The John F. Kennedy Center for the Performing Arts
Food & Beverage Director
The John F. Kennedy Center for the Performing Arts, Washington, District of Columbia, us, 20022
Overview
Food & Beverage Director – The John F. Kennedy Center for the Performing Arts. Lead and shape all dining, catering, and event hospitality experiences across a 1.7 million‑square‑foot campus. Why Join Us
We offer a complete rewards package to all full‑time employees: Staff discounts for tickets Retirement plan with matching after 1 year Public Student Loan Forgiveness Program (PSLF) qualification Commuter programs (pre‑tax parking, SmartBenefits) Annual, sick, and personal leave from day one 13 paid holidays per year Medical, dental, vision, FSA, HSA, and paid FMLA Pay Details
The projected salary range is $94,000 – $122,000, commensurate with experience, and includes a comprehensive benefits package. This range is subject to future modification. Base pay is determined by skills, expertise, and experience relative to qualifications and responsibilities. Job Description
The Director of Food and Beverage reports directly to the Vice President of Operations and provides strategic leadership and comprehensive oversight of all Food & Beverage (F&B) operations, including public dining, private event catering, and staff/volunteer dining. The role serves as the primary liaison and contract manager for third‑party F&B service providers, ensuring outstanding quality, exceptional visitor experience, financial performance, and strict adherence to all applicable federal, state, and institutional guidelines. Strategic and Financial Leadership Develop and manage annual F&B budgets, revenue forecasts, and operational goals. Establish competitive pricing for menu items, beverage/bar offerings, and catering packages. Enforce standard operating procedures for inventory control, cash handling, purchasing, and service standards. Maintain awareness of federal property management guidelines and engage with external stakeholders. Contract and Vendor Management Principal relationship manager with contracted F&B vendor(s). Negotiate and manage contracts to ensure cost‑efficiency and quality. Monitor vendor performance against contractual obligations, service level agreements, financial targets, and quality standards. Review and approve all menus, pricing structures, and promotions. Operational Excellence and Event Execution Oversee all catering operations for conventions, trade shows, meetings, and social events. Direct concession sales within retail food outlets and intermission bars. Work closely with the Executive Chef to ensure consistency, quality, and presentation of all food products. Maintain compliance with kitchen and food safety, health permits, alcohol licensing, and ADA requirements. Menu, Concept, and Sales Development Lead creative development of menus for special events, concession, and retail. Partner with Programming, Marketing, and Special Events teams to provide customized F&B solutions. Ensure strict compliance with federal, state, and institutional guidelines for alcohol service. Identify and drive revenue‑generating opportunities across all F&B operations. Team Leadership and Development Recruit, hire, onboard, and develop a high‑energy team. Set performance expectations, conduct regular reviews, and provide coaching. Foster a positive, high‑energy work environment that emphasizes teamwork and customer service. Compliance and Safety Maintain rigorous adherence to sanitation and safety codes. Implement safety protocols to prevent workplace accidents. Other duties as assigned. Key Qualifications
Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or related field preferred. Minimum of 10 years of progressive leadership experience in high‑volume, multi‑unit food service, with at least 5 years in a Director or equivalent role. Exceptional financial literacy, including P&L analysis, budgeting, forecasting, and cost control. Demonstrated ability to lead, mentor, and motivate diverse teams. Proficiency with POS systems, inventory management software, and MS Office Suite; event management software experience is a plus. Strong negotiation, presentation, and interpersonal skills. Proven ability to manage complex logistics and pivot quickly under high‑pressure event demands. Experience with public patron relations and complaint resolution. Local residence or willingness to relocate to the DMV area; relocation assistance not provided. Willingness to work onsite. Additional Information
Stand for extended periods. Flexible schedule, including evenings, weekends. Lift up to 25 pounds; occasionally up to 50 pounds. EEO Statement
The Kennedy Center is an equal opportunity employer and does not discriminate against any employee or applicant based on race, religion, gender identity, sexual orientation, disability, veteran status, marital status, pregnancy or related condition, or any other basis protected by law.
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Food & Beverage Director – The John F. Kennedy Center for the Performing Arts. Lead and shape all dining, catering, and event hospitality experiences across a 1.7 million‑square‑foot campus. Why Join Us
We offer a complete rewards package to all full‑time employees: Staff discounts for tickets Retirement plan with matching after 1 year Public Student Loan Forgiveness Program (PSLF) qualification Commuter programs (pre‑tax parking, SmartBenefits) Annual, sick, and personal leave from day one 13 paid holidays per year Medical, dental, vision, FSA, HSA, and paid FMLA Pay Details
The projected salary range is $94,000 – $122,000, commensurate with experience, and includes a comprehensive benefits package. This range is subject to future modification. Base pay is determined by skills, expertise, and experience relative to qualifications and responsibilities. Job Description
The Director of Food and Beverage reports directly to the Vice President of Operations and provides strategic leadership and comprehensive oversight of all Food & Beverage (F&B) operations, including public dining, private event catering, and staff/volunteer dining. The role serves as the primary liaison and contract manager for third‑party F&B service providers, ensuring outstanding quality, exceptional visitor experience, financial performance, and strict adherence to all applicable federal, state, and institutional guidelines. Strategic and Financial Leadership Develop and manage annual F&B budgets, revenue forecasts, and operational goals. Establish competitive pricing for menu items, beverage/bar offerings, and catering packages. Enforce standard operating procedures for inventory control, cash handling, purchasing, and service standards. Maintain awareness of federal property management guidelines and engage with external stakeholders. Contract and Vendor Management Principal relationship manager with contracted F&B vendor(s). Negotiate and manage contracts to ensure cost‑efficiency and quality. Monitor vendor performance against contractual obligations, service level agreements, financial targets, and quality standards. Review and approve all menus, pricing structures, and promotions. Operational Excellence and Event Execution Oversee all catering operations for conventions, trade shows, meetings, and social events. Direct concession sales within retail food outlets and intermission bars. Work closely with the Executive Chef to ensure consistency, quality, and presentation of all food products. Maintain compliance with kitchen and food safety, health permits, alcohol licensing, and ADA requirements. Menu, Concept, and Sales Development Lead creative development of menus for special events, concession, and retail. Partner with Programming, Marketing, and Special Events teams to provide customized F&B solutions. Ensure strict compliance with federal, state, and institutional guidelines for alcohol service. Identify and drive revenue‑generating opportunities across all F&B operations. Team Leadership and Development Recruit, hire, onboard, and develop a high‑energy team. Set performance expectations, conduct regular reviews, and provide coaching. Foster a positive, high‑energy work environment that emphasizes teamwork and customer service. Compliance and Safety Maintain rigorous adherence to sanitation and safety codes. Implement safety protocols to prevent workplace accidents. Other duties as assigned. Key Qualifications
Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or related field preferred. Minimum of 10 years of progressive leadership experience in high‑volume, multi‑unit food service, with at least 5 years in a Director or equivalent role. Exceptional financial literacy, including P&L analysis, budgeting, forecasting, and cost control. Demonstrated ability to lead, mentor, and motivate diverse teams. Proficiency with POS systems, inventory management software, and MS Office Suite; event management software experience is a plus. Strong negotiation, presentation, and interpersonal skills. Proven ability to manage complex logistics and pivot quickly under high‑pressure event demands. Experience with public patron relations and complaint resolution. Local residence or willingness to relocate to the DMV area; relocation assistance not provided. Willingness to work onsite. Additional Information
Stand for extended periods. Flexible schedule, including evenings, weekends. Lift up to 25 pounds; occasionally up to 50 pounds. EEO Statement
The Kennedy Center is an equal opportunity employer and does not discriminate against any employee or applicant based on race, religion, gender identity, sexual orientation, disability, veteran status, marital status, pregnancy or related condition, or any other basis protected by law.
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