Collectors Archive (“Archive”) is a startup, state-of-the art destination for collector culture built by and for the community. Archive is not your typical private club. It’s a destination for those who appreciate the extraordinary. We blend fine dining, world-class events, and a collectors’ community into a vibrant fellowship for our members. Every detail is intentional. Every interaction is exceptional. Position Overview:

We pride ourselves on delivering exceptional service, curating unique social experiences, and maintaining a culture of excellence for our members. We’re seeking a dynamic, hands-on Food and Beverage Director who will oversee the creation and implementation of an elevated food and beverage program with a strong emphasis on culinary creativity, hospitality, and cultivating exceptional guest experiences.

The new Food and Beverage Director will be expected to make valuable contributions across a wide variety of different areas including but not limited to menu creation, staffing, training, sourcing, inventory management, budgeting, and special events. This role is ideal for a forward-thinking and adaptable leader with a passion for the culinary arts, an innate entrepreneurial spirit, a strong business acumen, and a track record of operational excellence to ensure that every aspect of the food and beverage program aligns with the company’s quality standards and profitability goals.

This is a rare opportunity for a highly motivated and highly responsible individual to help shape and drive the culinary and beverage experience within a truly unique social club setting.

Key Duties and Responsibilities:

1. STRATEGIC LEADERSHIP: Establish strategic direction and go-to-market approach for the food and beverage program and oversee the day-to-day operations for that functional area of the business.

Develop and execute a food and beverage strategy that incorporates current trends and leads to highly favorable experiences for all patrons.

Lead the department with a focus on innovation, ensuring that food and beverage offerings stay fresh, relevant, and aligned with guest expectations, while also integrating advanced technological solutions into the workflow.

Set appropriate goals for the department and individual staff members that are aligned with the broader company mission and values. 2. TEAM LEADERSHIP AND DEVELOPMENT: Establish and implement departmental policies, schedules, goals, objectives, and procedures.

Build, train, coach, and inspire a diverse team of chefs, servers, bartenders, and managers, ensuring a cohesive, high-performing food and beverage department.

Foster a culture of continuous improvement and creativity in the team, encouraging experimentation with new concepts, ingredients, culinary techniques, and service tactics.

Create and implement professional development opportunities to continuously elevate the skills and expertise of all food and beverage staff.

Address and resolve employee issues and concerns with professionalism, urgency, care, and in accordance with company policies. 3. GUEST EXPERIENCE AND ENGAGEMENT:

Oversee the development and execution of food and beverage offerings that consistently exceed guest expectations in taste, quality, and presentation.

Regularly assess guest feedback and make proactive adjustments to menus, service standards, facility cleanliness, and operational practices to enhance satisfaction and loyalty.

Collaborate cross-functionally to develop special promotions, themed events, and seasonal offerings to keep the food and beverage experience fresh and exciting.

4. FINANCIAL MANAGEMENT: Develop and manage the food and beverage budget, with an emphasis on controlling costs while maintaining high quality.

Analyze cost and price structure, sales data, and operational performance to identify trends and opportunities for improvement.

Monitor inventory, procurement, and supply chain management to optimize operational efficiency and reduce waste. 5. SUSTAINABILITY AND SOURCING: Champion sustainable practices across all food and beverage operations, including sourcing local, organic, and ethically-produced ingredients whenever feasible.

Implement waste reduction initiatives and green practices, focusing on reducing the carbon footprint of food and beverage operations.

Cultivate relationships with sustainable suppliers, local farmers, and eco-conscious brands to align with the company’s sustainability goals. 6. COMPLIANCE AND SAFETY: Ensure all food and beverage operations comply with health, safety, and sanitation standards.

Stay current on food and beverage industry regulations and ensure compliance with licensing, labor laws, and environmental guidelines. 7. INNOVATION AND TRENDS: Stay ahead of emerging food and beverage trends, identifying new opportunities for the company to lead in innovation.

Experiment with new technologies, service styles, or menu concepts that enhance the guest experience and operational efficiency.

Introduce new cocktail offerings, food pairings, and alternative dining options (e.g., vegan, gluten-free, allergy-conscious) to cater to a broad range of guests. 8. MISCELLANEOUS: Other duties and responsibilities as assigned by the executive team. Qualifications: EXPERIENCE: Minimum seven to ten (7-10) years in food and beverage management, with at least five (5) years in a leadership position. Experience in luxury hotels, upscale restaurants, or large-scale event venues preferred.

EDUCATION: Undergraduate degree in Hospitality, Culinary Arts, Business Administration, or equivalent

SKILLS AND ATTRIBUTES: Exceptional leadership and team management skills Excellent communication and interpersonal skills Experience communicating with, training, and managing multi-lingual staff preferred Proven ability to develop and execute innovative food and beverage concepts Intrinsically motivated to stay apprised of the latest food and beverage trends and culinary techniques Point of sales systems knowledge Strong working knowledge of management, profit and loss, and core financial principles with experience managing budgets and optimizing for profitability Capacity to create, implement, and maintain high service standards while operating in a fast- paced and upscale environmenT Authentic customer-centric approach that serves as a key guiding force behind how the food and beverage program is designed, structured, and executed Creative mindset with a strong desire to push boundaries and challenge the status quo Resilience and adaptability to thrive in a constantly evolving work environment Certified Food Protection Manager (“CFPM”) or Food Handler Manager Salary: Salary will be competitive and determined based on the candidate’s experience, qualifications, and history of excellence.

Reports To: General Manager