F&B Director

OTH Hotels • Pikesville, MD

4d • Onsite

About The Position

The Director of Food & Beverage provides overall leadership, strategic direction, and operational oversight for all food and beverage outlets at DoubleTree Pikesville, including restaurants, lounges, banquets, room service, kitchens, and stewarding. The role focuses on revenue growth, exceptional guest experiences, and financial performance across F&B operations. It is property-based and works across indoor and outdoor environments, including kitchens, dining outlets, banquet spaces, and service areas. The environment may involve varying temperatures, high noise levels, hot surfaces, kitchen equipment, and slippery floors.

The position leads operational strategy, financial and revenue management, menu and product development, team performance, compliance, and guest and client relations. It oversees budgets, forecasts, cost controls, inventory systems, staffing, scheduling, payroll, training, POS technologies, service standards, and regulatory compliance. The Director collaborates with culinary, marketing, operations, clients, event planners, and department leaders to support effective service delivery.

The role requires constant mobility and active engagement throughout operational areas. Physical activities include frequent walking, standing, reaching, balancing, and manual dexterity; occasional sitting, bending, crouching, kneeling, and pushing or pulling; and lifting or carrying up to 25 pounds frequently and more than 100 pounds occasionally. Strong visual and auditory awareness is needed for safety and operational effectiveness.

Requirements

• Bachelor’s degree or equivalent experience required.
• 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 work in physically demanding environments with varying conditions.
• Ability to lift and carry up to 25 pounds frequently and more than 100 pounds occasionally.
• Strong visual and auditory awareness for operational safety and effectiveness.

Nice To Haves

• Food safety certification, as required by local regulations.
• Alcohol service certification, 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 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 inventory management, receiving, and product-utilization systems.
• Analyze performance metrics and adjust strategies to maximize profitability.
• Collaborate with chefs and leadership teams to create marketable menus.
• Oversee recipes, portion specifications, and menu standards; support special event menu planning and cycle menu development.
• Ensure consistency in food and beverage 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.
• 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 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 service delivery.
• Maintain strong communication across departments to support operational success.
• Attend on-property meetings, events, and operational functions.

What This Job Offers

• Job Type: Full-time
• Career Level: Director