develop culinary and dining service teams, fostering a culture of excellence, accountability, teamwork, and hospitality.
Oversee the development of creative, nutritious, and appealing menus that meet member preferences and dietary requirements.
Oversee food preparation, production, presentation, dining room operations, and service delivery across all venues.
Establish and maintain service standards for greeting, order accuracy, timing, table service, responsiveness, and service recovery.
Train and coach team members on menu knowledge, service techniques, hospitality expectations, and member engagement.
Manage departmental budgets, labor costs, inventory, purchasing, and service staffing to achieve financial and operational goals.
Ensure compliance with food safety, sanitation, OSHA, and regulatory requirements.
Maintain the highest standards of cleanliness, organization, appearance, and operational efficiency in back-of-house and front-of-house areas.
Build meaningful relationships with members and gather feedback to continuously enhance food quality and the overall dining experience.
Collaborate with community leadership to support member satisfaction, employee engagement, and occupancy goals.