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Director Food Jobs (NOW HIRING)

Hotels

Director Food & Beverage

Milwaukee, WI

Director of Food and Beverage Whether you're an artist at heart or simply thrive in a dynamic environment, Saint Kate is the space that unites us all under one roof. Here at Saint Kate, we celebrate ...

Great Wolf Lodge

Director, Food & Beverage

Baraboo, WI

$100K - $120K/yr

Pay: $100000  - $120000  At Great Wolf, the Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a ...

Great Wolf Lodge

Director, Food & Beverage

Baraboo, WI · On-site

Pay: $0  - $0  At Great Wolf, the Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The ...

Touro University

Director, Food Service

Skokie, IL

$70K - $75K/yr

Responsible for the overall operation of the cafeteria and all food service at the HTC main campus in Skokie and more limited food service at HTC's Blitstein Institute (Chicago) and Fargo (Skokie ...

Hotels

Director Food & Beverage

Omaha, NE

As Director of Food and Beverage provides overall direction and operational leadership for all food and beverage operations of the hotel, including restaurants, bars, lounges, in-room dining, banquet ...

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$32K

$66.6K

$110K

How much do director food jobs pay per year?

As of May 31, 2026, the average yearly pay for director food in the United States is $66,613.00, according to ZipRecruiter salary data. Most workers in this role earn between $50,000.00 and $77,500.00 per year, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as a Director of Food, and why are they important?

To thrive as a Director of Food, you need strong expertise in food service management, budgeting, and regulatory compliance, often backed by a degree in hospitality or culinary management and substantial leadership experience. Familiarity with inventory management systems, food safety certifications (such as ServSafe), and point-of-sale (POS) platforms is typically required. Exceptional organizational, leadership, and communication skills help in managing diverse teams and ensuring high service standards. These competencies are crucial for optimizing operations, maintaining food quality and safety, and achieving business goals in a competitive environment.

What are the main challenges a Director of Food typically faces in managing large-scale food service operations?

A Director of Food often navigates challenges such as balancing budget constraints with quality standards, ensuring consistent food safety and regulatory compliance, and adapting menus to evolving customer preferences. They must also manage and motivate diverse teams, coordinate with suppliers, and address staffing shortages or turnover. Effective Directors are proactive problem-solvers who excel at strategic planning and cross-departmental communication to maintain high operational standards.

What does a Director of Food do?

A Director of Food, often referred to as a Director of Food and Beverage or Director of Food Services, is responsible for overseeing the planning, organization, and management of food and beverage operations in establishments like hotels, resorts, or large institutions. They ensure high standards of food quality, safety, and customer service while managing budgets, staffing, and vendor relationships. Their role also involves developing menus, implementing cost control measures, and ensuring compliance with health regulations to maintain profitability and guest satisfaction.

What is the difference between Director Food vs Food Service Manager?

AspectDirector FoodFood Service Manager
CredentialsRelevant degrees in food science, culinary arts, or hospitality; certifications like ServSafe or HACCPFood safety certifications; experience in food service management
Work EnvironmentCorporate kitchens, food manufacturing facilities, or large-scale food productionRestaurants, cafeterias, catering services
Employer & Industry UsageFood manufacturing companies, large hospitality chains, food corporationsRestaurants, hotels, catering companies
Common Search & ComparisonYesYes

The main difference between a Director Food and a Food Service Manager lies in their scope and responsibilities. The Director Food typically oversees large-scale food production, quality control, and strategic planning at an organizational level, often within manufacturing or corporate settings. In contrast, the Food Service Manager focuses on daily operations, staff management, and customer service within specific food service establishments like restaurants or cafeterias.

What cities are hiring for Director Food jobs? Cities with the most Director Food job openings:
What are the most commonly searched types of Food jobs? The most popular types of Food jobs are:
What states have the most Director Food jobs? States with the most job openings for Director Food jobs include:
Director Food jobs near you
Infographic showing various Director Food job openings in the United States as of May 2026, with employment types broken down into 92% Full Time, and 8% Part Time. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $66,613 per year, or $32 per hour.

Director, Food & Beverage

Great Wolf Resorts

Bloomington, MN • On-site

$120K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 6 days ago

Job description

Pay: $120000 - $120000
At Great Wolf, the Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization.
Join our Pack:
* Grow your career: A great place to start or advance your career with cross-training, scholarship fund, and talent development programs at all levels
* Great Perks: Take advantage of exclusive perks for you, your family, and friends - including discounted vacations and employee referral incentives
* Learn While You Earn: Gain access to Great Wolf University for on-the-job training, functional, and leadership training
* Prioritize Your Well-Being: We offer flexible scheduling, access to a holistic wellness program and technology, and support through our Employee Assistance Program and Employee Relief Fund
* Celebrate Your Uniqueness: Join a team that cheers for diversity and inclusion through programs that make everyone feel welcome and recognized.
Benefits:
* Medical, Dental, and Vision insurance
* Health savings account
* Telehealth resources
* Life insurance
* 401K with employer match
* Paid vacation time off
* Paid parental leave
Essential Duties & Responsibilities:
  • 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.

Required Qualifications & Skills:
  • Associates Degree in Hospitality Management or similar
  • Minimum of 5 years of demonstrated success in a F&B 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.

Preferred Qualifications:
  • Bachelors Degree in Hospitality Management or similar a plus
  • Experience leading and managing leaders
  • Well versed in utilization of service automation and mobile technology.
  • Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence.
  • Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices.
  • Experience with diversity, inclusion and unconscious bias culture and programs

Anticipated Close Date:
Estimated Salary Range:
$120000 - $120000 annual base salary
An employee's pay position within the salary range will be based on several factors, including, but not limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, travel requirements, revenue-based metrics, any contractual agreements, and business or organizational needs. The range listed is just one component of Great Wolf's total compensation package. Other rewards may include annual bonuses, a Paid Time Off policy, and other perks.
Application Instructions
We are hiring immediately, with relocation packages available. Click on "Apply Now" or chat with a recruiter (bottom of your screen on Great Wolf's website). Complete an application and a recruiter will reach out on next step.
This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing or disclosing compensation. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.

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