Director of Food and Beverage
About The Position
The Director of Food and Beverage leads the culinary and beverage vision at Loews Kansas City Hotel, an 800-room hotel connected to the Kansas City Convention Center. The position oversees multi-outlet food and beverage operations and works to deliver exceptional dining experiences through operational excellence, creativity, and high service standards. The role includes responsibility for restaurants, bars, banquets, catering, and room service, as well as developing teams, menus, and programs that reflect guest preferences and current trends. The Director manages budgets and financial performance, purchasing and contracts, cost controls, food safety, and regulatory compliance. The role also leads special events and catering functions, implements systems to improve guest satisfaction and operational efficiency, and collaborates across culinary, service, and marketing teams. Regular attendance is required, schedules may vary with business needs, and attendance at mandatory training sessions and meetings is required. Other duties may be assigned.
Requirements
- At least 2 years of experience as an Assistant F&B Director.
- Strong knowledge of food and beverage operations, including menu planning, cost controls, and food safety regulations.
- Exceptional leadership, communication, and interpersonal skills.
- Financial acumen and ability to manage budgets, forecasts, and performance metrics.
- Ability to work in a fast-paced environment and handle multiple responsibilities.
- Proficiency in point-of-sale (POS) systems and industry-specific software.
- Bachelor’s degree or higher in Food Service Management, Culinary Arts, Hospitality Management, or Business Management, or equivalent experience.
Nice To Haves
- Progressive management experience in a large, upscale, high-volume, multi-outlet hotel environment.
Responsibilities
- Oversee food and beverage operations, including restaurants, bars, banquets, catering, and room service.
- Recruit, mentor, train, coach, and manage the performance of a high-performing team.
- Collaborate with culinary teams to design menus and dining programs that reflect current trends and guest preferences.
- Develop and manage budgets, monitor financial performance, and implement strategies to achieve revenue and profitability goals.
- Negotiate contracts, manage purchasing, and maintain cost controls.
- Ensure compliance with food safety, sanitation, and health regulations.
- Lead the planning and execution of special events, private dining, and catering functions.
- Implement systems to improve guest satisfaction, operational efficiency, and team engagement.
- Monitor culinary and beverage trends and use insights to drive innovation and competitive advantage.
- Maintain regular attendance, work varying schedules as business needs require, and attend mandatory training sessions and meetings.
- Perform other duties as assigned.
Benefits
- Competitive health and wellness benefits
- 401(k) and company match
- Paid sick days, vacation, and holidays
- Paid bereavement and paid pet bereavement
- Training and development opportunities and career growth
- Tuition reimbursement
- Pet insurance
- Team Member hotel rates, discounts, and other perks
- Uniforms provided with complimentary dry cleaning
- On-site parking
- Complimentary meals in the Team Member Café while working
- Community volunteer opportunities
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What This Job Offers
Job Type
Full-time
Career Level
Director
