Hotel Director of Food & Beverage
Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
employee discount
Paid Time Off
Referral program
Job Description
Aztec Hotel San Antonio is a distinguished member of Marriott's Tribute Portfolio, located on the vibrant and scenic San Antonio Riverwalk. This boutique hotel celebrates individuality, creativity, and the local spirit, offering guests a unique, culturally rich experience that reflects the heritage and innovation of San Antonio. As part of Tribute Portfolio, Aztec Hotel embraces a lifestyle brand known for its distinctive story-driven character, combining authentic local elements with Marriott's renowned operational excellence. The hotel features a dynamic food and beverage program that blends locally sourced cuisine with craft beverage offerings, providing guests with memorable dining moments enriched by exceptional... Show More
Job Requirements
- minimum 2-5 years progressive food & beverage leadership experience in full-service hotel and/or lifestyle environments
- multi-outlet oversight required
- 2+ years experience leading banquet/catering operations and working closely with Sales teams on group execution and forecasting
- demonstrated ownership of F&B P&L, including forecasting, budgeting, labor modeling, and cost control (food, beverage, labor)
- proven ability to lead leaders (managers/supervisors) and build accountable teams through coaching and performance management
- strong working knowledge of Texas alcohol compliance (TABC) and food safety standards
- ServSafe Manager preferred or ability to obtain quickly
- experience with hotel systems and reporting (POS, inventory tools, scheduling systems, and basic Excel/financial reporting)
- availability to work flexible hours including evenings, weekends, and holidays based on business demand
Job Qualifications
- minimum 2-5 years progressive food & beverage leadership experience in full-service hotel and/or lifestyle environments
- multi-outlet oversight required
- 2+ years experience leading banquet/catering operations and working closely with Sales teams on group execution and forecasting
- demonstrated ownership of F&B P&L, including forecasting, budgeting, labor modeling, and cost control (food, beverage, labor)
- proven ability to lead leaders (managers/supervisors) and build accountable teams through coaching and performance management
- strong working knowledge of Texas alcohol compliance (TABC) and food safety standards
- ServSafe Manager preferred or ability to obtain quickly
- experience with hotel systems and reporting (POS, inventory tools, scheduling systems, and basic Excel/financial reporting)
- availability to work flexible hours including evenings, weekends, and holidays based on business demand
Job Duties
- own the F&B vision and operating cadence for all outlets, aligning concept, service style, and programming to the Tribute Portfolio lifestyle positioning and local market demand
- set expectations and hold leaders accountable through structured daily lineups, outlet walk-throughs, weekly business reviews, and monthly strategy/forecast meetings
- build a high-performance culture: coach leaders, reinforce standards, recognize wins, and address gaps quickly and consistently
- ensure service delivery meets or exceeds Marriott brand expectations and property service standards
- lead guest recovery for F&B issues and implement root-cause fixes
- monitor online reputation and in-house feedback for actionable trends
- drive consistency in food quality, beverage execution, cleanliness, ambiance, music/lighting cues, and brand presentation across dayparts
- own the F&B P&L: drive topline revenue and contribution margin through outlet strategy, menu engineering, pricing, and demand-based programming
- build and manage annual budgets, monthly forecasts, and labor models
- validate performance daily/weekly against targets
- implement cost controls: COGS, beverage cost, labor, comps/voids, discounts, breakage, linen, smallwares, and contracted services
- improve profitability through recipe costing, portion control, purchasing discipline, inventory integrity, and waste reduction
- partner with Sales/Events to maximize banquet/catering revenue, conversion, and guest satisfaction
- own event execution standards
- collaborate on marketing calendars, seasonal activations, partnerships, and local experiences
- drive outlet capture: hotel guests, locals, groups, and transient using targeted promotions, influencer/local partnerships, and curated events
- lead hiring, onboarding, scheduling, and performance management for all F&B leaders and hourly associates
- create training standards: service steps, product knowledge, responsible alcohol service, upselling, and safety
- maintain staffing plans that meet demand and protect service quality
- control overtime and ensure fair, compliant scheduling practices
- maintain strict compliance with health department standards, food safety (ServSafe), alcohol regulations (TABC), OSHA standards, and Marriott operational requirements
- ensure accurate cash handling, POS controls, inventory practices, and internal audit readiness
- oversee vendor relationships and purchasing, ensuring quality, price integrity, and contract compliance
- align with Culinary leadership on menus, plating standards, prep systems, and banquet execution
- coordinate with Rooms/Front Office for VIP amenities, group arrivals, and guest experience touchpoints
- partner with Engineering and Housekeeping to maintain outlet cleanliness, PM schedules, and rapid resolution of facility issues
OysterLink connects hospitality businesses with candidates.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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