Job Summary:

The Director of Food & Beverage is a hands-on operational leader responsible for achievement of established food and beverage quality, guest service quality standards, and executing all F&B operations across outlets, banquets, and kitchen. This role bridges floor leadership and administrative discipline, ensuring strong service execution, labor control, and financial performance.

Duties and Responsibilities:

Ensure compliance with OSHA, health and sanitation standards, and alcohol service regulations (RBS) Maintain adherence to all company, brand, state, and local requirements Ensure all facilities and equipment are clean, safe, and in proper working conditionLead daily F&B operations across restaurant, bar, and banquet functions Maintain strong floor presence during peak periods, events, and service shifts. Hands-on Operator

• personally greet guests, build relationships, and jump into operations whenever needed Serve as MOD for F&B to ensure service standards, guest satisfaction, and team support Champion the guest dining experience by monitoring and responding to feedback across Revinate, social review platforms, and Google Business listings; drive continuous improvement in service, food quality, and overall guest satisfaction.

Ensure all outlets deliver consistent quality, cleanliness, and hospitality standards Develop and manage weekly schedules aligned with forecast and productivity targets Oversee and approve timecard review and payroll approvals Oversee banquet operations from BEO review through execution and follow-up Ensure proper staffing, setup, communication, and service delivery for all events Build team capability in banquet operations, improving consistency and profitability Monitor and drive F&B performance including revenue, costs, and profitability Submitting all required operational, financial, budgetary and related reports in a timely manner. Fully accountable for all monthly, quarterly and annual inventories. Analyzing, interpreting and acting on daily, monthly and annual financial reporting. Manage labor using F&B productivity metrics (labor cost per cover and labor %) to ensure efficiency and alignment with business levels Support budgeting, forecasting, and financial reporting processes Own and execute F&B programming and activations, including seasonal promotions, events, and experiences; partner on marketing initiatives and menu development to drive revenue and guest engagement.

Interact with outside contacts:

Guests

• to ensure their total satisfaction Vendors
• to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc. Regulatory agencies
• regarding safety and compliance matters Other contacts as needed (professional organizations, community groups, local media) Control food / beverage cost and expenses through effective inventory management, purchasing, and waste reduction Ensure accurate monthly inventories and proper product handling and storage Lead, recruit, train, and coach, and develop the F&B leadership team.

Recommend and/or initiate, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies Foster a positive, high-performance culture aligned with OSO values Provide clear direction, accountability, and ongoing performance feedback Ensure effective use of POS, inventory, and labor systems (Micros, BinWise, Unifocus) Establish and enforce SOPs, checklists, and operational workflows Drive consistency and accountability across all F&B operations Partner with Engineering on maintenance and repair needs Partner with Sales, Catering, Rooms, and other departments to ensure seamless execution of group and transient business Perform other duties as assigned

Qualifications and Requirements:

• Participate in required M.O.D. coverage as per business needs
• Must be able and expected to work weekends (Saturday and Sunday) per business needs

Minimum Qualifications:

• 4 year degree required in a related area
• Minimum of 4-5 years of progressive food and beverage management experience at a property of similar size and or outlet/seating and revenue capacities
• Excellent communication skills
• Fluent in English verbal and written
• Ability to train, direct, supervise and hold staff accountable.
• Leadership skills, including motivating, inspiring, and goal setting.
• Strong communication and interpersonal skills.
• Time management and organization.

Preferred Qualifications:

• Extensive experience in restaurant, bar, banquet, stewarding, kitchen, sales, catering and management required. Knowledge and experience with forecasting, budgeting, labor management and purchasing
• Thorough knowledge of all aspects of food and beverage planning, production, presentation/service and controls.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agencies.
• Experience in Google applications
• Bilingual (Spanish)

Physical Requirements:

• Ability to sit, walk, stoop, kneel and crouch for the duration of shift (eight hours)
• A bility to lift and/or move and/or push up to 25 pounds without assistance
• The statements in this job description are intended to describe the essential nature and level

Source:

Hospitality Online