Director of Food and Beverage

DRIFTWOOD HOSPITALITY MANAGEMENT•West Palm Beach, FL

12d•Onsite

About The Position

The Director of Food and Beverage leads the vision, culture, and results of the food and beverage program at Canopy by Hilton West Palm Beach Downtown. The role owns the full F&B experience, including The Radical, in-room dining, and events, and develops a locally inspired program that connects guests with the community. The Director builds and leads a hospitality team, maintains service and quality standards, and is accountable for the program’s financial performance and operational excellence. The position partners with the Executive Chef on menu development, seasonal features, and local sourcing; manages budgets, forecasting, and profit and loss; and pursues revenue opportunities through events, promotions, partnerships, and local programming. It also ensures compliance with Hilton brand standards, food safety and sanitation requirements, liquor licensing, and responsible service laws. The Director works with Sales, Front Office, and Engineering to support events and guest experiences, responds to feedback, and builds relationships with local vendors and neighborhood partners.

Requirements

At least 3 years of progressive leadership experience in hotel or restaurant food and beverage operations.
Working knowledge of P&L management, cost control, and inventory systems.
Strong leadership, communication, and team-development skills.
Food safety and responsible alcohol service knowledge; certifications are required or must be obtained upon hire.
Flexibility to work evenings, weekends, and holidays as business needs require.
Ability to stand, walk, and lift up to 25 pounds throughout a shift.
A service-first mindset and ability to treat guests and teammates with care.
Ability to thrive in a fast-paced environment and maintain a positive approach.
Ability to coach and develop team members.
Business-minded creativity, adaptability, and local pride.

Nice To Haves

Experience in a lifestyle, boutique, or select-service hotel.
Experience with a multi-outlet or beverage-forward concept.
A hospitality or culinary degree, or equivalent experience.
Familiarity with Hilton brand standards and hotel systems.

Responsibilities

Set the vision for a locally inspired, guest-focused F&B program that reflects Canopy’s identity.
Deliver service and quality standards that promote guest satisfaction and repeat business.
Partner with the Executive Chef on menu development, seasonal features, and local sourcing.
Own F&B budgeting, forecasting, and P&L performance, and meet revenue and profitability goals.
Manage labor, food, and beverage costs through scheduling, inventory control, and purchasing.
Identify revenue opportunities through events, promotions, partnerships, and local programming.
Recruit, train, coach, and retain a high-performing team of managers and associates.
Lead pre-shift briefings and maintain visible service standards on the floor.
Hold managers accountable for scheduling, accurate timekeeping, and performance expectations.
Create a positive and inclusive culture where team members feel recognized and supported.
Ensure compliance with Hilton brand standards, food safety and sanitation, liquor licensing, and responsible service laws.
Partner with Sales, Front Office, and Engineering to deliver events and guest experiences.
Respond promptly to guest feedback and use it to make lasting improvements.
Build relationships with local farmers, vendors, artists, and neighborhood partners.
Represent Canopy as a gathering place for local residents and travelers.