Food & Beverage Director

About The Kennedy Center

“I am certain that after the dust of centuries has passed over our cities, we, too, will be remembered not for victories or defeats in battle or in politics, but for our contribution to the human spirit.” – President John F. Kennedy

The Kennedy Center is the nation’s cultural center and living memorial to President John F. Kennedy. Located on the banks of the Potomac River in Washington, D.C., the Center presents performances across all genres, and is also home to artistic affiliates Washington National Opera and National Symphony Orchestra. 

At the Kennedy Center, we strive to foster belonging and empowerment at work. We are able to advance our mission because of our committed and passionate employees. We are fortunate to be able to leverage their diverse perspectives, life experiences and skills to inform how our workplace can be a safe, transparent, and replenishing community. The Kennedy Center is an equal opportunity employer and does not discriminate against any employee or applicant based on race, religion, gender identity, sexual orientation, disability, veteran status, marital status, pregnancy or related condition, or any other basis protected by law. 

Mission Statement: As America's performing arts center, and a living memorial to President John F. Kennedy, we are a leader for the arts across the United States and around the world, connecting the greatest living artists with audiences of every stripe, no matter their background. We welcome all Americans and creators and visitors from across the globe to discover, experience, learn about, be inspired by, and engage with the arts.

Why Join Us

We offer a total rewards package to all full-time employees to include: 

• Staff offers for discount tickets
• Retirement plan with organization matching (after 1 year of employment)
• Qualifying employer for the Public Student Loan Forgiveness Program (PSLF)
• Commuter programs including pre-tax options for discounted parking and SmartBenefits (WMATA)
• Annual Leave, Sick Leave, and Personal Days available immediately upon hire
• 13 paid holidays per year 
• Medical, Dental, and Vision benefits with FSA and HSA options, and paid FMLA

Pay Details

The Kennedy Center strives to design equitable compensation programs. The projected salary range for this position is $94,000 -$122,000, commensurate with experience, and includes a comprehensive benefits package. This is the targeted range of possible compensation for this role at the time of posting. This range may be modified in the future. Base pay within the range is ultimately determined by a candidate’s skills, expertise, and experience as it relates to the position qualifications and responsibilities.

Job Description

The Operations Department is tasked with operating and maintaining the Kennedy Center’s campus which consists of approximately 1.7 million square feet of usable space spread across 17 acres of land.

The Director of Food and Beverage will report directly to the Vice President of Operations and provides strategic leadership and comprehensive oversight of all Food and Beverage (F&B) operations, including public dining facilities, private event catering, and staff/volunteer dining. This role serves as the primary liaison and contract manager for The Kennedy Center’s third-party F&B service providers, ensuring outstanding quality, exceptional visitor experience, financial performance, and strict adherence to all applicable federal, state, and institutional guidelines.

The position is a key leadership position responsible for ensuring that all dining, catering, and event hospitality experiences align seamlessly with the solemn, educational, and respectful mission of The Kennedy Center. This role is vital for patron satisfaction and upholding the integrity and high standards of the national cultural center and presidential memorial. As a key leader, this position will provide direct supervision, mentorship, and guidance to direct reports. This responsibility encompasses the full employee lifecycle, from recruiting and hiring top talent to providing comprehensive training and ongoing professional development. The position will champion a culture of excellence by setting clear performance goals, conducting regular evaluations, providing constructive feedback, and ensuring a collaborative, positive, and productive work environment for all team members.

Key Responsibilities

Strategic and Financial Leadership

• Financial Management: Develop, manage, and achieve annual F&B budgets, revenue forecasts, and operational goals. Monitor and control labor costs, food costs, and inventory to maximize profitability.
• Pricing Strategy: Establish competitive and profitable pricing for all menu items, beverage/bar offerings and catering packages.
• Policy Development: Establish and enforce standard operating procedures for all F&B areas, including inventory control, cash handling, purchasing, and service standards. Define and enforce policies for event bookings, space utilization, and the appropriate use of the memorial and museum spaces for all functions.
• Federal Guidelines and Relationships: Maintain awareness of and adhere to federal property management and usage guidelines relevant to F&B operations. Act as an institutional ambassador when engaging with external stakeholders, federal institutions and trust instrumentalities.
• Direct Reports: Responsible for full employee lifecycle, from recruiting and hiring top talent to providing comprehensive training and ongoing professional development.

Contract and Vendor Management

• Senior Liaison: Serve as the principal relationship manager with contracted F&B vendor(s), driving collaboration, accountability, and strategic alignment. Negotiate and manage contracts with suppliers, distributors, and third-party vendors to ensure cost-efficiency and quality.
• Performance Oversight: Monitor and evaluate vendor performance against contractual obligations, service level agreements, financial targets, and quality standards.
• Contractual Compliance: Ensure all F&B operations, private/special events adhere to the terms of the contract, including revenue guarantees, commission reporting, and facility usage policies.
• Menu and Pricing Approval: Review and approve all menus, pricing structures, and promotions to ensure quality, value, and appropriateness for a federal memorial and national cultural institution.
• Regular Review: Lead regular financial and operational review meetings with the vendor and senior Museum leadership.

Operational Excellence and Event Execution

• Catering and Banquets: Oversee all catering operations for conventions, trade shows, meetings, and social events. Ensure flawless execution of special events from initial setup to cleanup.
• Concessions and Retail: Direct the operation of all concession sales within the retail food outlets and intermission bars, focusing on efficiency, speed of service, and maximizing per capita spending.
• Quality Control: Work closely with the Executive Chef to ensure consistency, quality, and presentation of all food products.
• Facility Management: Oversee the maintenance, cleanliness, and functional operation of all kitchen equipment, service areas, storage rooms, and loading docks in compliance with relevant safety and sanitation codes.
• Service Standards: Establish and enforce best-in-class standards for visitor service and hospitality across all F&B outlets and event spaces.
• Special Event Management: Direct the F&B strategy and execution of all private, internal, and high-profile government/VIP events, ensuring seamless coordination with departments (Security, Facilities, Programming, Development, Special Events).
• Regulatory Compliance: Ensure strict compliance with all applicable federal, state, and institutional guidelines, including kitchen and food safety, health permits, alcohol licensing, and ADA requirements.
• Risk Mitigation: Oversee robust risk mitigation procedures to ensure the safety of visitors, staff, and the preservation of The Kennedy Center’s collections and facilities during all F&B and event activities.
• Facility Maintenance: Work closely with the Facilities department and the vendor to ensure all dining and kitchen areas are maintained to the highest standards of cleanliness and operational efficiency.

Menu, Concept, and Sales Development

• Menu Innovation: Lead the creative development of all menus (special events, concession, retail) in collaboration with the internal and external teams and contractors, incorporating current trends, client feedback, and seasonal ingredients.
• Sales Collaboration: Partner with the Programming, Marketing and Special Events teams to provide customized F&B solutions, conduct site inspections, and participate in client presentations to win new business.
• Alcohol Service: Ensure strict compliance with all federal, state, and institutional guidelines/laws regarding the sale and service of alcoholic beverages, including responsible service training.
• Revenue Generation: Identify and drive revenue-generating opportunities through public dining, catering, and event rentals while maintaining the solemnity and mission-focus of the memorial.

Team Leadership and Development

• Recruitment and Training: Oversee the recruitment, hiring, onboarding, and continuous professional development of all F&B management and staff (full-time and part-time).
• Performance Management: Set clear performance expectations, conduct regular performance reviews, and implement coaching/disciplinary actions as necessary for employees and contractors.
• Culture: Foster a positive, high-energy work environment that emphasizes teamwork, accountability, and a commitment to exceptional customer service.

Compliance and Safety

• Sanitation: Maintain rigorous adherence to all applicable codes, aiming for top inspection scores. Ensure all employees and contractors hold necessary certifications.
• Safety: Implement and monitor safety protocols to prevent workplace accidents and ensure the safe handling of food, equipment, and chemicals.

Other duties as assigned.

Key Qualifications

• Education: Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or a related field is preferred.
• Experience: Minimum of 10 years of progressive leadership experience in high-volume, multi-unit food service, with at least 5 years in a Director or equivalent role.
• Business Acumen: Exceptional financial literacy, including experience with P&L statement analysis, budgeting, forecasting, and cost control systems.
• Leadership: Demonstrated ability to lead, mentor, and motivate an agile and diverse team, often including union or high-volume contract labor.
• Operational Software: Proficiency with POS (Point of Sale) systems, inventory management software, and MS Office Suite. Experience with event management software is a plus.
• Client Relations: Strong negotiation, presentation, and interpersonal skills to build rapport with clients, show managers, and internal stakeholders.
• Adaptability: Proven ability to manage complex logistics, pivot quickly, and maintain composure and efficiency under the high-pressure demands of a live event environment.
• Patron Relations: Experience working with the public, addressing patron complaints and interfacing individuals from a wide range of backgrounds and expertise.
• Candidate must be local or willing to relocate to the DMV area. Relocation assistance is not provided.
• Candidate must be willing to work onsite. 

Additional Information

• Walk and stand for extended periods of time.
• Work a flexible schedule, including evenings, weekends, and holidays based on event demand.
• Lift and/or move up to 25 pounds, and occasionally lift/move up to 50 pounds.