Director of Food & Beverage

Position Summary: The Food & Beverage Manager is responsible for overseeing the daily operations financial performance and guest experience within the entire food and beverage department. This role plays a key leadership role in maintaining brand standards driving profitability and ensuring high-quality service and culinary excellence. The Food & Beverage Director partners with hotel leadership and teams to execute strategic goals while upholding operational efficiency and compliance with health safety and sanitation regulations.

Essential functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Direct and oversee all food and beverage operations within the entire hotel including production events presentation cost control ordering and team member performance.

• Monitor guest satisfaction through feedback and interaction identifying opportunities for improvement and service recovery.

• Manage food and liquor costs labor budgets and departmental targets ensuring profitability and financial accountability.

• Maintain compliance with all federal state local and company safety and sanitation standards.

• Collaborate on menu development pricing and execution with culinary team members ensuring quality creativity and consistency.

• Ensure compliance with brand standards and hotel-specific SOPs.

• Conduct and participate in departmental communication meetings; document and distribute meeting notes.

• Supervise train and evaluate team member performance fostering development and accountability.

• Oversee inventory control and monthly stock takes.

• Partner with other departments and support hotel initiatives driving service excellence and operational success.

• Support compliance with alcohol regulations health department policies and emergency procedures.

• Serve as a key leader during service and special events maintaining a visible presence in the operation.

• Drive sales through up-selling initiatives team incentives and exceptional guest experiences.

Qualifications:

Education: High school diploma or equivalent required; additional hospitality or culinary education preferred.

Experience: Minimum of 2-3 years of food and beverage leadership experience in a hospitality setting. Experience in managing kitchens developing menus and achieving food cost and labor goals required.

Requirements:

Strong communication and interpersonal skills.

Ability to read and execute recipes and food production standards.

Working knowledge of culinary techniques safety and sanitation practices.

Proficiency in managing costs and department financial.

Must be able to work in a high-volume fast-paced environment with a focus on quality and guest satisfaction.

Physical ability to stand bend lift and operate kitchen equipment for extended periods.

Must be able to lift/push/pull up to 50 lbs regularly and maneuver food service carts up to 250 lbs.

Ability to stand and move for extended periods and work in varying temperatures.

Must be able to bend stoop and lift as required by kitchen and banquet operations.

Ability to handle kitchen tools and machinery safely and effectively.

Regularly exposed to noise and fast-paced environments.

Flexible availability including nights weekends and holidays to meet business demands.

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future.