The Senior Director of Food & Beverage is the senior functional leader responsible for the vision, strategy, performance, and evolution of the food and beverage program across Pins Mechanical and No Soliciting. This role owns the beverage program directly and provides strategic leadership for culinary direction in partnership with the chef, while leading the broader F&B function through the Food & Beverage Director and cross-functional collaboration with operations, finance, marketing, supply chain, and brand leadership.
This leader will shape distinctive, brand-right programs that improve guest experience, drive revenue and margin, and scale effectively across a multi-unit environment. The ideal candidate is both strategic and hands-on: a strong commercial thinker who can build compelling programs and ensure they are executable in the field.
Key Responsibilities
Enterprise F&B Leadership
- Lead the overall food and beverage strategy across Pins Mechanical and No Soliciting.
- Translate brand positioning into clear, differentiated, and scalable food and beverage programs.
- Set priorities for innovation, performance improvement, standards, and long-term program development.
- Serve as the senior leader for the F&B function, providing direction, alignment, and accountability across brands.
Beverage Strategy and Program Innovation
- Own the beverage program across assigned brands, including menu development, pricing strategy, seasonal features, limited-time offerings, and program innovation.
- Continuously refine assortment, pricing, and menu structure to improve guest appeal, check average, and margin.
- Identify emerging trends, product opportunities, and partnership ideas that strengthen the guest experience and brand differentiation.
- Lead the testing, evaluation, and rollout of new beverage initiatives across the portfolio.
Culinary Strategy and Food Development
- Provide strategic leadership for the food program in partnership with the chef and operations leaders.
- Guide menu evolution, service model improvements, packaging, and food program enhancements that support guest experience and business performance.
- Ensure food offerings are aligned with each brand’s identity, operational model, and profitability goals.
- Balance creativity with practicality so food initiatives can be executed consistently across locations.
Financial Performance and Menu Engineering
- Drive revenue growth and margin improvement across food and beverage categories.
- Build and manage pricing strategies with a strong understanding of cost, value perception, and guest behavior.
- Monitor and act on key KPIs including sales mix, pour cost, food cost, waste, attachment rates, check average, and category performance.
- Use data, guest feedback, and operational insight to identify opportunities and improve program performance over time.
Standards, Training, and Field Execution
- Establish and maintain clear standards for recipes, specs, presentation, training tools, and operating procedures.
- Ensure programs are scalable, executable, and consistent across venues.
- Partner closely with operations leaders to support rollout, compliance, adoption, and sustained execution in the field.
- Conduct regular market and venue visits to assess performance, gather feedback, and identify opportunities for improvement.
Vendor, Sourcing, and Partnerships
- Lead vendor relationships, sourcing strategy, product selection, and negotiations across food and beverage categories.
- Identify and develop external partnerships that improve quality, innovation, economics, or brand relevance.
- Partner with procurement, finance, and operations to align sourcing decisions with cost, supply, and execution realities.
Team Leadership and Cross-Functional Partnership
- Lead, coach, and develop the Food & Beverage Director, chef, and broader F&B function.
- Build strong cross-functional alignment with operations, marketing, finance, supply chain, and brand leadership.
- Ensure initiatives are clearly communicated, well-supported, and effectively rolled out across the organization.
- Help elevate the company’s overall food and beverage capability through coaching, training, and team development.
Qualifications
- 7+ years of progressive food and beverage leadership experience, ideally in hospitality, restaurants, bars, or multi-unit entertainment concepts.
- Strong experience leading beverage programs at scale, with meaningful exposure to food strategy and program development.
- Demonstrated success developing and implementing profitable, guest-facing food and beverage programs.
- Strong understanding of menu development, pricing, margins, inventory, cost controls, vendor management, and operational execution.
- Experience working across multiple locations, markets, or brands.
- Proven ability to lead through others and build alignment across cross-functional teams.
- Highly organized, detail-oriented, and comfortable moving between strategy and execution.
- Excellent communication, collaboration, and relationship-building skills.
- Willingness to travel to venues as needed.
Supplemental pay
- Bonus pay
Benefits
- Paid time off
- Health insurance
- Dental insurance
- Vision insurance
- Life insurance
- Disability insurance
- 401(k) matching
- 401(k)
- Employee discount