Director of Food and Beverage

Summary of Position:  At the direction of the Chief Operating Officer and the owners, the Director of Food and Beverage develops, supports and directs the Food and Beverage strategy for each property to align with our Company mission, core values, and strategic objectives.  He/she provides leadership, training and ongoing coaching to property Assistant General Managers and the Food and Beverage management team in support of organizational service standards, financial goals, and operational efficiencies.


  • Clearly describes the leadership roles and delegates responsibility and authority for the operations of the various Food and Beverage departments (i.e. restaurant, kitchen, bar and catering/events).
  • Establishes targets, key performance indicators, hours of operation, policies and procedures for all Food & Beverage outlets.
  • Collaborating with the Assistant General Manager (AGM), prepares and monitors annual budget and revenue goals (subject to approval by the General Manager and Director of Finance) and approves all major Food and Beverage department purchases.
  • Participates in weekly Food & Beverage meetings with each property Assistant General Manager and department heads as needed to communicate standards and to provide coaching and support.
  • Creates a culture of individuals with a passion for food and beverage and excellent guest service while also promoting a viable work/life balance and a positive and collaborative working environment.
  • Trains, monitors and enforces employee appearance and service standards according to policies and procedures.
  • Collaborates with the Sales and Marketing team to develop and implement sales strategies, social media initiatives and marketing plans for the Food and Beverage department.
  • Recommends, monitors and manages operating procedures and staffing for all food and beverage operations in collaboration with property management.
  • Ensures that all food quality, service and merchandising meets or surpasses company standards and profit plans.
  • Monitors market conditions, new laws and other trends that impact menu offerings, business volume, and profitability and makes recommendations accordingly.
  • Oversees the creation of menus aimed at enticing our guests while providing the highest level of product quality in support of bottom-line goals.
  • In partnership with the Assistant General Manager, responsible for interviewing, hiring, training, directing, evaluating performance and disciplining all leadership Food and Beverage positions.
  • Manages cost monitoring process, profitability analysis system, food quality standards and sanitation self-audit program.
  • In conjunction with the maintenance team, inspects food service facilities to ensure that equipment and facilities meet the requirements of state and local health laws and internal regulations.
  • Adheres to and enforces all state and local safety, sanitation and health laws, standards and regulations, collaborating with the AGM’s and Human Resources.
  • Strategizes with AGM’s and department managers regarding team member selection, hiring, development and corrective action.
  • Identifies and creates ongoing opportunities of development in the Food and Beverage Department.
  • Provides ongoing leadership, coaching, and direction to property Assistant General Managers.
  • Monitors guest reviews/complaints/responses and respond accordingly and ensures appropriate ongoing standards and service training.
  • Participates in the Senior Leadership Team representing the Food & Beverage department.
  • Steps in as needed to perform other job-related tasks that may not be included in this job description in the Food and Beverage department.


  • Minimum 5-7 years’ experience in Food and Beverage management in the hospitality industry (preferably in a hotel environment with multiple locations).
  • Four-year degree preferred (ideally with a focus in hospitality and/or business).
  • Strong management skills; ability to appropriately assign/delegate work and authority to others in the accomplishment of goals; providing coaching and assistance as needed.
    • Must have comprehensive knowledge of food and beverage operations, service standards, guest relations and etiquette
    • Must be highly motivated, solution-oriented, with strong initiative and desire for achievement.
    • Must have a passion for genuine hospitality and a sincere desire to create cherished memories for our guests.
    • Exceptional customer service skills required with an ability to handle oneself under pressure when handling guest or customer issues/complaints.
    • Be proficient with Point of Sale (POS) systems with the ability to troubleshoot issues and run daily reports.
    • Excellent computer skills and a strong understanding of accounting procedures are a must.
    • Exceptional communication and presentational skills are required.
    • Must be able to work nights, weekends and holidays as needed due to business conditions.
    • A professional appearance and good personal hygiene must be maintained at all times.
    • Must have excellent organizational and time management skills and be able to work independently and also as a member of a team.
    • Food handler’s permit and OLCC permit or ability to obtain them (ServSafe certification preferred
    • Bartending & merchandising experience a plus
    • Be able to stand for long periods of time (up to 8-10 hours at a time).
    • Must be able to lift up to 50 pounds.
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