Director of Food & Beverage

Omni William Penn Hotel

Since 1916, the Omni William Penn Hotel has been a landmark of elegance in downtown Pittsburgh. Over the years, we’ve welcomed movie stars, politicians, world leaders, professional athletes, and business icons—cementing our place as one of the city’s most celebrated destinations.

At Omni William Penn, our associates are the heart of our success. We foster an All In culture where respect, gratitude, and empowerment are part of every day. Here, you’ll find: A supportive environment with training and mentoring opportunities, Dedicated teammates who take pride in delivering exceptional service, and A workplace where your contributions truly make a difference. If you’re a friendly, motivated individual with a passion for serving others, we invite you to bring your talents to our team. Discover the pride and excitement of working for a company known for its tradition of excellence.


Position Summary
The Director of Food & Beverage is responsible for the strategic leadership, operational execution, financial performance, and guest experience of all food and beverage operations throughout the hotel, including restaurants, lounges, bars, banquets/catering, in-room dining, stewarding, and related services.
This role drives profitability, service excellence, associate engagement, culinary innovation, and operational consistency while ensuring compliance with brand standards, safety regulations, and local health requirements. The Director of Food & Beverage serves as a key member of the hotel’s executive leadership team and partners closely with Sales, Revenue Management, Rooms Division, and Human Resources to achieve overall hotel objectives.
No job description can fully capture every duty that may be required. Team members are expected to perform additional responsibilities as assigned to support operational needs and deliver exceptional guest experiences.

Essential Functions & Responsibilities
Executive Leadership
• Provide strategic and operational leadership for all food and beverage outlets and banquet operations.
• Develop and execute annual business plans aligned with hotel goals and brand initiatives.
• Lead by example through visible, hands-on management and active floor presence.
• Foster a culture of accountability, collaboration, innovation, service excellence, and continuous improvement.
• Participate in Executive Committee meetings and contribute to overall hotel strategy and performance.
• Ensure compliance with all company policies, SOPs, labor regulations, and brand standards.
Financial & Business Performance
• Achieve departmental revenue, profit, flow-through, and guest satisfaction goals.
• Manage departmental P&L performance including forecasting, budgeting, labor management, and cost controls.
• Analyze financial reports, trends, and operational metrics to identify opportunities and implement action plans.
• Drive revenue growth through menu engineering, promotions, upselling strategies, beverage programming, catering optimization, and outlet activations.
• Monitor and control:
◦ Food cost
◦ Beverage cost
◦ Labor productivity
◦ Overtime
◦ Inventory levels
◦ Operating expenses
◦ Payroll expenses
◦ Shrinkage and waste
• Partner with Sales and Catering teams to maximize banquet and catering revenues.
• Review and approve forecasts, schedules, purchase orders, invoices, and inventory controls.
• Ensure accurate cash handling, billing, reconciliation, and financial reporting procedures.

Guest Experience & Service Excellence
• Ensure all guests receive exceptional, personalized, and consistent service experiences.
• Monitor guest satisfaction platforms, online reviews, Medallia feedback, and service recovery opportunities.
• Establish and maintain luxury/service standards across all F&B operations.
• Maintain active engagement with guests during meal periods, events, and high-volume operations.
• Ensure timely and professional resolution of guest concerns.
• Oversee banquet event execution to ensure flawless service delivery and planner satisfaction.

Culinary & Beverage Operations
• Partner with the Executive Chef to ensure food quality, consistency, presentation, and menu innovation.
• Ensure all outlets operate in accordance with recipe, portion, presentation, and sanitation standards.
• Oversee beverage operations including liquor controls, wine programming, cocktail standards, and responsible alcohol service.
• Ensure effective production planning and operational readiness for forecasted business levels.
• Monitor banquet execution for quality, timing, presentation, and profitability.
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