Director of Food & Beverage

Job Description Summary

The Director of Hotel Food & Beverage Operations is responsible for food and beverage daily operations, including Culinary, Restaurants/Bars, Room Service and Banquets, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department.
Director of Hotel Food & Beverage Operations is responsible for directing and managing the Food and Beverage function within the property and for maintaining the Food and Beverage quality and service standards as well as driving profits.
Sonesta managers are charged with providing strategic vision, ensuring tactical execution, and actively managing their department to achieve the company’s revenue and profitability goals and objectives. In this role, the Director of Hotel Food and Beverage Operations is expected to participate in the management of the hotel as a member of the Executive Committee.


The ideal candidate has a passion for building and motivating teams that achieve results. Sonesta managers are guest-focused (both internal and external) and achievement-oriented leaders.

Job Description

Operational/Functional:

• Plan and direct all day-to-day functions of the Food and Beverage department and consistently meet and exceed established goals.
• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Implement all hotel and company policies. Implement effective food and beverage and labor cost controls.
• Establish prices and menus for each F&B outlet based on profitability and local competition. Monitor the competition, review service satisfaction scores, and make appropriate recommendations to maintain the competitive edge.
• Assign and delegate task to managers of the different F&B sub-departments and ensure that profit objectives, service standards, food quality, safety and cleanliness standards are met and exceeded.
• Manage all service aspects of the Food and Beverage department.
• Maintain a professional atmosphere throughout the Food and Beverage division.
• Ensure all Sonesta safety and sanitation standards are adhered to; this includes all local liquor and food safety regulations.
• Maintain high standards of personal appearance and grooming.
• Perform other duties and projects as requested by management.

Developing and Maintaining Food and Beverage/Culinary Goals

• Establish the annual plan, the monthly forecast, and the marketing plan.  Follow-up on Capital Budget and all repairs and maintenance items related to the Food and Beverage operations.
• Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
• Makes recommendations for funding of food and beverage equipment and renovations in accordance with brand business strategy.
• Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance.
• Direct and complete scheduled inventories.
• Develop and implement weekly work schedules for all food and beverage outlets in accordance with staffing guidelines and labor forecasts.
• Adjust schedules throughout the week to meet the business demands.

• Collaborate with the Executive Chef and Food and Beverage and Catering managers to develop attractive prices and menus for each F&B outlet, based on profitability and local competition.
• Identifies opportunities to increase profits and create value by challenging existing processes, encourages innovation and drives necessary change.
• Identifies opportunities to increase profits and create value by challenging existing processes, encourages innovation and drives necessary change.

Financial Management:

• Monitor payroll in the department ensuring meal breaks is taken and timecards are accurate.
• Manage the operating budget and achieve all revenue and expense targets.
• Develop and monitor the food and beverage budget and the forecasting process.
• Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
• Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.

Managing your Team: