What are the responsibilities and job description for the DIRECTOR OF FOOD AND BEVERAGE position at DIMENSION MASTER?
You’re a visionary leader who knows how to balance hospitality, creativity, and operational excellence.
You understand that great dining experiences come from strong teams, consistent quality, and a passion for service.
If you thrive in a leadership role where you shape culture, drive revenue, and elevate guest experiences… keep reading.
The Role
As the Director of Food & Beverage, you’ll oversee all F&B operations—including restaurants, bars, banquets, and in‑room dining. You’ll lead strategy, inspire teams, and ensure every outlet delivers exceptional service, strong financial performance, and a memorable guest experience.
What You’ll Be Doing
- Oversee daily operations of all F&B outlets, ensuring consistency and excellence
- Develop financial strategies, annual budgets, forecasts, and cost‑control plans
- Drive revenue through menu planning, promotions, and innovative F&B programming
- Lead, coach, and motivate department leaders and frontline teams
- Ensure compliance with health, safety, and sanitation standards
- Maintain strong vendor relationships and oversee purchasing for F&B operations
- Review guest feedback and implement improvements to elevate satisfaction
- Support high‑quality banquet and event execution
- Collaborate closely with Sales, Culinary, and Operations leadership
- Perform additional responsibilities as needed to enhance operations
Why You’ll Love It Here
- High‑impact leadership role influencing multiple F&B outlets
- Strong ownership support and a collaborative executive team
- Opportunity to create memorable culinary and service experiences
- Competitive salary and performance incentives
Ready to Join the Team
If you are ready to support the team, apply now.
EOE
What Makes You You
- Proven leadership experience in food & beverage management
- Strong financial acumen with success in budgeting and cost control
- Exceptional communication, leadership, and team‑building skills
- Passion for service quality, guest satisfaction, and operational excellence
- Ability to balance strategy with hands‑on leadership in a dynamic environment
Flexible to work any shifts including holidays and weekends.
Salary : $73,000 - $78,000