Director of Food & Beverage - Franchise

Hilton•United States,

10d

About The Position

The Director of Food & Beverage reports to the General Manager and is responsible for the guest experience, team performance, and financial results across every food and beverage outlet. The role leads the Executive Chef, Sommelier, Steakhouse Assistant General Manager, Rooftop Manager, Lobby Bar Manager, and F&B Coordinator, and requires a visible presence on the floor during peak service, Derby Week, and high-profile events. The position also serves as hotel Manager on Duty on a rotating schedule. This role offers the opportunity to shape a chef-driven, bourbon-forward program in Louisville, with the backing of Hilton and the creative freedom of the Curio Collection. The hotel is owned and operated by an independent franchisee, which controls employment practices and provides any compensation or benefits; the employee would be employed by the franchisee, not Hilton.

Requirements

At least 7 years of progressive F&B leadership experience, including 3 or more years as a department head or senior multi-outlet manager in a luxury or upper-upscale hotel or fine dining group.
Proven P&L ownership, budgeting, and forecasting experience for a multi-outlet operation.
Experience across banquets and catering, a high-volume bar or nightlife venue, and fine dining service.
Strong command of cost control, labor management, menu engineering, and inventory.
Deep knowledge of wine, spirits, and cocktails.
Clear and direct communication skills, with the ability to hold people accountable and remain calm and decisive under pressure.
Availability for a flexible schedule that includes nights, weekends, and holidays, with extended hours during Derby Week and major events.
ServSafe Food Protection Manager certification and Kentucky-recognized responsible alcohol service certification, or ability to obtain both within 30 days of hire.
Ability to stand and walk for 10+ hour shifts across multiple floors and lift up to 50 pounds.

Nice To Haves

Bachelor’s degree in Hospitality Management, Culinary Arts, Business, or a related field; equivalent experience will be considered.
Sommelier, CSW, or Kentucky Bourbon credentials.
Bourbon knowledge.
Experience with Toast POS, OpenTable, TripleSeat, Reeco, and Paycom.
Experience with Hilton systems.

Responsibilities

Lead, coach, and develop F&B managers, chefs, and supervisors, and build a pipeline of future department leaders.
Own recruiting, onboarding, and the F&B training and certification program in partnership with Human Resources.
Direct daily operations across all outlets and maintain consistent Steps of Service, SOPs, and Curio Collection brand standards.
Engage with guests, resolve concerns, and act on feedback from OpenTable, TripAdvisor, Google, and Hilton guest surveys.
Partner with the Executive Chef on menu development, menu engineering, and recipe standards.
Lead cocktail, spirits, bourbon, and wine programs with the Sommelier.
Oversee banquets, private dining, and catered events from BEO to final bill in partnership with Sales & Marketing.
Plan and execute food and beverage operations for Kentucky Derby Week and other major citywide events.
Build an annual F&B marketing calendar featuring chef and bourbon dinners, tastings, seasonal launches, and local partnerships.
Own the F&B P&L, including budgeting, forecasting, labor management, and food, beverage, and supply cost control.
Ensure compliance with health codes, Kentucky ABC regulations, responsible alcohol service, food safety, and Hilton safety standards.
Serve as hotel Manager on Duty on a rotating schedule.