Position Title: Director of Food & Beverage

Department: Food & Beverage

Reports to: General Manager

Exempt/Non-Exempt ☒ Exempt ☐ Non-Exempt

Position Summary

The Food & Beverage Director oversees all aspects of the hotel’s Food & Beverage division to ensure exceptional guest experience, operational efficiency, and financial performance. This role is responsible for leading departmental managers, achieving revenue and cost objectives, and maintaining the highest standards of service, quality, and compliance.

Key Responsibilities

• Provide strategic direction and operational leadership across all Food & Beverage outlets, including dining locations, bars, banquets/events, and in-room dining.
• Develop and manage departmental budgets, forecasts, and financial performance (revenue, cost of sales, labor, and expenses).
• Oversee menu development in collaboration with the Executive Chef, ensuring creativity, quality, and profitability.
• Ensure compliance with all health, safety, and liquor regulations.
• Approve purchasing, invoices, and inventory processes to maintain cost control and operational efficiency.
• Recruit, train, coach, and evaluate management staff to promote a high-performing and engaged team culture.
• Monitor guest satisfaction through direct interaction, feedback channels, and service recovery when needed.
• Implement and maintain standards of cleanliness, service, and presentation throughout F&B outlets.
• Lead regular departmental meetings and collaborate with other hotel leaders to achieve organizational goals.
• Fulfill expected Executive leadership responsibilities including participation in Manager on Duty scheduling and attendance at scheduled property leadership meetings and activities.
• Stay current on industry trends, competitive offerings, and best practices to drive innovation.
• Other duties as assigned by General Manager.

Qualifications

• Minimum 5 years of progressive leadership experience in Food & Beverage management.
• Elevated or luxury dining experience: training/experience in Forbes Standards or experience in Relais & Chateaux properties.
• High school diploma or equivalent required; college degree in Hospitality Management preferred.
• Must be at least 21 years of age.
• Strong financial acumen with proven experience in budgeting, forecasting, and cost control.
• Excellent leadership, organizational, and communication skills.
• Strong wine knowledge; sommelier certification preferred.
• Ability to obtain any required food handling and alcohol service certifications.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift up to 20 lbs. and perform duties that include bending, reaching, and moving throughout the property.
• Must be able to work flexible hours, including evenings, weekends, and holidays.

This job description is intended to convey information essential to understanding the scope of the position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position. Management may assign or reassign duties and responsibilities to this job at any time.