Director of Food And Beverage

Company Description

Kinseth Hospitality Companies is a performance-driven hotel management company focused on delivering memorable guest experiences across a diverse portfolio of properties. The organization emphasizes clean, comfortable, and well-maintained hotels as the foundation of its service promise. Kinseth is committed to hiring, training, and developing talented team members while fostering a culture of hard work and competitiveness. The company also prioritizes strong financial results and award-winning hotels for its owners, investors, and developers. Candidates can learn more about Kinseth's properties and operations by visiting Kinseth.com.

Role Description: Director of Food and Beverage & Executive Chef

The Director of Food and Beverage & Executive Chef is a full-time, on-site role based in Wichita, KS, responsible for the dual oversight of all culinary and service operations within the property. This role serves as the primary leader for both the back-of-house and front-of-house, managing restaurant, bar, banquet, and catering services to ensure high-quality offerings and consistent guest satisfaction.

Key Responsibilities:

* Culinary Leadership: Serve as the Executive Chef, overseeing all kitchen operations, recipe development, food preparation, and menu engineering to ensure culinary excellence and consistency.

* Operational Oversight: Manage restaurant, bar, and banquet service teams, ensuring seamless coordination between the kitchen and dining room staff.

* Quality & Standards: Enforce strict compliance with health, safety, and brand standards across all food and beverage touchpoints.

* Financial Management: Monitor budgets, control food and labor costs, and analyze performance metrics to meet financial goals while maintaining high quality.

* Strategic Collaboration: Partner with hotel leadership on strategic initiatives, staff training, and service improvements to enhance the overall guest experience.

* Inventory & Procurement: Manage all food and beverage inventory, vendor relationships, and purchasing to ensure cost-efficiency and product availability.

Qualifications:

* Professional Experience: Extensive experience in both Food & Beverage management and professional culinary arts, including proven success in overseeing restaurant, bar, and banquet operations.

* Culinary Expertise: Demonstrated ability to lead a kitchen, develop creative and profitable menus, and maintain rigorous quality control standards.

* Leadership Skills: Strong ability to hire, train, and develop talented team members while fostering a culture of hard work and competitiveness.

* Financial Acumen: Proven track record of managing budgets, controlling costs, and analyzing financial performance metrics within a hospitality environment.

* Communication: Excellent collaboration skills to work effectively with hotel leadership and cross-departmental teams.