Food & Beverage Director

Key Responsibilities

• Oversee all front and back-of-house restaurant operations to ensure seamless service and operational excellence.
• Maintain exceptional food quality, cleanliness, safety, and brand standards.
• Monitor guest satisfaction and resolve concerns promptly and professionally.
• Ensure compliance with all local, state, and company health, safety, and liquor regulations.
• Collaborate with the culinary team to execute menus, promotions, and special events.

• Oversee all front and back-of-house restaurant operations to ensure seamless service and operational excellence.
• Maintain exceptional food quality, cleanliness, safety, and brand standards.
• Monitor guest satisfaction and resolve concerns promptly and professionally.
• Ensure compliance with all local, state, and company health, safety, and liquor regulations.
• Collaborate with the culinary team to execute menus, promotions, and special events.

• Recruit, hire, train, coach, and develop restaurant leaders and hourly team members.
• Foster a positive, inclusive, and accountable workplace culture.
• Conduct regular performance evaluations and provide ongoing coaching and feedback.
• Create schedules that balance business needs, labor efficiency, and employee engagement.
• Lead daily pre-shift meetings and communicate operational priorities effectively.

• Drive revenue growth while controlling labor and operating costs.
• Analyze financial reports, including sales, labor, food cost, and profitability metrics.
• Develop action plans to improve financial performance and operational efficiencies.
• Manage inventory, purchasing, and vendor relationships to ensure quality and cost control.

• Create memorable dining experiences by maintaining high hospitality standards.
• Build relationships with guests and respond proactively to feedback.
• Promote a service culture focused on exceeding guest expectations.
• Support marketing initiatives, community partnerships, and restaurant events to increase guest engagement.

• 3–5+ years of progressive restaurant management experience, with at least 2 years as a F&B Director or General Manager
• Proven success leading high-volume restaurant operations.
• Strong knowledge of food and wine knowledge- sommelier level or WSET credential preferred
• Demonstrated experience managing budgets, labor, and financial performance.
• Excellent leadership, communication, and conflict resolution skills.
• Ability to thrive in a fast-paced, guest-focused environment.
• Flexible schedule, including nights, weekends, and holidays.
• Serv Safe and a TIPS/alcohol-service certification preferred
• POS/ Systems Experience — e.g., Toast, Micros, scheduling and inventory software

• Ability to remain standing for up to 10 hours (100% of shift).
• Ability to remain in a standing or stationary position for up to 8 hours.
• Ability to regularly move and lift up to 50 lbs.
• Ability to walk the property and grounds frequently.
• Ability to lift items overhead.
• Ability to visibly survey property areas clearly.
• Ability to move up and down stairs frequently.
• Ability to remain bent over a sink or table for an extended period of time.
• Ability to bend and reach frequently and repetitively during a shift.
• Ability to use repetitive manual dexterity.
• Ability to move quickly based on guest needs.
• Ability to communicate and exchange accurate information effectively, often in a public forum.
• Ability to read, write, speak, and understand English.
• Ability to complete satisfactory background check.

No Job Description for a position can possibly include all duties which may be requested by guests or required by the hotel. The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager. The items listed above are a summary of the major responsibilities of the position that must be met by an employee to successfully perform the essential functions of the position.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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