Director of Food & Beverage

Position Summary

The Director of Food & Beverage is responsible for the strategic leadership, operational execution, financial performance, and guest experience of all food and beverage operations throughout the hotel, including restaurants, lounges, bars, banquets/catering, in-room dining, stewarding, and related services.

This role drives profitability, service excellence, associate engagement, culinary innovation, and operational consistency while ensuring compliance with brand standards, safety regulations, and local health requirements. The Director of Food & Beverage serves as a key member of the hotel’s executive leadership team and partners closely with Sales, Revenue Management, Rooms Division, and Human Resources to achieve overall hotel objectives.

No job description can fully capture every duty that may be required. Team members are expected to perform additional responsibilities as assigned to support operational needs and deliver exceptional guest experiences.

Essential Functions & Responsibilities

Executive Leadership

Provide strategic and operational leadership for all food and beverage outlets and banquet operations.

Develop and execute annual business plans aligned with hotel goals and brand initiatives.

Lead by example through visible, hands-on management and active floor presence.

Foster a culture of accountability, collaboration, innovation, service excellence, and continuous improvement.

Participate in Executive Committee meetings and contribute to overall hotel strategy and performance.

Ensure compliance with all company policies, SOPs, labor regulations, and brand standards.

Financial & Business Performance

Achieve departmental revenue, profit, flow-through, and guest satisfaction goals.

Manage departmental P&L performance including forecasting, budgeting, labor management, and cost controls.

Analyze financial reports, trends, and operational metrics to identify opportunities and implement action plans.

Drive revenue growth through menu engineering, promotions, upselling strategies, beverage programming, catering optimization, and outlet activations.

Monitor and control

Food cost

Beverage cost

Labor productivity

Overtime

Inventory levels

Operating expenses

Payroll expenses

Shrinkage and waste

Partner with Sales and Catering teams to maximize banquet and catering revenues.

Review and approve forecasts, schedules, purchase orders, invoices, and inventory controls.

Ensure accurate cash handling, billing, reconciliation, and financial reporting procedures.

Guest Experience & Service Excellence

Ensure all guests receive exceptional, personalized, and consistent service experiences.

Monitor guest satisfaction platforms, online reviews, Medallia feedback, and service recovery opportunities.

Establish and maintain luxury/service standards across all F&B operations.

Maintain active engagement with guests during meal periods, events, and high-volume operations.

Ensure timely and professional resolution of guest concerns.

Oversee banquet event execution to ensure flawless service delivery and planner satisfaction.

Culinary & Beverage Operations

Partner with the Executive Chef to ensure food quality, consistency, presentation, and menu innovation.

Ensure all outlets operate in accordance with recipe, portion, presentation, and sanitation standards.

Oversee beverage operations including liquor controls, wine programming, cocktail standards, and responsible alcohol service.

Ensure effective production planning and operational readiness for forecasted business levels.

Monitor banquet execution for quality, timing, presentation, and profitability.

Support seasonal menu development, promotions, and outlet concepts.

Team Leadership & Talent Development

Recruit, train, coach, mentor, and develop management teams and hourly associates.

Conduct regular performance evaluations, coaching conversations, and development planning.

Lead departmental meetings, daily stand-ups, and ope