DescriptionAdditional Information: This hotel is owned and operated by an independent franchisee, Oliver Hospitality. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.
The Director of Food & Beverage serves as the senior-most F&B leader at the property and is accountable for the overall strategic, financial, and operational performance of all food and beverage outlets, including the hotel’s restaurant, rooftop bar, and lobby bar.
This executive role provides visionary leadership to drive profitability, elevate guest experience, and position each outlet for long-term success. The Director balances analytical decision-making, financial stewardship, operational excellence, and concept innovation while fostering a high-performing leadership culture.
The position works in close partnership with the Executive Chef, Sales & Marketing, and Property General Manager to align culinary direction, revenue strategy, and brand positioning.
Strategic & Financial Leadership
Own full departmental P&L, including budgeting, forecasting, and long-term financial planning
Establish pricing strategies, cost controls, and margin targets across food and beverage programs
Analyze revenue trends, sales mix, labor productivity, and outlet performance to maximize yield
Identify opportunities for revenue growth, operational efficiencies, and profitability improvement
Drive data-informed decisions using financial, cost, and performance analytics
Multi-Venue Oversight
Provide executive leadership across the restaurant, rooftop bar, lobby bar, and event/catering operations
Ensure consistent service standards while supporting concept differentiation and brand identity
Oversee seasonal strategies, outlet programming, promotions, and special events
Optimize staffing models, scheduling strategies, and labor deployment across outlets
Partner with support departments to maintain facilities, systems, and operational excellence
Brand, Concept & Guest Experience
Shape and evolve the overall F&B vision, positioning, and guest experience strategy
Collaborate with the Executive Chef on menu direction, menu engineering, and culinary innovation
Lead initiatives such as concept enhancements, outlet repositioning, and experiential programming
Ensure product presentation, beverage identity, and service delivery align with brand standards
Serve as senior escalation point for complex guest or ownership concerns
Leadership & Talent Development
Recruit, develop, and mentor outlet leaders and management teams
Establish performance expectations, accountability structures, and succession plans
Foster a culture of engagement, service excellence, and continuous improvement
Align organizational structure and staffing strategies with business demands
Partner with HR on workforce planning and leadership development
Sales & Revenue Collaboration
Partner with Sales & Marketing to drive group, catering, and outlet revenue
Align promotions, activations, and outlet programming with demand cycles
Ensure seamless execution of events and client expectations
Develop new revenue streams and partnership opportunities
Administrative & Compliance Oversight
Oversee payroll processes, labor compliance, and scheduling controls
Ensure timely completion of inventories, billing, and financial reporting
Maintain compliance with food safety, sanitation, and alcohol service regulations
Lead departmental meetings, reporting, and performance reviews
Qualifications:
5+ years of progressive Food & Beverage leadership experience, including multi-outlet oversight
Demonstrated success managing departmental financial performance and P&L
Strong analytical, financial, and strategic planning capabilities
Proven leadership experience developing high-performing teams
Visionary mindset with a focus on innovation and guest experience
Excellent communication, leadership, and decision-making skills
Comprehensive knowledge of food safety and regulatory compliance
Hospitality or lifestyle hotel experience strongly preferred
Must be eligible to work in the United States
Physical Requirements:
Must be able to work on your feet for up to 12 hours. Position requires prolonged standing, bending, stooping, twisting, and lifting products and supplies weighing 20 pounds and occasional lifting and/or moving up to 50 pounds as well as repetitive hand and wrist motion.
This company is an equal opportunity employer.
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