Vice President of Food & Beverage

Description

WHO WE ARE

We are a restaurant group that thrives on creating authentic and inspiring experiences for the communities we serve. Through the contributions of countless incredible people, past and present, we're headed to the moon with a simple mission - to make people feel good. While no one on the team is quite like the other, it's our common values that keep us united.

ABOUT THE VICE PRESIDENT OF FOOD & BEVERAGE

The Vice President of Food & Beverage is a strategic leadership role responsible for driving innovation across the culinary and beverage portfolio while optimizing supply chain operations to support growth, profitability, and exceptional guest experiences.

This role leads cross-functional initiatives that bring new menu offerings, beverage programs, and guest-driven innovations to life while ensuring operational feasibility, quality, consistency, and cost effectiveness across all Upward Projects brands.

Additionally, it will identify emerging trends, strengthen brand differentiation, manage strategic supplier relationships, improve margins, and build scalable systems that support the company's continued growth.

TO BE SUCCESSFUL YOU MUST

Lead the company's culinary, beverage innovation, and supply chain strategy across all brands.

Develop and execute a long-term innovation roadmap aligned with business growth objectives.

Drive menu, beverage, and product innovation from concept through successful system-wide launch.

Identify emerging food, beverage, and hospitality trends to strengthen brand differentiation.

Partner with Culinary, Operations, Marketing, Finance, and Development to bring new concepts to life.

Champion a test-and-learn culture that balances creativity, operational simplicity, and profitability.

Oversee end-to-end supply chain strategy, including sourcing, procurement, distribution, inventory, and supplier partnerships.

Build scalable supply chain systems that support rapid multi-state expansion.

Negotiate strategic supplier agreements that improve quality, service, and financial performance.

Lead initiatives that reduce cost of goods while enhancing guest experience and product quality.

Monitor commodity markets and develop proactive sourcing and risk mitigation strategies.

Establish operational standards that ensure consistency, scalability, and execution across all restaurants.

Oversee equipment strategy, kitchen and bar design, and production workflows for new restaurant openings and remodels.

Evaluate and implement new technologies, equipment, and processes that improve operational efficiency.

Partner with Operations and Facilities to optimize restaurant design, throughput, labor productivity, and food safety.

Build, mentor, and develop a high-performing team focused on innovation, procurement, and supply chain excellence.

Foster strong cross-functional collaboration and strategic alignment across the organization.

Measure and communicate the business impact of innovation, supplier performance, and margin improvement initiatives.

Support Upward Projects' continued growth by creating scalable systems that deliver exceptional guest experiences across an expanding portfolio.

WHY YOU'LL LOVE UPWARD PROJECTS

Medical with company contribution

Vision and Dental Insurance

Paid time off and earned paid sick time

401K with company match

Flexible Spending and Dependent Care Accounts

Teledoc Services for all team members

Long Term Disability, Life Insurance, and AD&D

Paid Parental Leave

Meal Discounts and Perks

Mental Wellness and Life Event Management programs

Anniversary recognition and rewards

Requirements

Minimum 10-12 years of progressive experience in culinary innovation, beverage innovation, product development, sourcing, procurement, and/or supply chain management.

At least 5 years of senior leadership experience managing teams, budgets, and strategic initiatives.

Proven track record of successful menu, beverage, and product innovation within a multi-unit restaurant, hospitality, food service, or consumer-facing food and beverage organization.

Demonstrated experience managing complex supplier networks and distribution systems.

Strong history of delivering measurable cost reductions and margin improvement results.

Experience leading cross-functional teams and influencing stakeholders at all levels of the organization.

Strong understanding of restaurant operations and operational execution.

Track record of building and developing high-performing teams.

Experience supporting growth, new market expansion, and scalable operational systems preferred.