Director of Food and Beverage- Hotel

Lodging Dynamics•Seattle, WA

2d•$110,000 - $115,000

About The Position

The Charter Hotel Seattle is looking for a Director of Food and Beverage to join our team. This position will directly report to the General Manager. This person will manage the overall daily operations of the Fog Room, Cinder + Salt Restaurant (opening Spring 2026), room service and banquets, maintaining established quality and service standards, maximizing profits, controlling expenses, and ensuring sanitation, safety and food quality. You will be responsible for ensuring the smooth operation of the dining room and banquet functions by directing the activity of staff, facilitates the prompt and accurate seating and service of all guests. Other responsibilities may include: Managing all activities of the Food & Beverage Team, F&B Director establishes policies taking into account all plans including business policies, revenue plans, revenue achievement proposals, training plans and the direction of business He/she is also responsible for the overall operation including the management, supervision and administration of all F & B personnel Must show understanding of, and proficiency in, POS systems, equipment and fixtures used in the operation of a restaurant Must be knowledgeable about applicable laws regarding the operation of hotels and restaurants Motivate employees and support self-improvement through continual training and feedback Evaluate employee performance on a regular basis Attend and lead appropriate training sessions as required by the brand and management company Receive and handle customer complaints Have an intimate knowledge of Hilton service, product and operational standards Check each workplace for any problems and inspect work readiness Supervise and evaluate employees' professional appearance and attitude to enhance service quality Supervise employees' compliance with sanitation, cleanliness, fire prevention, health and safety standards Direct and supervise employees to keep the workplace safe Cost, Budget, Loss and Profit Create a revenue goal for the the F&B department Assist in the creation and manage F&B budget/forecasts Manage and improve profit/loss for the improvement of revenue and operational profit Write Loss and Profit variance reports and report to the GM Manage the expenditure of each account in the budget in an efficient manner Make long- and short-term plans and assignments Comply with company regulations Provide essential support in handling any problems that may arise Hold regular meetings to operate smoothly with other related departments Frequently meet and cooperate with other related departments

Requirements

Bachelor's Degree in Business or Hospitality/Restaurant Management or equivalent field is preferred.
Minimum 5 years' experience as a Restaurant General Manager or Director of Food and Beverage.
Food Handler and Alcohol Awareness Certifications.
Extensive knowledge/experience of effective beverage programs for multiple outlets.
Excellent skills in budgeting, expense management, inventory, payroll, labor costing, staffing, marketing, owner relations, PL management and communication.
Able to diplomatically deal with difficult situations and people while exhibiting a consistent level of integrity and professionalism.
Able to interpret a variety of instructions and regularly exercise independent judgement and discretion about matters of significance.
Previous systems knowledge and experience with Microsoft products, Point of Sales Systems (micros), Resy, OpenTable, and ProfitSword.

Nice To Haves

Hotel experience overseeing multiple outlet operations is preferred.

Responsibilities

Managing all activities of the Food & Beverage Team
F&B Director establishes policies taking into account all plans including business policies, revenue plans, revenue achievement proposals, training plans and the direction of business
Responsible for the overall operation including the management, supervision and administration of all F & B personnel
Motivate employees and support self-improvement through continual training and feedback
Evaluate employee performance on a regular basis
Attend and lead appropriate training sessions as required by the brand and management company
Receive and handle customer complaints
Have an intimate knowledge of Hilton service, product and operational standards
Check each workplace for any problems and inspect work readiness
Supervise and evaluate employees' professional appearance and attitude to enhance service quality
Supervise employees' compliance with sanitation, cleanliness, fire prevention, health and safety standards
Direct and supervise employees to keep the workplace safe
Create a revenue goal for the the F&B department
Assist in the creation and manage F&B budget/forecasts
Manage and improve profit/loss for the improvement of revenue and operational profit
Write Loss and Profit variance reports and report to the GM
Manage the expenditure of each account in the budget in an efficient manner
Make long- and short-term plans and assignments
Comply with company regulations
Provide essential support in handling any problems that may arise
Hold regular meetings to operate smoothly with other related departments
Frequently meet and cooperate with other related departments

Benefits

People-first culture
Travel discounts at hotel partners and franchises
Medical, Vision, Dental Benefits for Full Time Employees
Paid time off: Up to 88 hrs per year for the 1st year through completion of the 4th year of employment, up to 128 hrs per year for the 5th year through completion of the 9th year of employment, and up to 168 hrs per year for the 10th year of employment and thereafter
Paid sick leave: for every 30 hrs worked, you will receive one hour of sick pay. Unused hours, up to 72 hrs, will carryover into the following year
401(k) matching
7 paid holidays per calendar year
Participation in our Wellness program

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