Director of Food & Beverage

Why us?

Sage Hospitality Group is set to hire a Director of Food & Beverage to join us at the upcoming Indigo Raleigh in North Carolina!

As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences.

We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We’re not afraid to forge our own path. After all, it’s what industry leaders do. That’s why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do—it’s really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us!

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

ESSENTIAL 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)

BEHAVIORAL FOCUS

At Sage Restaurant Concepts, how we work matters just as much as what we do. We are guided by a shared purpose to enrich lives, one experience at a time, and a vision to redefine how the world experiences hospitality.

Leaders are expected to embody our values in every interaction:

• Serve with Purpose by leading with intention, care, and accountability for people, performance, and guest experience.

• Always Grow by developing leaders, evolving operations, and embracing innovation.

• Give with Heart by supporting associates, building strong relationships, and positively impacting the communities we serve.

• Earn Trust by acting with integrity, transparency, and consistency in leadership and decision-making.

All associates play an essential role in creating welcoming, inclusive environments where kindness, hospitality, and excellence are felt by guests and teams alike.

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

• Eligible to participate in Sage bonus plan

• Unlimited paid time off

• Medical, dental, & vision insurance

• Eligible to participate in the Company’s 401(k) program with employer matching

• Health savings and flexible spending accounts

• Basic Life and AD&D insurance

• Company-paid short-term disability

• Paid FMLA leave for up to a period of 12 weeks

• Employee Assistance Program

• Great discounts on Hotels, Restaurants, and much more.

ID: 2026-32293

Position Type: Regular Full-Time

Property : Indigo Raleigh Hotel

Outlet: Restaurant

Category: Restaurant Operations

City : Raleigh

State : North Carolina

EOE Protected Veterans/Disability