Director of Food Service

Welcome to TXB!

TXB stands for Texas Born. That means we’re big city, open country, and everything in-between. It also means that we have Texas values, the same values that we’ve built our brand around—authenticity, hospitality, and integrity. At TXB, our purpose is to strive to make our guests, team members, and communities better off for having known us. As we like to say, we “leave ‘em better,” every day and every way. Join us in taking our business to another level, and give back to the communities that give so much to us.  

Job Summary:

The Director of Food Services is a senior leadership role responsible for overseeing all aspects of the food service operations within the organization. This includes accountability for vendor negotiations, cost management, menu development, innovation, and ensuring operational excellence in the field. The Director will also drive initiatives around food safety and compliance while focusing on maximizing sales and customer satisfaction

Essential Functions:

• Vendor Negotiations & Relationship
  1. Lead and manage all negotiations with food and beverage vendors to ensure competitive pricing, high-quality products, and reliable supply chains.
  2. Develop and maintain strong relationships with key suppliers to foster partnerships that support the organization's strategic goals.
• Cost Management
  1. Oversee all aspects of food costing, ensuring alignment with budgetary targets
  2. Analyze and monitor financial performance, implementing strategies to reduce waste and optimize profit margins.
  3. Collaborate with finance team to set and manage food service budgets.
• Menu Management & Innovation
  1. Work with Director of Food Innovation on menu development initiatives, balancing creativity with customer preferences and cost efficiency.
  2. Stay ahead of industry trends and customer demands to continuously innovate and refresh offerings.
  3. Collaborate with Director of Food Innovation to design menus that align with the organization's brand and strategic vision.
• Operational Excellence
  1. Ensure that food service operations run smoothly and efficiently across all locations, maintaining high standards of service and quality.
  2. Work closely with operations teams to implement and monitor processes that enhance productivity and customer satisfaction.
  3. Regularly assess and improve operational practices to drive field performance and reduce operational intensity 
      
• Food Safety & Compliance
  1. Develop and enforce food safety protocols to ensure compliance with all relevant health and safety regulations.
  2. Lead training initiatives on food safety and best practices for staff at all levels of the organization.
  3. Stay up-to-date on food safety legislation and ensure the organization meets or exceeds all regulatory requirements.
• Sales & Customer Engagement
  1. Collaborate with marketing and sales teams to drive food service sales through effective promotions, customer engagement strategies, and loyalty programs.
  2. Monitor customer feedback and sales data to continuously refine and enhance food service offerings.
  3. Implement strategies to boost customer satisfaction and repeat business.

Additional Responsibilities:

• Manages cross-functional relationship within all departments
• Demonstrates ability to build networks of people and utilizes resources in person and remotely
• Demonstrates ability to work on tight deadlines in a fast-paced, team environment
• Demonstrates and practices corporate values, behaviors, and acts in an ethical and lawful manner at all times to include being a person of integrity, dependable, and inspirational
• Demonstrates the ability to communicate at all levels of the Company; clearly and concisely express opinions, conclusions, and recommendations
• Demonstrates the ability to work the hours relevant to current priorities and objective of the department

Qualifications: Experience, Competencies, and Education

Experience

1. Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field. A Master's degree is preferred.
2. 8 years of experience in food service management, with at least 5 years in a leadership role.
3. Proven experience in vendor negotiations, cost management, and menu development.
4. Strong understanding of food safety regulations and compliance requirements.
5. Excellent leadership and communication skills, with the ability to manage and motivate diverse teams.
6. Innovative mindset with a track record of implementing successful food service initiatives.
7. Strong analytical skills with the ability to interpret financial data and drive profitability.

Competencies

1. Strategic thinking and problem-solving abilities
2. Strong negotiation and relationship-building skills.
3. High operational acumen with attention to detail.
4. Ability to work in a fast-paced environment and manage multiple priorities.
5. Customer-focused with a passion for delivering exceptional service.

Benefit Opportunities:

• Daily Pay Partner
• Health, dental, vision, disability, life, and critical Illness insurance plans are available
  1. Eligibility based on average weekly hours worked and tenure
• Vacation, Holiday and Bereavement leave.
  1. Eligibility based on average weekly hours worked and tenure
• 401K Retirement plan
  1. Eligibility after 90 days of employment