Director Food/Beverage
About The Position
The Director of Food & Beverage is responsible for the strategic leadership and day-to-day operation of all food and beverage outlets, banquet operations, in-room dining, and culinary services. Reporting to the General Manager, this executive-level leader partners closely with the Executive Chef and Executive Committee to deliver exceptional guest experiences while achieving financial objectives and maintaining luxury service standards. The ideal candidate is a hands-on hospitality leader with a proven background in luxury hotels or destination resorts, extensive banquet experience, and a passion for developing high-performing teams.
Requirements
- Bachelor's degree in Hospitality Management, Business Administration, Culinary Management, or related field preferred.
- Minimum of 7 years of progressive food and beverage leadership experience within a full-service hotel, luxury resort, or destination property.
- At least 3 years in a Director of Food & Beverage or senior food and beverage leadership role.
- Strong background overseeing multiple restaurant concepts and high-volume banquet operations.
- Proven experience managing large departmental budgets, forecasting, labor management, and financial analysis.
- Demonstrated success developing teams and building a culture of service excellence.
- Excellent communication, coaching, and leadership skills.
- Knowledge of luxury hospitality service standards and food safety regulations.
- Experience with hotel property management and point-of-sale systems preferred.
Nice To Haves
- Luxury hotel or AAA Four-Diamond/Four-Star experience.
- Historic hotel or destination resort experience.
- High-volume banquet and wedding operations.
- Multi-outlet food and beverage leadership.
- Experience leading large management teams and union environments is a plus.
Responsibilities
- Provide leadership and direction for all restaurant, lounge, banquet, catering, in-room dining, and culinary operations.
- Develop and execute strategies to increase food and beverage revenue, profitability, and guest satisfaction.
- Partner with the Executive Chef to create innovative dining concepts, seasonal menus, and memorable guest experiences.
- Monitor daily operations to ensure exceptional service standards throughout all outlets.
- Lead, mentor, and develop department managers and team members while fostering a culture of accountability and service excellence.
- Prepare annual operating budgets, forecasts, and business plans.
- Analyze financial performance, labor productivity, food and beverage costs, and operating expenses to achieve budgeted goals.
- Ensure compliance with health, safety, sanitation, and responsible alcohol service regulations.
- Collaborate with Sales & Catering to maximize banquet and event revenues while delivering flawless execution.
- Maintain quality assurance standards and respond promptly to guest feedback.
- Oversee purchasing, inventory controls, and cost management initiatives.
- Support marketing and promotional initiatives that enhance outlet visibility and drive revenue.
- Serve as Manager on Duty as required and participate as a member of the Executive Committee.
Benefits
- Competitive salary range of $130,000 - $165,000
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What This Job Offers
Job Type
Full-time
Career Level
Executive
