Director of Food and Beverages

Director of Food & Beverage (Corporate)

Position Summary:

The Director of Food & Beverage (Corporate) is responsible for leading, standardizing, and optimizing all F&B operations across multiple hotel properties or restaurant outlets within the organization. The role ensures consistent quality, profitability, guest satisfaction, and brand compliance while driving innovation in menus, service standards, and operational efficiency.

Contact info : Alex Ghoman -317-600-9820

Key Responsibilities:

1. Strategic Leadership

• Develop and implement corporate F&B strategy aligned with brand and business goals


• Standardize menus, recipes, service procedures, and operational policies across properties


• Identify opportunities for revenue growth and cost optimization

2. Operations Oversight

• Supervise F&B operations across multiple hotels/outlets


• Ensure consistent food quality, presentation, hygiene, and service standards


• Conduct regular audits and performance reviews of units

3. Financial Management

• Prepare and manage annual F&B budgets


• Monitor P&L performance, food cost, beverage cost, and labor cost


• Implement cost-control measures without compromising quality

4. Menu Engineering & Innovation

• Lead menu design, seasonal updates, and concept development


• Work with chefs to introduce new culinary trends and guest experiences


• Optimize pricing strategy for profitability

5. Team Leadership & Development

• Recruit, train, and mentor F&B managers and leadership teams


• Build strong SOP-driven culture across all properties


• Conduct performance evaluations and succession planning

6. Vendor & Procurement Management

• Approve vendors, suppliers, and procurement standards


• Ensure quality sourcing and cost efficiency


• Negotiate contracts with key suppliers

7. Guest Experience & Quality Assurance

• Maintain high guest satisfaction scores across all outlets


• Handle escalated guest issues and service recovery


• Implement quality assurance programs and mystery audits

8. Compliance & Safety

• Ensure compliance with health, safety, and sanitation regulations


• Maintain HACCP and food safety standards across all units

Key Skills & Qualifications:

• Bachelor’s degree in Hotel Management / Hospitality or related field


• 10–15+ years of F&B experience, with multi-property exposure preferred


• Strong leadership and P&L management skills


• Expertise in large-scale F&B operations and luxury/service hospitality


• Excellent communication, vendor negotiation, and strategic planning skills


• Knowledge of global cuisine trends and operational systems