Bachelor's degree in Hospitality Management, Culinary Arts, or a related field, or equivalent experience
5+ years in food and beverage management, preferably within hospitality or hotels
Proven leadership and team management skills, emphasizing staff development
Knowledge of food safety, sanitation, and health regulations
Demonstrated ability to manage budgets and drive profitability
Strong communication and interpersonal skills, able to engage with guests and team members
Experience with POS systems, inventory management software, and Microsoft Office
Responsibilities
Oversee daily operations of all food and beverage outlets to ensure compliance with standards
Manage hiring, training, and performance evaluations for the food and beverage team
Ensure adherence to health, safety, and sanitation standards across all outlets
Develop and execute strategies to enhance revenue and control expenses
Collaborate with departments to plan and promote special events
Maintain vendor relationships for efficient procurement of high-quality products
Monitor financial performance and oversee budgeting and forecasting
Address guest feedback and resolve service-related issues quickly
Update and innovate menus in partnership with the culinary team
Conduct regular inspections to maintain cleanliness and operational efficiency
Benefits
Work in a prime location in Atlanta, Georgia
Leadership role with significant autonomy over operations
Opportunity to influence menu development and guest experiences
Collaborative environment with cross-departmental engagement
Dynamic work that includes both operational and strategic responsibilities
Potential for professional development in a hospitality-focused setting
Full Job Description
City, State: Atlanta, Georgia
Title: Director of Food & Beverage
Location: Atlanta, GA
FLSA: Exempt
Status: Full-time
Reports to:General Manager
Supervises:Food & Beverage Department
Pay Range:$120,000 -$140,000
Job Summary: The Director of Food & Beverage is responsible for supervising and controlling the operations of the restaurant and bar outlets, ensuring compliance with hotel standards and budgetary guidelines. This role oversees staff management, financial performance, and service delivery to maximize guest satisfaction and profitability.
Essential Functions and Duties:
Oversee daily operations of all food and beverage outlets, ensuring high-quality service and adherence to hotel standards.
Manage and supervise the food and beverage team, including hiring, training, and performance evaluations.
Ensure compliance with health, safety, and sanitation standards in all outlets.
Develop and implement strategies to increase revenue, control costs, and maximize profitability.
Collaborate with other departments to create and execute special events and promotions.
Maintain strong vendor relationships to ensure the timely procurement of high-quality products.
Oversee budgeting, forecasting, and financial performance of food and beverage operations.
Monitor guest feedback and resolve any service-related issues promptly.
Develop and update menus in collaboration with the culinary team to meet guest expectations and brand standards.
Ensure all food and beverage operations meet or exceed established performance benchmarks.
Conduct regular inspections of dining areas, bars, and kitchens to ensure cleanliness and efficiency.
Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties.
Required Experience, Education, and Skills:
Bachelor's degree in Hospitality Management, Culinary Arts, or a related field; or equivalent work experience.
Minimum of 5 years of experience in food and beverage management, preferably in a hospitality or hotel environment.
Strong leadership and team management skills, with experience in training and developing staff.
Expertise in food safety, sanitation, and health regulations.
Proven ability to manage budgets, control costs, and drive profitability.
Excellent communication and interpersonal skills to interact with guests, staff, and vendors.
Ability to handle high-pressure situations and resolve conflicts efficiently.
Proficiency in using point-of-sale (POS) systems, inventory management software, and Microsoft Office.
Work Environment:
Primarily an indoor environment, including office, restaurant, and kitchen settings.
Frequent standing and walking required during service hours, with occasional sitting during administrative tasks.
Exposure to kitchen and restaurant equipment, including cleaning chemicals.
Must be able to lift and carry up to 25 lbs.
Flexibility to work evenings, weekends, and holidays as required by business operations.
Other Duties:
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the team member for this job. Duties, responsibilities, and activities may change at any time with or without notice.
