F&B Director

Doubletree Pikesville, 1726 Reisterstown Rd, Pikesville, Maryland, United States of America

Posted Thursday, August 13, 2026 at 4:00 AM | Expires Tuesday, September 8, 2026 at 3:59 AM

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

Double Tree Pikesville

FLSA

Exempt

General Manager

Job Overview

The 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
• 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

Menu Development & Product Management

• Collaborate with chefs and leadership teams to create innovative, marketable menus
• Oversee development of recipes, portion specifications, and menu standards
• Support special event menu planning and cycle menu development
• Ensure consistency in quality, presentation, and pricing strategies

Leadership & Team Development

• Lead, mentor, and develop F&B management and staff to ensure high performance
• Oversee staffing, scheduling, payroll, and productivity standards
• Conduct performance reviews and implement training and development programs
• Foster a positive, engaged, and service-driven team environment

Systems, Compliance & Operational Excellence

• Utilize and oversee POS systems and related technologies across F&B operations
• Ensure compliance with health, safety, and alcohol service regulations
• Maintain operational tools such as purchase specifications, recipes, and inventory systems
• Enforce company policies, brand standards, and service expectations

Guest & Client Relations

• Ensure exceptional guest service across all food and beverage outlets
• Address guest concerns, escalations, and service recovery situations
• Participate in meetings with clients, event planners, and department leaders to align on service delivery
• Maintain strong communication across all departments to support operational success

Job Requirements

Education: Bachelor’s degree or equivalent experience required.

Experience: Minimum of 5 years of experience in the hospitality industry required; at least 2 years in a Director or Assistant Director of Food & Beverage role required.

Skills and Abilities:

• Strong leadership and strategic management capabilities
• Advanced knowledge of food, beverage, and labor cost control
• Excellent organizational and analytical skills
• Strong decision-making ability in high-pressure situations
• Proficiency in POS systems and computer applications
• Ability to develop and implement operational systems and processes
• Excellent communication and interpersonal skills
• Strong attention to detail and commitment to quality
• Ability to collaborate across departments and drive results
• Customer service-focused mindset with strong problem-solving abilities

Certifications: Food safety and alcohol service certifications preferred (as required by local regulations).

Travel required: No regular travel required; attendance at on-property meetings, events, and operational functions is expected.

Physical requirements:

• Constant walking across multiple F&B outlets and operational areas
• Frequent standing, reaching, balancing, and use of manual dexterity
• Occasional sitting, bending, crouching, kneeling, and…