Director of Food and Beverage

About the role

The Food & Beverage Director is responsible for ensuring attentive, friendly, courteous, and efficient service across all F&B operations while monitoring payroll and overhead costs. This role focuses on improving sales revenues to meet or exceed budget, directing and organizing department activities to maintain high-quality food products, developing the team, and fostering a positive work environment to ensure guest satisfaction.

Responsibilities

• Provide oversight of the Executive Chef, kitchen staff, serving staff (including AM & PM Supervisors), banquets, and kitchen operations.
• Direct outlet management of Chaz Restaurant during high-volume periods, including nights and weekends.
• Direct and supervise the preparation and service of all hotel food and beverages.
• Ensure cleanliness, sanitation, and safety in all F&B areas while maintaining records for Marriott audits and local health department reviews.
• Plan meals and service, guiding the Executive Chef with assignments such as pricing banquets and organizing wine dinners.
• Approach all guest and associate interactions with a positive attitude.

Requirements

• At least 7 years of progressive experience in a hotel or related field, with a 2-year college degree.
• Proficient in Windows and Microsoft Office operating systems.
• ServSafe and AllerTrain certificates are preferred.
• Extensive experience in restaurant, bar, banquet, catering, in-room dining, and kitchen management.
• Ability to work well in high-pressure situations while maintaining composure and objectivity.
• Familiarity with the general organization of a hotel and the function of each department.
• Knowledge and experience with forecasting, budgeting, labor management, and purchasing to maximize productivity.
• Awareness of local competition and industry trends.
• Willingness to work nights, weekends, and holidays.