Director of Food and Beverage

Westminster Management • Long Branch, NJ

18h • $85,000 - $98,000

About The Position

The Director of Food and Beverage leads the food and beverage operation at The Wave Resort, with responsibility for event-driven operations—including banquets, catering, weddings, and group events—as well as the restaurant, bar, lounge, and culinary outlets. The role works closely with Sales and Event Services/Operations to coordinate forecasts, menus, pricing, pre-event meetings, and post-event reviews, with a focus on delivering smooth events and a strong guest experience.

The position develops the Assistant Director of F&B and banquet and outlet managers, oversees budgeting and forecasting, manages vendor relationships, and identifies opportunities to improve profitability. It also champions guest service, food safety, sanitation, and responsible alcohol service, and partners with Human Resources on recruiting, onboarding, training, and performance conversations.

Requirements

• At least 4 years of progressive F&B management experience, including at least 2 years leading banquet, catering, or large-scale event operations in a hotel, resort, or event venue; a bachelor’s degree can substitute.
• Hands-on experience with high-volume weddings, meetings, and social events, including BEO review, banquet labor scheduling, and banquet beverage service.
• A track record of developing managers, not just supervising them.
• Ability to turn financial data into an operational plan.
• Strong communication skills with guests, clients, and team members at every level.
• Knowledge of food safety, sanitation, and alcohol awareness standards, and ability to train others in them.

Responsibilities

• Lead banquets, catering, weddings, and group events from BEO through breakdown, along with the restaurant, bar, lounge, and culinary outlets.
• Partner with Sales and Catering/Event Services on forecasts, menus, pricing, pre-event meetings, and post-event reviews.
• Coach and mentor the Assistant Director of F&B and banquet and outlet managers; delegate, develop leaders, and build leadership depth.
• Build the F&B budget and forecast revenue and labor against event volume.
• Select vendor partners and identify opportunities to improve profitability.
• Champion guest service, food safety, sanitation, and responsible alcohol service, and ensure standards are embedded in daily operations.
• Partner with HR on recruiting, onboarding, training, and performance conversations.
• Lead visibly on the floor and maintain organization and composure while multiple events are taking place.

What This Job Offers

• Job Type: Full-time
• Career Level: Director
• Education Level: No Education Listed