Director of Food & Beverage

Location: Long Island, NY
Property Type: Full-Service Branded Hotel
Reports To: General Manager

Position Summary

The Director of Food & Beverage is responsible for the strategic leadership, operational excellence, and financial performance of all food and beverage outlets, including restaurants, bars, banquet operations, room service, and catering. This role ensures exceptional guest experiences, compliance with brand standards, and alignment with revenue and profitability goals while fostering a high-performing team culture.

Key Responsibilities

Operational Leadership

• Oversee all F&B outlets including restaurant(s), lounge/bar, banquet & catering, and in-room dining.
• Ensure seamless day-to-day operations with a strong focus on service quality, guest satisfaction, and brand compliance.
• Maintain strict adherence to health, safety, and sanitation standards (NY State & local regulations).

Financial Performance

• Develop and manage annual F&B budgets, forecasts, and business plans.
• Drive revenue growth through strategic pricing, promotions, and outlet optimization.
• Monitor and control cost of goods (COGS), labor costs, and expenses to achieve GOP targets.
• Analyze P&L statements and implement corrective actions to improve profitability.

Banquet & Catering Excellence

• Lead banquet operations to ensure flawless execution of weddings, corporate events, and group functions.
• Partner with Sales to maximize catering revenue and client satisfaction.
• Ensure proper staffing, setup standards, and service delivery for all events.

Team Leadership & Development

• Recruit, train, and develop F&B managers, supervisors, and line-level team members.
• Foster a positive work environment aligned with company culture and engagement goals.
• Manage performance, conduct coaching, and implement progressive discipline when needed.
• Ensure compliance with union agreements (if applicable) and company HR policies.

Guest Experience & Brand Standards

• Drive guest satisfaction scores (e.g., brand surveys, online reviews).
• Maintain consistency with brand service standards and audit requirements.
• Actively engage with guests to resolve concerns and enhance loyalty.

Compliance & Risk Management

• Ensure compliance with New York State labor laws, liquor laws, and health regulations.
• Oversee food safety programs, including HACCP standards.
• Manage inventory controls, vendor relationships, and procurement processes.

Strategic Initiatives

• Introduce innovative menus, concepts, and seasonal offerings.
• Leverage data (guest feedback, sales trends) to optimize operations.
• Support sustainability and cost-efficiency initiatives.

Qualifications

• Bachelor’s degree in Hospitality Management, Business, or related field (preferred).
• 5–8 years of progressive F&B leadership experience in a full-service hotel environment.
• Strong knowledge of banquet operations and group business (critical for Long Island market).
• Experience with major hotel brands (e.g., Marriott International, Hilton Worldwide, Hyatt Hotels Corporation, or IHG Hotels & Resorts).
• Proven ability to manage budgets, control costs, and drive profitability.
• Strong leadership, communication, and problem-solving skills.
• Knowledge of POS systems (e.g., Micros), inventory systems, and scheduling tools.
• Familiarity with union environments is a plus.

Key Competencies

• Financial Acumen (P&L ownership)
• Operational Excellence
• Leadership & Team Development
• Guest-Centric Mindset
• Strategic Thinking
• Compliance & Risk Management

Compensation & Benefits:

• Salary Range: Based on experience & property scale
• Bonus: Performance-based (aligned with revenue, GOP, and guest satisfaction metrics)
• Benefits: Health, Dental, Vision, 401(k), PTO, Employee Discounts

Success Metrics

• F&B Revenue Growth
• GOP Margin Improvement
• Guest Satisfaction Scores (Brand/Medallia/TripAdvisor)
• Labor Cost % and Food Cost %
• Banquet Revenue & Event Execution Quality
• Employee Engagement & Retention

Salary : $5 - $8