Food and Beverage Director

Charleston’s first‑ever hotel dedicated to the arts, The Vendue, inspires guests and team members alike with an ever‑changing canvas of art for all the senses. Providing the ultimate guest experiences through a culture that values our team members is our number one priority. Time and again we excel in this pursuit as evidenced by our many accolades and awards in the industry.

Start a new career journey with creativity, fun, and passion at The Vendue!

Direct and oversee all aspects of the organization’s food and beverage operations ensuring the program is in compliance with standards for quality, service and safety, while maintaining a profitable F&B department. This role provides input to strategic decisions that affect the functional area of responsibility in support of the mission, core values, standards and goals established by the organization.

• Guest Experience & Brand Integration – Leads the delivery of exceptional guest experiences across all food and beverage touchpoints, ensuring consistency with The Vendue brand and service culture. Builds strong relationships with guests, repeat patrons and the local community.
• Strategic & Operational Leadership – Provides strategic direction and operational oversight for all food and beverage outlets, including restaurant, bar, rooftop and banquet operations. Establishes and enforces standards for service, quality, cleanliness and operational efficiency.
• Compliance & Risk Management – Ensures all food and beverage operations meet or exceed regulatory and compliance requirements, including South Carolina Alcohol Beverage Licensing, the Department of Health and Environmental Control, the Department of Employment & Workforce and all other applicable agencies.
• Financial Performance & Business Planning – Oversees financial performance for all food and beverage operations, including budgeting, forecasting, cost controls and financial reporting. Drives revenue growth and profitability across restaurants, bars, rooftop and banquet operations.
• Banquets & Events Oversight – Provides leadership and strategic oversight for all banquet and event operations, ensuring seamless coordination between sales, culinary, service and hotel operations teams.
• Marketing, Programming & Brand Presence – Partners with the Avocet Marketing Department and hotel leadership to develop and execute marketing, programming and promotional strategies that support food and beverage outlets and the overall Vendue brand.
• People Leadership & Talent Development – Provides leadership, mentorship and accountability for all food and beverage management teams.
• Collaboration & Hotel Integration – Acts as a key partner to hotel leadership and department heads, working collaboratively to support overall property performance, guest satisfaction and safety.
• Professional Development & Industry Awareness – Maintains professional and industry knowledge by tracking emerging food and beverage and hospitality trends, attending educational workshops, reviewing industry publications and benchmarking best practices.

• F&B Outlet Managers
• Banquets Department

• High School Diploma or equivalent. College degree preferred. Degree in hospitality management is a plus.

• 4+ years of relevant work experience in similar scope and title.

• Strong knowledge of Wine (Certification preferred) and Mixology.
• Experience with in luxury brands/markets.
• Proficiency with Microsoft Office Suite and Google Suite.
• Food Handlers/TIPS certification.
• Great leadership and communication skills.
• Demonstrated ability to build and maintain a high performing team.
• Additional foreign language skills are a plus.

• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.
• Ability to multitask and delegate effectively.
• Must be available weekdays, weekends, mornings, nights, holidays.
• Servant Leadership mentality.
• Must be able to stand and walk 8+ hours. Frequently required to sit, climb or balance, stoop, kneel and crouch.
• Must be able to lift at least 30 pounds; push and pull equipment, supplies and equipment at least 30 pounds.

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions of this job. EOE/DFWP