Food & Beverage Director (annual salary 135K minimum)

Aimbridge Hospitality • San Francisco, CA

401d • $64,480 - $92,891

About The Position

The Food & Beverage Director is responsible for ensuring attentive, friendly, courteous, and efficient service across all food and beverage outlets, including the restaurant, room service, lounge, market, and banquets. This role focuses on maintaining budgeted payroll and overhead costs while striving to improve sales revenues and guest satisfaction. The director will lead the Food and Beverage Department, ensuring high-quality food products and a positive work environment, while also developing the team and addressing any operational challenges.

Requirements

• At least 5 years of progressive experience in a hotel or related field, with a 2-year college degree and 3 or more years of related experience, or a 4-year college degree with 1 to 2 years of related experience, or a Culinary Degree with 1 to 2 years of progressive experience.
• Holds and maintains applicable certification requirements including Food Handlers, Alcohol Awareness, CPR, and First Aid.
• Proficient in Windows operating systems and company-approved spreadsheets and word processing.
• Extensive experience in restaurant, bar, banquet catering, in-room dining, and kitchen management.
• Ability to convey information and ideas clearly and evaluate alternative courses of action quickly and accurately.
• Effective in handling workplace problems and maintaining composure under pressure.
• Ability to analyze forecast data and make judgments for payroll and production control.
• Strong communication skills, including speaking, reading, and writing.

Nice To Haves

• Knowledge of local competition and industry trends.
• Experience with forecasting, budgeting, labor management, and purchasing.

Responsibilities

• Organize, direct, supervise, and assist in the preparation and service of all food and beverage based on standardized recipes.
• Ensure cleanliness, sanitation, and safety in kitchens and service areas while minimizing waste and maximizing cost/production ratio.
• Plan meals and service while guiding the Chef with various assignments such as pricing and banquets.
• Provide oversight of kitchen staff, outlets, banquet food display, merchandising, and operations of kitchen service and beverage departments.
• Handle cash, prepare and deposit cash drops, and secure and balance bank.
• Interact with guests and colleagues, maintaining a high level of trust and responsibility.

Benefits

• Daily Pay
• Medical, Dental, and Vision Coverage
• Short-Term and Long-Term Disability Income
• Term Life and AD&D Insurance
• Paid Time Off
• Employee Assistance Program
• 401k Retirement Plan

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Industry: Accommodation
• Education Level: Associate degree
• Number of Employees: 1,001-5,000 employees