Director of Food & Beverage

Position Summary The Director of Food & Beverage is responsible for the strategic leadership, operational execution, financial performance, and guest experience of all food and beverage operations throughout the hotel, including restaurants, lounges, bars, banquets/catering, in-room dining, stewarding, and related services. This role drives profitability, service excellence, associate engagement, culinary innovation, and operational consistency while ensuring compliance with brand standards, safety regulations, and local health requirements. The Director of Food & Beverage serves as a key member of the hotel’s executive leadership team and partners closely with Sales, Revenue Management, Rooms Division, and Human Resources to achieve overall hotel objectives. No job description can fully capture every duty that may be required. Team members are expected to perform additional responsibilities as assigned to support operational needs and deliver exceptional guest experiences.   Essential Functions & Responsibilities Executive Leadership Provide strategic and operational leadership for all food and beverage outlets and banquet operations. Develop and execute annual business plans aligned with hotel goals and brand initiatives. Lead by example through visible, hands-on management and active floor presence. Foster a culture of accountability, collaboration, innovation, service excellence, and continuous improvement. Participate in Executive Committee meetings and contribute to overall hotel strategy and performance. Ensure compliance with all company policies, SOPs, labor regulations, and brand standards. Financial & Business Performance Achieve departmental revenue, profit, flow-through, and guest satisfaction goals. Manage departmental P&L performance including forecasting, budgeting, labor management, and cost controls. Analyze financial reports, trends, and operational metrics to identify opportunities and implement action plans. Drive revenue growth through menu engineering, promotions, upselling strategies, beverage programming, catering optimization, and outlet activations. Monitor and control: Food cost Beverage cost Labor productivity Overtime Inventory levels Operating expenses Payroll expenses Shrinkage and waste Partner with Sales and Catering teams to maximize banquet and catering revenues. Review and approve forecasts, schedules, purchase orders, invoices, and inventory controls. Ensure accurate cash handling, billing, reconciliation, and financial reporting procedures.   Guest Experience & Service Excellence Ensure all guests receive exceptional, personalized, and consistent service experiences. Monitor guest satisfaction platforms, online reviews, Medallia feedback, and service recovery opportunities. Establish and maintain luxury/service standards across all F&B operations. Maintain active engagement with guests during meal periods, events, and high-volume operations. Ensure timely and professional resolution of guest concerns. Oversee banquet event execution to ensure flawless service delivery and planner satisfaction.   Culinary & Beverage Operations Partner with the Executive Chef to ensure food quality, consistency, presentation, and menu innovation. Ensure all outlets operate in accordance with recipe, portion, presentation, and sanitation standards. Oversee beverage operations including liquor controls, wine programming, cocktail standards, and responsible alcohol service. Ensure effective production planning and operational readiness for forecasted business levels. Monitor banquet execution for quality, timing, presentation, and profitability. Support seasonal menu development, promotions, and outlet concepts.   Team Leadership & Talent Development Recruit, train, coach, mentor, and develop management teams and hourly associates. Conduct regular performance evaluations, coaching conversations, and development planning. Lead departmental meetings, daily stand-ups, and operational briefings. Promote a positive and inclusive work culture focused on engagement and retention. Identify high-potential leaders and create succession planning initiatives. Ensure onboarding, compliance training, and operational certifications are completed. Monitor turnover trends and implement retention strategies.   Operational Excellence Maintain exceptional cleanliness, organization, sanitation, and maintenance standards across all F&B areas. Conduct regular inspections of public spaces, kitchens, bars, storage areas, banquet spaces, and heart-of-house operations. Ensure all banquet/event spaces are properly set, maintained, and presentation-ready. Oversee preventive maintenance coordination for kitchen and beverage equipment. Ensure compliance with health department regulations, OSHA standards, liquor laws, and food safety requirements. Maintain strong inventory security and storeroom controls.   Technology & Systems Utilize hotel operating systems and technology platforms effectively, including: POS systems (Micros or equivalent) PMS systems (Opera or equivalent) Sales & Catering systems (Delphi or equivalent) Labor management/payroll systems Inventory and procurement systems Leverage reporting tools and operational analytics to support decision-making.   Leadership Expectations The Director of Food & Beverage is expected to: Demonstrate professionalism, integrity, and accountability. Communicate effectively across all levels of the organization. Remain adaptable in a fast-paced hospitality environment. Maintain strong visibility throughout operations. Champion company culture and associate engagement initiatives. Lead emergency response and operational problem-solving when necessary.   Qualifications Education & Experience Bachelor’s degree in Hospitality Management, Business Administration, Culinary Arts, or related field preferred. Minimum 5–7 years progressive food & beverage leadership experience in a full-service hotel, resort, or luxury hospitality environment. Multi-outlet and banquet leadership experience required. Experience managing high-volume operations and large teams preferred.   Knowledge, Skills & Abilities Strong financial acumen and P&L management skills. Knowledge of food safety, sanitation, and liquor liability regulations. Excellent leadership, coaching, and conflict resolution skills. Strong organizational, communication, and time management abilities. Ability to analyze operational data and implement strategic improvements. Ability to work flexible schedules including evenings, weekends, and holidays. Proficiency with Microsoft Office and hospitality management systems.   Certifications Food Handler or Food Manager Certification required (or ability to obtain). Alcohol service certification required where applicable. CPR/First Aid certification preferred.   Physical Requirements Ability to stand and walk for extended periods throughout the workday. Ability to lift, push, pull, or carry up to 25 pounds occasionally. Ability to bend, kneel, reach, and navigate stairs as operationally necessary. Ability to work in varying temperatures including kitchens, walk-ins, and outdoor environments. Ability to visually inspect operations, read reports, and communicate effectively in person and by telephone.   Work Environment Primarily indoor hospitality environment with occasional outdoor exposure. Exposure to commercial kitchen equipment, cleaning chemicals, and food/beverage products. Fast-paced environment with frequent interaction with guests, associates, vendors, and leadership teams. Additional Responsibilities This position may perform additional duties as assigned to meet operational, guest, or business needs.