Director of Food & Beverage

Why us?

When you are looking for a new job, you know in your heart you want to work where you belong. The Atterbury Hotel, managed by Sage Hospitality, may just be your ideal location. We are the architects of experience creating a friendly, supportive culture that is intriguing and refreshing to those who are seasoned in hospitality as well as those putting their toes in the water for the first time. Let us be your guide.

Craft your skills by joining forces with this top-notch culinary team. Enjoy working with fresh, local ingredients and inspired menus to provide a journey to our guest's palette. We have not one, but two kitchens to service our full Catering, The Drafting Room Restaurant and Bar, In-Room Dining, and Concierge Lounge. There are many moving pieces to the operation. With a passion for food, knife skills, and teamwork you could be the perfect fit. Could this be where you belong?

At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage associates execute unforgettable experiences and take pride in our communities. We set new standards in hospitality.

Job Overview

Provide strategic leadership and operational oversight for the property's entire food and beverage division, including restaurants, bars, banquets, catering, and in-room dining. The Director of Food & Beverage is responsible for financial performance, operational excellence, associate development, and the consistent delivery of extraordinary hospitality across all outlets. This role partners closely with senior leadership to align vision, execution, and culture.

They are an ambassador of happiness and hospitality for all guests and associates.

Responsibilities

• Showcase an inherent desire to take care of others.

• Lead, mentor, and develop food and beverage leadership teams across all outlets and events.

• Establish clear expectations for hospitality, service standards, and operational excellence.

• Develop, manage, and oversee departmental budgets, forecasts, and P&L performance to meet or exceed financial goals.

• Partner closely with culinary leadership to ensure cohesive operations, shared accountability, and alignment on quality and culture.

• Oversee the planning and execution of banquets, catering, and private dining experiences to ensure exceptional guest outcomes.

• Collaborate with Sales and Events teams to align offerings with client needs and maximize revenue opportunities through experience-driven programming.

• Ensure compliance with all company standards, brand expectations, and federal, state, and local regulations.

• Recruit, hire, and develop management teams; conduct performance reviews, succession planning, and leadership coaching.

• Analyze outlet performance and provide guidance and accountability to leaders to drive continuous improvement.

• Support marketing, promotions, and activations that strengthen the food and beverage identity and guest engagement.

• Respond to guest feedback and operational issues with professionalism and urgency.

• Foster a positive, inclusive, and respectful workplace culture across all food and beverage teams.

• Maintains a friendly, cheerful, and courteous demeanor at all times.

• Exhibits a kind, welcoming, detail-oriented approach with a strong sense of urgency.

OTHER RESPONSIBILITIES

• All other duties as assigned, requested or deemed necessary by management.

SUPERVISORY DUTIES

• 25 - 100 associates (varies by property, outlet size, and season)

Qualifications

Education/Formal Training

• High school diploma or equivalent required; bachelor's degree in hospitality or related field preferred.

• ServSafe (or other food safety) Manager certification required.

Qualifications

• Minimum seven years of progressive leadership experience in food and beverage management, including multi-outlet or director-level oversight.

• Demonstrated success in managing financials, leading teams, and fostering strong workplace culture.

• Must meet state and federal requirements for serving alcohol.

Knowledge/Skills

• Advanced knowledge of food and beverage operations, including restaurants, banquets, and catering.

• Strong financial acumen in P&L management, labor targets, food/beverage costs, budgeting, and reporting.

• Proficiency in Microsoft Office/Google Workspace, POS systems, labor scheduling, and inventory platforms.

• Ability to communicate effectively with associates, leadership, owners, and guests.

• Strong organizational, problem-solving, and leadership skills.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to lift, push, pull, and carry up to 50 lbs. regularly.

• Frequent bending, reaching, and handling during operations.

• Mobility - full range of mobility with ability to travel up to 300 feet during a shift.

• Continuous standing and walking throughout service and event oversight.

• Ability to hear and respond to staff, guests, and operational needs in a busy environment.

• Ability to manage multiple tasks simultaneously, follow instructions, and remain organized in high-pressure settings.

Environment

• Physically demanding role requiring prolonged standing, walking, and movement across indoor and outdoor food and beverage environments, with exposure to varied temperatures during kitchen and event operations.

Benefits

The Perks Fully Loaded:

• Medical, Dental, & Vision Insurance
• Unlimited PTO
• Bonus Eligible
• 401(k) with 100% Employer Match (this benefit is getting EVEN better in 2026!)
• Complimentary Parking Pass
• Independence Plan for PTO
• Eligible to participate in the Sage Bonus Plan
• Cell Phone Plan Reimbursement
• Company Paid Life, AD&D, Short and Long Term Disability
• Complimentary Employee Meals
• Hotel Discounts (Both Marriott and Sage Portfolios)
• Eligible for Referral Bonuses
• Incentive Programs
• Cell Phone Discounts