Sheraton Grand Nashville - Area Food & Beverage Director

Aimbridge Hospitality•Nashville, TN

4d•Hybrid

About The Position

Join our team as Area Food & Beverage Director! In this role, you will provide strategic and operational leadership for food and beverage operations across a portfolio of hotels. You will partner with property leaders to drive financial performance, elevate guest experiences, maintain brand and safety standards, and develop high-performing teams. This role requires regular travel among assigned hotels based on business needs.

Requirements

Minimum of five years of progressive food and beverage leadership experience in hospitality or a related field
Extensive management experience in restaurant, bar, banquet, catering, room service, and kitchen operations.
Required certifications include Food Handler, Alcohol Awareness, CPR, and First Aid, as applicable.
Demonstrated knowledge of budgeting, forecasting, labor management, financial analysis, food safety, and hospitality industry trends.
Strong communication, leadership, problem-solving, and decision-making skills, including the ability to lead through influence across multiple locations.
Proficient with Windows operating systems, spreadsheets, word processing, and company-approved technology.
Must possess a valid driver’s license

Nice To Haves

an associate’s, bachelor’s, or culinary degree is preferred.
Multi-property, area, task force, or portfolio-level food and beverage experience is preferred.

Responsibilities

Provide strategic direction and operational support for food and beverage operations across assigned hotels, partnering with property leaders to ensure consistent execution and alignment with company, ownership, and brand standards.
Oversee the quality, presentation, and delivery of food and beverage offerings across restaurants, bars, banquets, catering, room service, and culinary operations.
Guide budgeting, forecasting, pricing, labor management, cost controls, and revenue strategies to improve the financial performance of food and beverage operations throughout the portfolio.
Partner with hotel and culinary leaders to develop menus, banquet offerings, service concepts, and programming that reflect guest preferences, market opportunities, and property needs.
Promote compliance with food safety, sanitation, alcohol service, brand, and company requirements while identifying opportunities to improve efficiency and reduce waste.
Coach and develop hotel food and beverage leaders, strengthen accountability, and support the recruitment, onboarding, and retention of high-performing teams.
Build strong relationships with hotel leadership, ownership representatives, corporate partners, and vendors while clearly communicating performance, priorities, and recommended actions.
Travel regularly among assigned hotels to assess operations, provide hands-on support, assist with transitions or special projects, and respond to changing business needs.