Director of Food & Beverage

Job Purpose:

The Director of Food & Beverage serves as the strategic and operational leader for all front-of-house F&B operations across the property’s distinct dining outlets, each with its own unique identity, service style, and operational rhythm. This role is responsible for shaping a cohesive yet differentiated service culture that elevates the guest experience and reinforces brand standards at every touchpoint. In addition to driving service excellence, this individual is accountable for the financial performance of all F&B front-of-house functions, with a strong focus on labor efficiency, cost control, and revenue optimization. The Director directly oversees the Dining Room Management team, as well as Events and Catering, ensuring seamless execution, cross-functional alignment, and consistent service delivery across both daily operations and special events. This position demands an agile leader with exceptional attention to detail, a passion for hospitality, and the ability to inspire and develop high-performing teams in a dynamic, multi-outlet environment.

Essential Duties and Responsibilities:

• Leadership & Team Development: Leads all aspects of Front-of-House (FOH) operations across multiple outlets, directly supervising Restaurant Managers, supervisors, and service staff. Maintains a professional, hands-on leadership style and actively mentors team members at all levels. Responsible for hiring, training, coaching, performance management, and terminations. Ensures timely and thoughtful completion of performance reviews, with direct accountability for manager and supervisor evaluations.

• Service Excellence & Guest Experience: Champions daily service standards, guiding staff to prioritize guest satisfaction at every touchpoint—from arrival to departure. Supports the team in handling guest needs, feedback, and recovery efforts, ensuring every interaction reflects the property’s service philosophy. Facilitates pre-shift briefings in partnership with the Chef to ensure service teams are well-informed on current menus, ingredients, and presentation standards.

• Operational Management: Oversees all FOH payroll, scheduling, and labor planning, ensuring accuracy and alignment with forecasted occupancy and business demands. Analyzes revenue projections, house counts, and labor reports to make timely and cost-effective staffing adjustments. Coordinates with the broader F&B leadership team to maintain optimal coverage while managing time-off, sick days, and seasonal fluctuations.

• Financial Accountability: Participates in annual budget planning and is responsible for day-to-day operational decisions that support FOH F&B financial targets. Reviews and critiques weekly and period-end P&L statements, overtime reports, and labor metrics, executing adjustments as needed to stay within budget. Partners with the Chef to monitor menu mix, cost of goods, and profit contributions, using data to drive decisions.

• Events & Special Services: Oversees the booking and execution of restaurant buyouts, private dining events, and in-room dining service. Ensures consistent service delivery and coordination across departments for all special functions.

• Systems & Infrastructure: Administers and maintains POS systems and supports system transitions as needed. Ensures team adherence to standard operating procedures for all equipment use and care. Coordinates with the Executive Chef and Maintenance Director to uphold cleanliness, safety, and maintenance standards throughout all dining and common areas, including the porch and courtyard.

• Strategic Planning & Continuous Improvement: Regularly reviews guest feedback, service trends, and satisfaction data to identify areas for improvement. Engages staff in corrective action planning and shares key findings with hotel leadership. Actively drives a culture of continuous improvement and service innovation.

• Guest Engagement: Maintains high visibility in the dining rooms, especially during peak periods, serving as a model of gracious hospitality. Builds relationships with guests and staff alike to foster a welcoming, memorable dining experience that reflects the values of the brand.

Education & Experience:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred; equivalent combination of education and relevant industry experience will be considered.

• Minimum of 5–7 years of progressive Food & Beverage leadership experience in a high-volume, multi-outlet hotel, resort, or comparable hospitality environment.

• Proven track record of successfully managing FOH operations, financial performance, and guest experience standards across diverse dining concepts.

• Experience overseeing catering and event operations strongly preferred.

• Demonstrated success in building and leading high-performing teams, with a focus on mentorship, accountability, and service culture.

• Strong working knowledge of hospitality systems, including POS platforms, labor management, inventory, and budgeting tools.

Professional Characteristics:

• Dynamic and hands-on leader with a genuine passion for hospitality and service excellence.

• Strategic thinker with the ability to balance day-to-day operations with long-term planning and departmental growth.

• Strong financial acumen with a proven ability to manage budgets, labor costs, and profitability metrics.

• Highly organized, detail-oriented, and able to manage multiple priorities in a fast-paced, high-volume environment.

• Excellent interpersonal and communication skills; able to lead with empathy, clarity, and professionalism.

• Solutions-oriented with a calm and composed approach to problem-solving and guest recovery.

• Culturally aware and inclusive, with a commitment to building and supporting diverse, values-aligned teams.

• Motivational team builder who leads by example and fosters a positive, accountable workplace culture.

Physical Requirements:

• Must be able to stand and walk for extended periods of time (up to 10 hours per shift).

• Ability to lift, carry, and move items weighing up to 25 lbs.

• Comfortable working in both indoor and outdoor environments, including dining rooms, patios, and event spaces.

• Must be able to bend, reach, stoop, and perform repetitive tasks as required by daily operations.

• Ability to maintain composure and energy during long shifts, including nights, weekends, and holidays as business levels demand.

• Capable of using and operating standard food and beverage equipment and point-of-sale systems.

Scheduling & Travel:

This is a full-time, on-site leadership role that requires schedule flexibility, including availability to work evenings, weekends, holidays, and special events as needed. Occasional travel to attend company meetings, training, or off-site events may be required.

Work Authorization: Must be eligible to work in the United States.

Main Street Hospitality Values: We work hard to make Main Street a place where team members feel valued and respected at work, with clear opportunities for growth and development. We are always looking for new team members who embody our values.

• We are kind to one another
• We embrace change
• We invest in community
• We act with integrity
• We take responsibility for our actions

I have read and understand the job description as stated above and accept that any of the tasks may be modified or changed. I accept responsibility for knowing the modifications and/or changes in the job description. I can perform the essential functions of this job as listed above, with or without reasonable accommodation.