Director of Food and Beverage

Position Overview

The Restaurant General Manager / Director of Food & Beverage is a senior leadership role responsible for providing overall leadership and management of the food and beverage operations at the property level while ensuring alignment with company-wide standards, financial targets, and hospitality philosophy.

This position will serve as the primary steward of service standards, training, financial discipline, employee retention, and operational consistency.

This role is best suited for a hospitality leader who thrives in complex environments, values standards and systems, and is capable of building and mentoring seasonal teams.

The ideal candidate should possess an understanding of and ability to implement contemporary boutique hotel/luxury brand/lifestyle standards.

Skills Needed:

• Ability to motivate and inspire others to work cooperatively towards common goals.
  

• Strong problem-solving skills and ability to think strategically to overcome challenges.
  

• Ability to create clarity, accountability, and consistency in a dynamic team environment.
  

• An entrepreneurial spirit, capable of developing and executing strategies to maximize revenue generation and profitability in F&B outlets.
  

• A keen understanding of brand principles, and ability to serve as a brand ambassador representing the hotel in industry events and networking opportunities.
  

Core Responcibilities

Leadership & Culture

• Serve as the senior F&B leader at the property level, representing company standards and values.
  

• Model open-handed genuine service, calm respectful leadership, respect for craft and able to foster employee retention
  

• Conduct regular performance evaluations for F&B staff and provide constructive feedback for improvement.
  

• Organize and lead daily pre-shift meetings with the F&B teams to ensure alignment and motivation
  

• Be a culture carrier, and ensure teams understand not just what to do, but why they do it.
  

Operational Oversight

• Own overall F&B performance, including service quality, staffing structure, and operational flow.
  

• Experience with Catering
  

• Ensure consistent execution of standards across all meal periods and service environments.
  

• Oversee scheduling and labor deployment in coordination with forecasted business levels.
  

• Ensure compliance with health, safety, and sanitation regulations.
  

• Address and follow up with unsatisfied guests, handling complaints promptly and effectively
  

• Support in coordinating, setting up, and managing Special Events, ensuring seamless execution
  

• Assist in completing daily, weekly, and monthly management administrative duties, including operations reports, financial documentation, guest correspondence, human resources/staff management paperwork, operations evaluations, standard operating procedures, safety and sanitation checklists, ordering and inventory documentation, and PR/marketing tasks
  

Financial Performance & Controls

• Own food, beverage, and labor cost performance in alignment with approved budgets.
  

• Build annual budgets and monthly forecasting of both top and bottom-line performance
  

• Analyze kitchen financial results in partnership with the Chef de Cuisine.
  

• Work hand in hand with culinary leadership to ensure menu pricing, portioning, waste control, and purchasing discipline is followed and assist implementing changes when needed
  

• Review P&L statements, investigate variances, and implement corrective actions.
  

• Ensure inventory systems, POS setup, and reporting accuracy.
  

Training, Standards & Systems

• Design, implement, and maintain SOPs and training programs across FOH operations.
  

• Ensure all FOH managers and supervisors are trained to enforce standards consistently.
  

• Develop internal leadership pipelines through coaching and mentorship.
  

• Ensure service recovery, comps, voids, and discounts are managed within company policy.
  

• Implement training programs to enhance staff skills and knowledge in liquor, wine, and beer.
  

Collaboration with Culinary Leadership

• Partner closely with the Chef de Cuisine to deliver aligned operational and financial outcomes.
  

• Participate in menu planning and pricing discussions from operational and financial lens.
  

• Ensure FOH and BOH are aligned on pacing, execution, and guest experience.
  

• Support culinary initiatives while maintaining budget projections as closely as possible
  

Corporate Alignment & Reporting

• Ensure property-level execution aligns with Corporate standards and initiatives.
  

• Provide timely and accurate reporting to Hotel GM and Arbus leadership.
  

• Support audits, system rollouts, and cross-property initiatives.
  

• Share best practices and lessons learned across the Company portfolio.
  

Qualifications & Experience

• 7+ years of progressive leadership experience in restaurant or hotel food & beverage operations.
  

• Demonstrated success managing full P&L responsibility and cost controls.
  

• Experience working in partnership with culinary leadership.
  

• Strong training, coaching, and systems-building capabilities.
  

• Comfort operating within both property-level and corporate frameworks.
  

• Strong knowledge of liquor, wine, and beer.
  

• Excellent written, verbal, and non-verbal communication skills.
  

• Must be able to speak, read, write and understand the primary language(s) of the workplace.
  

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedures manuals
  

• Flexible schedule, willing to work shift duties including evenings, nights, weekends, and holidays.
  

• Strong POS knowledge (Aloha, Toast, COGSwell)
  

• Licenses or Certificates: ServSafe, RBS, & TIPS certified or willingness to obtain certification