FOOD & BEVERAGE DIRECTOR

Job Description

Job Description

Food & Beverage Director

Reports To: General Manager 

Direct Reports: Executive Chef and Assistant Restaurant Manager 

Status: Full-Time

Job Summary

The Food & Beverage Director is responsible for the overall leadership, management, and performance of a full-service food and beverage operation. This position oversees all Front-of-House (FOH) and Back-of-House (BOH) functions, including dining, bar and culinary operations, outdoor service, banquets, and special events.

Reporting to the General Manager, the Food & Beverage Director is accountable for food and service quality, staffing, leadership development, financial performance, guest satisfaction, operational standards, and the successful execution of the department.

The Executive Chef reports to the Food & Beverage Director and leads culinary and BOH operations. The Assistant Restaurant Manager also reports to the Food & Beverage Director and oversees daily FOH and bar operations, including the service team.

Essential Duties and Responsibilities

• Provide overall leadership and direction for the entire Food & Beverage Department, including FOH and BOH operations.
• Supervise, develop, and hold accountable the Executive Chef and Assistant Restaurant Manager.
• Maintain overall accountability for restaurant operations while appropriately delegating daily responsibilities to department leaders.
• Ensure consistent standards for food quality, presentation, service, cleanliness, professionalism, and guest satisfaction.
• Maintain a visible, hands-on management presence during key dining periods and special events.
• Oversee departmental staffing, labor management, training, scheduling, and employee performance.
• Partner with the Executive Chef to ensure effective BOH staffing, food production, quality, safety, purchasing, inventory management, sanitation, and kitchen operations.
• Partner with the Assistant Restaurant Manager to ensure effective FOH and bar staffing, training, scheduling, inventory control, service standards, and daily execution.
• Lead menu strategy with the Executive Chef, including pricing, specials, seasonal offerings, and guest feedback.
• Monitor sales, labor expenses, food and beverage costs, inventory, cost of goods sold, and departmental operating expenses.
• Assist the General Manager with annual budgeting, forecasting, financial planning, and departmental goals.
• Maintain appropriate purchasing, receiving, inventory, cash-handling, and cost-control procedures.
• Protect organizational assets and maintain appropriate controls over transactions, discounts, voids, complimentary items, inventory, and expenditures.
• Ensure all food and beverage facilities are clean, safe, organized, properly maintained, and prepared for service.
• Respond professionally and promptly to guest concerns and service issues.
• Ensure compliance with applicable health, food safety, alcohol-service, sanitation, and workplace-safety requirements.
• Attend management and departmental meetings as required.

Department LeadershipExecutive Chef

The Executive Chef reports directly to the Food & Beverage Director and leads all culinary and Back-of-House operations.

Responsibilities include managing culinary employees, food quality and presentation, kitchen operations, food production, safety and sanitation, purchasing and inventory, food-cost management, menu development, daily specials, and established culinary standards.

The Executive Chef works closely with the Food & Beverage Director to ensure that BOH operations support the department’s overall operational, financial, and guest-experience goals.

Assistant Restaurant Manager

The Assistant Restaurant Manager reports directly to the Food & Beverage Director and oversees daily Front-of-House and bar operations.

Responsibilities include supervising the FOH and bar service teams, employee training and development, service execution, opening and closing procedures, guest satisfaction, scheduling, and inventory management.

The Assistant Restaurant Manager is responsible for maintaining established service and operating standards and providing a visible management presence during restaurant and bar service.

Events and Programming

The Food & Beverage Director collaborates with other department leaders on events and programs involving food and beverage service.

This position oversees all food and beverage components, including menus, pricing, staffing, setup, service requirements, culinary execution, and operational performance.

Qualifications

• Three to five years of restaurant, hospitality, or food and beverage management experience preferred.
• Previous management and supervisory experience required.
• Experience overseeing both FOH and BOH operations preferred.
• Experience in an upscale, high-volume, or service-focused hospitality environment preferred.
• Strong knowledge of restaurant operations, labor management, food and beverage costs, inventory, budgeting, and cost controls.
• Strong leadership, organizational, communication, financial-management, and guest-service skills.
• Proficiency with POS systems, Microsoft Office, and Excel.
• Florida Food Manager Certification required or must be obtained within 120 days of employment.
• Ability to independently manage the overall food and beverage operation.
• Flexible availability is required, including evenings, weekends, holidays, and special events.

Physical and Working Requirements

This position requires extended periods of standing and walking, as well as the ability to perform standard restaurant-management activities. Work is performed indoors and outdoors throughout dining, kitchen, bar, event, and food-service areas.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the position.