Director of Food & Beverage

941 Management LLC•Lexington, KY

About The Position

The Director of Food & Beverage is the senior leader responsible for all food and beverage operations at a full-service hotel, including the restaurant, bar, banquets and events, catering, and in-room dining. Reporting directly to the Hotel General Manager, this role sets the operating vision and standards, leads the teams, and is accountable for financial performance and guest and client experiences across all outlets and dayparts. This hands-on role balances active service leadership with financial discipline and operational systems. The Director establishes and protects service standards, builds the leadership team, oversees the beverage program, manages budgets and forecasts, and partners with the Executive Chef and hotel teams on menus, events, and strategic planning. The role also ensures compliance with applicable health, safety, security, and liquor laws.

Requirements

At least seven years of progressive food and beverage leadership, with a track record in elevated, full-service hotel or restaurant operations.
At least two years as a Director of Food & Beverage, or equivalent multi-outlet leadership with full P&L responsibility that includes banquets and catering.
Demonstrated command of budgeting, forecasting, and cost control across multiple revenue centers.
Proven banquet and catering operations experience, including BEO management and large-format execution.
Bachelor's degree in Hospitality Management or a related field, or equivalent work experience.
Ability to work varied shifts, including mornings, evenings, weekends, and holidays.
Ability to obtain and maintain an Iowa liquor license and Food Handler certification.
Adaptable interpersonal skills to communicate with and address every level of the hotel.
Professional proficiency in English, including reading, writing, and verbal communication.
Must be authorized to work in the United States.

Nice To Haves

Sommelier certification or an equivalent wine credential is strongly preferred.
Craft cocktail experience is strongly preferred.

Responsibilities

Develop and execute the operating plan for the restaurant, bar, banquets, catering, and in-room dining, maintaining consistent standards across outlets and events.
Build the annual food and beverage operating budget, prepare monthly forecasts, set revenue-center goals and KPIs, manage inventory and cost controls, and oversee labor and expenses.
Lead banquet operations from BEO through breakdown and partner with Sales on menu architecture, pricing, and packages to maximize catering revenue and protect margins.
Hire, develop, and hold outlet and banquet leaders accountable, building team capability and succession strength.
Define, train, and uphold service standards for each outlet and event type.
Be present during high-stakes service, mentoring and coaching team members and developing their food, beverage, and hospitality skills.
Set the beverage vision across outlets, curate wine, cocktail, and spirits offerings, lead banquet beverage strategy, and educate teams.
Establish and maintain staffing, scheduling, ordering, inventory, BEO, sidework, and shift-log systems, and oversee the supporting technology stack.
Partner with the Executive Chef on menu architecture and item performance across restaurant, banquet, and in-room dining to improve the offering and protect margins.
Represent Food & Beverage across the hotel, engage in service, and work to exceed guest and client expectations and strengthen the restaurant and events operation.
Collaborate with the General Manager and Sales, Lifestyle, and Rooms teams to plan and execute events and activations; represent Food & Beverage in strategic and capital planning.
Demonstrate command of POS, inventory, and labor systems, including reporting, cost analysis, and routing, and ensure teams are trained to use them efficiently.
Ensure compliance with local health and safety codes, hotel security policy, and Iowa state and local liquor laws across outlets and events.