Director of Food and Beverage

Highgate Hotels • Key West, FL

4d

About The Position

The Director of Food & Beverage is responsible for coordinating, supervising and directing all property food and beverage operations, while maintaining a profitable F&B department and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Requirements

• At least 6 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 3 years of related experience; or a 2-year college degree and 4 or more years of related experience.
• Must be proficient in Windows, Company approved spreadsheets and word processing.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Participate in M.O.D. coverage as required.
• Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, including wearing nametags.
• Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to maintain confidentiality of information.
• Perform other duties as requested by management.
• Maintain a warm and friendly demeanor at all times.

Responsibilities

• Leads all food & beverage operations across restaurants, bars, banquets, and special venues, ensuring consistent service standards.
• Drives financial performance through budgeting, forecasting, cost control, menu engineering, and revenue optimization.
• Maintains a strong daily presence in the operation, supporting teams, resolving issues, and ensuring smooth execution across a large, spread‑out property.
• Recruits, trains, and develops managers and staff while fostering a positive service culture and ensuring compliance with safety and sanitation standards.
• Oversees supply chain and inventory planning, proactively managing the logistical challenges of island operations.
• Partners with culinary, sales, and marketing teams to enhance guest experience, develop programming, and execute events and banquets.
• Implements strategic initiatives to improve efficiency, sustainability, guest satisfaction, and overall F&B quality.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree