F&B Director

At OTH Hotels Resorts, our team is our number one asset. We strive to create a safe, positive, uplifting work environment for all and a culture that ignites a long-term career passion for hospitality and service. Our shared purpose is to be the Heart of Hospitality in the lives of our team members, guests, owners, partners, and communities. Job Title Director of Food & Beverage Location Property-based Department Food and Beverage Property, if applicable N/A FLSA Exempt Direct Supervisor General Manager Job OverviewThe Director of Food & Beverage is responsible for the overall leadership, strategic direction, and operational success of all food and beverage outlets, including restaurants, lounges, banquets, room service, kitchens, and stewarding. This role drives revenue growth, ensures exceptional guest experiences, and maintains financial performance across all F&B operations. This position operates across both indoor and outdoor environments, including kitchens, dining outlets, banquet spaces, and service areas, requiring constant mobility and active engagement. The role involves exposure to varying temperatures, high noise levels, and potential operational hazards such as hot surfaces, kitchen equipment, and slippery floors. Success in this role requires strong leadership, financial expertise, and the ability to manage complex, high-volume operations in a fast-paced hospitality environment.

Job Responsibilities

• F&B Operations & Strategic Leadership Oversee all food and beverage operations, including restaurants, lounges, banquets, room service, kitchens, and stewarding
• Develop and implement operational strategies to enhance service quality, efficiency, and guest satisfaction
• Evaluate outlet performance and recommend operational and marketing improvements
• Collaborate with culinary, marketing, and operations teams to develop menus, promotions, and guest experiences Financial Management & Revenue Optimization Develop, manage, and monitor departmental budgets, forecasts, and financial performance
• Control food, beverage, and labor costs across all F&B outlets
• Implement systems for inventory management, receiving, and product utilization
• Analyze performance metrics and adjust strategies to maximize profitability