Director of Food And Beverage

Director of Food & Beverage

Welcome to the Virginia Guesthouse, a 214-room hotel and conference center on the beautiful grounds of the University of Virginia. This property is scheduled to open in Spring 2026. This highly anticipated and ideally located property in the Pyramid Global Hospitality portfolio offers a vibrant and exciting atmosphere for guests, faculty and students. As a member of our team, you'll be part of a culture that values hospitality, teamwork, and professional growth.

Whether you’re in guest services, housekeeping, or food and beverage, you’ll have the opportunity to develop your skills in a supportive and welcoming environment. We are committed to fostering a workplace where employees can thrive while delivering exceptional service. If you're passionate about hospitality and looking to grow in a people‑first culture, Virginia Guest House is the perfect place to build your career.

Join us today and be part of something special.

We are seeking an innovative Director of Food & Beverage with pre‑opening experience. The Director of Food & Beverage is responsible for leading all aspects of the hotel’s food and beverage operations to deliver exceptional guest experiences while maximizing profitability. This role oversees restaurants, bars, banquets, catering, kitchens, and stewarding, ensuring operational efficiency, service excellence, and adherence to brand standards. The Director drives business performance by developing and executing strategic plans, optimizing labor and cost controls, and implementing innovative concepts that enhance revenue and market share.

As a key member of the Executive Committee, the Director collaborates across departments to align F&B initiatives with the hotel’s overall goals, fostering a culture of accountability, continuous improvement, and financial discipline.

• Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.
• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub‑departments, such as room service, restaurants, banquets, kitchens, and steward.
• Develop, implement and monitor schedules for the operation of all F&B outlets to achieve a profitable result.
• Participate with the chefs and restaurant managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
• Implement effective control of food, beverage and labor costs among all sub‑departments.
• Assist the managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
• Regularly review and evaluate the degree of customer acceptance of the individual outlets, to recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make‑up or the customer market, or a change in the competitive environment.
• Develop (with the aid of sub‑department heads) operating tools necessary and incidental to modern management principles, such as budgeting, forecasting, purchase specifications, recipes, portion specifications, menu abstracts, food production control, and job descriptions.
• Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department.
• Plan and administer a training and development program within the department which will provide well trained employees at all levels and permit advancement for those persons qualified and interested in career development.

Director

Full‑time

Management

Hospitality

• Medical insurance
• Vision insurance
• 401(k)
• Disability insurance

Apply BELOW