Food and Beverage Director

Department: Food and Beverage
Reports to: General Manager
Location: [Hotel name and location]

Position Summary

The Food and Beverage Director leads all hotel food and beverage operations, including restaurants, bars, banquets, catering, and in-room dining where applicable. This role is responsible for guest satisfaction, service standards, team development, revenue growth, and the financial performance of the department.

Key Responsibilities

• Direct daily operations and ensure consistent food quality, presentation, and service across all outlets.

• Lead, hire, train, coach, and evaluate managers and team members. Build schedules that meet business needs while controlling labor costs.

• Prepare and manage the annual budget, forecasts, and monthly financial results. Explain variances and take action to improve profitability.

• Grow restaurant, bar, banquet, and catering revenue through effective pricing, promotions, menu planning, and coordination with the sales team.

• Monitor food and beverage costs, payroll, inventory, purchasing, and waste. Maintain appropriate controls and accurate records.

• Partner with the Executive Chef on menus, product quality, purchasing, and guest feedback.

• Resolve guest concerns promptly and use feedback to improve the dining experience.

• Maintain standards for cleanliness, food safety, sanitation, and responsible alcohol service in accordance with applicable requirements.

• Work with other hotel departments to support events, group business, and the overall guest experience.

Qualifications

• At least five years of progressive food and beverage management experience, including leadership of multiple outlets or significant banquet operations.

• Experience managing budgets, forecasts, inventory, labor, and departmental profit and loss.

• Strong leadership, communication, organizational, and guest service skills.

• Ability to work a flexible schedule, including evenings, weekends, and holidays.

• Hospitality or culinary degree preferred; equivalent experience considered.

• Required food safety and alcohol service certifications, or ability to obtain them.