Hotel Director of Food & Beverage

This hotel located in the Omaha area is a busy and well-established hospitality provider known for its dedication to excellent guest service and a team-focused culture. The hotel prides itself on creating a welcoming environment for both guests and employees, fostering opportunities for career growth and advancement within the company. It operates a comprehensive food and beverage department that includes a restaurant, bar, lounge, in-room dining, banquets, and various events, all catering to a diverse clientele with high standards of service and quality. This stable company offers a supportive environment where experienced professionals can thrive and contribute to the hotel's sustained success and reputation in the hospitality industry.

The role available is for an experienced Food & Beverage professional to lead the hotel’s Food & Beverage teams. This leadership position involves supervising all food and beverage operations, ensuring the delivery of exceptional guest service, and managing the staff responsible for various dining and event services. The ideal candidate will have significant experience managing food and beverage operations in a hotel setting, particularly within fine dining and upscale environments. This position is crucial for maintaining high service standards and driving food and beverage revenues, with a salary range of $100,000 to $125,000 plus bonus and relocation assistance. Benefits include health and life insurance, shift meals, paid time off immediately upon hiring, and company discounts which contribute to an attractive total compensation package.

This role’s responsibilities include overseeing guest services to resolve any issues promptly, ensuring compliance with all safety and sanitation regulations, and creating efficient staff schedules to meet fluctuating guest volume needs. Additionally, the candidate will be responsible for training and managing Food & Beverage Managers, guiding them to uphold the hotel’s service standards and achieve operational goals. A strong background in restaurant management training is essential, with wine knowledge being desirable. Candidates with a culinary background will be preferred, reflecting the hotel’s focus on quality and precision in its dining offerings.

Successful candidates will also possess strong leadership and interpersonal skills, with the ability to collaborate effectively across departments. A proven track record in driving revenues and effectively managing P&L statements, cost of sales, food costs, inventory control, and safety performance is critical for success in this position. The role demands adaptability and the capacity to perform well under pressure in a fast-paced environment. Food Manager Certification and a Liquor License are required, or must be obtained within the first six months of employment. Excellent written and communication skills, along with strong attention to detail, are vital qualities for the candidate to excel at this key leadership role within the hotel.