Our client, a boutique hotel in Oxford, MS is seeking an experienced and hands-on Director of Food & Beverage to lead the food and beverage operation for their property.
This is a key leadership role responsible for the overall performance of the restaurant, bar, beverage, catering, and group-related food and beverage operations. The Director will oversee front-of-house leadership and service execution while partnering closely with the Executive Chef, Sales team, and property leadership to drive guest satisfaction, revenue, profitability, and a strong service culture.
The ideal candidate is a visible, energetic leader who enjoys being close to the operation, developing teams, and creating memorable guest experiences while maintaining a strong understanding of the financial side of the business.
Key Responsibilities
Provide overall leadership and direction for restaurant, bar, beverage, catering, and front-of-house food and beverage operations.
Recruit, train, coach, and develop food and beverage leaders and team members while creating a culture of accountability, hospitality, and professional growth.
Oversee staffing and scheduling based on business levels, productivity goals, service standards, and labor targets.
Maintain a strong presence throughout the operation, ensuring consistent execution of service, presentation, cleanliness, and guest-experience standards.
Partner closely with the Executive Chef on menu development, pricing, promotions, special events, and overall food and beverage strategy.
Identify opportunities to increase revenue, improve margins, and enhance the overall guest experience.
Analyze forecasts, revenue reports, labor costs, cost of goods, and other operating metrics to maximize departmental profitability.
Manage beverage programming, inventory controls, purchasing, and cost-management initiatives.
Lead monthly inventory processes and ensure appropriate controls are in place for food, beverage, and operating supplies.
Work closely with Sales and Events teams to ensure successful execution of catering, group business, private events, and special functions.
Ensure function billing, payroll administration, and other departmental reporting are completed accurately and on time.
Respond professionally and proactively to guest feedback, service issues, and special requests.
Partner with Engineering and other support departments to ensure food and beverage facilities and equipment are properly maintained.
Participate in property leadership meetings and contribute to broader operational and financial initiatives.
Ensure compliance with all applicable food safety, sanitation, alcohol-service, and workplace-safety requirements.
Qualifications
Minimum of 3 years of progressive food and beverage management experience, preferably within a hotel, resort, upscale restaurant, or similar hospitality environment.
Previous experience leading multiple food and beverage functions or outlets strongly preferred.
Strong operational leadership skills with the ability to motivate, develop, and hold teams accountable.
Solid understanding of food and beverage financials, including labor management, forecasting, inventory, cost controls, and revenue optimization.
Experience with catering, group business, private events, or banquet operations is highly desirable.
Strong beverage knowledge and experience overseeing bar operations preferred.
Excellent communication, organization, and problem-solving skills.
Guest-focused leadership style with a willingness to be highly visible and hands-on in the operation.
Knowledge of food handling, sanitation, and safety procedures.
Must be legally authorized to work in the United States.