Director of Food and Beverage

The Post Oak Hotel is a distinguished luxury hotel located in Texas, acclaimed for being the only double Forbes Five-Star Hotel in the state. Known for its unparalleled elegance and commitment to exceptional guest experiences, The Post Oak Hotel offers an environment where passion and professionalism come together to create authentic and curated moments for every guest. The hotel's dedication to excellence permeates all aspects of its operations, especially within the Food and Beverage division, which serves as a cornerstone of its prestigious reputation. Guests can enjoy an array of high-quality dining and beverage options, including multiple restaurants, bars, lounges, banquet services, room service, and private bars, all operating under strict adherence to Five-Star service standards. The Post Oak Hotel fosters a culture where colleagues are valued and encouraged to grow professionally while consistently delivering impeccable service.

The role of Director of Food and Beverage at The Post Oak Hotel is a senior leadership position responsible for managing and overseeing every facet of the Food and Beverage department. This includes all restaurants, bars, lounges, banquet services, room service, private bars, and stewarding operations. The Director is tasked with ensuring that the highest standards of service and quality are maintained throughout the division while driving operational excellence and financial success. This position demands a strategic leader who can provide motivation, mentorship, and development opportunities for all Food and Beverage team members, fostering a collaborative and high-performing work environment.

The Director of Food and Beverage plays a vital role in crafting exceptional guest experiences by proactively addressing guest needs, resolving concerns, and maintaining strong relationships with regular patrons as well as cultivating new customer connections through effective marketing and personal engagement. Financial oversight is a key responsibility, requiring control over labor costs, purchasing, and inventory management, alongside creative solutions for revenue generation and cost control. The Director actively participates in the preparation of the hotel’s strategic and marketing plans and ensures that budgetary goals are met, including menu planning and pricing strategies.

Furthermore, the Director ensures compliance with health, safety, sanitation, and liquor laws while guaranteeing that all internal policies are followed meticulously. Equipping teams with the necessary resources and empowering them to carry out their roles effectively is a top priority. This leadership position demands visible, hands-on management, consistent coaching, and continuous feedback that results in a motivated and skilled Food and Beverage team committed to upholding the hotel’s prestigious standards. This position does not earn tips and requires the ability to work flexible schedules, including nights, weekends, and holidays. The physical demands include the ability to lift up to 50 pounds regularly and endure prolonged periods of standing.