Director of Food & Beverage- Full Service Branded Hotel-Long Island, NY

Blue Sky Hospitality Solutions•Holtsville, NY

About The Position

The Director of Food & Beverage is responsible for the strategic leadership, operational excellence, and financial performance of all food and beverage outlets, including restaurants, bars, banquet operations, room service, and catering. This role ensures exceptional guest experiences, compliance with brand standards, and alignment with revenue and profitability goals while fostering a high-performing team culture.

Requirements

Bachelor’s degree in Hospitality Management, Business, or related field (preferred).
5–8+ years of progressive F&B leadership experience in a full-service hotel environment.
Strong knowledge of banquet operations and group business (critical for Long Island market).
Experience with major hotel brands (e.g., Marriott International, Hilton Worldwide, Hyatt Hotels Corporation, or IHG Hotels & Resorts).
Proven ability to manage budgets, control costs, and drive profitability.
Strong leadership, communication, and problem-solving skills.
Knowledge of POS systems (e.g., Micros), inventory systems, and scheduling tools.

Nice To Haves

Familiarity with union environments is a plus.

Responsibilities

Oversee all F&B outlets including restaurant(s), lounge/bar, banquet & catering, and in-room dining.
Ensure seamless day-to-day operations with a strong focus on service quality, guest satisfaction, and brand compliance.
Maintain strict adherence to health, safety, and sanitation standards (NY State & local regulations).
Develop and manage annual F&B budgets, forecasts, and business plans.
Drive revenue growth through strategic pricing, promotions, and outlet optimization.
Monitor and control cost of goods (COGS), labor costs, and expenses to achieve GOP targets.
Analyze P&L statements and implement corrective actions to improve profitability.
Lead banquet operations to ensure flawless execution of weddings, corporate events, and group functions.
Partner with Sales to maximize catering revenue and client satisfaction.
Ensure proper staffing, setup standards, and service delivery for all events.
Recruit, train, and develop F&B managers, supervisors, and line-level team members.
Foster a positive work environment aligned with company culture and engagement goals.
Manage performance, conduct coaching, and implement progressive discipline when needed.
Ensure compliance with union agreements (if applicable) and company HR policies.
Drive guest satisfaction scores (e.g., brand surveys, online reviews).
Maintain consistency with brand service standards and audit requirements.
Actively engage with guests to resolve concerns and enhance loyalty.
Ensure compliance with New York State labor laws, liquor laws, and health regulations.
Oversee food safety programs, including HACCP standards.
Manage inventory controls, vendor relationships, and procurement processes.
Introduce innovative menus, concepts, and seasonal offerings.
Leverage data (guest feedback, sales trends) to optimize operations.
Support sustainability and cost-efficiency initiatives.