Corporate Director of Food and Beverage

About the Role

We are seeking a Full Time Corporate Director of Food and Beverage to serve as a key contributor across the White Lodging Food and Beverage portfolio. In this senior F&B leadership role, you will oversee training programs, new restaurant openings, beverage development, corporate communications, and organizational strategy across a dynamic multi-property hospitality portfolio.

Responsibilities

• Training
  • Support the WLW Restaurant Manager Training Program, providing mentorship for Restaurant Managers and Chefs in the Manager Flight Plan.
  • Hold monthly training update calls and ensure trainees stay on schedule with knowledge checks.
  • Place new managers with appropriate trainers when unavailable at their home property.
  • Oversee and support the WLW FOH and HOH Associate Training Programs.
  • Develop and maintain WL Hourly Certifications for F&B associates with the Corporate Training and Development Team.
  • Execute quarterly training and directional meetings for Restaurant GMs with the Sr. Corp. Director of Food and Beverage.
  • Perform "Train the Trainer" and "White Lodging Way" training sessions in all markets annually or biannually.
• New Store Openings
  • Participate in all Restaurant Critical Path task lists and calls, guiding properties through tasks.
  • Engage in all Pre-Opening Training, creating training materials and standards.
  • Coordinate and lead strategic communication with restaurant, hotel, and regional/corporate teams to ensure critical path milestones are met.
  • Finalize and publish online all training materials, service standards, and brand execution for future reference.
  • Lead the formulation of preopening orders (dishware, serviceware, menu presentations, branded collateral, uniforming) within budget and branding guidelines.
• Corporate Communications & Marketing
  • Develop, initiate, distribute, and manage an Internal Communications cadence (newsletters, dashboards, etc.).
  • Represent WL F&B in Marketing Activation Planning, Retailing, Execution, and approval of plans.
  • Participate in restaurant and market-specific F&B activation strategy sessions; oversee annual F&B Activation Workbooks.
  • Provide guidance on Pass-On Logs, Coyle Audits, and Revinate reports; guide action plans with on-premise leaders.
• Beverage
  • Execute all Cocktail R&D and concept development with the Sr. Corp Director of Food and Beverage and VP of Food and Beverage.
  • Manage Beverage Inventory Management Systems (e.g., BevSpot).
  • Update, oversee, and manage the Corporate Beverage program and maintain relationships with national vendors.
  • Conduct new menu tastings for beverage development, including seasonal updates and new concepts.
  • Oversee and manage the recipe database, maintaining current records on the Intranet.
  • Lead cocktail counsel in developing innovative ideas and following beverage trends.
• Systems and Processes
  • Maintain all data and resources including training materials, beverage & food recipe databases, restaurant concept library, and discipline SOPs.
  • Participate in WLW audits alongside RVPs in each region.
  • Communicate and follow up on WLW Audits when opportunities exist in F&B departments.
  • Develop and maintain continuous hotel training efforts by auditing the WLW program and providing additional training assistance.
• Standards
  • Support RVPs and their regions to maintain all F&B standards, initiatives, and results.
  • Monitor Coyle Service Audits and schedule calls and action plans with leaders when low scores occur.
  • Visit properties falling below expectations and guide action plans and professional development for leaders.
  • Create a professional, supportive environment for guests and F&B leaders while improving guest satisfaction scores.
  • Demonstrate leadership around sales growth and operational efficiency.
• Other items as designated by the Sr. Corp Director of Food and Beverage and the VP of Food and Beverage.

Requirements

• Must have 5+ years of proven success in a high-volume restaurant as a General Manager.
• Minimum 5 years of Food & Beverage experience.
• Level 1 Sommelier and Food Manager Certificate preferred.
• Four-year degree preferred.

Skills

• Strong ability to analyze data, diagnose issues, and coach the operations team.
• Strong capability in reading and analyzing Profit & Loss statements.
• Excellent people management skills, including resolving conflict, leading by influence, coaching, developing, and promoting teamwork.
• Proven track record in leading operations to meet sales and profitability objectives.
• Willingness to learn and accommodate industry changes and company directives.
• Strong communicator with excellent interpersonal skills, specifically the ability to command respect of RVPs and Hotel GMs.
• Proficiency in MS Office Suite: Word, Excel, Outlook, and PowerPoint.
• Flexibility to travel up to 70%.

Competencies: Creating a Service Reputation, Inspiring Excellence, Guiding Team Success, Building Talent, Driving Execution, Strategic Planning.

Benefits

• Medical, dental, and vision insurance (starting day 1).
• Life and disability insurance.
• Paid parental leave.
• Employee Assistance Program (EAP).
• 401(k) with company match.
• Vacation/Paid time off (PTO) with rollover.
• Complimentary wellness tools.
• Unlimited employee referral bonuses.
• Leadership development & tuition reimbursement.
• Discounts on hotel rooms, dining, and travel.
• Growth opportunities across multiple hotel properties.