Director of Food & Beverage Job New York New York USA,Hospitality / Hotel / Catering

Location: New York

Set and execute the overall F&B vision, annual plan, monthly plan, forecast and outlet/banquet strategies to drive revenue, guest satisfaction, and brand positioning.
Partner with Sales & Marketing to grow catering and group business; support hotel-wide initiatives and key account relationships.
Analyze business trends and competitive set performance; implement initiatives to improve capture, average check, and guest loyalty.
Lead menu engineering, concept evolution, and service design in collaboration with Culinary and Beverage teams.
Represent F&B in Executive Committee discussions and contribute to hotel-wide planning, budgeting, and forecasting.
Attend key meetings prepared and on time, including forecasting, budget and P&L reviews, resume/interview meetings, and client meetings; arrive with data, action plans, and clear follow-ups.
Handles all union related issues with team members adequately and timely and act as a steward of Lotte New York Palace.

Operational Excellence

Oversee day-to-day operations across all F&B outlets, banquets/events, and in-room dining to ensure consistent luxury service standards.
Establish and monitor operating procedures, service sequences, and quality controls (food presentation, beverage execution, speed of service, cleanliness, ambiance).
Ensure effective pre-shift communication, reservation/coverage planning, and peak-period execution for both transient and group demand.
Lead cross-department collaboration (Front Office, Housekeeping, Engineering, Security, Finance, Reservations) to deliver seamless guest experiences.
Drive continuous improvement using guest feedback, quality audits, and operational reporting.
Recruit, hire, onboard, and develop high-performing leaders and teams; maintain robust succession plans for critical roles.
Set clear expectations and accountability through coaching, performance management, and ongoing training.
Build a culture of professionalism, inclusion, and service excellence aligned with luxury standards.
Manage staffing models and schedules to balance service delivery with labor optimization.
Promote safe work practices, compliance training, and a positive employee experience that supports retention.
Hold structured weekly communication meetings with Culinary (kitchen) and F&B management teams to align on service execution, banquet/event readiness, staffing, quality issues, and upcoming priorities.
Demonstrate a strong, daily focus on profitability across outlets and banquets through revenue growth, mix management, and cost discipline.
Own F&B financial performance, including P&L management, budgeting, forecasting, and monthly performance reviews.
Own F&B financial performance, including P&L management, budgeting, forecasting, and monthly performance reviews.
Drive disciplined cost controls for labor, food cost, beverage cost, purchasing, and controllable expenses.
Maintain strict FTE control through workforce planning, scheduling discipline, and productivity standards; ensure staffing aligns to forecasted demand and budget.
Oversee inventory controls and asset stewardship for china, glassware, silver, linens, equipment, and beverage programs.
Lead disciplined monthly inventory controls (food, beverage, and operating supplies), including accurate counts, variance analysis, corrective actions, and alignment with Finance standards and timelines.
Partner with Finance and Purchasing to ensure effective procurement, vendor performance, and contract compliance.
Establish KPIs and dashboards (labor productivity, waste, comp sales, capture, banquet profitability) and ensure corrective actions are implemented.
Maintain strict control of overtime and other premium pay practices, ensuring scheduling discipline, accurate approvals, and adherence to…