Job OverviewWe're looking for a Director of Food and Beverage to join our dynamic team. Whether it's delivering exceptional guest experiences, supporting our world-class culinary and hospitality teams, or ensuring smooth daily operations, you'll be an essential part of what makes The Source Hotel a standout destination!

What You'll Do

Leadership & Operations

• Provide overall leadership and direction for all Food & Beverage operations, with primary responsibility for Front of House operations and guest-facing service.
• Direct and organize the activities of the Food & Beverage department to maintain high standards of food quality, beverage quality, service, cleanliness, presentation, and merchandising while maximizing profitability.
• Directly lead and develop the Executive Chef, Food & Beverage Manager, and Banquet Captain, establishing clear expectations, accountability, and performance standards.
• Provide overall leadership and oversight of Back of House operations through the Executive Chef, ensuring effective communication, collaboration, and alignment between culinary and Front of House teams.
• Clearly define and delegate responsibility and authority across restaurant, bar, banquet, catering, and culinary operations.
• Establish and monitor operating standards, procedures, and service expectations across all Food & Beverage outlets and event operations.
• Ensure appropriate staffing levels and schedules across Food & Beverage operations based on business volume, events, occupancy, and revenue opportunities.
• Partner with the Catering Sales Manager and Banquet Captain to ensure successful planning and execution of banquet and catering events.
• Partner with the Director of Sales and Sales Manager to identify opportunities to increase group, corporate, social, and other Food & Beverage-related revenue.
• Maintain a visible leadership presence throughout Food & Beverage operations and actively engage with guests and associates.

Revenue & Financial Performance

• Develop and execute strategies to maximize Food & Beverage revenue and profitability across restaurant, bar, banquet, catering, and other F&B outlets.
• Establish and monitor financial goals, including revenue, labor, food cost, beverage cost, and overall departmental profitability.
• Develop and monitor budgets, forecasts, and financial performance in partnership with the General Manager and appropriate department leaders.
• Review financial results and identify opportunities to improve revenue, reduce costs, increase efficiency, and improve profitability.
• Implement effective controls for food, beverage, labor, purchasing, inventory, and other departmental expenses.
• Analyze outlet and event performance and adjust operating strategies based on business levels, market conditions, guest demand, and profitability.
• Develop and implement revenue-generating initiatives, promotions, packages, events, and partnerships that align with the hotel's overall business strategy.

Guest Experience & Service Excellence

• Establish and maintain consistent service standards across all Food & Beverage operations.
• Regularly evaluate guest satisfaction and online feedback and implement corrective action and service improvements as appropriate.
• Maintain a strong presence in guest-facing areas and ensure managers and associates are actively engaged with guests.
• Respond to significant guest concerns and service recovery opportunities with professionalism, urgency, and sound judgment.
• Ensure Food & Beverage spaces are consistently clean, well maintained, properly staffed, and presented to established hotel standards.
• Work collaboratively with the Executive Chef and FOH leadership to ensure the food, beverage, and service experience is cohesive and reflective of The Source's identity.

Culinary & Menu Development

• Provide leadership and direction to the Executive Chef regarding overall culinary strategy, financial performance, staffing, and operational priorities.
• Partner with the Executive Chef and Food & Beverage Manager in the development and implementation of menus designed to attract target guest and local markets.
• Ensure banquet and catering menus are developed and executed in partnership with the Catering Sales Manager, Banquet Captain, and culinary team.
• Support the continued development of Cimera as a destination restaurant and the expansion of its breakfast program to drive guest satisfaction and incremental F&B revenue.
• Ensure menu pricing, product mix, portioning, and offerings support both guest expectations and departmental profitability.

Team Development

• Recruit, interview, hire, train, and develop Food & Beverage leadership and associates in partnership with the appropriate department leaders.
• Establish clear performance expectations and hold direct reports accountable for operational and financial results.
• Continuously evaluate the performance of Food & Beverage associates and provide coaching, feedback, recognition, and development opportunities.
• Develop training programs that support service excellence, product knowledge, leadership development, and operational consistency.
• Build a culture of accountability, teamwork, communication, and hospitality across all Food & Beverage operations.
• Identify opportunities to cross-train associates and utilize staffing resources effectively across restaurant and event operations.

Sales & Business Development

• Partner with the Director of Sales, Sales Manager, and Catering Sales Manager to increase Food & Beverage revenue through group, corporate, social, local, and transient business.
• Support the Catering Sales Manager in developing new catering and event accounts and strengthening existing client relationships.
• Develop relationships with local businesses, community organizations, and strategic partners to increase awareness and visitation to The Source and Cimera.
• Identify opportunities to activate restaurant and public spaces through events, partnerships, promotions, and community programming.
• Participate in sales calls, client meetings, property tours, tastings, and other business development activities as needed.

Administration & Compliance

• Ensure compliance with all applicable local, state, federal, and company requirements related to Food & Beverage operations, including responsible alcohol service and food safety.
• Ensure appropriate inventory controls, purchasing procedures, recipes, portion specifications, production controls, and other operational tools are maintained.
• Review departmental reports and operating results and communicate significant trends, opportunities, and concerns to the General Manager.
• Communicate clearly and consistently with department leaders and associates, both verbally and in writing.
• Maintain a professional appearance and leadership presence at all times.
• Comply with attendance rules and be available to work a flexible schedule, including evenings, weekends, and holidays based on business needs.
• Perform other job-related duties as assigned.

What We're Looking For

• Significant experience leading Food & Beverage operations, preferably within a full-service hotel, independent hotel, restaurant, or comparable hospitality environment.
• Strong Front of House leadership and guest service experience.
• Strong understanding of Back of House culinary operations and the ability to effectively lead through an Executive Chef.
• Demonstrated ability to drive revenue and manage departmental profitability.
• Strong knowledge of food, beverage, restaurant, banquet, and catering operations.
• Strong financial and analytical skills, including budgeting, forecasting, labor management, and cost control.
• Exceptional communication, interpersonal, and leadership skills.
• Ability to build strong relationships with guests, associates, vendors, clients, and community partners.
• Ability to effectively manage multiple priorities in a fast-paced environment.
• Strong problem-solving and conflict-resolution skills.
• Ability to coach, develop, and hold leadership teams accountable.
• Strong understanding of service standards, guest recovery, and hospitality.
• Ability to communicate effectively in English.
• Professional appearance and manner at all times.
• Ability to move throughout Food & Beverage operations and remain actively engaged for extended periods.
• Ability to work a flexible schedule, including evenings, weekends, and holidays.

Performance Standards

FinancialPerformance: Achieve established Food & Beverage revenue, labor, cost, and profitability goals while identifying opportunities to improve financial performance across all outlets and event operations.

GuestSatisfaction: Deliver a consistent, elevated guest experience across restaurant, bar, banquet, catering, and other Food & Beverage operations. Proactively identify service opportunities and address guest concerns with urgency and professionalism.

Leadership&TeamDevelopment: Develop strong department leaders, establish clear accountability, reduce turnover, and create a culture of teamwork, ownership, and service excellence.

OperationalExcellence: Ensure Food & Beverage operations are organized, appropriately staffed, financially responsible, and consistently executed according to established standards.

Collaboration: Maintain strong communication and partnership between Front of House, Back of House, Sales, Catering, Banquets, and Hotel Operations.

Safety&Compliance: Ensure all Food & Beverage operations comply with applicable health, safety, sanitation, alcohol service, and company requirements.