Job Requirements

JOB DESCRIPTION

Job Title: Director of Food & Beverage

Department: Food & Beverage

Supervision Exercised: Restaurant Managers, Bar Managers, Banquet Managers, F&B Supervisors, Service Staff

Supervision Received: General Manager

Skills & Knowledge

• Strong leadership, communication, and team development abilities.
• Thorough knowledge of restaurant, bar, and banquet operations.
• Understanding of cost controls, labor management, and inventory systems.
• Ability to analyze P&L reports, financial data, and key performance metrics.
• Knowledge of food safety, sanitation, and alcohol compliance regulations.
• Excellent organizational, problem-solving, and time-management skills.
• Ability to work flexible schedules, including nights, weekends, and holidays.
• Proficiency in Microsoft Office, POS systems, and F&B management software.

Job Duties & Responsibilities

• Oversee all food and beverage outlets, including restaurants, lounges, bars, and banquets.
• Direct and support F&B management team to achieve financial and operational goals.
• Maintain high service standards and ensure consistent, exceptional guest experiences.
• Develop menus, beverage programs, promotions, and special events with culinary and beverage teams.
• Manage departmental budgeting, forecasting, labor control, and cost of goods.
• Train, mentor, and coach staff; support recruiting, onboarding, and performance management.
• Conduct regular inspections of outlets to ensure cleanliness, quality, and compliance with brand and company standards.
• Monitor guest satisfaction scores and implement improvements as needed.
• Ensure compliance with state and local alcohol service regulations and food safety guidelines.
• Collaborate with Sales, Banquets, and Front Office to support group and event operations.
• Maintain vendor relationships and oversee purchasing and inventory systems.
• Prepare departmental reports, attend management meetings, and contribute to property leadership initiatives.
• Perform additional duties as assigned by management.

Work Experience

MINIMUM REQUIREMENTS

Education

• Bachelor’s degree in Hospitality, Business, or related field preferred.
• Formal culinary, beverage, or hospitality certifications a plus.

Experience

• Minimum 5 years of progressive food and beverage leadership experience.
• Prior experience managing multiple outlets, banquets, and bars required.
• Strong background in financial management, budgeting, and cost control.

Disclaimer
This job posting is for a position at a hotel that is owned and operated by an independent franchisee. The franchisee controls all aspects of the hotel’s employment practices, including recruiting, hiring, salary, benefits and compensation decisions, and the collection and processing of the personal data that you provide on this website. If you accept this position, you will be employed by a franchisee and not by Hilton. You will not be eligible from compensation or benefits from Hilton. You will be eligible for compensation or benefits only as may be provided to you by the independent franchisee.