Director of Food and Beverage

New York, New York
Full Time

Email Address

Apply Now

Required Years of Experience

2 years

Job Details Position Summary

The Director of Food & Beverage is responsible for overseeing all food and beverage operations across the hotels restaurants, bars, lounges, in-room dining, banquets, catering, and special events. This role provides strategic leadership focused on delivering exceptional guest experiences, maximizing profitability, maintaining brand standards, and leading high-performing hospitality teams.

The ideal candidate is a hands-on hospitality leader with strong operational expertise, financial acumen, and a passion for elevated guest service in a luxury boutique hotel environment.

Key Responsibilities

Lead and manage all food and beverage operations, including restaurant, bar, banquet, catering, and room service functions.
Develop and implement operational strategies to improve guest satisfaction, service quality, and profitability.
Collaborate with Executive Chef, General Manager, and hotel leadership to execute culinary and beverage programming aligned with the Walker Hotel brand.
Oversee hiring, training, scheduling, coaching, and performance management for all F&B staff and managers.
Maintain compliance with health, safety, sanitation, and liquor regulations.
Manage departmental budgets, forecasting, payroll, labor costs, inventory, and purchasing controls.
Analyze financial performance and implement revenue-generating initiatives.
Ensure consistent execution of service standards and guest experience expectations.
Lead pre-shift meetings, departmental training, and operational reviews.
Partner with Sales and Events teams to execute private events, group business, and catering operations.
Monitor market trends, guest feedback, and competitive positioning to enhance offerings and operational efficiency.
Foster a culture of teamwork, accountability, and hospitality excellence.

Qualifications

Bachelors degree in Hospitality Management, Business Administration, or related field preferred.
58+ years of progressive food and beverage leadership experience in luxury hotels, boutique hospitality, or upscale restaurants.
Strong knowledge of restaurant operations, beverage programs, banquet execution, and financial management.
Proven experience managing multiple outlets and high-volume operations.
Excellent leadership, communication, and team development skills.
Strong understanding of P&L management, labor controls, forecasting, and inventory systems.
Knowledge of NYC health department regulations and liquor laws preferred.
Ability to work flexible schedules including evenings, weekends, and holidays.

Preferred Skills