Director of Food & Beverage

Director Of Food & Beverage

The Director Of Food & Beverage Is Responsible For Leading And Overseeing All Aspects Of The Food & Beverage Division, Including Remi Restaurant, In-Room Dining, Private Events, And Banquet Operations. This Position Requires A Team-Oriented, Strategic, Hands-On Leader With A Refined Approach To Service And A Deep Understanding Of The Luxury Hospitality Industry.

Position Essential Functions Include Overseeing All Food & Beverage Outlets And Banquet Operations, Ensuring Seamless Coordination And Consistently High Service Standards; Leading, Mentoring, And Developing Department Managers And Teams To Deliver Forbes Four-Star-Level Service; Developing And Executing Annual Business Plans, Operating Budgets, And Strategic Initiatives Aligned With Hotel Goals; Collaborating With The Executive Chef To Maintain Culinary Excellence, Innovate Seasonal Menus, And Ensure Quality Sourcing And Presentation; Ensuring Compliance With All Health, Safety, Sanitation, And Alcohol Regulations; Analyzing Guest Feedback, Operational Performance, And Market Trends To Continuously Improve Offerings And Guest Satisfaction; Building Strong Relationships With Guests, Vendors, And Internal Departments To Enhance Collaboration And Service; Managing Labor Productivity, Cost Control, And Inventory Processes To Achieve Financial Targets; Actively Leading And Participating In Special Events, Tastings, And Promotional Initiatives; Representing The Food & Beverage Division At Executive Committee Meetings And Contributing To Broader Hotel Goals; And Other Duties As Assigned.

Position Requirements Include A Bachelor's Degree In Hospitality Management, Culinary Arts, Or A Related Field Preferred; Advanced Certifications In Hospitality Or Food & Beverage Management Preferred; Minimum Of 7 Years Of Leadership Experience In Luxury Hotel F&B Operations; Prior Experience Managing Multiple Outlets Including Fine Dining, In-Room Dining, And Banquets; Proven Track Record Of Achieving Service Excellence And Financial Performance In A Forbes Or AAA-Rated Environment; Proficiency In Budgeting, Forecasting, And Financial Analysis; Knowledge Of Wine Programs, Mixology Trends, And Luxury Dining Operations; Familiarity With POS Systems (E.G., MICROS), Inventory Management, And Scheduling Software; Strong Understanding Of Health Code, Safety Standards, And Alcohol Service Regulations; Leadership And Team Development Abilities; Professional Communication And Interpersonal Skills; Emotional Intelligence And Guest-Centric Mindset; Creative, Solutions-Oriented, And Detail-Focused.