DIRECTOR OF FOOD
2 days ago
The Director of Food & Beverage (F&B) oversees all culinary, bar, and restaurant operations within the hotel. This role requires strong leadership, financial savvy, and hands-on mixology expertise. The position ensures exceptional guest experiences across dining outlets, bars, banquets, and room service, while driving profitability and maintaining brand standards.
Key Responsibilities
Leadership & Operations
- Direct, supervise, and evaluate all F&B departments including restaurants, bars, lounges, banquets, and room service.
- Develop and enforce service standards, operational procedures, and training programs.
- Ensure quality, consistency, and presentation meet or exceed brand and health standards.
- Maintain open communication with chefs, bar staff, and front-of-house teams to ensure smooth operations.
- Oversee scheduling, labor control, and staff morale - the eternal juggling act.
- Design and maintain a signature cocktail program that reflects the hotel's personality and clientele.
- Train bartenders in advanced mixology techniques, product knowledge, and responsible alcohol service.
- Curate a premium beverage selection including spirits, wines, beers, and non-alcoholic options.
- Ensure bar profitability through smart purchasing, waste reduction, and strategic pricing.
- Collaborate with marketing on bar promotions, seasonal menus, and events.
- Develop and manage departmental budgets, forecasts, and cost controls.
- Monitor food, beverage, and labor costs to meet financial goals.
- Analyze financial statements and adjust operations to optimize revenue.
- Partner with procurement to source high-quality ingredients and negotiate vendor contracts.
- Maintain a visible presence during service periods, especially during peak dining and bar hours.
- Handle guest feedback and resolve issues with grace (and sometimes a well-timed cocktail).
- Collaborate with events and catering teams to ensure flawless execution of banquets and private functions.
- Drive service culture through training, recognition, and consistent reinforcement of standards.
- Ensure adherence to all health, safety, and liquor licensing laws.
- Maintain sanitation and cleanliness standards in all F&B areas.
- Conduct regular inspections and audits for compliance.
- Education: Bachelor's degree in Hospitality Management, Culinary Arts, or related field preferred.
- Experience: Minimum 7-10 years in food and beverage management, with at least 3 in a senior leadership role.
- Mixology: Proven mixology experience required - including recipe creation, bar management, and training.
- Skills:
- Strong financial acumen and budgeting expertise
- Leadership and team-building ability
- Exceptional communication and customer service skills
- Knowledge of food trends, craft cocktails, and beverage pairings
- Ability to multitask in high-pressure environments (and still smile convincingly)
- Ability to stand or walk for extended periods.
- Occasionally lift or carry up to 40 lbs.
- Must be able to taste and evaluate food and beverages responsibly.
- Fast-paced hospitality setting with frequent interaction with guests, staff, and vendors.
- Requires flexibility to work nights, weekends, and holidays
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