Director of Food and Beverage

Magna Hospitality Group•Memphis, TN

15h

About The Position

We are seeking an experienced, hands-on Food & Beverage Director to lead the restaurant and overall food and beverage operation. The Director oversees multiple areas of the operation to ensure exceptional service, quality, profitability, and compliance with hotel and brand standards. The role combines team development, guest service, daily operational leadership, and financial performance. Schedule flexibility is required to support all shifts and areas of the food and beverage operation; POS experience is a plus. The position includes leading F&B managers and team members, overseeing restaurant operations and guest experience, and assisting with budgeting, forecasting, purchasing, inventory, cost control, reporting, and month-end audits. This is a hands-on leadership role in a fast-paced restaurant and hotel environment, with physical requirements that include lifting and moving objects up to 50 pounds and standing and walking for extended periods.

Requirements

At least two years of related Food & Beverage leadership experience, or an equivalent combination of education and experience.
Progressive experience in a hotel, restaurant, or related hospitality environment.
Strong knowledge of food and beverage operations.
Experience with budgeting, forecasting, inventory, and cost control.
Strong understanding of food preparation, health regulations, and sanitation standards.
Knowledge of local liquor laws and regulations.
Experience leading, training, and developing teams.
Proficiency with Windows, spreadsheets, and word-processing software.
Strong organizational and administrative skills.
Excellent verbal and written communication skills.
Ability to multitask, prioritize, and meet deadlines in a fast-paced environment.
Strong problem-solving and decision-making skills.
Ability to work effectively with guests, employees, managers, and leadership at all levels.
Flexible schedule and ability to support various shifts, including evenings, weekends, and holidays.
Ability to exert up to 50 pounds of force occasionally and up to 20 pounds frequently or constantly; lift, carry, push, pull, and move objects up to 50 pounds; and stand and walk for extended periods.
Ability to work effectively in a fast-paced restaurant and hotel environment.

Nice To Haves

Three or more years of F&B management or leadership experience preferred.
POS system experience.
A degree or certification in Hospitality, Hotel Management, Tourism, or Food & Beverage.

Responsibilities

Lead and support F&B managers and team members; assist with supervising F&B personnel and daily operations.
Recruit, interview, train, and develop Front-of-House F&B team members; conduct department meetings and training sessions.
Ensure team members follow SOPs and service standards; create staffing schedules based on business needs and promote a positive, professional, TEAM-oriented work environment.
Oversee daily restaurant and food and beverage operations and ensure consistent, high-quality service and guest satisfaction.
Monitor product quality, presentation, service standards, brand standards, and SOPs; support menu planning and development and identify opportunities to improve operations.
Ensure compliance with local liquor laws, health and sanitation regulations, and hotel, brand, health, and safety requirements.
Order, stock, and maintain liquor and beverage storage areas; oversee inventory, purchasing, and daily stock levels while minimizing waste and adhering to budget guidelines.
Attend and participate in required hotel meetings and training.
Assist in preparing the F&B budget and monitor department performance, resources, forecasts, food and beverage costs, labor costs, and operating costs.
Prepare and submit required reports accurately and on time; complete daily administrative responsibilities and follow up on forecasting as needed.
Conduct month-end audits with the Income Auditor to ensure accuracy and quality control.