Director of Food and Beverages

The Ghoman Group•Carmel, IN

3d•$60,000 - $85,000•Onsite

About The Position

We are seeking an experienced, strategic, and results-driven Director of Food & Beverage to lead and oversee all food and beverage operations across our property. The Director of Food & Beverage will be responsible for developing operational strategies, maximizing profitability, maintaining exceptional guest satisfaction, ensuring compliance with food safety standards, and leading a high-performing team. The ideal candidate will possess strong leadership skills, extensive hospitality experience, financial acumen, and a passion for delivering outstanding dining experiences while driving operational excellence.

Requirements

Bachelor's Degree in Hospitality Management, Business Administration, Culinary Arts, Food Service Management, or a related field preferred.
Minimum of 8–10 years of progressive Food & Beverage leadership experience, including senior management responsibilities.
Proven experience managing multiple food and beverage outlets within hotels, resorts, or large hospitality operations.
Strong knowledge of restaurant operations, banquet services, catering, and beverage management.
Demonstrated success in budgeting, forecasting, cost control, and revenue optimization.
Excellent leadership, communication, interpersonal, and team development skills.
Strong analytical and problem-solving abilities.
Proficiency in hospitality management systems, POS systems, inventory software, and Microsoft Office applications.
Comprehensive understanding of food safety regulations, labor laws, and industry best practices.
Ability to work flexible schedules, including evenings, weekends, and holidays as business needs require.

Nice To Haves

Strategic Planning & Execution
Financial Management & Budgeting
Revenue Growth Strategies
Team Leadership & Talent Development
Vendor & Contract Management
Guest Experience Management
Food Safety & Compliance
Operational Excellence
Event & Banquet Management
Hospitality Industry Expertise

Responsibilities

Provide overall leadership and direction for all food and beverage outlets, including restaurants, bars, banquet operations, room service, and catering services.
Develop and implement strategic plans to increase revenue, profitability, and guest satisfaction.
Oversee menu planning, pricing strategies, and product development in collaboration with Executive Chefs and culinary teams.
Establish and maintain quality standards for food presentation, beverage service, and guest experience.
Prepare, manage, and control departmental budgets, forecasts, labor costs, and operational expenses.
Analyze financial reports, KPIs, and operational performance metrics to identify improvement opportunities.
Negotiate contracts and maintain strong relationships with vendors, suppliers, and distributors.
Ensure compliance with all health, safety, sanitation, and licensing regulations.
Lead recruitment, training, development, performance management, and succession planning for food and beverage teams.
Develop and enforce operational policies, service standards, and standard operating procedures.
Collaborate with Sales and Marketing teams to create promotions, special events, and revenue-generating initiatives.
Handle guest concerns, complaints, and service recovery efforts in a professional and timely manner.
Monitor inventory management, purchasing processes, and cost-control measures.
Drive continuous improvement initiatives to enhance efficiency, productivity, and service quality.
Foster a positive workplace culture focused on teamwork, accountability, and exceptional hospitality.