Director of Food & Beverage

OTH Hotels Resorts•Pikesville, MD

2d•$80,000 - $100,000•Onsite

About The Position

The Director of Food & Beverage is responsible for the overall leadership, strategic direction, and operational success of all food and beverage outlets, including restaurants, lounges, banquets, room service, kitchens, and stewarding. This role drives revenue growth, ensures exceptional guest experiences, and maintains financial performance across all F&B operations. This position operates across both indoor and outdoor environments, including kitchens, dining outlets, banquet spaces, and service areas, requiring constant mobility and active engagement. The role involves exposure to varying temperatures, high noise levels, and potential operational hazards such as hot surfaces, kitchen equipment, and slippery floors. Success in this role 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 required.
Minimum of 5 years of experience in the hospitality industry required; at least 2 years in a Director or Assistant Director of Food & Beverage role required.
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 with strong problem-solving abilities

Nice To Haves

Food safety and alcohol service certifications preferred (as required by local regulations).

Responsibilities

Oversee all food and beverage operations, including restaurants, lounges, banquets, room service, kitchens, and stewarding
Develop and implement operational strategies to enhance service quality, efficiency, and guest satisfaction
Evaluate outlet performance and recommend operational and marketing improvements
Collaborate with culinary, marketing, and operations teams to develop menus, promotions, and guest experiences
Develop, manage, and monitor departmental budgets, forecasts, and financial performance
Control food, beverage, and labor costs across all 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 development of 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 management and staff to ensure high performance
Oversee staffing, scheduling, payroll, and productivity standards
Conduct performance reviews and implement training and development programs
Foster a positive, engaged, and service-driven team environment
Utilize and oversee POS systems and related technologies across F&B operations
Ensure compliance with health, safety, and alcohol service regulations
Maintain operational tools such as purchase specifications, recipes, and inventory systems
Enforce company policies, brand standards, and service expectations
Ensure exceptional guest service across all food and beverage outlets
Address guest concerns, escalations, and service recovery situations
Participate in meetings with clients, event planners, and department leaders to align on service delivery
Maintain strong communication across all departments to support operational success