Job Description

Job Title: Director of Food & Beverage

Location: New York, NY

Salary: $155,000 - 175,000 (Dependent on experience)

Overview:

A premier hospitality group is seeking a highly experienced Director of Food and Beverage to lead all F&B operations across multiple service areas including a fine dining restaurant, lounge, in-room dining, and private events. This role offers a unique opportunity to oversee a high-end, multifaceted operation with full responsibility for service excellence, financial performance, culinary leadership, and team development.

The ideal candidate will be a dynamic, hands-on leader with a passion for luxury hospitality, an eye for detail, and strong operational acumen.

Key Responsibilities:

• Lead daily operations across restaurant, lounge, private events, and in-room dining with a focus on exceptional service and guest satisfaction
• Serve as the primary authority on service standards, consistently maintaining high-quality guest interactions and operational integrity
• Maximize revenue by ensuring optimal bookings and maintaining ambiance and service standards (lighting, music, décor, etc.)
• Develop, train, and evaluate management and service teams, ensuring alignment with brand values and operational guidelines
• Monitor and manage all costs—labor, food, beverage, and overhead—ensuring alignment with budgetary goals
• Oversee hiring and onboarding processes in partnership with HR; ensure compliance with employment policies and procedures
• Manage payroll processing and labor cost reporting; approve wage adjustments within company guidelines
• Design and deliver training programs, onboarding materials, and SOPs for all departments
• Ensure menu accuracy and upkeep, including updates on specials, descriptions, and cleanliness
• Oversee all facility maintenance and cleanliness in compliance with health, sanitation, and safety regulations
• Manage procurement and inventory of equipment, glassware, china, silverware, linen, and supplies
• Lead the beverage and wine program, ensuring accurate inventory control, cost management, and profitability
• Conduct staff meetings, attend pre-shift meetings, and facilitate clear internal communication
• Ensure consistent food quality and presentation by working closely with the culinary team
• Lead guest relations, handle complaints personally and promptly to ensure positive outcomes
• Partner with marketing to develop and execute plans to increase revenue and brand awareness
• Oversee and execute all private dining experiences and events
• Support PR initiatives as approved

Qualifications:

• 4–5 years of front-of-house management experience in a high-volume, upscale restaurant environment
• Fine dining experience required; hotel experience preferred
• Broad knowledge of FOH roles and operations
• Strong financial acumen with experience managing P&L, budgeting, inventory, and purchasing
• Proficiency in systems such as: Infogenesis, Schedulefly, Harri, Birchstreet (or similar), Avero, OpenTable or Resy, Microsoft Word and Excel
• Working knowledge of HR best practices and NY hospitality labor laws
• Excellent leadership, problem-solving, and team-building skills
• Professional, composed, and customer-focused with strong communication abilities
• Open availability including late nights, weekends, holidays, and long shifts as needed

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