Director of Food and Beverage

About the role

The Director of Food and Beverage will lead all food and beverage operations across the property, including culinary, restaurants, bars, room service and banquets. Reporting to senior hotel leadership, the role is responsible for delivering the brand’s service standards, driving revenue growth and ensuring financial performance aligns with strategic objectives.

Key responsibilities

• Develop and execute a food and beverage operating strategy aligned with the brand’s business goals.
• Oversee daily shift operations, ensuring compliance with policies, standards and procedures.
• Manage staffing levels to meet guest service expectations, operational needs and financial targets.
• Lead procurement and inventory management for equipment and supplies.
• Implement and monitor a monthly self‑inspection program to maintain quality and safety standards.
• Set performance expectations for the F&B leadership team and hold them accountable.
• Review financial reports, analyze variances against budget and recommend corrective actions.
• Plan and manage the department’s budget, forecasting sales and controlling costs.

Required profile

• High school diploma or GED with at least 6 years of relevant experience, OR a 2‑year degree in Food Service Management, Hospitality, Business Administration or related field with at least 4 years of experience.
• Proven experience in food and beverage, culinary operations, event management or a comparable professional area.
• Demonstrated ability to lead large teams, drive revenue and manage profit & loss statements.

Required skills