Food & Beverage Director
About The Position
This role oversees all front and back-of-house restaurant operations to ensure seamless service and operational excellence. The Director is responsible for maintaining exceptional food quality, cleanliness, safety, and brand standards, while also monitoring guest satisfaction and resolving concerns promptly. Compliance with all local, state, and company health, safety, and liquor regulations is essential. The position involves collaborating with the culinary team to execute menus, promotions, and special events. Key aspects include recruiting, hiring, training, coaching, and developing restaurant leaders and team members, fostering a positive and inclusive workplace culture, conducting performance evaluations, and creating schedules that balance business needs with employee engagement. Financial management is crucial, involving driving revenue growth, controlling costs, analyzing financial reports, and managing inventory and vendor relationships. Creating memorable dining experiences, building guest relationships, and supporting marketing initiatives are also key components of this role.
Requirements
- 3–5+ years of progressive restaurant management experience, with at least 2 years as a F&B Director or General Manager
- Proven success leading high-volume restaurant operations.
- Strong knowledge of food and wine knowledge- sommelier level or WSET credential preferred
- Demonstrated experience managing budgets, labor, and financial performance.
- Excellent leadership, communication, and conflict resolution skills.
- Ability to thrive in a fast-paced, guest-focused environment.
- Flexible schedule, including nights, weekends, and holidays.
- ServSafe and a TIPS/alcohol-service certification preferred
- POS/ Systems Experience — e.g., Toast, Micros, scheduling and inventory software
- Ability to remain standing for up to 10 hours (100% of shift).
- Ability to remain in a standing or stationary position for up to 8 hours.
- Ability to regularly move and lift up to 50 lbs.
- Ability to walk the property and grounds frequently.
- Ability to lift items overhead.
- Ability to visibly survey property areas clearly.
- Ability to move up and down stairs frequently.
- Ability to remain bent over a sink or table for an extended period of time.
- Ability to bend and reach frequently and repetitively during a shift.
- Ability to use repetitive manual dexterity.
- Ability to move quickly based on guest needs.
- Ability to communicate and exchange accurate information effectively, often in a public forum.
- Ability to read, write, speak, and understand English.
- Ability to complete satisfactory background check.
Nice To Haves
- Sommelier level or WSET credential
- ServSafe and a TIPS/alcohol-service certification
Responsibilities
- Oversee all front and back-of-house restaurant operations to ensure seamless service and operational excellence.
- Maintain exceptional food quality, cleanliness, safety, and brand standards.
- Monitor guest satisfaction and resolve concerns promptly and professionally.
- Ensure compliance with all local, state, and company health, safety, and liquor regulations.
- Collaborate with the culinary team to execute menus, promotions, and special events.
- Recruit, hire, train, coach, and develop restaurant leaders and hourly team members.
- Foster a positive, inclusive, and accountable workplace culture.
- Conduct regular performance evaluations and provide ongoing coaching and feedback.
- Create schedules that balance business needs, labor efficiency, and employee engagement.
- Lead daily pre-shift meetings and communicate operational priorities effectively.
- Drive revenue growth while controlling labor and operating costs.
- Analyze financial reports, including sales, labor, food cost, and profitability metrics.
- Develop action plans to improve financial performance and operational efficiencies.
- Manage inventory, purchasing, and vendor relationships to ensure quality and cost control.
- Create memorable dining experiences by maintaining high hospitality standards.
- Build relationships with guests and respond proactively to feedback.
- Promote a service culture focused on exceeding guest expectations.
- Support marketing initiatives, community partnerships, and restaurant events to increase guest engagement.
Benefits
- Dedicated employee parking lot pass with company contribution for full time employees, fully-funded for salaried managers
- Employer-subsidized medical, dental, and vision insurance
- Company-funded $25K in complimentary life insurance and $1K/mo. in disability
- Optional Disability, Life and AD&D, Critical Illness, and Accident Insurance options
- Additional Health & Wellness benefits including prescription and gym membership discounts
- Generous Paid Time Off package including Employer Paid Leave plus immediate Paid Vacation accruals
- Flexible and understanding work-life equality
- Family Matters Program of 10+ weeks fully paid parental leave for new parents
- 401k employer match, up to 4% of salary
- Competitive wages with ongoing market analysis with annual performance evaluations and compensation adjustments
- Discounted employee and immediate family hotel rates as low as $59 per night at EOS Hospitality portfolio locations
- Food and Beverage discount of 50% Off at EOS Hospitality portfolio locations
- Discounted lodging rates from New England Inn & Resort Association partners
- Pathways for growth and professional development including training and tuition reimbursement
- Incentive opportunities for both hourly and managerial roles
- Supportive, open workplace culture
- Company-funded Employee Assistance Program for life and mental health resources
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
