Director of Food & Beverage

Atrium Hospitality•San Marcos, TX

9d•$92,000 - $97,000•Onsite

About The Position

The Director of Food & Beverage will lead and develop results-driven Food & Beverage teams through consistent coaching, training, and accountability. This role collaborates with Event Sales and Event Services to drive high-impact banquet and outlet performance. The Director will champion guest service standards by identifying opportunities to elevate experiences across all dining venues. Responsibilities include overseeing labor planning, scheduling, and cross-training to control costs and optimize team efficiency, as well as managing health, safety, and cleanliness compliance to ensure a safe and welcoming environment. This position drives revenue goals through effective menu design, inventory controls, and budget adherence.

Requirements

4+ years of hotel culinary leadership experience—essential for leading both front- and back-of-house teams with confidence.
Deep knowledge of food preparation methods—ensures consistency, quality, and culinary innovation across all venues.
Financial acumen in food costing, forecasting, and profitability—drives performance and keeps your operation on track.
Proficiency with Microsoft Office and cloud-based tools—supports day-to-day communication, reporting, and planning.
Flexibility to work early mornings, evenings, weekends, and holidays—vital in a dynamic, guest-focused environment.

Nice To Haves

Culinary degree and certifications (ServSafe, TIPS, Executive Chef)—preferred to maintain operational excellence and compliance.

Responsibilities

Lead and develop results-driven Food & Beverage teams through consistent coaching, training, and accountability.
Collaborate with Event Sales and Event Services to drive high-impact banquet and outlet performance.
Champion guest service standards by identifying opportunities to elevate experiences across all dining venues.
Oversee labor planning, scheduling, and cross-training to control costs and optimize team efficiency.
Manage health, safety, and cleanliness compliance, ensuring a safe and welcoming environment for guests and associates.
Drive revenue goals through effective menu design, inventory controls, and budget adherence.