Executive Director of Culinary & Dining Experience

Brandon Wilde; Charlotte (NC); On-site; USD 100,000 - 150,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Life Insurance

AD&D Insurance

401(k) with company match

Generous PTO and paid holidays

Employee assistance program

Employee discount program

Employee appreciation bonuses

Job summary

The Cypress of Charlotte seeks a Director of Food and Beverage/Culinary Services to lead our premier dining program. You will oversee culinary and dining service operations, crafting restaurant-quality experiences for members, families, and guests.

This leadership role blends hands-on kitchen oversight with strategic budgeting and team development. Ideal candidates bring 5+ years in F&B leadership, 3+ years managing operations, and a degree in Culinary Arts or Hospitality.

Qualifications

• 5+ years of progressive food and beverage leadership experience in hospitality environments.
• 3+ years managing culinary and dining service operations and leading teams.
• Experience delivering guest or member experiences through food quality and service.

Responsibilities

• Lead, mentor, and develop culinary and dining service teams to foster excellence and hospitality.
• Oversee development of menus meeting member preferences and dietary requirements.
• Oversee food preparation, production, presentation, dining room operations, and service delivery across venues.
• Train and coach team on menu knowledge, service techniques, and guest engagement.
• Manage departmental budgets, labor costs, inventory, purchasing, and staffing to hit financial goals.
• Ensure food safety, sanitation, and regulatory compliance across operations.

Job description

The Cypress of Charlotte seeks a Director of Food and Beverage/Culinary Services to lead our premier dining program. You will oversee culinary and dining service operations, crafting restaurant-quality experiences for members, families, and guests.

This leadership role blends hands-on kitchen oversight with strategic budgeting and team development. Ideal candidates bring 5+ years in F&B leadership, 3+ years managing operations, and a degree in Culinary Arts or Hospitality.