Director of Food and Beverage

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The Food and Beverage Director is responsible for overseeing and managing all aspects of the food and beverage operations at our boutique hotel. This includes leading and developing the F&B team, curating exceptional culinary and beverage experiences, ensuring profitability, and maintaining the highest standards of guest service. The ideal candidate is a passionate, hands-on leader who thrives in a creative, fast-paced environment and understands the balance between hospitality and business acumen.

Director of Food and Beverage Responsibilities

• Provide strategic direction and hands-on leadership for all F&B outlets, including restaurant, bar, room service, and banquets/events.
• Develop and implement innovative menus and beverage programs in collaboration with the Executive Chef and Beverage Manager.
• Ensure exceptional guest experiences by maintaining high service standards and training team members accordingly.
• Manage and monitor budgets, forecasts, cost controls, and inventory to meet revenue and profitability targets.
• Lead hiring, onboarding, training, scheduling, and performance management for all F&B staff.
• Foster a positive team culture that emphasizes guest satisfaction, accountability, collaboration, and continuous improvement.
• Ensure compliance with local, state, and federal regulations regarding health, safety, and labor.
• Oversee event planning and execution, including weddings, private dining, and corporate functions.
• Build strong vendor and supplier relationships to ensure quality and cost-effectiveness.
• Regularly evaluate guest feedback and implement changes to improve service and product offerings.

Director of Food and Beverage Qualifications

• Minimum 5 years of progressive food and beverage leadership experience, preferably in a boutique hotel, luxury resort, or upscale restaurant setting.
• Proven ability to manage multi-outlet operations and high-touch guest experiences.
• Strong understanding of food and beverage financials, including P&L statements, cost of goods, labor management, and budgeting.
• Excellent interpersonal and communication skills with a hands-on, guest-first approach.
• Creative, trend-savvy, and able to adapt offerings based on local tastes and seasonal availability.
• Proficient in Microsoft Office Suite and point-of-sale (POS) systems; experience with procurement software a plus.
• TABC and Food Handler certifications required.
• Bachelor’s degree in Hospitality Management or related field preferred.

Salary Range-100,000-120,000 plus bonus and benefits

At Goodwin Recruiting, we are committed to our core values and providing world class customer service. We are committed to helping our clients navigate and comply with the complex and ever-changing labor laws as well as help ensure that in every hiring decision, internally and with our client partners, that all viable candidates are considered, and the most qualified candidate is offered the role. We evaluate the knowledge, skills, and abilities that meet the requirements of the position and aim to open doors and change lives. We value all people, understanding that uniqueness and diversity foster a stronger team that is innovative and brings varying perspectives to the table. We put our money where our mouth is and are proud of our efforts to identify a broad slate of candidates, with many hiring success stories to share.

JOB ID: 160222

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Mitch Marron

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