F&B Director

Crescent Careers • New Orleans, LA

8d

About The Position

The F&B Director leads food and beverage operations across the hotel, including restaurants, bar/lounge, room service, banquets, kitchens, and stewarding. The role provides leadership to F&B managers, supervisors, and associates; manages staffing, training, guest service, financial performance, operational procedures, compliance, and administration; and supports the hotel’s standards and business objectives. Requires 5–7 years of progressive Food & Beverage leadership experience in a full-service hotel, luxury restaurant group, or equivalent hospitality environment.

Requirements

• 5–7 years of progressive Food & Beverage leadership experience in a full-service hotel, luxury restaurant group, or equivalent hospitality environment.

Responsibilities

• Direct staffing functions, including recruitment, interviewing, hiring, performance evaluations, coaching, and corrective action.
• Lead F&B managers, supervisors, and associates to align with hotel standards and organizational goals.
• Implement training and development programs across food and beverage departments.
• Conduct pre-shift briefings and communicate menu updates, service expectations, and operational priorities.
• Foster a collaborative workplace that promotes accountability, professional growth, and high service standards.
• Develop and monitor labor schedules, staffing plans, and productivity metrics to meet financial targets.
• Oversee cost controls for food, beverage, labor, inventory, and waste management.
• Participate in annual budgeting and ongoing forecasting for food and beverage outlets.
• Review financial reports to assess revenue, cost variances, and profitability opportunities.
• Guide outlets toward financial objectives through strategic planning, menu engineering, merchandising, and promotions.
• Review guest feedback, satisfaction scores, and operational trends, and implement actions to improve service.
• Ensure menus, presentations, and service delivery reflect industry trends and exceed guest expectations.
• Develop service concepts, signature programming, and seasonal promotions.
• Provide strategic direction and operational oversight for restaurants, bar/lounge, room service, banquets, kitchens, and stewarding.
• Delegate roles, responsibilities, and decision-making authority to support operational efficiency.
• Ensure consistent execution of cash handling, inventory, and liquor control procedures.
• Use standardized recipes, portion specifications, purchasing guidelines, forecasting models, and production control systems.
• Coordinate with culinary leadership on menu development, production standards, and service flow.
• Ensure compliance with corporate, federal, state, and local food safety, sanitation, and alcohol-service regulations.
• Maintain accurate and timely financial reporting, quality assurance logs, labor forecasts, and departmental meeting records.
• Demonstrate reliable attendance and schedule flexibility in accordance with business needs.
• Safeguard hotel brand standards and company policies through operational audits and staff coaching.
• Perform additional duties as assigned to support hotel objectives.

Benefits

• Highly competitive wages.
• An exceptional benefit plan for eligible associates and their family members.
• 401(k) matching program for eligible associates.
• Flexible scheduling.
• Discounts at Crescent-managed properties in North America for associates and their family members.
• Health and wellness programs.
• Learning and development opportunities.
• Travel discounts.

What This Job Offers

• Job Type: Full-time
• Career Level: Director
• Education Level: No Education Listed