Director of Food & Beverage Operations

About the role

The Director of Food & Beverage Operations is responsible for overseeing all daily F&B activities, including culinary, restaurants/bars, room service and banquets/catering. This senior leader drives the implementation of brand strategies, ensures guest satisfaction, and maximizes financial performance across the property.

Key responsibilities

• Develop and execute a food & beverage operating strategy aligned with brand objectives.
• Supervise daily shift operations, ensuring compliance with policies, standards and procedures.
• Manage staffing levels to meet guest service, operational and financial goals.
• Oversee procurement, ordering and purchase strategies for equipment and supplies.
• Lead a monthly self‑inspection program to maintain quality and safety standards.
• Set performance expectations for the F&B leadership team and hold them accountable.
• Analyze financial reports, recommend budget adjustments and equipment investments.
• Develop, monitor and control the department budget, sales forecasts and profit margins.
• Ensure cash and liquor control policies are enforced.

Required profile

• High school diploma or GED with at least 6 years of experience in food & beverage, culinary, or event management, OR
• Associate degree in Food Service Management, Hotel & Restaurant Management, Hospitality, Business Administration or related field with at least 4 years of relevant experience.

Required skills

• Food & beverage operations management
• Budgeting and financial analysis
• Strategic planning and execution
• Team leadership and staff development
• Procurement and inventory control
• Compliance, quality and safety oversight