FOOD AND BEVERAGE DIRECTOR

About this role

Who May Apply: Open to everyone. Applicants will be categorized by preference(s) and/or priority consideration eligibilities. An applicant's eligibility will be determined based on eligibility claimed in the questionnaire and proof of eligibility MUST be provided with application by the closing date, 09/28/2026 Business Based Action, Outside Applicant Veteran, Spouse/Widow/Parent of Veteran, and Transition Hiring Preference In order to qualify, you must meet the experience requirements described below.

Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community; student; social). You will receive credit for all qualifying experience, including volunteer experience. Your resume must clearly describe your relevant experience; if the position allows for qualifying based on education, your transcripts will be required as part of your application.

Qualifying Experience: Knowledge of business and trade practices, possess a high level of hands-on culinary skills, characteristics, and methods of administering and evaluating food and beverage operations. Knowledge of business operations policies, procedures, methods, and publicity techniques within one or more of the following areas: hospitality, food and beverage, business operations and/or community wide event planning.

Training at an accredited professional culinary school is desired, with emphasis encompassing management of the full range of quality cooks as performed in a restaurant, club, cafeteria, or similar type of establishment. Knowledge of techniques used to evaluate strengths or weaknesses and develop/revise programs to meet goals and promote patronage. Knowledge of financial, budget, resource management practices and principles, and analytical and evaluative methods and techniques.

Knowledge of safety, security, personnel management, and EEO regulations, practices, and procedures. Skill in effectively organizing and utilizing available resources within the program to meet objectives. Ability to plan, organize, and direct all the functions and mentor, motivate, and appraise the staff. Ability to analyze, plan, and adjust work operations of more than one operation to meet program requirements and objectives within available resources.