Food and Beverage Director

Position Overview Director of Food & Beverage responsible for overseeing all food and beverage outlets, including restaurants, lounges, bars, and banquets within the hotel. The role drives operational, financial, and service excellence to provide memorable guest experiences. Reports to: General Manager. Supervision exercised over Restaurant Managers, Bar Managers, Banquet Managers, F&B Supervisors, and Service Staff. Pay Range: $83,000.00 - $118,000.00 Responsibilities Oversee all food and beverage outlets, including restaurants, lounges, bars, and banquets. Direct and support F&B management team to achieve financial and operational goals. Maintain high service standards and ensure consistent, exceptional guest experiences. Develop menus, beverage programs, promotions, and special events with culinary and beverage teams. Manage departmental budgeting, forecasting, labor control, and cost of goods. Train, mentor, and coach staff; support recruiting, onboarding, and performance management. Conduct regular inspections of outlets to ensure cleanliness, quality, and compliance with brand and company standards. Monitor guest satisfaction scores and implement improvements as needed. Ensure compliance with state and local alcohol service regulations and food safety guidelines. Collaborate with Sales, Banquets, and Front Office to support group and event operations. Maintain vendor relationships and oversee purchasing and inventory systems. Prepare departmental reports, attend management meetings, and contribute to property leadership initiatives. Perform additional duties as assigned by management. Minimum Requirements Education: Bachelor’s degree in Hospitality, Business, or related field preferred. Formal culinary, beverage, or hospitality certifications a plus. Experience: Minimum 5 years of progressive food and beverage leadership experience. Prior experience managing multiple outlets, banquets, and bars required. Strong background in financial management, budgeting, and cost control. Skills & Knowledge: Strong leadership, communication, and team development abilities. Thorough knowledge of restaurant, bar, and banquet operations. Understanding of cost controls, labor management, and inventory systems. Ability to analyze P&L reports, financial data, and key performance metrics. Knowledge of food safety, sanitation, and alcohol compliance regulations. Excellent organizational, problem‑solving, and time‑management skills. Ability to work flexible schedules, including nights, weekends, and holidays. Proficiency in Microsoft Office, POS systems, and F&B management software. EEO Statement HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‑related requirements. #J-18808-Ljbffr