Executive Director, Food and Beverage

About the role

Under the direction of the Property President, the Executive Director of Food & Beverage provides senior property-level leadership for all Food & Beverage operations. This role translates approved enterprise and property objectives into operating plans, directs execution across outlets, and is accountable for financial performance, guest experience, food quality, service, safety, and regulatory compliance. The Executive Director exercises broad delegated authority within approved budgets, staffing models, policies, and strategic parameters, while presenting material investments, concept changes, organizational changes, and exceptions for executive approval.

Responsibilities

• Develops property-level Food & Beverage operating plans, policies, programs, and performance objectives aligned with approved enterprise and property strategies.
• Directs day-to-day and long-range execution across all Food & Beverage outlets, including service standards, production, beverage operations, sanitation, inventory, purchasing, and cost controls.
• Owns Food & Beverage profit and loss performance and establishes corrective action plans to achieve approved revenue, labor, food cost, beverage cost, expense, and profitability objectives.
• Develops and administers annual operating budgets.
• Prepares capital plans, business cases, and resource recommendations for review and approval through established governance processes.
• Conducts and reviews financial, operational, market, and management analyses.
• Makes decisions within delegated authority and escalates material risks, exceptions, or investments requiring executive approval.
• Establishes and monitors standards for food and beverage quality, consistency, presentation, portioning, service, procurement, and guest satisfaction.
• Leads approved operational enhancements, outlet improvements, menu strategies, technology initiatives, and capital projects that support property objectives.
• Determines the Food & Beverage operating structure within approved staffing, financial, and organizational parameters.
• Recommends material organizational design changes for approval.
• Selects, leads, and develops the Food & Beverage leadership team.
• Oversees hiring, training