About Us:
DAY7 Group is a full-service hospitality management group overseeing a small portfolio of brands—Island Spa & Sauna, Birdies & Lattes, and future additions. We are dedicated to delivering exceptional guest experiences and innovative, creative solutions that drive our businesses forward.
Job Summary:
The Food & Beverage Director will oversee the strategy, execution, and performance of all F&B operations across our businesses. This role is responsible for ensuring consistency, creativity, operational efficiency, profitability, and exceptional guest experiences within all dining and beverage outlets.
This position requires a hands-on, visionary leader who thrives in a fast-paced, multi-concept environment and can work across various teams to align food and beverage operations with brand identity, concepts, and business goals.
General Accountabilities:
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Develop and implement F&B strategies to drive revenue growth, optimize margins, and enhance customer satisfaction.
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Oversee food and beverage operations across all businesses.
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Collaborate with head chefs, cafe managers, and GMs to create innovative menus and beverage programs aligned with each brand’s identity.
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Ensure brand consistency and quality standards across all F&B outlets.
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Analyze operational performance, guest feedback, and financial reports to identify areas of improvement.
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Lead training and development of F&B staff to ensure high standards of service, compliance, and efficiency.
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Manage vendor relationships and negotiate contracts to maintain quality and cost-effectiveness.
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Ensure compliance with health, safety, and sanitation regulations.
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Work closely with the marketing team on F&B promotions, private events, and seasonal offerings.
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Work with sales and events team for private event caterings
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Stay up to date on industry trends, emerging products, and guest preferences.
Job Qualifications:
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5+ years of progressive leadership experience in food and beverage, preferably in multi-unit or hospitality group settings.
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Proven track record of driving revenue, improving operations, and building high-performing teams.
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Strong culinary and beverage knowledge with a passion for hospitality innovation, with specific experience and expertise in Korean cuisine and culinary traditions.
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Ability to manage multiple concepts and teams simultaneously.
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Excellent interpersonal, communication, and leadership skills.
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Experience with budgeting, P&L management, inventory systems, and vendor negotiations.
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Flexible, hands-on and start-up mindset
Skills & Competencies:
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Leadership & Management – Proven experience overseeing multi-unit F&B operations, mentoring teams, and driving strategic growth.
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Operational Expertise – Strong knowledge of kitchen, bar, and service operations, with experience implementing SOPs and ensuring compliance.
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Financial Acumen – Skilled in budgeting, forecasting, P&L management, and cost control to drive profitability.
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Culinary & Beverage Knowledge – Ability to develop innovative menus and beverage programs tailored to diverse concepts and guest preferences.
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Communication & Collaboration – Excellent verbal and written communication skills, with the ability to work cross-functionally with chefs, GMs, and marketing teams.
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Technology & Tools – Proficiency in POS systems, inventory management, scheduling software, and familiarity with platforms like Google Workspace and Slack.
Physical Demands:
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Must be able to stand and walk for extended periods, often in a fast-paced environment
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Ability to lift and carry up to 30 lbs (e.g., product cases, small equipment)
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Occasional bending, stooping, reaching, and lifting during site visits or setup
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Comfortable working in kitchen, bar, or back-of-house environments during service
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Ability to travel frequently between properties and attend off-site meetings or events as needed
Work Environment:
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This role will split time between corporate office settings and on-site locations all within one area
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Fast-paced, dynamic environment requiring multitasking and adaptability
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Frequent interaction with cross-functional teams, front-line staff, vendors, and executives
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Must be comfortable in both guest-facing and behind-the-scenes operational settings
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Flexibility in scheduling is required, including availability during weekends, evenings, and holidays, depending on business needs
