Director of Food & Beverage and Events

Director of Food & Beverage and Events is responsible for overseeing the daily operations of the restaurant and bar, as well as all on-site event functions. This role ensures a consistently high standard of service, operational efficiency, and revenue generation. The ideal candidate will bring a strong background in hospitality, with proven experience in both restaurant and event management within a hotel setting.

Key Responsibilities:

Restaurant Management:

Oversee all aspects of restaurant and bar operations, including staffing, training, service standards, inventory, payroll, forecasting and budgeting. Monitor food and beverage quality, guest satisfaction, and service delivery through regular floor presence and staff engagement. Drive guest satisfaction scores by identifying and resolving service issues proactively. Collaborate with the culinary team to develop seasonal menus and promotional events. Ensure all opening and closing procedures, cash handling, and compliance protocols are followed by the staff. Monitor financial performance, control costs, and meet revenue targets. Maintain health and safety standards in compliance with local regulations. Maintain all necessary licenses, permits, and certifications related to food, alcohol, and event operations. Maintain vendor relationships and negotiate favorable pricing for goods and services.

Event Management:

Coordinate and execute all events including banquets, corporate meetings, and social gatherings. Participate in BEO (Banquet Event Order) meetings with relevant departments to ensure event success. Liaise with the sales and events team to understand event requirements, ensuring all details are executed flawlessly. Responsible for posting banquet tickets, managing event budgets, coordinating staffing, and overseeing on-site logistics from setup through breakdown. Conduct post-event evaluations to ensure continual improvement.

Leadership & Team Management:

Oversee employee scheduling, monitor attendance, and process time-off requests in a timely manner to maintain accurate and compliant weekly payroll reporting. Foster a culture of hospitality, teamwork, and professional development aligned with the hotel brand standard. Participate in leadership meetings and assist with hotel-wide initiatives and special projects as needed. Conduct regular pre-shift meetings to reinforce service standards and brand expectations.

Qualifications:

Minimum of 3-5 years of Food & Beverage and Events management experience in a full-service hotel environment required. Strong knowledge and experience in banquet operations, restaurant service, and bar management in a union environment. Previous experience with Marriot brand hotels preferred.

POS software experience:

proficiency in MICROS is required. Flexibility with work schedule (including nights, holidays and weekends) to reflect the business needs of the hotel. Ability to manage budgets, labor costs, and service standards in a fast-paced environment. Excellent leadership, communication, and organizational skills.

Benefits:

Health insurance Dental insurance Vision insurance Paid time off Employee discount