Director of Food & Beverage

Pyramid Global Hospitality•Gainesville, FL

1d•$80,000 - $120,000•Onsite

About The Position

The Hilton University of Florida Conference Center is seeking an experienced and dynamic Director of Food & Beverage to lead all aspects of our food and beverage operation. As a key member of the Executive Leadership Team, this individual will oversee restaurant, banquet, catering, culinary, and bar operations while driving exceptional guest experiences, team development, and financial performance. This is an exciting opportunity for a proven hospitality leader to make a significant impact at one of Gainesville's premier conference and event destinations.

Requirements

Minimum 5 years of Food & Beverage leadership experience in a full-service hotel, resort, or conference center environment.
Proven experience overseeing restaurant, culinary, and banquet operations.
Strong financial acumen, including budgeting, forecasting, labor management, and cost control.
Experience leading large, diverse teams in a high-volume environment.
Excellent communication, leadership, and organizational skills.
Ability to work a flexible schedule including evenings, weekends, and holidays.

Nice To Haves

Hilton brand experience.
Conference center or large group/event hotel experience.
Bachelor's degree in Hospitality Management, Business Administration, Culinary Management, or related field.
ServSafe Certification and alcohol service trainer certification.

Responsibilities

Direct and oversee all food and beverage operations, including restaurant outlets, bars, banquet events, catering, culinary operations, and stewarding.
Lead, mentor, and develop department managers, chefs, supervisors, and hourly team members.
Foster a culture of accountability, teamwork, guest service excellence, and continuous improvement.
Ensure compliance with Hilton brand standards, health department regulations, safety requirements, and company policies.
Participate as a key member of the hotel's Executive Committee and contribute to overall property strategy and performance.
Partner with the Executive Chef to develop innovative menus and dining experiences that reflect guest preferences and market trends.
Ensure consistent food quality, presentation, service delivery, and cleanliness throughout all venues.
Monitor guest feedback and implement corrective action plans when necessary.
Create memorable dining and event experiences that enhance the hotel's reputation and market position.
Oversee all banquet and catering operations supporting more than 25,000 square feet of meeting and event space.
Collaborate with the Sales and Events teams to ensure flawless execution of conferences, meetings, weddings, social events, and university-related functions.
Participate in weekly BEO and event planning meetings to ensure operational readiness.
Monitor banquet service standards, staffing levels, equipment needs, and guest satisfaction.
Ensure effective communication between culinary, banquet, event, and sales teams to deliver exceptional event experiences.
Develop and manage annual operating budgets, forecasts, and capital expenditures for all food and beverage departments.
Analyze financial statements, labor reports, food cost reports, and revenue trends to drive profitability.
Establish and maintain controls for labor, food, beverage, and operating expenses.
Identify opportunities to increase revenues through menu engineering, promotions, catering enhancements, and operational efficiencies.
Achieve or exceed departmental revenue, profit, and guest satisfaction goals.
Recruit, train, coach, and retain high-performing food and beverage professionals.
Conduct performance evaluations and succession planning for department leaders.
Promote a positive “Be the Difference” work environment focused on engagement, professional growth, and operational excellence.
Ensure effective scheduling and staffing practices aligned with business demand and labor objectives.
Oversee purchasing, receiving, inventory controls, and vendor relationships.
Ensure the team always has the tools to do the job.
Maintain accurate inventory levels and cost controls for food, beverage, and operating supplies.
Ensure compliance with food safety, sanitation, alcohol service, and workplace safety regulations.
Protect hotel assets through proper controls and procedures.