Director of Food And Beverage

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This range is provided by Russell Tobin. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

$/yr - $/yr

The Director of Food and Beverage is responsible for the comprehensive management of all food and beverage operations, including the restaurant, lounge, private events, and in-room dining. This leadership role ensures the highest level of guest service, oversees all front-of-house and culinary teams, and manages daily operations such as staffing, training, scheduling, and service quality. The director is also in charge of maintaining ambiance standards, handling guest feedback, and ensuring compliance with company policies, health regulations, and food safety guidelines.

Financial oversight is a major component of the role, including managing budgets, tracking revenue, controlling labor and operational costs, and overseeing purchasing and inventory for food, beverage, and equipment. The position also includes responsibility for menu management, marketing initiatives, event execution, and public relations. Qualified candidates must have 4–5 years of high-volume fine dining management experience, strong financial and HR skills, and must be tech-savvy with systems like Open Table, Avero, and inventory management platforms.

The role demands open availability, including nights, weekends, and holidays.

• Seniority level: Not Applicable
• Employment type: Full-time
• Job function: General Business
• Industries: Hotels and Motels, Food and Beverage Services, Restaurants