Director | Food + Beverage | Hotel Hive

PM Hotel Group•Washington, DC

1d•$90,000 - $100,000•Onsite

About The Position

We’re looking for an experienced Director | Food + Beverage to lead the vision, performance, and day-to-day operation of Hotel Hive’s three distinct food and beverage spaces. The ideal candidate is a hands-on, guest-obsessed leader who thrives in a high-energy, multi-outlet environment and knows how to build strong beverage programs, develop talent, and drive profitability without ever losing sight of the guest experience. You will provide overall direction and guidance to the F&B team while managing the day-to-day leadership of the bar, rooftop, and licensed &pizza operation. This is a full-time, on-site, exempt position that reports to the General Manager. The salary range for this position is $90,000–$100,000. Hotel Hive opened its doors in January 2017 as DC’s first Micro Hotel. We have a youthful vibe, where modern innovation meets historic character. We are extremely interactive with our guests; exceptional and personalized service is our top priority. Our goal is to provide a restful, unique, and innovative hotel experience for our guests before and after they buzz around DC. Hotel Hive is home to three distinct food and beverage spaces. Guests can fuel up at the &pizza counter, where chef-crafted and build-your-own pies are served in an inviting indoor seating area, private courtyard, or front patio. The Hive Bar in the lobby offers La Colombe coffee alongside local beers and creative craft cocktails—perfect for catching a buzz before heading out to explore the city. Perched above it all, the Hive Rooftop is Foggy Bottom’s premier rooftop destination, featuring panoramic views of DC paired with an enticing selection of food and drink.

Requirements

A proven track record leading food and beverage in a hotel or multi-outlet environment, ideally including a bar, rooftop, or other high-volume beverage-driven concept.
A minimum of 5 years’ experience in progressively responsible F&B management roles, including at least two years in a senior F&B leadership position (F&B Director, Outlets Manager, or Restaurant General Manager preferred).
A strong financial background—budgeting, forecasting, cost control, and P&L ownership—and can articulate the strategies behind your results.
Thorough knowledge of restaurant and bar operations, beverage and cocktail programs, service standards, and the systems that keep them running.
Well-versed in local Department of Health regulations, state liquor laws, OSHA, and safe food- and alcohol-handling practices.
Computer literate and comfortable with POS, scheduling, inventory, and reporting tools, as well as Word and Excel.
Enjoy creative and innovative projects that focus on brand development, menu and beverage programming, and memorable guest experiences.
A passion for hospitality will be apparent from speaking with you; you naturally connect with colleagues and guests.
Love to inspire and motivate your team while focusing on learning and development, giving and receiving feedback.

Responsibilities

Own all three food and beverage outlets—Hive Bar, Hive Rooftop, and the &pizza shop—with full accountability for financial performance, quality standards, guest satisfaction, and colleague engagement across each space.
Lead through your team to maximize revenue and profitability while upholding the service style, standards, and brand experience that make Hotel Hive distinct.
Direct the execution of the operation in alignment with the F&B budget and operations plan, emphasizing balanced growth, consistent profitability, and disciplined cost control.
Build and manage the beverage program—craft cocktails, local beer and wine, and La Colombe coffee service—controlling inventory, variety, and cost to maintain quality, availability, and margin.
Continually review food and beverage pricing and identify yield-management and revenue opportunities across covers, dayparts, and seasonal programming.
Execute and review monthly reporting on covers, revenues, and costs against budget, and act quickly on variances.
Oversee departmental inventories, establish purchasing guidelines, and manage vendor relationships to protect quality and cost.
Design, implement, and coordinate consistent service levels and SOPs across every outlet, and ensure the team is trained on and compliant with them.
Ensure all outlets remain in full compliance with local Department of Health regulations, state liquor laws, OSHA, food-safety standards, and responsible alcohol-service practices.
Serve as the primary on-property liaison for the licensed &pizza partnership, protecting brand standards and a seamless guest experience.
Deliver best-in-class guest service by executing against the Hotel Hive Ethos through training, survey analysis, feedback, and incentive programs, and by responding to guest needs and requests in a timely, professional manner.
Partner closely with the Event Sales team to drive F&B revenue, convert new event opportunities, and ensure seamless execution across the Hive Rooftop and Hive Bar.
Actively seek out critical information on market trends, guest behavior, and the local dining and nightlife scene to make informed decisions and keep our outlets ahead of the pack.
Create and promote learning opportunities and development plans for your direct reports, fostering a culture of development, feedback, and internal growth.
Champion employee engagement and promote a collaborative, inclusive environment where all colleagues are encouraged to speak up and their input is valued.
Collaborate with shared services partners (marketing, revenue management, people & culture) to program events, drive traffic, and engage with companywide initiatives.
Have a hand in bringing the Hotel Hive brand to life across all three F&B spaces—and champion our values, vision, and culture.