F&B Director

At OTH Hotels Resorts, our team is our number one asset. We strive to create a safe, positive, uplifting work environment for all and a culture that ignites a long-term career passion for hospitality and service. Our shared purpose is to be the Heart of Hospitality in the lives of our team members, guests, owners, partners, and communities.

Job Title

Director of Food & Beverage

Location

Property-based

Department

Food and Beverage

Property, if applicable

DoubleTree Pikesville

FLSA

Exempt

Direct Supervisor

General Manager

Job OverviewThe Director of Food & Beverage is responsible for the overall leadership, strategic direction, and operational success of all food and beverage outlets, including restaurants, lounges, banquets, room service, kitchens, and stewarding. This role drives revenue growth, ensures exceptional guest experiences, and maintains financial performance across all F&B operations.
This position operates across both indoor and outdoor environments, including kitchens, dining outlets, banquet spaces, and service areas, requiring constant mobility and active engagement. The role involves exposure to varying temperatures, high noise levels, and potential operational hazards such as hot surfaces, kitchen equipment, and slippery floors. Success in this role requires strong leadership, financial expertise, and the ability to manage complex, high-volume operations in a fast-paced hospitality environment.
Job Responsibilities
F&B Operations & Strategic Leadership

Oversee all food and beverage operations, including restaurants, lounges, banquets, room service, kitchens, and stewarding
Develop and implement operational strategies to enhance service quality, efficiency, and guest satisfaction
Evaluate outlet performance and recommend operational and marketing improvements
Collaborate with culinary, marketing, and operations teams to develop menus, promotions, and guest experiences

Financial Management & Revenue Optimization

Develop, manage, and monitor departmental budgets, forecasts, and financial performance
Control food, beverage, and labor costs across all F&B outlets
Implement systems for inventory management, receiving, and product utilization
Analyze performance metrics and adjust strategies to maximize profitability

Menu Development & Product Management

Collaborate with chefs and leadership teams to create innovative, marketable menus
Oversee development of recipes, portion specifications, and menu standards
Support special event menu planning and cycle menu development
Ensure consistency in quality, presentation, and pricing strategies

Leadership & Team Development

Lead, mentor, and develop F&B management and staff to ensure high performance
Oversee staffing, scheduling, payroll, and productivity standards
Conduct performance reviews and implement training and development programs
Foster a positive, engaged, and service-driven team environment

Systems, Compliance & Operational Excellence

Utilize and oversee POS systems and related technologies across F&B operations
Ensure compliance with health, safety, and alcohol service regulations
Maintain operational tools such as purchase specifications, recipes, and inventory systems
Enforce company policies, brand standards, and service expectations

Guest & Client Relations

Ensure exceptional guest service across all food and beverage outlets
Address guest concerns, escalations, and service recovery situations
Participate in meetings with clients, event planners, and department leaders to align on service delivery
Maintain strong communication across all departments to support operational success

Job RequirementsEducation:Bachelor’s degree or equivalent experience required.
Experience:Minimum of 5 years of experience in the hospitality industry required; at least 2 years in a Director or Assistant Director of Food & Beverage role required.
Skills and Abilities:

Strong leadership and strategic management capabilities
Advanced knowledge of food, beverage, and labor cost control
Excellent organizational and analytical skills
Strong decision-making ability in high-pressure situations
Proficiency in POS systems and computer applications
Ability to develop and implement operational systems and processes
Excellent communication and interpersonal skills
Strong attention to detail and commitment to quality
Ability to collaborate across departments and drive results

Customer service-focused mindset with strong problem-solving abilities

Certifications: Food safety and alcohol service certifications preferred (as required by local regulations).
Travel required: No regular travel required; attendance at on-property meetings, events, and operational functions is expected.
Physical requirements:

Constant walking across multiple F&B outlets and operational areas
Frequent standing, reaching, balancing, and use of manual dexterity
Occasional sitting, bending, crouching, kneeling, and pushing/pulling
Ability to lift and carry up to 25 lbs. frequently and up to 100+ lbs. occasionally
Ability to work in physically demanding environments with varying conditions
Strong visual and auditory awareness for operational safety and effectiveness

This job description is intended to describe the general nature and level of work being performed. It is not an exhaustive list of all responsibilities, duties, and skills required. Management reserves the right to modify, add, or remove duties as necessary.

We may use artificial intelligence (AI) tools to assist in evaluating applications, including screening and ranking candidates based on job-related qualifications. These tools support, but do not replace, human decision-making. All final hiring decisions are made by our recruitment team.