Director, Food and Beverage - COTALand

Circuit of The Americas (COTA) is a 365-entertainment destination for world-class events located in Austin, TX. The sports and entertainment portfolio at COTA is unmatched in the country with Formula 1 US Grand Prix, NASCAR and MotoGP attracting global fans during championship races on the famed Circuit and Live Nation producing over 30 headline concerts every year at the Germania Insurance Amphitheater. Opening in 2025, COTA’s amusement park is a 20-acre theme park featuring two first of their kind Roller Coasters and over three dozen rides.

Job Description:

The Director of Food & Beverage oversees all food service operations within the COTALand business unit at Circuit of The Americas (COTA). This hands-on leadership role focuses on driving operational excellence, ensuring food safety, and optimizing team performance while maximizing sales and profitability. The ideal candidate will foster a high-energy, guest-focused culture and maintain strict compliance with all food safety standards.

Essential Duties & Responsibilities:

Strategic Leadership

• Develop and implement short- and long-term strategies to enhance food and beverage revenue, profitability, and guest experience.
• Analyze market trends and competitor offerings to identify opportunities for growth.
• Establish and maintain strong relationships with key stakeholders, including guests, vendors, and internal teams.

Operational Management

• Oversee all food service locations, including restaurants, quick-service stands, and catering events, ensuring smooth and efficient operations.
• Monitor financial performance, including revenue, costs, and profitability, and implement corrective actions as needed.
• Develop and manage departmental budgets, forecasts, and cost-control initiatives.
• Participate in Manager-On-Duty shift rotations and ensure proper staffing levels for daily operations.

Guest Service & Experience

• Ensure the highest levels of guest service and satisfaction across all food and beverage outlets.
• Train, develop, and motivate team members to deliver exceptional hospitality and empower them for success.
• Implement guest feedback mechanisms and handle guest complaints promptly and professionally.

Team Leadership & Development

• Recruit, hire, train, and develop a high-performing team of culinary and service professionals.
• Conduct performance reviews, provide constructive feedback, and address employee concerns.
• Foster a positive and supportive work environment that encourages teamwork and professional growth.

Quality Assurance & Compliance

• Maintain high standards for food quality, presentation, portion control, and safety.
• Ensure compliance with all food safety regulations, including HACCP, sanitation, and health department policies.
• Conduct regular inspections of all food and beverage outlets to uphold brand and safety standards.
• Ensure all necessary licenses, permits, and regulatory requirements are met.

Financial & Inventory Management

• Monitor and optimize food and beverage costs, inventory levels, and labor expenses.
• Analyze sales reports to improve product availability, minimize waste, and maximize profitability.
• Participate in the annual inventory process, ensuring accuracy and efficiency.

Key Skills:

• Menu Development & Culinary Expertise: Strong understanding of food and beverage trends, menu planning, and recipe development.
• Inventory Management: Expertise in inventory control, purchasing, and cost management.
• Financial Analysis: Ability to analyze financial data, prepare reports, and develop budgets.
• Team Leadership: Proven ability to lead, motivate, and develop a high-performing team.
• Guest Service Focus: Passion for providing exceptional guest experiences.

Qualifications:

• Bachelor's degree in Hospitality Management, Culinary Arts, or a related field.
• 5 years of progressive experience in food and beverage management, with at least 3 years in a supervisory role.
• Proven experience in managing high-volume, multi-unit food and beverage operations.
• Strong financial acumen, including budgeting, forecasting, and cost control.
• Excellent leadership, communication, and interpersonal skills.
• Strong guest service orientation with a focus on exceeding guest expectations.
• Proficiency in food safety and sanitation procedures, including HACCP.
• Strong organizational and time-management skills.
• Ability to work flexible hours, including evenings and weekends.

Salary commensurate with experience.

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of this job.

EQUAL EMPLOYMENT OPPORTUNITY:

COTA strongly supports equal employment opportunity for all applicants regardless of race, color, religion, sex, gender identity, pregnancy, national origin, ancestry, citizenship, age, marital status, physical disability, mental disability, medical condition, sexual orientation, genetic information, or any other characteristic protected by state or federal law.