Director Food & Beverage at Boise Centre

Boise, Idaho, United States -

Full Time

Start Date

Immediate

Expiry Date

20 Mar, 26

Salary

0.0

Posted On

20 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Service, Culinary Operations, Leadership, Budgeting, Customer Service, Collaboration, Communication, Strategic Planning, Problem Solving, Time Management, Adaptability, Financial Acumen, Event Coordination, Compliance, Training, Innovation

Industry

Events Services

Description

Description Position open due to retirement! Amazing culture and team! 2025 Best Places to work in Idaho! Reports to: Assistant Executive Director Direct reports: 4 (2 F&B Managers - FOH; 1 Beverage Manager; 1 Executive Chef) Indirect reports: 65 employees (mix of full-time, part-time servers, wait staff, lead banquet staff, F&B Coordinator); 24 part-time bartenders; 27 kitchen staff (chefs, pastry chefs, stewards, cooks). Banquet & catering size: varies, but typically 500-1,400 people served. Perks: since the team is in-house vs 3rd party, flexibility / creativity in operations and execution. Culture fit: even though this is a Director level position, must be on the floor and hands-on when needed, to help foster comradery and serve the customers (e.g. jump in and help carve meat, plate up). PURPOSE Provides strategic and operational leadership across all Food and Beverage functions, ensuring the continued advancement of the high culinary standards for which the organization is known. This role leverages industry best practices and emerging trends to elevate offerings, foster innovation, and deliver exceptional guest experiences. The Food and Beverage Director sets the vision, strategy, and direction for the department by developing and mentoring the team, while implementing initiatives that support and enhance organizational growth. ESSENTIAL FUNCTIONS Provides overall leadership and guidance to all food and beverage operations. Supports food and beverage operations through hands-on leadership, assisting with setup and coordination to ensure smooth and efficient event execution. Oversees management of the Food and Beverage department staff including; employment decisions, managing performance, and development and training. Develops and leads strategic team initiatives and goals to support company key performance objectives. Oversees and directs the creation of annual operating budgets, capital requirements, and provides guidance to department budgets to ensure alignment with organizational objectives. Monitor and approve expenditures to ensure fiscal responsibility, making adjustments based on data insights when needed. Develop and implement a food and beverage strategy aligned with the organization’s objectives, including creating menus, and ensuring quality standards are met Manages pricing structure and services to keep pace with industry trends Works closely with multiple departments in a dynamic, cross-functional environment to ensure seamless collaboration and efficiency Manages the organization of all food and beverage areas, both front and back of house Oversees procurement, preventative maintenance, and continuous improvement of food service equipment and operations. Collaborates with marketing and PR efforts to ensure proper promotion and advertising of Boise Centre’s Front & Centre brand. Ensures compliance with food safety, sanitation, health, and licensing regulations in accordance with Boise Centre standards, and Local, State, and Federal laws. Actively participates in professional organizations and engages in continuous learning through company, department, and safety training Performs a variety of related tasks and duties as assigned. Requirements Experience Preferred Bachelor’s Degree in hospitality or a relevant field 5 years of experience in culinary or food service within a large volume (500+ guests) banquet operation. 5 years of management related work experience Alcohol awareness training by State of Idaho or equivalent Alcohol Server certification required within 30 days of hire. Skills & Abilities Advance knowledge of food service, banquets, culinary operations, and/or the hospitality industry. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations Financial acumen with advanced knowledge of expense management, budgeting practices, and financial statements. Strategic organizational leadership skills to direct and align resources, people, and tasks to key objectives. Advanced leadership skills with the ability to lead and motivate employees, provide constructive feedback, and hold team members accountable to department and organizational objectives. Advanced written and verbal communication skills, with the ability to convey and document complex information clearly and effectively to both internal and external stakeholders. Critical thinking and decision-making skills to evaluate complex situations and strategically determine department and organizational objectives, goals, and vision. Customer service skills to provide respectful, prompt, and attentive support to both internal and external customers, and escalate issues appropriately. Collaboration skills to work effectively with teams, share knowledge, receive feedback and direction, support colleagues, and be an accountable team member. Communication skills to interact professionally and positively using established communication methods. Advanced Time management skills to handle multiple priorities and meet deadlines in a fast-paced and high-volume environment while maintaining regular and reliable work attendance at scheduled time onsite. Adaptability and problem-solving skills to adjust quickly to changes in workloads, tasks, and circumstances. Professional conduct and the ability to follow workplace safety and organizational policies and procedures. Present a professional appearance by following established grooming and uniform standards. Ability to read, understand, and execute detailed written and verbal instructions. PHYSICAL REQUIREMENTS Constantly involves standing, walking, sitting, reaching, manual dexterity, stooping, kneeling, hearing, talking, tasting and smelling. Must have sufficient manual dexterity to work with the fingers and to reach/handle items. Frequently involves sitting, standing and walking. Frequent lifting, pushing and pulling up to 50 pounds. Involves light physical activity performing non-strenuous daily activities of primarily administrative nature. Involves occasional travel (

Responsibilities

The Director of Food & Beverage provides strategic and operational leadership across all food and beverage functions, ensuring high culinary standards and exceptional guest experiences. This role involves hands-on leadership, overseeing staff management, budgeting, and compliance with regulations.