F&B - Director

Highgate Hotels•New York, NY

5d•Onsite

About The Position

Millennium Broadway is seeking an exceptional Director of Food & Beverage to lead the front-of-house and bar operations of one of Times Square's most exciting restaurant and cocktail destinations. Inspired by the energy of Broadway and New York City's iconic dining culture, Velvet Rouge delivers elevated hospitality, an innovative cocktail program, and an unforgettable social dining experience. The Director of Food & Beverage will be responsible for the overall leadership of the dining room, lounge, and bar, ensuring every guest receives warm, engaging, and memorable service. Working in close partnership with the Executive Chef, this leader will create a seamless guest experience while driving operational excellence, team development, financial performance, and service innovation. We're looking for a hospitality leader who understands that outstanding service transforms a meal into an unforgettable experience. The ideal candidate is passionate about creating genuine guest connections, leading high-performing service teams, and cultivating an energetic, welcoming atmosphere that reflects the excitement of Broadway and the spirit of New York City. You are a visible, hands-on leader who thrives on developing people, elevating service standards, and creating a restaurant culture where both guests and associates feel inspired. Located in the heart of Broadway, Velvet Rouge is a destination where elevated hospitality, imaginative cocktails, and vibrant social dining come together. This is an opportunity to lead the guest-facing experience of a signature restaurant and bar while helping establish one of Manhattan's premier lifestyle dining destinations.

Requirements

Minimum five years of progressive Food & Beverage leadership experience overseeing upscale restaurant and bar operations.
Strong background in luxury hospitality, lifestyle hotels, or destination restaurants.
Demonstrated expertise in front-of-house leadership, beverage operations, and service excellence.
Proven experience managing financial performance, including labor, beverage cost, forecasting, and budgeting.
Extensive knowledge of wine, spirits, cocktails, and beverage trends.
Exceptional leadership, communication, and team development skills.
Ability to thrive in a fast-paced, high-energy environment while maintaining impeccable attention to detail.

Nice To Haves

Bachelor's degree in Hospitality Management, Business, or a related field preferred.

Responsibilities

Lead all front-of-house and bar operations, ensuring exceptional service standards and consistent execution throughout every shift.
Foster a guest-first culture that delivers personalized hospitality and creates memorable dining experiences.
Partner closely with the Executive Chef to ensure seamless coordination between the dining room, bar, and culinary teams.
Oversee all restaurant service operations, including the dining room, lounge, host stand, and bar.
Lead the development and execution of an innovative beverage program, including cocktails, wine, beer, and non-alcoholic offerings, in collaboration with bar leadership.
Recruit, train, mentor, and inspire front-of-house managers, bartenders, servers, hosts, and support staff.
Establish and maintain service standards that reflect a premier lifestyle dining destination.
Manage labor, scheduling, payroll, beverage cost, inventory, and operational expenses while maximizing profitability.
Drive revenue through exceptional guest engagement, upselling strategies, private dining opportunities, and beverage programming.
Ensure compliance with all alcohol service regulations, health and safety standards, and company policies.
Analyze guest feedback, service metrics, and operational performance to identify opportunities for continuous improvement.
Collaborate with Marketing, Sales, and Hotel Operations to support special events, seasonal activations, and promotional initiatives.