F&B Director

Horseshoe Bay Resort • New Orleans, LA

1d

About The Position

The F&B Director provides strategic direction and operational oversight for all food and beverage departments, including restaurants, bar/lounge, room service, banquets, kitchens, and stewarding. The role leads staffing, team development, service excellence, financial performance, and operational compliance to support hotel standards and organizational goals.

The director develops and monitors staffing plans, budgets, forecasts, and cost controls; reviews financial performance and identifies opportunities to improve profitability. The role also maintains guest satisfaction, develops dining concepts and promotions, coordinates with culinary leadership, and ensures compliance with food safety, sanitation, alcohol-service, corporate, and government requirements. The position requires schedule flexibility in alignment with business needs.

Requirements

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

Responsibilities

• Direct recruitment, interviewing, hiring, performance evaluations, coaching, and corrective action for food and beverage staff.
• Lead F&B managers, supervisors, and associates to align operations 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.
• Promote a collaborative work environment focused on 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.
• Participate in annual budgeting and ongoing forecasting for food and beverage outlets.
• Review financial reports to assess revenue performance, cost variances, and profitability opportunities.
• Guide outlets in meeting financial objectives through planning, menu engineering, merchandising, and promotions.
• Monitor guest feedback, satisfaction scores, and operational trends; identify service gaps and implement improvement plans.
• Ensure menus, presentations, and service delivery reflect industry trends and exceed guest expectations.
• Develop service concepts, signature programming, and seasonal promotions.
• Oversee restaurants, bar/lounge, room service, banquets, kitchens, and stewarding.
• Delegate roles, responsibilities, and decision-making authority to support efficient operations.
• 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 food safety, sanitation, alcoholic beverage service, and applicable corporate and government regulations.
• Maintain timely and accurate financial reports, quality assurance logs, labor forecasts, and departmental meeting records.
• Maintain reliable attendance and schedule flexibility according to business needs.
• Protect brand standards and company policies through operational audits and staff coaching.
• Perform additional duties and responsibilities as assigned to support hotel objectives.

Benefits

• Highly competitive wages
• Benefit plan for eligible associates and their family members
• 401K 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
• Travel discounts

What This Job Offers

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