Director of Food & Beverage
Strategic food-and-beverage leadership across outlets, teams and the broader guest experience.
UNITED STATES LOCATIONS · FIXED-SALARIED SEARCHES ONLY
The role in practice
Hotel, resort and hospitality group food-and-beverage directors align restaurant, bar, banquet and culinary operations with property or portfolio priorities. Their remit often includes department leadership, budgets, standards and investment planning rather than direct supervision of every service shift.
Typical responsibilities
- Coordinate outlet leaders and agree food-and-beverage operating priorities.
- Review budgets, performance and staffing plans across departments.
- Develop service standards and support menu, beverage and event-program decisions.
Skills to look for
- Multi-outlet leadership and financial fluency
- Department-head coaching
- Strategic planning and operational communication
A clear hiring brief
List the outlets, reporting line, budget authority and annual fixed base range. Explain which culinary and sales decisions sit within the role and which require separate approval.
Responsibilities and credentials depend on the employer and jurisdiction. Licensing and regulatory review are required before recruiting in new jurisdictions; no nationwide licensed status is claimed.
Current opportunities
No publicly authorized vacancies are listed on this profession guide. Reviewed opportunities, when available, appear in your private candidate account; business identities remain protected until disclosure requirements are met.
View private opportunitiesCandidates never pay. Employer fees are 10–18% of the entire agreed annual USD fixed base salary; proposed 20% at named hire agreement / acceptance and 80% after 90 continuous days. Hourly pay, tips and variable compensation are outside the fee base. Agreements remain Draft for counsel review.