Corporate Director of Food & Beverage

About the role

The Corporate Director of Food & Beverage provides strategic leadership, operational oversight, and financial direction for all food and beverage operations across the company’s portfolio. This position is responsible for developing and executing corporate F&B strategies that enhance guest satisfaction, strengthen brand standards, maximize profitability, and drive consistent operational excellence across all locations. The role oversees menu development, culinary operations, beverage programs, purchasing, inventory management, labor productivity, food safety, and talent development. Working closely with property leadership, executive chefs, general managers, finance, procurement, and marketing teams, the Corporate Director of Food & Beverage ensures that each operation delivers exceptional quality, service, and financial performance while supporting the organization’s overall business objectives. Multi-unit leadership, portfolio-wide financial accountability, strategic planning, and the ability to develop and hold property leaders accountable for results.

Department: Corporate Operations / Food & Beverage | Reports to: Vice President of Operations | Type: Full-Time, Leadership | Travel: As required across company locations

Responsibilities

• Corporate Strategy & Leadership
  • Develop and implement the company’s overall food and beverage strategy, operating standards, and long-term business plans.
  • Establish consistent operating procedures, service standards, and brand guidelines across all properties and outlets.
  • Identify opportunities for revenue growth, operational efficiencies, and new food and beverage concepts.
  • Collaborate with executive leadership to establish annual budgets, business objectives, capital plans, and performance targets.
  • Evaluate market trends, guest preferences, competitive positioning, and emerging industry opportunities.
  • Lead and support property-level food and beverage leaders in achieving corporate goals.
• Financial Performance & Profitability
  • Oversee food and beverage financial performance across all assigned properties and business units.
  • Develop annual operating budgets, revenue forecasts, capital expenditure plans, and departmental financial targets.
  • Monitor food costs, beverage costs, labor expenses, operating supplies, and departmental profitability.
  • Analyze profit-and-loss statements, financial reports, key performance indicators, and budget variances.
  • Implement strategies to improve margins, reduce waste, control expenses, and increase revenue.
  • Establish financial accountability and performance expectations for property-level leadership.
  • Identify opportunities to optimize pricing, purchasing, menu profitability, and outlet productivity.
• Culinary, Menu & Beverage Development
  • Direct the development and implementation of innovative food and beverage concepts, menus, and seasonal offerings.
  • Establish menu engineering, recipe standardization, portion control, presentation, and quality assurance standards.
  • Oversee culinary innovation in collaboration with executive chefs and culinary leadership.
  • Develop beverage programs, including wine, spirits, cocktails, nonalcoholic beverages, and beverage cost controls, as applicable.
  • Ensure menus reflect brand positioning, guest expectations, market trends, and financial objectives.
  • Evaluate menu performance and recommend adjustments based on sales mix, profitability, guest feedback, and operational feasibility.
• Operational Excellence & Guest Experience
  • Conduct property visits, operational assessments, and performance reviews to ensure consistent execution of corporate standards.
  • Establish expectations for food quality, service delivery, cleanliness, ambiance, and overall guest experience.
  • Review guest satisfaction results, online feedback, service recovery trends, and customer experience metrics.
  • Partner with property leadership to resolve operational challenges and improve service consistency.
  • Support the launch, renovation, repositioning, and improvement of restaurants, bars, catering operations, and other F&B outlets.
  • Ensure operating procedures are practical, scalable, and aligned with the organization’s service philosophy.
• Purchasing, Inventory & Supply Chain Management
  • Establish corporate purchasing standards, approved vendor programs, and product specifications.
  • Negotiate or support negotiations with suppliers to achieve competitive pricing, consistent quality, and reliable service.
  • Implement inventory controls, purchasing procedures, receiving standards, and waste-reduction initiatives.
  • Partner with procurement and finance teams to improve purchasing efficiency and product consistency.
  • Monitor commodity pricing, supply availability, vendor performance, and cost-saving opportunities.
  • Ensure appropriate controls are in place for food, beverage, equipment, and operating supplies.
• Food Safety, Compliance & Risk Management
  • Ensure compliance with applicable health codes, sanitation requirements, food safety regulations, alcohol service laws, and company policies.
  • Establish and monitor food safety procedures, temperature controls, allergen management.

Requirements

• Education & Professional Experience
  • Bachelor’s degree in hospitality management, Hotel and Restaurant Management, Business Administration, Culinary Arts, or a related field preferred.
  • Minimum of 8–12 years of progressive food and beverage management experience, including significant leadership responsibility.
  • Minimum of 3–5 years in a senior leadership, director-level, or multi-unit/multi-property role preferred.
  • Demonstrated experience overseeing multiple food and beverage outlets, properties, or business units.
  • Proven track record of improving revenue, profitability, guest satisfaction, and operational performance.
  • Experience developing operating budgets, financial forecasts, capital plans, and strategic business initiatives.
• Operational & Technical Knowledge
  • Strong knowledge of food and beverage operations, including restaurants, bars, banquets, catering, and other relevant service outlets.
  • Advanced understanding of food cost, beverage cost, labor management