Director, Food and Beverage

Overview

Kings Island is seeking a Director of Food & Beverage to provide strategic leadership and operational oversight for all food and beverage operations across the park—including concessions, franchises, catering, restaurants, and special events. This leader will drive exceptional guest experiences, operational excellence, and strong financial performance while managing a team of food and beverage managers and supporting a large, diverse workforce.

• Lead all food & beverage operations with a focus on service quality, operational efficiency, and overall guest satisfaction.
• Drive financial performance by consistently meeting or exceeding revenue, margin, and cost‑of‑goods goals; maintain full accountability for achieving budgeted results.
• Lead labor planning and optimization across all F&B locations, ensuring effective staffing levels, accurate scheduling, productivity management, and compliance with time & attendance expectations.
• Oversee financial controls, including sales accuracy, system integrity, labor cost management, and alignment to corporate reporting standards.
• Provide leadership and development for F&B managers and supervisors, including hiring, training, coaching, and performance accountability.
• Ensure all facilities, equipment, and F&B locations remain clean, safe, functional, and operationally ready; support maintenance and capital planning needs.
• Partner with the Executive Chef and corporate F&B teams on menus, concepts, product strategy, and efficiency improvements while ensuring full compliance with health, safety, and licensing requirements.

• Proven leadership experience (6–8 years) in multi‑unit, high‑volume food & beverage operations such as theme parks, stadiums, entertainment venues, or large restaurant groups.
• Strong financial acumen with demonstrated success achieving revenue targets, managing labor, controlling cost of goods, and delivering profitable results in a fast‑paced environment.
• Ability to partner effectively with corporate food & beverage teams, culinary leaders, operational departments, and senior park leadership.
• Expert knowledge of food safety standards, health regulations, and licensing requirements;
  Serv Safe Manager and Serv Safe Alcohol certifications required or ability to obtain.
• Hands‑on, guest‑focused leader who motivates teams, develops managers, resolves operational challenges, and drives continuous improvement.
• Excellent communication, organizational, and problem‑solving skills with the ability to thrive in a dynamic, high‑volume, guest‑facing environment.