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Director Of Food Procurement Jobs (NOW HIRING)

Ovation Communities

Director of Food Services

Milwaukee, WI · On-site

$90 - $140/hr

AM - 1st Job Purpose The Director of Food Services at OVATION COMMUNITIES will oversee the planning ... Manage vendor relationships and negotiate contracts to ensure cost-effective procurement of food ...

State of Virginia

Director of Food Services

Roanoke, VA · On-site

$60K - $85K/yr

Director of Food Services Apply now Job no: 5108965 Work type: Full-Time (Salaried) Location: Roanoke (City), Virginia Categories: Food Services Title: Director of Food Services State Role Title:

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How much do director of food procurement jobs pay per year?

As of Aug 14, 2026, the average yearly pay for director of food procurement in the United States is $134,111.00, according to ZipRecruiter salary data. Most workers in this role earn between $102,500.00 and $163,000.00 per year, depending on experience, location, and employer.

How does a director of food procurement typically collaborate with suppliers and internal teams to ensure consistent product quality and availability?

A Director of Food Procurement works closely with suppliers to negotiate contracts, set quality standards, and establish reliable delivery schedules. They regularly communicate with internal teams—such as culinary, operations, and logistics—to align procurement strategies with menu planning and inventory needs. This role often requires proactive problem-solving to address supply chain disruptions and maintain product consistency, ensuring that both cost efficiency and food quality are prioritized. Building strong supplier relationships and fostering transparent communication within the organization are key to success in this position.

What are the key skills and qualifications needed to thrive as a director of food procurement, and why are they important?

To thrive as a Director Of Food Procurement, you need expertise in supply chain management, negotiation, and sourcing strategies, often backed by a degree in business, supply chain, or a related field. Familiarity with procurement software (such as SAP or Oracle), inventory management systems, and relevant certifications like Certified Professional in Supply Management (CPSM) is typically required. Strong leadership, analytical thinking, and relationship-building skills help you manage vendor relationships and lead procurement teams effectively. These skills ensure efficient sourcing, cost control, and consistent quality, directly impacting an organization’s profitability and operational success.

What does a director of food procurement do?

A Director of Food Procurement oversees the sourcing and purchasing of food products for an organization, such as a restaurant group, hotel chain, or food distributor. They are responsible for negotiating contracts with suppliers, ensuring quality standards, managing budgets, and maintaining cost efficiency. This role often involves analyzing market trends, ensuring compliance with food safety regulations, and developing relationships with vendors to secure the best products at competitive prices. Effective Directors of Food Procurement play a key role in maintaining a reliable supply chain and supporting the organization’s overall food service operations.
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Director Of Food Procurement jobs near you
Infographic showing various Director Of Food Procurement job openings in the United States as of August 2026, with employment types broken down into 70% Full Time, and 30% Part Time. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $134,111 per year, or $64.5 per hour.

Director of Food & Beverage

Ute Mountain Casino Hotel

Towaoc, CO • On-site

Full-time

Re-posted 27 days ago

Job description

Summary/Objective 

The Director – Food & Beverage is responsible for the strategic and operational leadership of all food and beverage operations at Ute Mountain Casino Hotel, including Kuchu's Diner, Peak's Café, Ka'vaa Food Trailer, employee dining services, and culinary/set-up support for banquet functions. This position oversees guest experience, operational performance, financial results, workforce leadership, inventory management, food quality, and regulatory compliance across all food and beverage venues. The Director provides hands-on leadership and operational support when necessary while developing systems, standards, and teams that promote consistency, efficiency, and exceptional service. Working closely with department leaders and executive management, the Director ensures food and beverage operations support the organization's goals while delivering memorable dining experiences for guests and employees alike. Success in this role is demonstrated by operational stability, exceptional guest satisfaction, financial stewardship, effective workforce leadership, consistent food quality, and well-executed food and beverage operations across all service areas.

Key Accountabilities
Food & Beverage Leadership & Strategy: Provide strategic and operational leadership for all food and beverage operations, including Kuchu's Diner, Peak's Café, Ka'vaa Food Trailer, employee dining services, and culinary/set-up support for banquet functions. Establish departmental goals, service standards, and operational priorities that align with organizational objectives and guest expectations.Operational Oversight & Service Excellence: Ensure consistent execution of food and beverage operations through effective planning, organization, and oversight. Maintain high standards of food quality, service delivery, cleanliness, professionalism, and guest satisfaction across all venues and service periods.Workforce Leadership & Development: Lead, develop, and support food and beverage leadership and staff through effective hiring, training, coaching, performance management, and succession planning. Foster a culture of accountability, teamwork, professionalism, and continuous improvement.Financial Management & Cost Control: Develop, manage, and monitor departmental budgets, labor costs, food costs, and operational expenses. Analyze financial performance, identify opportunities for improvement, and implement strategies that support profitability while maintaining service and quality standards.Inventory Management & Procurement: Oversee purchasing, receiving, storage, inventory control, and product utilization across all food and beverage operations. Establish controls that minimize waste, reduce loss, maintain product quality, and ensure operational readiness.Culinary Quality & Menu Development: Provide leadership and direction regarding menu development, food presentation, portion standards, product specifications, and culinary innovation. Collaborate with culinary leadership to ensure menus remain relevant, cost-effective, and aligned with guest preferences and business objectives.Banquet & Special Event Support: Ensure food and beverage operations effectively support banquet functions, special events, promotions, and organizational initiatives. Coordinate staffing, production, equipment, and resources necessary to deliver successful events and exceptional guest experiences.Regulatory Compliance & Food Safety: Ensure compliance with all applicable food safety regulations, sanitation requirements, tribal health department standards, internal controls, and organizational policies. Promote a culture of safety, cleanliness, accountability, and regulatory compliance throughout the department.Guest Experience & Community Reputation: Monitor guest feedback, service metrics, and operational performance to identify opportunities for improvement. Address concerns promptly and professionally while promoting a hospitality-focused culture that enhances the reputation of Ute Mountain Casino Hotel.Vendor Relations & Resource Management: Develop and maintain productive relationships with vendors, suppliers, and service providers. Negotiate favorable pricing, evaluate product quality, and ensure purchasing practices support operational and financial objectives.Continuous Improvement & Operational Innovation: Regularly evaluate operational processes, staffing models, service standards, and business performance. Implement improvements that enhance efficiency, strengthen guest satisfaction, support employee engagement, and improve overall departmental effectiveness.
Supervisory Responsibilities 

The Director – Food & Beverage provides strategic leadership and operational oversight for all food and beverage personnel, departments, and service areas within Ute Mountain Casino Hotel. This position is responsible for the selection, development, performance management, and overall effectiveness of departmental leadership and staff. The Director establishes operational expectations, service standards, and performance objectives while fostering a culture of accountability, professionalism, teamwork, and guest service excellence.

This role provides direct and indirect supervision to managers, supervisors, chefs, and frontline team members assigned to restaurant, café, employee dining, food trailer, concession, and banquet-support operations. The Director is responsible for workforce planning, staffing decisions, employee development, succession planning, performance evaluations, disciplinary actions, and organizational structure within the department. Through effective delegation, coaching, and leadership, the Director ensures that food and beverage operations remain adequately staffed, properly trained, financially responsible, and aligned with organizational goals, regulatory requirements, and guest service expectations.

Qualifications
General
  • Must be at least 21 years old to obtain and maintain a Ute Mountain Ute Gaming Commission Key License. Must be able to pass UMUGC and Colorado Gaming background investigations.
  • Must be able and willing to work a flexible schedule, including nights, weekends, holidays, and special events as operational needs require.
  • Must demonstrate strong leadership, professionalism, organizational ability, and sound judgment in a fast-paced hospitality environment.
  • Must possess strong communication and interpersonal skills with the ability to effectively lead teams and collaborate with guests, vendors, regulators, and organizational leadership.
Education
  • Culinary degree, Bachelor's degree, or equivalent education in culinary arts, food service management, hospitality, business administration, nutrition, or a related field preferred. 
Certifications
  • Must possess or be able to obtain and maintain all position-relevant food safety certifications, including Food Handler and/or ServSafe certifications, within 30 days of hire. 
Experience
  • Minimum seven years of progressive food and beverage experience required, including at least three years in a senior leadership role overseeing multiple outlets, large-scale food service operations, or comparable hospitality environments. 
  • Recent tribal gaming experience strongly preferred. 
*Candidates with equivalent combinations of education, training, certification, and experience that demonstrate the knowledge, skills, and abilities necessary to successfully perform the essential functions of the position may be considered. 

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