Director Of Food And Beverage

Job Summary The Director of Food & Beverage is responsible for the overall leadership, strategic direction, and operational oversight of all food and beverage operations within the hotel. This role oversees multiple outlets, including restaurants, room service, banquets, and events, ensuring exceptional guest experiences, operational excellence, financial performance, and compliance with all health and safety regulations. The Director of Food & Beverage drives profitability, innovation, and service standards while leading and developing high‑performing teams in alignment with the Proper Pillars. Essential Job Duties and Responsibilities Operational Leadership & Coordination: Provide strategic and operational leadership for all food and beverage outlets, ensuring consistency in service quality, guest satisfaction, and brand standards. Direct daily operations across all food and beverage venues, monitoring performance and addressing operational challenges proactively. Develop, implement, and continuously improve operational strategies to maximize efficiency, quality, and profitability. Ensure all food and beverage offerings meet or exceed established standards for quality, presentation, service, and timeliness. Identify opportunities to streamline processes, improve workflows, and implement best practices across the department. Lead, supervise, mentor, and develop food and beverage leadership teams, including managers and supervisors. Establish clear performance expectations and conduct regular performance evaluations, coaching, and feedback sessions. Oversee recruitment, onboarding, training, and retention strategies to build a strong, engaged, and service‑driven team. Foster a collaborative, inclusive, and guest‑focused culture that reflects Proper Hospitality values. Ensure consistent training in service standards, menu knowledge, safety procedures, and operational excellence. Budgeting & Financial Oversight: Develop, manage, and oversee food and beverage departmental budgets, including labor, food cost, beverage cost, and operating expenses. Monitor financial performance, analyze trends, and implement corrective actions to meet or exceed budgeted targets. Track and evaluate key performance indicators (KPIs), including revenue, cost controls, guest satisfaction, and labor productivity. Implement strategies to maximize revenue, reduce waste, optimize inventory, and improve profit margins. Review financial reports and partner with senior leadership to drive sustainable financial results. Guest Experience & Satisfaction: Ensure guest satisfaction is consistently prioritized across all food and beverage outlets. Oversee the handling of guest feedback, complaints, and special requests, ensuring timely and professional resolution. Regularly assess service delivery and guest feedback to identify opportunities for improvement. Maintain a visible leadership presence within outlets to engage with guests and uphold service standards. Partner with Culinary leadership to develop, refine, and execute menus that align with guest preferences, seasonal trends, and financial goals. Ensure menu offerings are innovative, cost-effective, and aligned with the hotel’s brand positioning. Oversee food quality, consistency, and presentation across all outlets. Lead the development of seasonal promotions, special events, and unique dining experiences to enhance guest engagement. Health, Safety & Compliance: Ensure full compliance with all local, state, and federal health, safety, and food sanitation regulations. Conduct regular inspections of food and beverage areas to ensure cleanliness, safety, and adherence to standards. Ensure all team members are properly trained in food safety, sanitation, and emergency procedures. Maintain readiness for audits, inspections, and regulatory reviews. Oversee the planning, coordination, and execution of banquets, conferences, and special events. Ensure seamless collaboration between food and beverage teams, events teams, and other hotel departments. Maintain high standards of service, presentation, and timing for all events. Address and resolve operational issues during events to ensure guest satisfaction. Strategic Planning & Business Development: Develop and execute long‑term strategies to strengthen the food and beverage department’s market position and profitability. Collaborate with senior leadership to align food and beverage operations with overall hotel goals and initiatives. Identify new revenue opportunities, partnerships, and promotional strategies. Monitor industry trends, competitive activity, and guest preferences to keep offerings relevant and innovative. Education and/or Experience Bachelor’s degree in Hospitality Management, Food & Beverage Management, Business Administration, or a related field preferred. Minimum of 5–8 years of progressive experience in food and beverage operations, with at least 2–3 years in a senior leadership role within a hotel or large‑scale food and beverage environment. Proven experience managing complex operations, multi‑outlet environments, and large teams. Strong background in financial management, budgeting, cost control, and revenue optimization. Experience overseeing banquets, catering, and large‑scale events highly desirable. Skills/Specialized Knowledge Strong leadership and people management skills, with the ability to inspire and motivate teams to achieve high levels of performance. Excellent communication and interpersonal skills, with the ability to engage with guests, staff, and senior management. Solid financial acumen, with a strong understanding of budgeting, cost control, and financial reporting. Expertise in food and beverage operations, including menu development, service standards, and inventory control. Ability to resolve guest complaints effectively and maintain a focus on guest satisfaction. Strong organizational skills, with the ability to manage multiple tasks and prioritize responsibilities. Knowledge of health and safety regulations and the ability to implement compliance measures effectively. Physical Demands Ability to stand or walk for extended periods during shifts. Ability to lift up to 25 pounds (e.g., boxes of supplies, inventory, or equipment). Occasional bending, stooping, and reaching to perform tasks or manage inventory. Ability to work flexible hours, including evenings, weekends, and holidays, depending on operational needs. Proper Hospitality is an equal‑opportunity employer. We provide employment opportunities to all individuals regardless of race, color, religion, sex, national origin, age, disability, gender identity or expression, genetics, or any other federally or state‑protected category. We also consider qualified applicants with criminal histories in accordance with local Fair Chance Hiring Ordinances. Equal Opportunity Employer. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr Santa Monica Proper