Food & Beverage Director - Hotel Restaurant Operations The Food & Beverage Director is responsible for overseeing all food and beverage operations within the hotel, including the restaurant, bar, banquet operations, breakfast, and other F&B outlets. This position leads the F&B team, drives financial performance, maintains service standards, and creates a positive guest experience.

Key Responsibilities:

Oversee daily operations of the hotel restaurant, bar, banquet, and other F&B outlets. Lead, coach, and develop F&B managers and hourly team members. Manage restaurant operations including service, food quality, beverage service, guest satisfaction, and cleanliness. Develop and maintain menus, pricing, promotions, and seasonal offerings. Monitor food, beverage, and labor costs while maintaining budget and profitability goals. Review P&L statements and identify opportunities to improve revenue and control expenses. Manage purchasing, inventory, receiving, vendor relationships, and product quality. Create and maintain service standards and ensure compliance with hotel and brand requirements. Work closely with the Executive Chef and F&B leadership to ensure consistent food quality and presentation. Oversee banquet and catering operations, including BEO execution and coordination with hotel sales and operations teams. Analyze F&B performance and develop strategies to increase revenue and guest engagement. Handle guest concerns and ensure timely resolution of service issues. Recruit, train, schedule, coach, and hold team members accountable for performance. Ensure compliance with health, safety, sanitation, alcohol, and company policies. Collaborate with the General Manager, Sales, Front Office, and other departments to support overall hotel goals. Participate in hotel leadership meetings, budgeting, forecasting, and strategic planning.

Qualifications:

5+ years of progressive Food & Beverage management experience, preferably in a full-service hotel. Strong hotel restaurant and bar operations experience. Experience managing P&L, labor, food cost, beverage cost, and departmental budgets. Experience leading and developing F&B management teams. Strong knowledge of restaurant service, banquet operations, purchasing, and inventory controls. Excellent guest service and problem-solving skills. Strong communication and leadership abilities. Ability to work in a fast-paced, hands-on hotel environment. Hospitality degree or equivalent experience preferred.

Ideal candidate:

An experienced hospitality leader who understands that successful F&B operations are about both financial performance and people —someone who can be hands-on with the operation while also developing managers, improving standards, and building a strong restaurant culture.

Benefits:

Employee discount Flexible schedule Paid time off Paid training

Work Location:

In person