Vice President of Food and Beverage

Sky Bridge Luxury & Associates has been retained to identify an accomplished Vice President of Food & Beverage for a growing hospitality management organization with a distinctive portfolio of independent, lifestyle, luxury, and branded hotels.

Reporting directly to the Chief Operating Officer
, this executive will have enterprise-wide responsibility for the strategy, performance, positioning, and continued evolution of Food & Beverage across the portfolio.

This is not simply an operational oversight position. The organization is seeking a creator, strategist, commercial operator, and leader capable of developing original F&B concepts, strengthening existing restaurants and bars, building scalable operating standards, and elevating Food & Beverage into an increasingly meaningful driver of hotel performance and market identity.

Relocation to the organization’s corporate home office market is strongly preferred
.

The Vice President of Food & Beverage will establish the vision and operating framework for a diverse collection of restaurants, bars, culinary programs, banquets, catering, private dining, and additional F&B experiences.

The successful executive will understand how to build Food & Beverage programs that feel individual to the property rather than corporate by design
—while establishing the financial discipline, leadership expectations, systems, and standards required across a multi-property organization.

This individual must be equally comfortable discussing restaurant concept development and brand positioning as they are reviewing labor productivity, outlet profitability, menu engineering, forecasting, capital needs, or property-level execution.

• Develop and execute the organization’s enterprise-wide Food & Beverage strategy across a growing multi-property hotel portfolio.
• Serve as the senior corporate authority for restaurant, bar, culinary, banquet, catering, and broader F&B operations.
• Lead the creation, development, positioning, and launch of new restaurant and bar concepts
  , from initial vision through operational execution.
• Develop compelling concepts with clearly defined identities, including positioning, storytelling, guest experience, menu direction, service style, design considerations, programming, and market relevance.
• Evaluate existing F&B operations and identify opportunities to reposition, reimagine, simplify, expand, or improve concepts based on property needs and market opportunity.
• Ensure each outlet reflects the individual identity, destination, guest profile, and positioning of its hotel while maintaining appropriate portfolio-wide operating disciplines.
• Establish standards for service delivery, culinary quality, beverage programming, presentation, operating execution, and leadership accountability
  .
• Drive F&B profitability through disciplined management of revenue, labor, cost of goods, menu engineering, pricing, purchasing, productivity, and expense controls
  .
• Analyze property and outlet-level performance to identify opportunities for revenue growth and margin improvement.
• Partner with property leadership to strengthen underperforming operations and develop actionable performance‑improvement strategies.
• Identify incremental revenue opportunities across private dining, catering, events, experiential programming, retail, partnerships, and other ancillary F&B channels
  .
• Provide strategic oversight for openings, renovations, conversions, repositionings, and significant F&B capital projects.
• Develop scalable operating systems and performance expectations without compromising the individuality of independent and lifestyle properties.
• Recruit, mentor, coach, and develop property‑level Food & Beverage and culinary leadership
  .
• Build succession…