Director of Food & Beverage- Indiana

Job Title: Director of Food & Beverage

Location: Indiana

Reports To: General Manager

Department: Food & Beverage

FLSA Status: Exempt

Position Type: Full-Time

The Director of Food & Beverage (F&B) is responsible for overseeing all aspects of the hotel's food and beverage operations, including restaurants, bars, banquets, room service, and catering. This leadership role ensures excellence in guest service, team performance, financial profitability, and compliance with brand standards and health regulations.

• 
  

  Provide strategic direction and daily oversight for all F&B outlets, including restaurants, lounges, banquets, and in-room dining.

  
  


• 
  

  Lead and inspire a team of managers and line staff to deliver outstanding guest experiences.

  
  


• 
  

  Monitor and manage departmental budgets, labor costs, food costs, and beverage costs to ensure financial goals are met or exceeded.

  
  


• 
  

  Maintain high levels of cleanliness, safety, and compliance with local, state, and federal health and safety regulations.

  
  


• 
  

  Develop and implement service standards, training programs, and SOPs to ensure consistency and quality.

  
  


• 
  

  Collaborate with the Executive Chef on menu planning, costing, and product innovation.

  
  


• 
  

  Oversee banquet and catering operations to ensure flawless event execution.

  
  


• 
  

  Foster a positive work environment that promotes teamwork, productivity, and professional development.

  
  


• 
  

  Drive guest satisfaction scores and resolve guest concerns promptly and professionally.

  
  


• 
  

  Develop marketing and promotional strategies to drive revenue in collaboration with the Sales and Marketing team.

  
  

• 
  

  Bachelor’s degree in Hospitality Management, Culinary Arts, or related field preferred.

  
  


• 
  

  Minimum 5 years of progressive F&B management experience in a hotel or upscale dining environment, with at least 2 years in a senior leadership role.

  
  


• 
  

  Strong knowledge of food and beverage trends, service techniques, and cost control.

  
  


• 
  

  Excellent leadership, communication, and organizational skills.

  
  


• 
  

  Proven ability to manage large teams and handle multiple priorities.

  
  


• 
  

  Experience with P&L management, budgeting, and financial analysis.

  
  


• 
  

  Familiarity with POS systems and Microsoft Office Suite.

  
  


• 
  

  Ability to work flexible hours, including nights, weekends, and holidays.

  
  

• 
  

  Ability to stand or walk for extended periods.

  
  


• 
  

  May be required to lift or carry items weighing up to 30 pounds.

  
  


• 
  

  Must be able to work in a fast-paced and physically active environment.

  
  

This position operates in a hotel environment with frequent exposure to guests, kitchen environments, and dining areas. The role may involve irregular schedules based on operational needs.