Director of Food & Beverage

LOCATION:  New York, Miami or Los Angeles, primarily hybrid. Must live within an easy commute of one of our museums

DEPARTMENT:  Operations

REPORTS TO:  Chief Operating Officer

KEY PARTNERS:  Supply Chain, Design and Development, New Museum Openings, Marketing, Brand Standards & Excellence, Learning & Development, Regional Directors of Operations, General Managers, Finance

SUPPORT:  HQ Operations

EMPLOYMENT:  Full-time, exempt

COMPENSATION:  $140,000 to $160,000 base, based on market, plus annual bonus and stock options

WHO WE ARE

Museum of Ice Cream is an inclusive & immersive brand, designed to captivate your sweetest fantasy and sugar-filled daydreams online and IRL. At Museum of Ice Cream, we invite you to believe in the magic of creativity, to remind you that inclusive spaces do exist, and to show you that childlike wonder is worth savoring. In our world, ice cream is the agent of change and the vehicle to ignite the creative spirit that lives in all of us.

Fueled by the power of imagination, MOIC is a universe of possibilities with tons of room for you to explore.

ABOUT THE ROLE

Ice cream is the heart of Museum of Ice Cream. Food and beverage shows up everywhere a guest goes: the complimentary treats inside the experience, the treats / food and drinks guests purchase, our cafes and bars that are open to the public, seasonal menus and partnership menus with brand collaborators.

We are looking for a Director of Food & Beverage to own all of it. You answer one question first: what makes us money while making every guest moment better? You start with data and consumer insight, build an F&B strategy that fits the brand and the cost of goods, and turn it into menus, specs and systems that work at every site, including the museums we have not opened yet.

You work hand in hand with Supply Chain, Design and New Museum Openings, and with the Regional Directors of Operations and General Managers who run it on the floor.

We expect significant impact in your first quarter, not a strategy deck in your first year.

WHAT YOU OWN

• F&B strategy: Complimentary treats, retail Food & Beverage, cafe and bar, seasonal items and promotional and partnership menus, each with clear financial goals
• Menu and offering: Treats, food, beverages, cocktails, seasonal and limited-time items, and partnership menus
• Cost and margin: Recipe costing, cost per item and cost per guest, portion standards and margin targets
• Vendor strategy: Vendor selection, pricing and performance
• Supply: Partnering with Supply Chain so every site has what it needs, at all times
• Waste: Targets, tracking and the processes that reduce it
• F&B technology: Identify...

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