Director Food & Beverage

Description

Are you passionate about hospitality and eager to work for one of the most recognized names in the industry? Do you aspire to grow your career at a premier hotel in downtown Omaha? If so, the Omaha Marriott at the Capitol District is the perfect place for you!

About the Role

We are seeking a dedicated individual to join our dynamic team and contribute to the exceptional guest experience we're known for. As Director of Food and Beverage, you will provide strategic vision and leadership for all food and beverage operations, ensuring concepts, programming, and service models align with brand standards, ownership objectives, market demand, and emerging industry trends.

Responsibilities

• Provide strategic vision and leadership for all food and beverage operations, ensuring concepts, programming, and service models align with brand standards, ownership objectives, market demand, and emerging industry trends.
• Oversee all Food & Beverage operations, including restaurants, bars, lounges, kitchens, in-room dining, banquets, catering, and experiential dining programs, ensuring consistent execution of quality, service, cleanliness, and safety standards.
• Lead the development and evolution of food and beverage concepts, including menu and beverage programming, presentation, merchandising, pricing strategies, and experiential offerings that drive differentiation, guest engagement, and profitability.
• Maintain full compliance with all health, safety, sanitation, regulatory, brand, and audit requirements, ensuring a safe environment for guests and associates.
• Own the financial performance of the Food & Beverage department, including revenue generation, GOP, labor productivity, cost controls, inventory management, purchasing, and vendor relationships.
• Drive revenue growth across outlets, banquets, and catering through effective pricing, menu engineering, demand optimization, suggestive selling, and targeted promotions, partnerships, and special events.
• Participate in key client interactions as needed, including tastings, site visits, planning meetings, and post-event reviews, to support sales efforts and enhance client relationships.
• Recruit, develop, and retain high-performing Food & Beverage leaders and associates, fostering a culture of accountability, inclusion, teamwork, professional growth, and succession planning.

Requirements

• Bachelor's degree in hospitality management, business administration, or related field preferred.
• Minimum 5–7 years of progressive Food & Beverage leadership experience, preferably within upscale or luxury hotels.
• Proven experience managing large banquets and catering operations.
• Strong financial acumen with demonstrated success in revenue growth, budgeting, forecasting, and cost control.
• Experience with Marriott systems, brand standards, and reporting tools preferred.
• Exceptional leadership, organizational, communication, and interpersonal skills.
• Ability to thrive in a fast-paced, high-volume environment while maintaining attention to detail.
• Experience with Food & Beverage concept branding and experiential dining preferred.

Qualifications

• Must have a valid driver's license and reliable transportation.
• Must be able to lift up to 50 pounds.
• Must be able to work flexible hours, including weekends and holidays.

Skills

• Strategic thinking and problem-solving.
• Financial analysis and budgeting.
• Leadership and team management.
• Customer service and hospitality.
• Event planning and coordination.
• Experiential dining and concept development.

Benefits

• Eligible for customary Executive Committee benefits and annual Executive Committee bonus.
• Signed privileges at The Omaha Marriott Downtown food & beverage outlets.
• Room discounts at Marcus Hotels & Resorts and Marriott properties.
• Discounts at other Marcus Hotels & Resorts restaurants, cafes, lounges, golfing, skiing, and spa.
• "Two for One" movie theater coupons at Marcus Theatres.
• Free employee parking and meal during shift.

Pay

Salary Range: $100K - $125K

Schedule

Flexible schedule to accommodate the needs of the position and the hotel.