Director of Food & Beverage

Louisville, KY, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

performance bonuses

Uniform allowance

Job Description

The Director of Food & Beverage plays a vital role within a large-scale hotel or resort, leading the comprehensive management and operation of the Food and Beverage Department. This department encompasses various outlets including the hotel’s restaurants, banquet services, in-room dining, culinary teams, stewarding, and associated food service functions. A fundamental goal of this role is to ensure that all food, beverage, and service offerings consistently meet the high standards set by the company’s guidelines, while simultaneously driving profitability for the department. Operating in the hospitality sector, specifically within the luxury or upscale hotel environment, this leadership position demands a keen eye for detail, strong financial acumen, and exceptional people management skills.

The responsibilities of the Director of Food & Beverage include oversight of day-to-day operations, management of personnel, budgeting and forecasting, and ensuring compliance with health, safety, and liquor regulations. The role demands a proactive approach to loss prevention, inventory control, and maintaining par levels for beverage stocks. The Director also contributes significantly to menu planning and quality assurance processes, collaborating closely with culinary and purchasing departments to guarantee food and beverage quality, timely delivery, and proper storage. Regular inspections and adherence to standard operating procedures across all outlets are critical to sustaining operational excellence.

In addition to operational management, this role requires close communication with department heads such as the Director of Restaurants, Director of Banquets, and Executive Chef to align strategies and coordinate efforts. The Director is also responsible for staff training programs, fostering a culture of safety and efficiency, and ensuring that associates uphold a high standard of courteous, quality service that enhances guest satisfaction. Leading food and beverage management meetings and instituting departmental policy updates are part of maintaining a dynamic and informed team.

Candidates for the Director of Food & Beverage position are expected to possess a bachelor’s degree or an equivalent blend of education and related experience. Experience requirements generally specify a minimum of three to five years in a similar director-level position within a sizable hotel, resort, or comparable establishment. Additional preferred qualifications include prior experience as a restaurant general manager and specialized knowledge in managing banquets and special events, reflecting an ability to oversee large groups and VIP clientele effectively. This role involves strategic leadership and a hands-on approach to managing a diverse team, contributing to the overall success and reputation of the host hotel or resort. Offering competitive compensation aligned with the scope of responsibilities, this employment opportunity is full-time and tailored for experienced professionals seeking to elevate their career in hospitality management.

Job Requirements

Bachelor’s degree or equivalent combination of education and experience
Minimum of 3-5 years experience as a Director of Food & Beverage at a large-scale hotel or resort
Experience as a restaurant General Manager preferred
Banquet and special event management experience preferred

Job Qualifications

Bachelor’s degree or equivalent combination of education and experience
Must have a minimum of 3-5 years experience as a Director of Food & Beverage at a large-scale hotel, resort or similar
A minimum of 3-5 years’ experience as a restaurant General Manager preferred
Banquet and special event management experience preferred

Job Duties

Oversee all aspects of the daily operation of the hotel's restaurants, banquets, in-room dining, culinary, stewarding, and any other Food & Beverage operations
Responsible for oversight of the liquor par levels in beverage areas
Coordinate and monitor all phases of Loss Prevention in the F&B department
Achieve budgeted sales and maximum profitability through quality food and service
Responsible for labor cost management
Responsible for writing budgets and forecasts
Oversee all aspects of large groups
Responsible for execution of monthly beverage inventory
Assist in menu planning and preparation
Ensure compliance with all local liquor laws, and health and sanitation regulations
Ensure compliance with SOP's in all outlets
Develop and update food and beverage policies and procedures and provide updates to staff
Continue education on Tips Training Programs and the Department of Health regulations as they apply to food service handling
Collaborates with the Purchasing Department to ensure the highest quality, delivery and storage of all food and beverage items
Supervises and conducts Food & Beverage Management meetings and attends and contributes to all Food and Beverage meetings and completes follow up to staff members
Conduct inspections of work areas regularly and address items that need attention
Be prepared for each daily activity and review any variations with management and staff
Communicate daily with Director of Restaurants, Director of Banquets, and Executive Chef to ensure consistency and pass on pertinent information
Maintain efficiency in the operation of the staff in a high standard of quality of service and courtesy, bringing total satisfaction to our guests and the hotel
Maintain close control and inventory of uniforms, supplies, and equipment
Ensure all associates are safety conscious and trained in safe work practices
Implement proper training program and control the training of the staff to top efficiency and in accordance with the hotel policies
Determine the requirements for and the follow up on special groups, VIPs, etc.