Director, Food & Beverage

Who We Are

The CRVA works to deliver experiences that uniquely enrich the lives of our visitors and residents. Through leadership in destination development, marketing and venue management expertise, the CRVA leads efforts to maximize the region’s economic potential through visitor spending, creating jobs and opportunities for the community. Brands supported by the CRVA include the Charlotte Convention Center, Spectrum Center, Bojangles Entertainment Complex, NASCAR Hall of Fame, Charlotte Film Commission, Visit Charlotte and Visitor Info Centers.

Job Summary

The Director, Food and Beverage provides leadership for all food and beverage services across the CRVA venues, overseeing multi-venue teams, complex operating budgets and revenue-generating programs that support exceptional guest experiences.

Job Responsibilities 

A. Essential Job Duties

• Provides strategic leadership for all Food & Beverage operations across four venues, overseeing six operating budgets and all catering, banquets, culinary, concessions and related event services.
• Establishes and maintains service, quality, safety and regulatory standards that ensure a consistently high-quality guest experience.
• Provides financial oversight for Food & Beverage operations, including budgeting, forecasting, cost controls, procurement and long-range capital planning across multiple venues.
• Identifies and implements revenue-generating strategies informed by industry trends and operational data.
• Oversees Catering Sales, Banquets, Culinary, Concessions and NASCAR Hall of Fame Event Management functions, with responsibility for training, coaching, performance management and professional development in accordance with organizational policies and procedures. 
• Oversees proper cash handling procedures for all food and beverage operations.
• Develops and maintains relationships with suppliers and negotiates contracts for products and services.
• Champions sustainability initiatives within Food & Beverage operations, including responsible sourcing, waste reduction, and environmentally conscious practices aligned with organizational and community goals.
• Establishes and maintains service, quality, safety and alcohol compliance standards across all Food & Beverage operations.
• Fosters innovation and collaboration across the CRVA divisions and builds strategic partnerships with community-based organizations.
• Champions the CRVA’s Service Philosophy by fostering a collaborative, service-driven culture that delivers memorable guest experiences.
• May perform other duties as required.

B. Consistently deliver the best in customer service. By supporting the CRVA customer experience initiatives and decisions underscoring the Service Philosophy will champion the evolution and continuity of building and leading teams to work collaboratively across the organization and greater Charlotte community, to deliver memorable customer experiences.

C. Champion CRVA’s mission, vision and core values and comply with the organization's policies and procedures. 

Scope of Responsibility

• This job is responsible for budgetary analysis, preparation, and review.
• This job will have access to confidential data including wages and salaries, company records and/or minutes, customer quotes, product costs, and company plans, designs, and/or programs.

Supervisory Responsibility

• Provides leadership for a Food & Beverage workforce exceeding 400 employees across multiple venues, including seven direct reports.
• Carries out supervisory responsibilities in accordance with organizational policies and applicable laws, including hiring, training, performance evaluation, corrective action and employee relations.

Knowledge and Skill Requirements

• Large-Scale F&B Operations: Deep understanding of managing food and beverage production and service in a convention center, arena, or public assembly facility setting, including concessions, banquets, and potentially multiple concessions/outlets.
• Financial Management: Expertise in budgeting, forecasting sales, cost controls (food, beverage, and labor), inventory management, procurement, and analyzing P&L statements to maximize profitability.
• Regulatory Compliance: Comprehensive knowledge of federal, state, and local health, safety, sanitation (HACCP), alcohol service (TIPS/TAM certification), and labor laws and regulations.
• Menu & Culinary Trends: Knowledge of current culinary and beverage trends, menu engineering, recipe development, and presentation styles in collaboration with the Executive Chef.
• Event Planning & Logistics: Expertise in planning, coordinating, and executing large-scale events, banquets, and special functions, often working from detailed Banquet Event Orders (B.E.O.s).
• Vendor & Contract Management: Experience in negotiating contracts with vendors and suppliers, managing vendor relationships, and ensuring quality and cost-effectiveness in purchasing.
• Technology Proficiency: Familiarity with Point-of-Sale (POS) systems, inventory management software, labor scheduling software, and standard MS Office Suite programs. 

Education and Experience

• Bachelor’s Degree (B.  A.) or equivalent from four-year College or technical school; and ten plus years related experience and/or training; or equivalent combination of education and experience in a large convention center or hotel.

Physical Demands

• The employee must regularly lift and /or move up to 40 pounds.
• Specific vision abilities required by this job include Close vision.  While performing the duties of this Job, the employee is regularly required to sit; use hands to handle or feel and talk or hear.  The employee is frequently required to stand and walk.

Work Environment

• The noise level in the work environment is usually moderate.

Travel Required

• Ability to obtain and maintain a valid North Carolina driver’s license and reliable transportation, with flexibility to travel regularly between CRVA venues and off-site locations.

What We Offer

• Education Reimbursement
• Comprehensive medical, dental, and vision coverage, plus other great benefits.
• 457 Plan
• NC Retirement System plan
• CRVA University 
• Employee Assistance Programs
• Employee 1st Culture
• CORE Values

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Our “employee first” culture requires engagement and engagement can’t happen without the voices of many talented individuals charting our direction.