Director of Food & Beverage

Position Summary

The Director of Food & Beverage oversees all Food & Beverage operations for the hotel, including restaurants, bars, banquets, catering, and other F&B outlets. Responsible for maximizing guest satisfaction, revenue, profitability, quality, and operational efficiency while maintaining brand and service standards. Oversees budgeting, labor and cost controls, purchasing, inventory, menu and beverage programs, and compliance with health and safety standards. Serves as a visible, hands-on leader who collaborates with hotel leadership to deliver exceptional dining and event experiences.

Essential Duties & Responsibilities

Food & Beverage Operations Leadership

• Direct and oversee all Food & Beverage operations, including restaurant outlets, bars and lounges, in-room dining, banquet and catering operations, and other hotel dining venues. 
• Ensure consistent execution of boutique luxury hospitality service standards. 
• Develop operational procedures and service standards that support exceptional guest experiences. 
• Monitor guest satisfaction metrics and implement service improvement initiatives. 
• Partner with Culinary leadership to support menu development, seasonal offerings, and dining concepts. 
• Ensure cleanliness, presentation, and operational readiness across all Food & Beverage outlets. 
• Oversee outlet scheduling and staffing strategies to support occupancy and operational demand. 

Financial Management & Revenue Performance

• Develop and manage departmental budgets, forecasts, and financial objectives. 
• Monitor labor costs, food costs, beverage costs, and operational expenses. 
• Analyze revenue performance and identify opportunities to maximize profitability. 
• Support pricing strategies and revenue optimization initiatives. 
• Review financial reports and operational performance metrics. 
• Manage inventory controls, purchasing procedures, and vendor relationships. 
• Identify cost-saving opportunities while maintaining quality standards. 

Leadership & Team Development

• Recruit, hire, train, coach, and develop Food & Beverage leadership and associates. 
• Conduct performance evaluations and support professional development initiatives. 
• Foster a culture focused on accountability, teamwork, service excellence, and associate engagement. 
• Develop succession planning initiatives and leadership development programs. 
• Ensure appropriate staffing levels to support operational business demands. 
• Promote a positive workplace culture aligned with hotel values. 

Banquet, Catering & Event Operations

• Oversee banquet and catering operations to ensure exceptional event execution. 
• Partner with Sales and Events teams to support group business and special events. 
• Monitor event service standards and operational readiness. 
• Support menu planning and event coordination processes. 
• Ensure operational efficiency during conferences, social events, and banquet functions. 

Guest Experience & Service Excellence

• Maintain a visible presence within Food & Beverage outlets and hotel operations. 
• Support guest engagement and service recovery initiatives. 
• Respond to guest concerns and operational issues promptly and professionally. 
• Develop initiatives designed to strengthen guest loyalty and dining satisfaction. 
• Ensure luxury service standards are consistently maintained. 

Compliance, Safety & Risk Management

• Ensure compliance with food safety regulations, sanitation requirements, and health department standards. 
• Support compliance with Occupational Safety and Health Administration (OSHA) guidelines and workplace safety initiatives. 
• Ensure compliance with responsible alcohol service requirements where applicable.
• Maintain operational compliance with company policies and regulatory standards. 
• Support emergency preparedness and operational continuity efforts. 

Cross-Department Collaboration

• Partner with Culinary, Front Office, Sales, Housekeeping, Engineering, Human Resources, and leadership teams to support hotel operations. 
• Participate in leadership meetings and operational planning initiatives. 
• Coordinate Food & Beverage support strategies related to hotel occupancy and business demands. 
• Support hotel-wide initiatives and guest experience programs. 
• Perform other duties as assigned by management. 

Qualifications

• High School Diploma or equivalent required. 
• Minimum 5–7 years of Food & Beverage leadership experience within a hotel or restaurant required. 
• Experience managing multiple Food & Beverage outlets and banquet operations. 

Preferred Qualifications

• Luxury, upscale, or 4-star hotel experience. 
• Experience with hotel pre-openings. 
• Experience working with multicultural culinary teams.
• Food Protection Manager Certification preferred. 
• Hospitality leadership certifications preferred.
• Bachelors degree in Hospitality Management, Food Service Management, Business Administration, Culinary Management, or related field preferred. 

Physical Requirements

• Ability to stand and walk for extended periods and frequently bend, reach, stoop, push, and pull.
• Ability to navigate restaurants, kitchens, banquet spaces, storage areas, and other hotel environments.
• Ability to lift, carry, push, or pull up to 25 pounds occasionally, with or without reasonable accommodation.
• Ability to work in varying temperatures, noise levels, and fast-paced operational environments.
• Ability to work evenings, weekends, holidays, and extended hours as business needs require.
• Ability to use standard office, communication, POS, and operational equipment.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the position.

Work Environment

This position operates within a 24-hour boutique hotel environment with 217 guestrooms and requires frequent movement throughout restaurants, bars, banquet facilities, kitchens, guest areas, event spaces, administrative offices, and back-of-house operations. Essential job functions require standing and walking for extended periods, occasional bending and lifting, and moving items weighing up to 25 pounds. This role requires flexibility to work evenings, weekends, holidays, and extended hours based on operational business demands, banquet schedules, and hotel occupancy needs.