Director of Food and Beverage

Director of Food and Beverage Are you passionate about hospitality and eager to work for one of the most recognized names in the industry? Do you aspire to grow your career at a premier hotel in downtown Omaha? If so, the Omaha Marriott at the Capitol District is the perfect place for you! We are seeking a dedicated individual to join our dynamic team and contribute to the exceptional guest experience we’re known for. As Director of Food and Beverage provides overall direction and operational leadership for all food and beverage operations of the hotel, including restaurants, bars, lounges, in-room dining, banquet and catering services, group and social events, and experiential dining programs. Located in the heart of downtown Omaha, this upscale hotel offers world-class hospitality to guests and is ranked one of the leading hotels in the city. The Omaha Marriott Downtown’s commitment to providing outstanding guest experiences extends to its employees. Our property and brand pride itself on world-class service and superior style. Responsibilities Provide strategic vision and leadership for all food and beverage operations, ensuring concepts, programming, and service models align with brand standards, ownership objectives, market demand, and emerging industry trends. Oversee all Food & Beverage operations, including restaurants, bars, lounges, kitchens, in-room dining, banquets, catering, and experiential dining programs, ensuring consistent execution of quality, service, cleanliness, and safety standards. Lead the development and evolution of food and beverage concepts, including menu and beverage programming, presentation, merchandising, pricing strategies, and experiential offerings that drive differentiation, guest engagement, and profitability. Ensure exceptional guest experiences across all F&B touchpoints through visible leadership, active floor presence, and continuous improvement driven by guest feedback, reviews, and post-event evaluations. Maintain full compliance with all health, safety, sanitation, regulatory, brand, and audit requirements, ensuring a safe environment for guests and associates. Own the financial performance of the Food & Beverage department, including revenue generation, GOP, labor productivity, cost controls, inventory management, purchasing, and vendor relationships. Develop, manage, and monitor departmental budgets and forecasts, analyze financial results, and present performance reviews, variance explanations, and strategic recommendations to hotel leadership and ownership. Drive revenue growth across outlets, banquets, and catering through effective pricing, menu engineering, demand optimization, suggestive selling, and targeted promotions, partnerships, and special events. Provide leadership and oversight for banquet and catering operations, including menu development, service execution, event logistics, and client satisfaction for group, convention, and social events. Collaborate closely with the Executive Chef to ensure menu relevance, food quality, consistency, operational efficiency, and alignment between culinary and service teams. Partner effectively with Sales, Events, Rooms, Finance, and other hotel leadership teams to support group bookings, large-scale events, seamless execution, and overall business objectives. Participate in key client interactions as needed, including tastings, site visits, planning meetings, and post-event reviews, to support sales efforts and enhance client relationships. Recruit, develop, and retain high-performing Food & Beverage leaders and associates, fostering a culture of accountability, inclusion, teamwork, professional growth, and succession planning. Ensure a respectful, safe, and well-managed workplace that promotes high morale, productivity, and compliance with company policies and employment standards. Qualifications Bachelor’s degree in hospitality management, business administration, or related field preferred. Minimum 5–7 years of progressive Food & Beverage leadership experience, preferably within upscale or luxury hotels. Proven experience managing large banquets and catering operations. Strong financial acumen with demonstrated success in revenue growth, budgeting, forecasting, and cost control. Experience with Marriott systems, brand standards, and reporting tools preferred. Exceptional leadership, organizational, communication, and interpersonal skills. Ability to thrive in a fast-paced, high-volume environment while maintaining attention to detail. Experience with Food & Beverage concept branding and experiential dining preferred. Benefits Eligible for customary Executive Committee benefits and annual Executive Committee bonus. Signing privileges at The Omaha Marriott Downtown food & beverage outlets. Room discounts at Marcus Hotels & Resorts and Marriott properties. Discounts at other Marcus Hotels & Resorts restaurants, cafes, lounges, golfing, skiing, and spa. \"Two for One\" movie theater coupons at Marcus Theatres. Free employee parking and meal during shift. Ability to grow your career and transfer from one property to another. Paid time off. Medical, dental, and vision insurance (offered after 1 month of employment), company-paid life insurance, employee assistance program offer, and 401k with employer match. And more! Compensation Salary Range: 100K-125K About Us A division of The Marcus Corporation, Marcus Hotels & Resorts has a rich 60-year history of operational and service excellence. We are \"People Pleasing People\" who strive daily to create extraordinary experiences for guests and associates alike. Focused on expanding our U.S.-based portfolio of 15 hotels and resorts, our properties are known for their unique character and style. Note: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills. The Omaha Marriott Downtown is an equal opportunity employer. #J-18808-Ljbffr Kaizen Lab Inc.