What are the responsibilities and job description for the Director of Food & Beverage position at Hampton Inn / Homewood Suites Houston Downtown?
Job Title: Director of Food & Beverage
Department: Food and Beverage
Supervisor: General Manager
Summary
The Director of Food & Beverage is a property level executive leader, responsible for leading and managing all culinary and beverage operations within the hotel. This role ensures exceptional guest experiences across restaurants, bars, banquets, room service, and catering, while driving profitability, innovation, and brand excellence.
Essential Duties and Responsibilities include the following. Other duties may be assigned.
• Oversee daily operations of all F&B outlets including restaurants, lounges, banquets, and in-room dining.
• Develop and implement strategic plans to enhance service quality, menu offerings, and guest satisfaction.
• Oversees and collaborates with executive chefs, banquet managers, and outlet leaders to ensure consistent standards and operational efficiency.
• Manage departmental budgets, cost controls, and revenue targets to maximize profitability.
• Lead recruitment, training, and performance management of F&B staff, fostering a culture of hospitality and excellence.
• Ensure compliance with health, safety, and sanitation regulations, as well as brand and service standards.
Supervisory Responsibilities
This position oversees all Food & Beverage outlet leaders including Executive Chefs, Food & Beverage Managers, Restaurant Managers, Banquet Managers, and Bar Managers.
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience
Bachelor's degree from four-year college or university preferred; hospitality degree preferred.
Two or more years managing a food and beverage or banquet team in a hotel or similar environment with various food and beverage revenue outlets.
Certificates, Licenses, Registrations
Current Food Manager’s certificate is required. Current TABC (TX) or RVSP (LA) is required.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is occasionally required to stand, walk, sit, use hand to finger, handle or feel objects, tools and/or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk and hear. The employee will have to move, set up and tear down kitchen or food and beverage equipment etc. The employee must occasionally lift and/or move up to 50 pounds.