Director of Food And Beverage

ESSENTIAL FUNCTIONS

• Direct and oversee all food and beverage operations, including restaurant outlets, bars, banquet events, catering, culinary operations, and stewarding.
• Lead, mentor, and develop department managers, chefs, supervisors, and hourly team members.
• Foster a culture of accountability, teamwork, guest service excellence, and continuous improvement.
• Ensure compliance with Hilton brand standards, health department regulations, safety requirements, and company policies.
• Participate as a key member of the hotel's Executive Committee and contribute to overall property strategy and performance.

Conference Center & Banquet Leadership

• Oversee all banquet and catering operations supporting more than 25,000 square feet of meeting and event space.
• Collaborate with the Sales and Events teams to ensure flawless execution of conferences, meetings, weddings, social events, and university-related functions.
• Participate in weekly BEO and event planning meetings to ensure operational readiness.
• Monitor banquet service standards, staffing levels, equipment needs, and guest satisfaction.
• Ensure effective communication between culinary, banquet, event, and sales teams to deliver exceptional event experiences.

Financial Management

• Develop and manage annual operating budgets, forecasts, and capital expenditures for all food and beverage departments.
• Analyze financial statements, labor reports, food cost reports, and revenue trends to drive profitability.
• Establish and maintain controls for labor, food, beverage, and operating expenses.
• Identify opportunities to increase revenues through menu engineering, promotions, catering enhancements, and operational efficiencies.
• Achieve or exceed departmental revenue, profit, and guest satisfaction goals.

Team Development

• Recruit, train, coach, and retain high-performing food and beverage professionals.
• Conduct performance evaluations and succession planning for department leaders.
• Promote a positive “Be the Difference” work environment focused on engagement, professional growth, and operational excellence.
• Ensure effective scheduling and staffing practices aligned with business demand and labor objectives.

Inventory & Compliance

• Oversee purchasing, receiving, inventory controls, and vendor relationships.
• Ensure the team always has the tools to do the job.
• Maintain accurate inventory levels and cost controls for food, beverage, and operating supplies.
• Ensure compliance with food safety, sanitation, alcohol service, and workplace safety regulations.
• Protect hotel assets through proper controls and procedures.

Requirements

• Minimum 5 years of Food & Beverage leadership experience in a full-service hotel, resort, or conference center environment.
• Proven experience overseeing restaurant, culinary, and banquet operations.
• Strong financial acumen, including budgeting, forecasting, labor management, and cost control.
• Experience leading large, diverse teams in a high-volume environment.
• Excellent communication, leadership, and organizational skills.
• Ability to work a flexible schedule including evenings, weekends, and holidays.

Compensation & Benefits

• Competitive salary, bonus opportunity, comprehensive benefits package, PTO, 401(k), hotel travel discounts, and professional development opportunities.