Director of Food & Beverage

Hotel :

Stamford Doubletree 1 First Stamford Place Stamford, CT 06902 Full time

Compensation Range :

$100,000 to $115,000 Compensation is determined based on a variety of factors, including experience, skills, qualifications, and the specific location of the role. Actual pay may differ depending on these factors. What's in it for you? The Atrium SPIRIT is a belief in the power of Service , Perseverance , Inclusion , Respect , Innovation , and Teamwork to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us. Career Growth & Learning

• 40% of our management hires are internal promotions! Invest in Your Future
• 401(k) plan with company match. Comprehensive Health Coverag e
• Medical, dental, and vision insurance options. Paid Time Off & Vacation
• Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations Perks That Fit Your Life
• Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services. Purpose & Impact
• Make a difference through Atrium's community service and volunteer programs.

Job Description What You Will Do:

Lead and develop results-driven Food & Beverage teams through consistent coaching, training, and accountability. Collaborate with Event Sales and Event Services to drive high-impact banquet and outlet performance. Champion guest service standards by identifying opportunities to elevate experiences across all dining venues. Oversee labor planning, scheduling, and cross-training to control costs and optimize team efficiency. Manage health, safety, and cleanliness compliance, ensuring a safe and welcoming environment for guests and associates. Drive revenue goals through effective menu design, inventory controls, and budget adherence.

What We Are Looking For:

4+ years of hotel culinary leadership experience—essential for leading both front

• and back-of-house teams with confidence.

Deep knowledge of food preparation methods—ensures consistency, quality, and culinary innovation across all venues. Financial acumen in food costing, forecasting, and profitability—drives performance and keeps your operation on track. Proficiency with Microsoft Office and cloud-based tools—supports day-to-day communication, reporting, and planning. Flexibility to work early mornings, evenings, weekends, and holidays—vital in a dynamic, guest-focused environment. Culinary degree and certifications (ServSafe, TIPS, Executive Chef)—preferred to maintain operational excellence and compliance.

What Atrium Leadership Looks Like:

Accountable Achiever:

You own results and follow through to deliver high-quality outcomes.

Agile Thinker:

You stay flexible and solutions-focused in the face of change.

Talent Curator:

You grow strong teams through mentorship, empowerment, and feedback.

Transparent Leader:

You communicate with clarity and build trust across departments. Leading with

SPIRIT:

You embody our values of Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork in everything you do. Why Atrium? Hear it from Jeffrey C. "The overall culture of Atrium Hospitality is second to none. Open door policy and regional + corporate senior leadership are very accessible. My team and I are successful because we receive support from all levels and are set up for success." ___________________________________________ Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status. Notice of candidate

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