Director of Food & Beverage

Lead the hotel’s food & beverage and banquet functions, planning and managing F&B operations to achieve customer satisfaction and exceed financial goals. Drive revenue growth while controlling costs, uphold service standards and quality, and oversee selection, training, and performance management of staff. Ensure compliance with sanitation requirements, manage inventory and bi-monthly liquor/food inventories, coordinate F&B marketing and promotional events with Sales, monitor budgets and payroll, and create a hotel environment focused on motivation, teamwork, and exceptional guest service. Develop cross-training opportunities, hire and onboard new associates, manage scheduling and labor costs using scheduling tools, and maintain brand standards and safe operating procedures. Possess strong leadership, communication, and analytical skills to interpret policies, ensure safety, and foster a positive guest experience.