Director of Food & Beverage - Hotel Cleveland, Autograph Collection

Director Of Food & Beverage

The Director of Food & Beverage is responsible for the overall leadership, management, and performance of all food and beverage operations at the property. This includes restaurants, bars, banquets, catering, and culinary operations. The role ensures that all outlets operate efficiently while delivering exceptional service, high-quality culinary offerings, and strong financial performance in alignment with Coury Hospitality's standards and culture. The Director of Food & Beverage works closely with the Executive Chef, Sales and Events teams, and property leadership to create memorable guest experiences while maintaining profitability and operational excellence.

Primary Job Duties:

• Oversee all Food & Beverage operations including restaurants, bars, lounges, room service, and banquet operations.
• Lead, train, and develop Food & Beverage managers and service teams.
• Ensure compliance with Coury Hospitality service standards and operational procedures.
• Partner with the Executive Chef to develop menus, culinary programs, and dining experiences.
• Manage departmental budgets including labor, food cost, and beverage cost controls.
• Monitor key performance metrics including outlet revenue, banquet revenue, labor productivity, and guest satisfaction.
• Collaborate with the Sales and Events teams to maximize banquet, catering, and group business opportunities.
• Ensure compliance with all health, safety, sanitation, and alcohol service regulations.
• Maintain strong relationships with vendors and oversee purchasing and inventory controls.
• Oversee service quality, guest engagement, and service recovery initiatives.
• Implement training programs to ensure consistent service delivery across all outlets.
• Support special events, promotions, and seasonal programming that enhance the guest experience.

Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.

Knowledge, Skills and Abilities:

• Bachelor's degree in hospitality management, Culinary Arts, or Business Administration preferred.
• Minimum 58 years of progressive Food & Beverage leadership experience.
• Previous experience as an Assistant Director of Food & Beverage, Restaurant Manager, or Banquet Manager preferred.
• Strong knowledge of restaurants, bars, and banquet operations.
• Proven ability to manage budgets, labor, and operational performance.
• Strong leadership, communication, and organizational skills are important.

Physical Demands:

• Ability to stand and walk for extended periods throughout restaurants, kitchens, and banquet areas.
• Ability to occasionally lift or move items up to 2530 pounds.
• Ability to work in fast-paced hospitality environments including evenings, weekends, and holidays as operational needs require.

This job posting is intended to describe the general nature and level of work being performed by people assigned to this job. It is not intended to include all duties and responsibilities. The order in which duties and responsibilities are listed is not significant. We are an equal opportunity employer.