Director of Food & Beverage

BARDO Hotels•Savannah, GA

About The Position

We are seeing a Director of Food & Beverage for Hotel Bardo Savannah to lead, and inspire our Food & Beverage teams to deliver exceptional guest experiences. The Director of Food & Beverage is a “culture setter” who creates and nurtures positive team dynamics across the property. Our ideal candidate will have outstanding people skills and thrive in a fast-paced entrepreneurial environment that requires high levels of guest and team communication and interaction.

Requirements

7+ years of progressive Food & Beverage leadership experience, including multi-outlet oversight; luxury or lifestyle hotel experience strongly preferred.
Proven ability to lead large, diverse teams and develop leaders, with a track record of building strong cultures and driving team engagement.
Demonstrated success in owning and improving financial performance, including budgeting, forecasting, and cost management.
Strategic thinker with the ability to balance big-picture vision and hands-on execution.
Strong operational acumen with a deep understanding of service standards, outlet dynamics, and guest experience design.
Exceptional communication and interpersonal skills, with the ability to influence across all levels of the organization.
Highly organized with strong attention to detail and the ability to manage multiple priorities in a fast-paced environment.
Solutions-oriented mindset with a proactive, decisive approach to problem-solving.
Professional presence and polished presentation aligned with brand standards.

Responsibilities

Provide strategic leadership and oversight of all food & beverage outlets, driving alignment across concept, service, and financial performance while ensuring each outlet delivers a distinct, cohesive experience.
Own the full P&L across outlets, including budgeting, forecasting, labor management, cost controls, and revenue optimization. Identify opportunities to drive profitability while protecting the integrity of the guest experience.
Set the vision for service, training, and operational excellence—translating brand standards into clear, executable expectations and holding leaders accountable to consistent delivery.
Build, develop, and lead a high-performing team of outlet leaders. Coach through performance, create clear development pathways, and foster a culture of accountability, ownership, and continuous improvement.
Partner cross-functionally with Culinary, Marketing, Events, and Brand teams to evolve programming, drive covers, and create compelling, revenue-generating experiences across all outlets.
Lead the development and execution of training programs that elevate service standards, product knowledge, and leadership capability across the division.
Establish and monitor key performance indicators (guest satisfaction, revenue per outlet, labor efficiency, cost of goods, etc.), using data to inform decisions and drive measurable results.
Act as a visible presence on the floor—setting the tone for service, engaging with guests and members, and stepping in to support operations during peak periods.
Ensure all outlets consistently meet or exceed standards for food safety, sanitation, and alcohol service, maintaining full compliance with all local and company regulations.
Oversee inventory strategy and controls across all outlets, ensuring accuracy, efficiency, and cost discipline.
Champion a culture of collaboration across departments, ensuring seamless communication and alignment between Front Office, Housekeeping, Culinary, and Events.