DescriptionJob Title: Director of Food & Beverage
FLSA Status: Exempt
Hours: Full-time (primarily Monday - Friday; 7:30 AM - 4:30 PM with occasional weekends, evenings, or holidays)
Pay Rate: Range starts at $85,898/year
Reports To: Vice President of Guest Experience
Summary:
The Director of Food & Beverage defines and champions the next culinary identity of Omaha’s Henry Doorly Zoo & Aquarium and the Lee G. Simmons Wildlife Safari Park. This role leads the vision, strategic direction, and full operational orchestration of a complex multi-unit food, beverage, and catering program at the nation’s top-ranked Zoo and Wildlife Safari Park, which together welcome nearly two million guests each year.
The role offers a rare opportunity for a modern hospitality leader to elevate dining in one of the most dynamic experience environments, spanning open-air venues and portables with high seasonal volume to immersive guest spaces, private events, and signature evening events.
The Director is responsible for delivering exceptional guest experiences by advancing food & beverage quality, service standards, and operational performance. This position serves as the organization’s culinary strategist and culture-builder, overseeing staff development, financial outcomes, and long-term program innovation.
Duties and Responsibilities/Essential Functions (include but not limited to):
Strategic Leadership & Program Elevation
- Ensure every meal enhances the guest journey and reflects the Zoo’s commitment to conservation, community, and world-class hospitality.
- Provide overall leadership and direction for the food & beverage program at the Zoo and Wildlife Safari Park.
- Develop and execute a comprehensive vision to elevate the culinary program, with emphasis on quality, menu innovation, sustainability, and guest satisfaction.
- Lead performance management for the food & beverage program through data-driven oversight of key performance indicators (KPIs) including but not limited to: time-of-service, per-capita spend, and expense ratios—aligning financial outcomes with guest satisfaction and organizational goals.
- Lead the exciting redesign of the onsite catering program to elevate private event experiences and expand revenue opportunities.
- Advise Vice President of Guest Experience (VP) and collaborate with campus operations and business systems teams on infrastructure updates, venue remodeling, equipment upgrades, technology and POS enhancements, and flow design that will improve throughput and create a delightful queuing, ordering, and fulfillment experience for guests.
- Lead sustainability evolution related to sourcing, packaging, waste reduction, and environmentally responsible operations in alignment with the Zoo’s conservation goals.
Guest Experience & Quality Standards
- Lead the establishment of elevated service and presentation standards that not only exceed industry expectations, but also define the Zoo and Wildlife Safari Park as a premier destination for hospitality and guest care.
- Advance culinary excellence by developing innovative menus, seasonal offerings, and on-trend dining concepts that align with Zoo and Wildlife Safari Park experience and meet evolving guest preferences and dietary needs.
- Advance the culinary experience as an integral component of the guest journey, representing Food & Beverage in cross-departmental planning and management meetings to ensure its integration and success in the overall experience.
- Develop and maintain inclusive culinary offerings that prioritize guest safety, satisfaction, and accessibility, ensuring menus reflect a broad range of dietary preferences, allergen sensitivities, and price points that accommodate guests across all income levels.
- Support the delivery of culinary program offerings and a safe, welcoming dining experience through clear communication, effective staff training, and rigorous food-handling standards.
Team Leadership & Culture
- Inspire and lead a dynamic and diverse team through clear direction, effective coaching, strong mentorship, and consistent accountability.
- Foster a culture rooted in hospitality, collaboration, safety, and continuous professional growth across all levels of the food & beverage operation.
- Drive consistency and excellence in service delivery by establishing clear expectations, monitoring performance, and supporting staff in achieving operational and guest satisfaction goals.
Operations & Compliance
- Oversee strict compliance with all local, state, and federal health regulations including U.S. FDA Food Code, Nebraska Pure Food Act, and Douglas County Health Department food safety standards.
- Develop, implement, and improve systems and training for monitoring food safety, sanitation and allergen management across all venues.
- Ensure strict adherence to all local and state liquor laws including compliance with Nebraska Liquor Control Commission regulations and liquor license requirements.
- Implement and enforce beverage purchasing and storage protocols and responsible alcohol safe service policies.
- Oversee all permitting, licensing, and inspection processes, ensuring accurate documentation, timely renewals, and consistent adherence to health and safety regulations that uphold organizational compliance and operational excellence.
- Align compliance practices with Zoo’s unique operational environment including emergency-readiness and safety planning.
- Champion innovation in technology including POS systems, mobile ordering, and data analytics that guide menu engineering, labor modeling, demand forecasting, and guest experience optimization.
Financial & Vendor Management
- Oversee vendor partnerships, contract negotiations, and procurement to ensure quality products, competitive pricing, and reliable supply chains.
- Proactively source and evaluate new vendor opportunities that support evolving guest expectations and keep the culinary program aligned with industry trends and best practices.
- Oversee financial planning and performance including budgeting, forecasting, pricing strategies, and profit and loss management to ensure healthy and sustainable margins.
- Build and maintain systems that deliver targeted food cost percentages, inventory management, and labor efficiencies across seasonal fluctuations.
Knowledge, Skills, and Abilities:
- Proven leadership experience in large-scale, high-volume food service operations, preferably in attractions, cultural institutions, hospitality venues, or zoos/aquariums.
- Strong culinary and operational knowledge with the ability to translate emerging trends and guest preferences into successful, scalable offerings across varied locations.
- Expertise in financial management, budgeting, forecasting, and P&L analysis.
- Excellent leadership, communication, and interpersonal skills with the ability to inspire, develop, and support diverse teams.
- Strong vendor management, negotiation, and partnership-building skills to support efficient procurement and high-quality product delivery.
- Proficiency in POS systems, Microsoft Office suite, and data-driven decision-making tools.
- Commitment to high standards of guest service, food safety, quality, and consistency across all dining venues.
Supervisory Responsibilities:
- Direct oversight of the Food & Beverage management team and indirect leadership of all Food & Beverage staff.
- Responsible for recruitment, training, performance management, and succession planning within the department.
All leaders are expected to:
- Foster connection, trust and transparency by leading with honesty, consistency, and inclusion. Leaders who embody these principles build a sense of community – creating an environment where team members feel seen, valued and united in purpose. This foundation enables teams to thrive and share in the joy of working together toward common goals.
- Maintain two-way communication by regularly connecting with team members and encouraging dialogue. Open communication fuels innovation by ensuring all voices are heard and ideas are shared, driving our collective impact.
- Create space for feedback—both giving and receiving—and follow up meaningfully. By valuing feedback, we promote an environment of care, where growth and improvement are supported, leading to impactful outcomes for both individuals and teams.
- Model accountability and responsiveness by owning outcomes and addressing issues timely. This demonstrates care for the team’s well-being and ensures that our actions have a meaningful, positive impact on the organization.
- Promote psychological safety by supporting open expression without fear of retaliation or judgment. A psychologically safe environment is fundamental to fostering joy in the workplace and enables everyone to contribute to our collective success with confidence.
Qualifications:
- Bachelor’s degree in Hospitality Management, Culinary Arts, Business, or related field preferred; equivalent experience considered.
- Minimum of 7-10 years of progressive leadership in food & beverage management, with at least 3 years in a senior or director-level role.
- Experience managing multi-unit operations and large teams.
- ServSafe or Food Protection Manager Certification (or ability to obtain within 30 days).
- Must be available to work weekends, holidays, and extended/evening hours as required.
- Valid driver’s license required.
Work Environment/Physical Demands:
- Ability to work in both indoor and outdoor environments under varying weather conditions.
- Must be able to lift up to 50 pounds and stand/walk for extended periods.
Remote Work:
- Remote work may be feasible at times, based on seasonality and operational needs.
DISCLAIMER
The information presented indicates the general nature and level of work expected of employees in this classification. It is not designed to contain, nor is it to be interpreted as, a comprehensive inventory of all duties, responsibilities, qualifications, and objectives required of employees assigned to this job.
Omaha’s Henry Doorly Zoo & Aquarium is an Equal Employment Opportunity Employer as defined by the EEOC.
