Director of Food & Beverage
About The Position
The Director of Food & Beverage directs and organizes the hotel’s food and beverage division, overseeing quality preparation, prompt and courteous service, efficient administration, and profitability across all outlets. The role plans and coordinates departmental activities, staffing, purchasing, production, service standards, promotions, and operations to maximize profits while maintaining outstanding guest service. The Director handles or assists with guest complaints, oversees liquor procedures and accountability, and leads staff through interviewing, training, supervision, counseling, scheduling, and performance evaluation. The position also assists with emergencies to protect guests, associates, the building, and its systems, and follows company, brand, and hotel policies and procedures. The work takes place throughout the hotel, including the sales office and banquet rooms, in indoor and outdoor settings with variable temperatures and noise levels.
Requirements
- At least 2 years of experience as a Director of Food & Beverage at a property with multiple outlets.
- At least 2 years in a supervisory capacity within a hotel environment.
- Experience implementing SOPs and standards for service and food quality.
- Understanding of revenues and financials, including P&L.
- Proven ability to develop leaders and motivate a team.
- Good interpersonal skills and effective verbal and written communication; ability to articulate ideas to guests, associates, management, and vendors.
- Ability to work a flexible schedule, including nights, early mornings, evenings, weekends, and holidays, and be on call as needed.
- Ability to stand, sit, walk, bend, lift, and squat for extended periods.
- Computer literacy and solid command of Microsoft Office applications and brand systems.
- Energetic, self-motivated leadership and a strong work ethic.
- Maintain an open-door policy.
- Previous training in liquor, wine, and food service.
Nice To Haves
- Associate or bachelor’s degree in Hotel & Restaurant Management, Business Administration, Finance, or a related major; equivalent work experience is also acceptable.
Responsibilities
- Plan, direct, and organize Food & Beverage department activities to maintain food and beverage quality, service, and marketing standards and maximize profits through guest service.
- Coordinate department operations with business volumes generated by Catering/Sales and the Rooms Division, ensuring appropriate staffing and profitability without sacrificing service.
- Establish, direct, and review standards for food preparation, purchasing, and production.
- Ensure staffing procedures support payroll productivity while meeting management company standards.
- Develop and coordinate promotional and operational efforts to maximize sales.
- Handle or assist with guest-related complaints and coordinate follow-up.
- Establish, direct, and review liquor procedures for security, accountability, presentation, and service performance.
- Interview, train, supervise, counsel, schedule, and evaluate staff.
- Assist with emergencies to protect guests and associates and preserve the building and its systems.
- Follow Commonwealth Lodging, brand, and hotel policies and procedures.
- Perform other duties as assigned.
Benefits
- Access to earned wages before payday
- Medical, dental, and vision insurance
- 401(k)
- Company-paid short- and long-term disability insurance
- Company-paid life insurance
- Travel discounts
- Merit increases
- Years of Service Awards
- Employee Assistance Program
- Advancement opportunities
- Paid holidays
- Tuition reimbursement
- Referral bonus
- Incentive bonuses
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What This Job Offers
Job Type
Full-time
Career Level
Director
Education Level
Associate degree
