Director of Food and Beverage

Loews Hotels • Kansas City, MO

7d • Onsite

About The Position

The Director of Food and Beverage leads the culinary and beverage vision and oversees food and beverage operations at Loews Kansas City Hotel. The role is responsible for operational excellence and creative dining experiences across multiple outlets, including restaurants, bars, banquets, catering, and room service. The director leads and develops teams, collaborates on menus and dining programs, and ensures service and operations reflect the company’s quality and hospitality standards.

The director manages budgets, financial performance, purchasing, contracts, and cost controls, while ensuring compliance with food safety, sanitation, and health regulations. The role also leads special events and catering functions, implements systems to improve guest satisfaction and operational efficiency, and uses culinary and beverage trends to drive innovation. Regular attendance, participation in mandatory training and meetings, and other assigned duties are required. Schedules may vary to meet business needs.

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 is preferred.

Responsibilities

• Oversee food and beverage operations, including restaurants, bars, banquets, catering, and room service.
• Recruit, mentor, train, coach, and manage the performance of the 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 adherence to food safety, sanitation, and health regulations.
• Lead the planning and execution of special events, private dining, and catering functions.
• Implement systems to enhance guest satisfaction, operational efficiency, and team engagement.
• Monitor culinary and beverage trends and use insights to drive innovation and maintain a competitive advantage.
• Attend regularly in conformance with standards and attend mandatory training sessions and meetings.
• Perform other duties as assigned.

Benefits

• Competitive health and wellness benefits, 401(k) with company match, paid sick days, vacation and holidays, paid bereavement and pet bereavement, training and development opportunities, career growth, tuition reimbursement, pet insurance, team member hotel rates and other discounts and perks, uniforms with complimentary dry cleaning, on-site parking, complimentary meals in the Team Member Café while working, and community volunteer opportunities. Benefits are subject to eligibility and may vary by position.

What This Job Offers

• Job Type: Full-time
• Career Level: Director