F&B Director

OTH Hotels Resorts•Pikesville, MD

5d•$80,000 - $100,000•Onsite

About The Position

The Director of Food & Beverage provides overall leadership and strategic direction for the hotel’s food and beverage operations, including restaurants, lounges, banquets, room service, kitchens, and stewarding. The role is responsible for revenue growth, exceptional guest experiences, and financial performance across all F&B operations. The position works across indoor and outdoor areas such as kitchens, dining outlets, banquet spaces, and service areas, requiring constant mobility and active engagement. The environment may involve varying temperatures, high noise levels, hot surfaces, kitchen equipment, and slippery floors. Success requires strong leadership, financial expertise, and the ability to manage complex, high-volume operations in a fast-paced hospitality environment.

Requirements

Bachelor’s degree or equivalent experience.
At least 5 years of experience in the hospitality industry.
At least 2 years in a Director or Assistant Director of Food & Beverage role.
Strong leadership and strategic management capabilities.
Advanced knowledge of food, beverage, and labor cost control.
Excellent organizational and analytical skills.
Strong decision-making ability in high-pressure situations.
Proficiency in POS systems and computer applications.
Ability to develop and implement operational systems and processes.
Excellent communication and interpersonal skills.
Strong attention to detail and commitment to quality.
Ability to collaborate across departments and drive results.
Customer service-focused mindset and strong problem-solving abilities.
Ability to meet the physical requirements, including constant walking; frequent standing, reaching, balancing, and manual dexterity; occasional sitting, bending, crouching, kneeling, and pushing or pulling; and lifting and carrying up to 25 lbs. frequently and 100+ lbs. occasionally.
Strong visual and auditory awareness for operational safety and effectiveness.

Nice To Haves

Food safety and alcohol service certifications, as required by local regulations.

Responsibilities

Oversee food and beverage operations across restaurants, lounges, banquets, room service, kitchens, and stewarding.
Develop and implement operational strategies to improve service quality, efficiency, and guest satisfaction.
Evaluate outlet performance and recommend operational and marketing improvements.
Collaborate with culinary, marketing, and operations teams on menus, promotions, and guest experiences.
Develop, manage, and monitor departmental budgets, forecasts, and financial performance.
Control food, beverage, and labor costs across F&B outlets.
Implement systems for inventory management, receiving, and product utilization.
Analyze performance metrics and adjust strategies to maximize profitability.
Collaborate with chefs and leadership teams to create innovative, marketable menus.
Oversee recipes, portion specifications, and menu standards; support special-event menu planning and cycle-menu development.
Ensure consistency in quality, presentation, and pricing strategies.
Lead, mentor, and develop F&B managers and staff.
Oversee staffing, scheduling, payroll, and productivity standards.
Conduct performance reviews and implement training and development programs.
Foster a positive, engaged, service-driven team environment.
Use and oversee POS systems and related technologies across F&B operations.
Ensure compliance with health, safety, and alcohol service regulations.
Maintain operational tools, including purchase specifications, recipes, and inventory systems.
Enforce company policies, brand standards, and service expectations.
Ensure exceptional guest service and address guest concerns, escalations, and service recovery situations.
Participate in meetings with clients, event planners, and department leaders to align service delivery.
Maintain strong communication across departments to support operational success.