DAY7 Hospitality Group Food & Beverage Director Edison, NJ · Full time

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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:

• Develop and implement F&B strategies to drive revenue growth, optimize margins, and enhance customer satisfaction.
• Oversee food and beverage operations across all businesses.
• Collaborate with head chefs, cafe managers, and GMs to create innovative menus and beverage programs aligned with each brand’s identity.
• Ensure brand consistency and quality standards across all F&B outlets.
• Analyze operational performance, guest feedback, and financial reports to identify areas of improvement.
• Lead training and development of F&B staff to ensure high standards of service, compliance, and efficiency.
• Manage vendor relationships and negotiate contracts to maintain quality and cost-effectiveness.
• Ensure compliance with health, safety, and sanitation regulations.
• Work closely with the marketing team on F&B promotions, private events, and seasonal offerings.
• Work with sales and events team for private event caterings
• Stay up to date on industry trends, emerging products, and guest preferences.

Job Qualifications:

• 5+ years of progressive leadership experience in food and beverage, preferably in multi-unit or hospitality group settings.
• Proven track record of driving revenue, improving operations, and building high-performing teams.
• Strong culinary and beverage knowledge with a passion for hospitality innovation.
• Ability to manage multiple concepts and teams simultaneously.
• Excellent interpersonal, communication, and leadership skills.
• Experience with budgeting, P&L management, inventory systems, and vendor negotiations.
• Flexible, hands-on and start-up mindset

Skills & Competencies:

• Leadership & Management – Proven experience overseeing multi-unit F&B operations, mentoring teams, and driving strategic growth.
• Operational Expertise – Strong knowledge of kitchen, bar, and service operations, with experience implementing SOPs and ensuring compliance.
• Financial Acumen – Skilled in budgeting, forecasting, P&L management, and cost control to drive profitability.
• Culinary & Beverage Knowledge – Ability to develop innovative menus and beverage programs tailored to diverse concepts and guest preferences.
• Communication & Collaboration – Excellent verbal and written communication skills, with the ability to work cross-functionally with chefs, GMs, and marketing teams.
• Technology & Tools – Proficiency in POS systems, inventory management, scheduling software, and familiarity with platforms like Google Workspace and Slack.

Physical Demands:

• Must be able to stand and walk for extended periods, often in a fast-paced environment
• Ability to lift and carry up to 30 lbs (e.g., product cases, small equipment)
• Occasional bending, stooping, reaching, and lifting during site visits or setup
• Comfortable working in kitchen, bar, or back-of-house environments during service
• Ability to travel frequently between properties and attend off-site meetings or events as needed

Work Environment:

• This role will split time between corporate office settings and on-site locations all within one area
• Fast-paced, dynamic environment requiring multitasking and adaptability
• Frequent interaction with cross-functional teams, front-line staff, vendors, and executives
• Must be comfortable in both guest-facing and behind-the-scenes operational settings
• Flexibility in scheduling is required, including availability during weekends, evenings, and holidays, depending on business needs