Taskforce Director of Food and Beverage

Davidson Hospitality Group•Little Rock, AR

1d•Onsite

About The Position

We are seeking an experienced and innovative Director of Food & Beverage to lead our dynamic team and oversee all culinary and beverage operations across our hotel/resort. This leadership role is responsible for managing multiple outlets, including banquets, Heritage Grille Restaurant, Room Service, and Starbucks, while driving revenue growth and delivering exceptional guest experiences. The Director of Food & Beverage will play a key role in concept development, menu innovation, and operational excellence across all venues. You will collaborate closely with culinary and service teams to ensure consistent quality, creativity, and service standards that reflect our brand in every setting—from large-scale events and banquets to à la carte dining and in-room service. The ideal candidate brings a passion for hospitality, strong business acumen, and a proven track record of successfully managing diverse food and beverage operations. This is an exciting opportunity for a strategic, hands-on leader who thrives in a fast-paced environment and is committed to elevating the guest experience across all touchpoints.

Requirements

Bachelor degree or equivalent experience
4+ years of experience in food and beverage management, hotels preferred
Ability to interpret financial and operational data into operational plan
Strong leadership skills and ability to motivate and develop a team.
Ability to create and execute unique food and beverage concepts.
Knowledge of industry trends and techniques.
Excellent communication and interpersonal skills.
Proven track record of delivering exceptional guest experiences.

Responsibilities

Lead and oversee all culinary and beverage operations across the hotel/resort.
Manage multiple outlets, including banquets, Heritage Grille Restaurant, Room Service, and Starbucks.
Drive revenue growth and deliver exceptional guest experiences.
Play a key role in concept development, menu innovation, and operational excellence across all venues.
Collaborate closely with culinary and service teams to ensure consistent quality, creativity, and service standards.
Manage budgets and achieve financial targets.