Director of Food & Beverage

Atrium Hospitality•San Marcos, TX

8d•Onsite

About The Position

The Atrium SPIRIT is a belief in the power of Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us. This role involves leading and developing results-driven Food & Beverage teams, collaborating with Event Sales and Event Services to drive high-impact banquet and outlet performance, and championing guest service standards. The position also requires overseeing labor planning, managing health and safety compliance, and driving revenue goals through effective menu design, inventory controls, and budget adherence.

Requirements

4+ years of hotel culinary leadership experience—essential for leading both front- and back-of-house teams with confidence.
Deep knowledge of food preparation methods—ensures consistency, quality, and culinary innovation across all venues.
Financial acumen in food costing, forecasting, and profitability—drives performance and keeps your operation on track.
Proficiency with Microsoft Office and cloud-based tools—supports day-to-day communication, reporting, and planning.
Flexibility to work early mornings, evenings, weekends, and holidays—vital in a dynamic, guest-focused environment.

Nice To Haves

Culinary degree and certifications (ServSafe, TIPS, Executive Chef)—preferred to maintain operational excellence and compliance.

Responsibilities

Lead and develop results-driven Food & Beverage teams through consistent coaching, training, and accountability.
Collaborate with Event Sales and Event Services to drive high-impact banquet and outlet performance.
Champion guest service standards by identifying opportunities to elevate experiences across all dining venues.
Oversee labor planning, scheduling, and cross-training to control costs and optimize team efficiency.
Manage health, safety, and cleanliness compliance, ensuring a safe and welcoming environment for guests and associates.
Drive revenue goals through effective menu design, inventory controls, and budget adherence.