Director of Food and Beverage- The Vanguard Hotel, Ann Arbor, MI

Hotel Equities•Ann Arbor, MI

9d•$110,000 - $125,000

About The Position

The Vanguard Hotel invites an exceptional hospitality leader to join our Executive Team as Director of Food & Beverage, guiding the vision, performance, and guest experience of all culinary and dining operations across the property. This role represents a rare opportunity to shape a dynamic and sophisticated food and beverage program inclusive of La Serre, our signature French-inspired brasserie, elevated banquet and catering experiences, and hotel-wide culinary operations. The ideal candidate is a passionate innovator and operational strategist who understands that luxury hospitality is defined not only by quality, but by consistency, atmosphere, and unforgettable moments. As Director of Food & Beverage, you will provide executive oversight for restaurant, banquet, and culinary operations while cultivating a culture rooted in excellence, creativity, and genuine hospitality. You will serve as both a business leader and experience curator, ensuring every dining touchpoint reflects refinement, precision, and thoughtful service synonymous with a luxury hotel environment.

Requirements

High School diploma /Secondary qualification or equivalent.
Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards.
Requires advanced knowledge of the principles and practices within the food & beverage/hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management. Must have some culinary training and/or experience in a fine dining establishment.
Ability to study, analyze and interpret complex activities.
Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients.
Must possess excellent comprehension and hearing skills due to telephone and face-to-face interaction with guests, corporate office and associates.
Must have excellent vision for administrative responsibilities (i.e., forecast, purchase orders, budget review and invoice approval).
Must possess excellent speech communications for guest, corporate, vendor and associate interaction, 100% of the work day.
Must be literate for written guest communication, administrative and Human Resource responsibilities. Requires excellent reading and writing abilities 100% of the work day.
Being passionate about people and service.
Strong communication skills are essential when interacting with guests and employees.
Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.
Basic math skills are used frequently when handling cash or credit.
Problem-solving, reasoning, motivating, and training abilities are often used.
Have the ability to work a flexible schedule including nights, weekends and/or holidays

Responsibilities

Define and execute a compelling Food & Beverage vision aligned with The Vanguard Hotel’s luxury positioning.
Elevate the hotel’s reputation as a premier dining and events destination within the market.
Drive innovation through seasonal programming, culinary collaborations, and experiential offerings.
Champion the identity and performance of La Serre, ensuring an authentic yet contemporary French brasserie experience.
Partner with culinary leadership to deliver inspired menus, exceptional beverage programs, and refined service rituals.
Maintain an environment where ambiance, hospitality, and culinary artistry operate seamlessly.
Oversee all banquet and catering operations with a focus on flawless execution and personalized guest experiences.
Collaborate with Sales and Events teams to maximize revenue opportunities and client satisfaction.
Ensure operational precision across weddings, corporate gatherings, and high-profile social events.
Lead strategic budgeting, forecasting, and revenue optimization for the Food & Beverage division.
Balance profitability with uncompromising quality and service standards.
Utilize performance analytics to guide operational decision-making.
Inspire and develop a high-performing leadership team across culinary, restaurant, and banquet operations.
Foster a culture of accountability, engagement, and service excellence.
Act as a visible leader who embodies the hotel’s values and service philosophy.