Director of Food and Beverage

Atlas Restaurant Group•Annapolis, MD

9d•$120,000 - $140,000

About The Position

Where elevated hospitality meets waterfront energy. At Atlas, we don’t just serve meals, we create memorable experiences. The Annapolis Waterfront Hotel is a destination for weddings, waterfront celebrations, executive retreats, unforgettable dinners, and everything in between. We are seeking a bold, guest-obsessed, financially savvy Director of Food & Beverage to lead the charge across banquets, restaurants, and in-room dining. If you thrive where luxury hospitality meets high-volume execution, if you love the energy of event day, if you believe leadership is about presence, performance, and people then this is your stage.

Requirements

Strong financial literacy and multi-outlet oversight experience
Ability to forecast, budget, and identify revenue growth opportunities
Entrepreneurial, action-oriented leadership style
Strong change management and project management capability
Master-level attention to detail in large-scale event execution
Systems thinker who builds scalable processes
Comfortable managing multiple projects and timelines simultaneously
Persuasive and passionate communicator
Strong public speaking and presentation skills
Active listener who drives alignment and clarity
Skilled in resolving conflict professionally and constructively
Builder of high-performing teams
Coach, mentor, and talent developer
Self-starter who also thrives in collaboration
Role model of our Core Values in every decision
Exercises sound judgment and discretion
Maintains confidentiality
Flexible schedule including nights, weekends, and holidays
Bachelor’s degree in Hospitality Management, Business, or related field preferred
7–10+ years of progressive F&B leadership experience
Prior hotel banquet/event leadership experience required
Multi-outlet oversight experience preferred
Strong knowledge of banquet revenue management and event profitability
Experience with POS systems, inventory systems, and financial reporting tools
ServSafe certification

Responsibilities

Oversee all weddings, social events, corporate meetings, and group functions
Partner seamlessly with Sales & Catering from signed contract to post-event recap
Review BEOs for accuracy, feasibility, staffing strategy, and profitability
Establish and elevate service standards across every event format
Monitor event labor, food cost, beverage cost, and financial performance
Conduct post-event financial reconciliation and performance analysis
Build lasting client relationships that drive repeat business and reputation
Provide strategic oversight for hotel restaurants, bars, lounges, and in-room dining
Ensure service standards reflect both luxury hospitality and the Atlas vibe
Monitor daily metrics: sales, labor, prime cost, guest satisfaction
Partner with culinary leadership on menu engineering and profitability
Drive continuous improvement across all F&B outlets
Develop and manage annual F&B budgets
Achieve or exceed revenue, labor, and cost targets
Analyze P&L, labor reports, and cost controls with confidence
Oversee inventory, purchasing controls, and vendor partnerships
Ensure compliance with food safety and alcohol service standards
Lead, coach, and develop department heads and managers
Drive hiring, training, performance conversations, and succession planning
Partner with People + Culture on leadership development initiatives
Champion engagement and retention
Build a culture of accountability, professionalism, and hospitality excellence