Director of Food and Beverage - HALL Park Hotel

Director of Food and Beverage - HALL Park Hotel

HALL Park Hotel, 3220 Internet Boulevard, Frisco, Texas, United States of America

Posted Tuesday, February 17, 2026 at 6:00 AM

Why Work at HALL Park Hotel?

At HALL Park Hotel , Autograph Collection, we blend art, business, and hospitality in the heart of Frisco’s thriving corporate district. With modern luxury accommodations, world-class amenities, and a strong connection to the local business community, our hotel is designed for exceptional service and sophisticated experiences. Curators at HALL Park Hotel thrive in an elevated, culture-focused environment, delivering memorable moments for every guest.

Position Summary: The Director of Food & Beverage is a hands‑on leader responsible for overseeing all food and beverage operations within the HALL Park Hotel, Autograph Collection, ensuring exceptional guest experiences, operational excellence, and strong financial performance. This role requires an engaged, floor‑present leader who actively supports daily operations, mentors the team, and drives service standards. Reporting directly to the General Manager, the Director of Food & Beverage partners closely with hotel leadership to align F&B strategy with overall business objectives.

Lead, manage, and actively support daily food and beverage operations, including restaurants, bars, in‑room dining, banquets, and special events.

Maintain a visible, hands‑on presence on the floor during peak service periods.

Ensure consistent delivery of high‑quality service, food, and beverage standards.

Develop and implement service standards, operating procedures, and training programs.

Partner with culinary leadership to ensure menu quality, consistency, and innovation.

Recruit, train, coach, and develop a high‑performing F&B team.

Foster a positive, inclusive, and accountability‑driven work environment.

Conduct regular performance coaching, feedback, and evaluations.

Support engagement, recognition, and retention initiatives.

Actively address performance concerns, conflicts, and guest recovery situations.

Develop, manage, and achieve departmental budgets, forecasts, and financial goals.

Monitor labor, food, and beverage costs to ensure profitability.

Analyze financial reports, identify trends, and implement action plans.

Drive revenue through menu engineering, promotions, events, and upselling strategies.

Champion exceptional guest service and brand standards.

Handle guest feedback, concerns, and service recovery with professionalism and urgency.

Monitor guest satisfaction scores and implement continuous improvement initiatives.

Ensure compliance with all local, state, and federal regulations related to food safety, alcohol service, health, sanitation, and labor laws.

Maintain a clean, safe, and organized working environment.

Oversee food safety certifications, audits, and inspections.

Partner with the General Manager and executive team to develop and execute strategic initiatives.

Contribute to concept development, menu direction, and special event programming.

Collaborate across departments to deliver seamless guest experiences.

Minimum of 5–7 years of progressive leadership experience in food and beverage operations, preferably within boutique, lifestyle, or luxury hospitality environments.

Proven hands‑on leadership style with a strong operational background.

Strong financial acumen with experience managing budgets, labor, and cost controls.

Excellent communication, coaching, and interpersonal skills.

Demonstrated ability to build, lead, and retain high‑performing teams.

Knowledge of food safety, health regulations, and alcohol compliance standards.

Ability to stand and walk for extended periods.

Ability to lift up to 25 pounds.

Ability to work a flexible schedule based on business needs.