Director of Food and Beverage

Loews Hotels•Atlanta, GA

58d•Onsite

About The Position

The Director of Food and Beverage will lead the culinary and beverage vision for Loews Hotels. This role is responsible for driving exceptional dining experiences by blending operational excellence with creativity to delight guests and elevate the brand. The Director will oversee multi-outlet operations, inspire high-performing teams, and ensure all aspects of dining, from menu innovation to service standards, reflect Loews’ commitment to quality and hospitality.

Requirements

Minimum of 2 years’ experience as an Assistant Food & Beverage Director, or prior experience as a Director of Food & Beverage preferred.
Background should include both outlet management and banquet operations.
Progressive leadership experience in large, upscale, high-volume, multi-outlet environments with extensive event operations is strongly preferred.
Strong expertise in food and beverage operations, including menu development, cost control, and compliance with food safety regulations.
Exceptional leadership, communication, and interpersonal skills, with the ability to inspire and manage diverse teams.
Solid financial acumen, with demonstrated ability to manage budgets, forecasting, and key performance metrics.
Proven ability to thrive in a fast-paced environment while managing multiple priorities effectively.
Proficiency with point-of-sale (POS) systems and other industry-related technologies.
Bachelor’s degree or higher in Food Service Management, Culinary Arts, Hospitality Management, Business Management, or equivalent professional experience.

Nice To Haves

Prior experience as a Director of Food & Beverage preferred.
Progressive leadership experience in large, upscale, high-volume, multi-outlet environments with extensive event operations is strongly preferred.

Responsibilities

Oversee all food and beverage operations, including restaurants, bars, banquets, catering, and room service, ensuring consistency and excellence.
Recruit, mentor, and inspire a high-performing team through training, coaching, and performance management.
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 to optimize efficiency.
Ensure adherence to food safety, sanitation, and health regulations across all operations.
Lead the planning and execution of special events, private dining, and catering functions to deliver exceptional experiences.
Implement systems to enhance guest satisfaction, operational efficiency, and team engagement.
Stay ahead of culinary and beverage trends, leveraging insights to drive innovation and maintain competitive advantage.