This is a full-time position requiring weekend availability.

This position is eligible for full benefits (medical, dental & vision), 401K, paid vacation, discounted downtown parking, free employee meals, hotel and restaurant discounts and more.

SUMMARY:

As Regional Director of F&B Operations, you will lead and support AHC Hospitality's managed food and beverage operations, including hotel F&B and restaurant operations governed by third-party management agreements, maintaining established cost and quality standards, maximizing profitability, developing and retaining employees, and exceeding guest expectations. You will regularly examine, analyze, and evaluate the operations of assigned F&B outlets to ensure adherence to company and franchise standards.
The ideal candidate is a strong relationship builder and servant leader with a genuine passion for food and beverage programming, excellent organizational and communication skills, and a talent for developing others. This leader must have solid experience managing multiple outlets and a proven track record leading a large, complex banquet operation, someone who will be given the resources, tools, and support to innovate while continuing to elevate our hotels' already distinguished food and beverage reputation in key destinations.

Working closely with AHC's Vice President of Food & Beverage, you will drive outstanding guest satisfaction and financial profitability across traditional hotel operations, bringing an entrepreneurial mindset to marketing and promotional strategies that keep the brand current and relevant. As a member of AHC's Leadership Team, you will provide recommendations on short- and long-term strategic vision, set priorities to grow revenue and profitability across your assigned properties, own marketing promotions from concept through execution, and elevate service standards and product knowledge. Together with key food and beverage leaders, you will build a culture of accountability, creativity, inclusivity, and strong colleague satisfaction and retention.

ESSENTIAL FUNCTIONS:
• Oversee outfitting and procurement for new properties and provide specialist (task force) support for new concept launches or management takeovers, covering food and beverage quality, safety and sanitation compliance, team performance, cost control, and menu implementation.
• Manage the human resources functions of F&B operations, including controlling turnover, motivating and developing employees, supporting retention, and building cohesive teams through regular roundtable or in-person meetings with F&B personnel.
• Develop staffing and training goals for each outlet using SMART plans, and communicate daily with F&B management to foster a strong team environment and consistent guest service, spending one to two hours in each outlet daily.
• Partner with the VP of F&B on monthly operations reports, regularly evaluating operational results and reporting key objectives and metrics.
• Ensure the responsibilities, authority, and accountability of all direct reports are clearly defined and understood, and implement programs and initiatives that support corporate goals.
• Protect F&B operations and assets by establishing, implementing, and enforcing a preventative maintenance program.
• Contribute to the AHC monthly F&B newsletter as an internal communication and training tool for AHC colleagues.
• Maintain a professional image at all times and adhere to the attendance guidelines set forth in the AHC employee handbook.
• At times, step into hands-on operational support within an outlet in cases of staff shortages or at the request of ownership.

REQUIRED SKILLS:
• Ability to travel frequently to inspect property operations and comfortably work a flexible schedule, including second shifts, nights, weekends, holidays, and on-call availability, based on operational needs.
• Strong leadership skills, including excellent written and verbal communication, coaching, conflict resolution, and performance management.
• Attention to detail, strong planning and organizational ability, and excellent customer relations skills.
• Computer skills including Word, Excel, and PowerPoint, along with general accounting knowledge.
• Proven track record of achieving results across multiple businesses, with strong knowledge of food service styles, F&B trends, and labor cost control.
• Experience with AI optimization and its real-world application to F&B is highly desired

EDUCATION & EXPERIENCE:
• Bachelor's degree or equivalent experience in the hotel/hospitality field, plus a minimum of 10 years of related experience and/or training, or an equivalent combination of education and experience.
• 10+ years of proven success in a high-volume, multi-unit restaurant or hospitality environment, demonstrating substantial and consistent career growth.
• Previous experience as a Director of Food & Beverage or Outlet Director in a complex, large-scale hotel is preferred.
• Must maintain ServSafe Manager, TIPS, and allergen certifications within their expiration guidelines.
• Strong mathematical skills, including basic math, problem solving, reasoning, negotiating, budgeting, profit/loss concepts, variances, and percentages.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those an associate must meet to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions. While performing the duties of this job, the associate is regularly required to stand and walk, reach with hands and arms, and communicate and understand English, and will occasionally climb, balance, stoop, kneel, and crouch. The associate must occasionally lift and/or move up to 25 pounds. The duties described here reflect the essential nature and level of work performed and are not intended to represent all responsibilities of the job.