Director of Food and Beverages

Director of Food and Beverages The Ghoman Group - 4.0 Carmel, IN Job Details Full-time $60,000 - $85,000 a year 14 hours ago Qualifications Hotel cost control Food & beverage industry purchasing Revenue growth Food quality maintenance Menu design Kitchen health and safety standards Communication with suppliers Strategic goal setting Strategic management Hotel regulations compliance Quality assurance within food and beverage industry Establishing vendor partnerships as a food service manager Food service health code compliance Hospitality industry recruitment Specialty dish recipe development Procedural guides Team leadership Standard Operating Procedures (SOPs) implementation Hotel strategy implementation Operational management Safety regulations Operations coordination Identifying new business opportunities Talent management Hotel quality control Labor cost analysis Performance feedback (performance evaluation method) Hotel quality assurance Talent development Team development Full Job Description Director of Food & Beverage (Corporate)

Position Summary:

The Director of Food & Beverage (Corporate) is responsible for leading, standardizing, and optimizing all F&B operations across multiple hotel properties or restaurant outlets within the organization. The role ensures consistent quality, profitability, guest satisfaction, and brand compliance while driving innovation in menus, service standards, and operational efficiency. Contact info : Alex Ghoman -317-600-9820

Key Responsibilities:

1. Strategic Leadership Develop and implement corporate F&B strategy aligned with brand and business goals Standardize menus, recipes, service procedures, and operational policies across properties Identify opportunities for revenue growth and cost optimization 2. Operations Oversight Supervise F&B operations across multiple hotels/outlets Ensure consistent food quality, presentation, hygiene, and service standards Conduct regular audits and performance reviews of units 3. Financial Management Prepare and manage annual F&B budgets Monitor P&L performance, food cost, beverage cost, and labor cost Implement cost-control measures without compromising quality 4. Menu Engineering & Innovation Lead menu design, seasonal updates, and concept development Work with chefs to introduce new culinary trends and guest experiences Optimize pricing strategy for profitability 5. Team Leadership & Development Recruit, train, and mentor F&B managers and leadership teams Build strong SOP-driven culture across all properties Conduct performance evaluations and succession planning 6. Vendor & Procurement Management Approve vendors, suppliers, and procurement standards Ensure quality sourcing and cost efficiency Negotiate contracts with key suppliers 7. Guest Experience & Quality Assurance Maintain high guest satisfaction scores across all outlets Handle escalated guest issues and service recovery Implement quality assurance programs and mystery audits 8. Compliance & Safety Ensure compliance with health, safety, and sanitation regulations Maintain HACCP and food safety standards across all units

Key Skills & Qualifications:

Bachelor's degree in Hotel Management / Hospitality or related field 10-15+ years of F&B experience, with multi-property exposure preferred Strong leadership and P&L management skills Expertise in large-scale F&B operations and luxury/service hospitality Excellent communication, vendor negotiation, and strategic planning skills Knowledge of global cuisine trends and operational systems