# Director of Food & Beverage > Museum of Ice Cream · New York, United States · — · Posted 2026-11-13 **Workplace:** on_site **Department:** Operations ## Description **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:** Identifying and selecting the systems and tools our F&B operation runs on - **Future museums:** Back-of-house design, equipment and technical specs, and F&B guest flow for every new museum, with Design and New Museum Openings - **Standards:** Recipes, specs, presentation and the food safety program - **Category results:** F&B revenue, per-cap spend, margin and waste across all sites. Regional Directors of Operations and General Managers own execution in their sites; you own the strategy and the numbers it is measured by ### PRODUCT: SERVE WHAT GUESTS LOVE, AND ALIGNS WITH THE HOLISTIC EXPERIENCE Every menu decision starts with what the data and our guests tell you. - Build a clear picture of how guests eat and drink with us: product mix, attach rate, dayparts, traffic patterns, reviews and guest surveys - Define the complimentary treat strategy: what is included, what it costs per guest, and how it delivers delight and brand moments - Define the retail F&B, cafe and bar strategy: concept, menu, pricing, hours and how we draw walk-in guests beyond ticket holders - Build seasonal and promotional menus, including partnership menus with brand collaborators, with Marketing on one calendar - Use menu engineering to decide what stays, what gets repriced or reworked, and what goes - Lead R&D: develop, test and launch new items, and retire underperformers - Make sure every item fits the site's labor model, equipment and budget - Build a beverage and cocktail program that drives revenue and fits the brand ### PROFIT: MAKE F&B MAKE MONEY You know food cost, cost per item, cost per guest and per-cap spend by site, and you act on them weekly. - Grow F&B revenue, per-cap spend, and the share of guests who buy beyond what is included - Set and hold cost per item and cost per guest targets - Own food and beverage cost percentages and margins, and close the gap between theoretical and actual cost - Cut waste through prep pars, portion control, shelf-life management and smarter ordering - Select vendors and negotiate pricing in partnership with Supply Chain - Set pricing strategy across retail F&B, cafe and bar, and promotional offerings - Shape the F&B labor model with Regional Directors of Operations and General Managers ### PROCESS: BUILD THE SYSTEMS SITES RUN ON Your strategy only matters if every site serves the same item, the same way, at the same cost. - Build recipe and spec standards: recipe cards, portion tools and photo standards - Build the F&B rollout playbook with Regional Directors of Operations and General Managers: training, launch kits, prep guides, pars, and opening and closing procedures - Partner with Brand Standards & Excellence and Learning & Development to set F&B standards, train site teams and audit execution - Partner with Supply Chain on the supply plan, ordering standards and pars, so no site runs out - Identify, select and implement the F&B technology our sites need - With Design and New Museum Openings, spec every new museum's back of house: layout, equipment, technical standards and guest flow, built to run our future menu - Own the food safety and compliance program across every jurisdiction we operate in - Create a menu launch process with timelines, gates and owners across Design, Marketing, Supply Chain, New Museum Openings and Operations - Stand up a weekly F&B dashboard covering mix, cost, waste and per-cap spend by site ### PEOPLE: LEAD ACROSS THE COMPANY You lead through influence. Site teams do not report to you, so your results depend on how well you bring people with you. - Work as a true partner to Marketing, Design and Supply Chain, sharing one calendar and one set of priorities - Earn the buy-in of Regional Directors of Operations, General Managers and site F&B leaders, and hold the standard when execution slips - Train and develop site F&B leaders so standards hold without you in the room - Manage vendor, supplier and brand partner relationships - Build the F&B team over time as the business case supports it _Museum of Ice Cream is an equal opportunity employer, and we value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, disability status or any other characteristic protected by applicable federal, state or local law._ ## Requirements ### Must haves - 8+ years of F&B leadership, including 3+ years owning F&B results across multiple locations - Experience in a multi-unit restaurant group, hospitality, theme park, entertainment venue or dessert concept - A track record of lowering food cost and growing revenue, with numbers to show it - Hands-on menu development, recipe costing and menu engineering - Experience building or running a bar and cocktail program - Vendor selection, sourcing and negotiation experience, working closely with supply chain - Experience selecting and implementing F&B systems or technology - Experience speccing back-of-house layout and equipment for new locations - ServSafe Manager certification and experience with multi-jurisdiction health compliance - Obsessed with data and consumer insight. You are fluent in Excel or Sheets and POS reporting, and you turn data into decisions - Proven cross-functional partner to Marketing, Design and Supply Chain - Lives within an easy commute of one of our museums in Los Angeles, Miami or New York, and comfortable on the line and traveling to sites ### Nice to haves - Frozen dessert or dairy experience - Culinary training - Brand partnership or co-branded menus - Experience opening new concepts or locations - Consumer packaged goods or licensed food products ### This is not the role for you if - You want creative freedom on the menu without owning the margin - You need a full culinary team in place before you can deliver - You make menu decisions on taste alone, without the data ### HOW WE HIRE Our process includes a case study. You will build and present an F&B strategy for one of our museums. ## Benefits ### THE GOOD STUFF - Medical, dental and vision insurance - 401(k) - PTO, plus an additional week off and a stipend after five years - Pre-tax commuter account - Stock options - Annual Pink Ball (yes, it is pink-tie themed) - Unlimited ice cream and break room snacks - 16 free museum tickets per year for friends and family, and free entry for you - 50% off retail products ## Apply [Apply at Museum of Ice Cream](https://apply.workable.com/museumoficecream/j/37EB963AAE/apply) --- Powered by [Workable](https://www.workable.com)