AHC Hospitality Regional Director of F&B Operations

AHC Hospitality•Grand Rapids, MI

4d•Hybrid

About The Position

AHC Hospitality is seeking a Regional Director of F&B Operations to lead and support its managed food and beverage operations. This role involves overseeing hotel F&B and restaurant operations governed by third-party management agreements, ensuring adherence to cost and quality standards, maximizing profitability, and developing employees while exceeding guest expectations. The position requires regular examination and analysis of assigned F&B outlets to ensure compliance with company and franchise standards. The ideal candidate is a strong relationship builder and servant leader with a passion for food and beverage, excellent organizational and communication skills, and a talent for developing others. Proven experience managing multiple outlets and leading large, complex banquet operations is essential. This leader will be provided with resources to innovate and enhance the company's food and beverage reputation. Working closely with AHC's Vice President of Food & Beverage, the role drives guest satisfaction and financial profitability through entrepreneurial marketing and promotional strategies. As a member of the Leadership Team, the individual will contribute to strategic vision, set priorities for revenue and profitability growth, manage marketing promotions, and elevate service standards. The goal is to build a culture of accountability, creativity, inclusivity, and strong colleague satisfaction and retention.

Requirements

Ability to travel frequently to inspect property operations and comfortably work a flexible schedule, including second shifts, nights, weekends, holidays, and on-call availability, based on operational needs.
Strong leadership skills, including excellent written and verbal communication, coaching, conflict resolution, and performance management.
Attention to detail, strong planning and organizational ability, and excellent customer relations skills.
Computer skills including Word, Excel, and PowerPoint, along with general accounting knowledge.
Proven track record of achieving results across multiple businesses, with strong knowledge of food service styles, F&B trends, and labor cost control.
Bachelor's degree or equivalent experience in the hotel/hospitality field, plus a minimum of 10 years of related experience and/or training, or an equivalent combination of education and experience.
10+ years of proven success in a high-volume, multi-unit restaurant or hospitality environment, demonstrating substantial and consistent career growth.
Must maintain ServSafe Manager, TIPS, and allergen certifications within their expiration guidelines.
Strong mathematical skills, including basic math, problem solving, reasoning, negotiating, budgeting, profit/loss concepts, variances, and percentages.

Nice To Haves

Previous experience as a Director of Food & Beverage or Outlet Director in a complex, large-scale hotel is preferred.
Experience with AI optimization and its real-world application to F&B is highly desired.

Responsibilities

Oversee outfitting and procurement for new properties and provide specialist (task force) support for new concept launches or management takeovers, covering food and beverage quality, safety and sanitation compliance, team performance, cost control, and menu implementation.
Manage the human resources functions of F&B operations, including controlling turnover, motivating and developing employees, supporting retention, and building cohesive teams through regular roundtable or in-person meetings with F&B personnel.
Develop staffing and training goals for each outlet using SMART plans, and communicate daily with F&B management to foster a strong team environment and consistent guest service, spending one to two hours in each outlet daily.
Partner with the VP of F&B on monthly operations reports, regularly evaluating operational results and reporting key objectives and metrics.
Ensure the responsibilities, authority, and accountability of all direct reports are clearly defined and understood, and implement programs and initiatives that support corporate goals.
Protect F&B operations and assets by establishing, implementing, and enforcing a preventative maintenance program.
Contribute to the AHC monthly F&B newsletter as an internal communication and training tool for AHC colleagues.
Maintain a professional image at all times and adhere to the attendance guidelines set forth in the AHC employee handbook.
At times, step into hands-on operational support within an outlet in cases of staff shortages or at the request of ownership.