Director of F&B

Job Summary:The Director of Food & Beverage is a hands-on operational leader responsible for achievement of established food and beverage quality, guest service quality standards, and executing all F&B operations across outlets, banquets, and kitchen. This role bridges floor leadership and administrative discipline, ensuring strong service execution, labor control, and financial performance.

Duties and Responsibilities:

• Ensure compliance with OSHA, health and sanitation standards, and alcohol service regulations (RBS)

• Maintain adherence to all company, brand, state, and local requirements

• Ensure all facilities and equipment are clean, safe, and in proper working conditionLead daily F&B operations across restaurant, bar, and banquet functions

• Maintain strong floor presence during peak periods, events, and service shifts.  Hands-on Operator -personally greet guests, build relationships, and jump into operations whenever needed 

• Serve as MOD for F&B to ensure service standards, guest satisfaction, and team support

• Champion the guest dining experience by monitoring and responding to feedback across Revinate, social review platforms, and Google Business listings; drive continuous improvement in service, food quality, and overall guest satisfaction. 

• Ensure all outlets deliver consistent quality, cleanliness, and hospitality standards

• Develop and manage weekly schedules aligned with forecast and productivity targets

• Oversee and approve timecard review and payroll approvals

• Oversee banquet operations from BEO review through execution and follow-up

• Ensure proper staffing, setup, communication, and service delivery for all events

• Build team capability in banquet operations, improving consistency and profitability

• Monitor and drive F&B performance including revenue, costs, and profitability

• Submitting all required operational, financial, budgetary and related reports in a timely manner. Fully accountable for all monthly, quarterly and annual inventories.  Analyzing, interpreting and acting on daily, monthly and annual financial reporting.

• Manage labor using F&B productivity metrics (labor cost per cover and labor %) to ensure efficiency and alignment with business levels Support budgeting, forecasting, and financial reporting processes

• Own and execute F&B programming and activations, including seasonal promotions, events, and experiences; partner on marketing initiatives and menu development to drive revenue and guest engagement. 

• Interact with outside contacts:

  • Guests – to ensure their total satisfaction

  • Vendors – to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.

  • Regulatory agencies – regarding safety and compliance matters

  • Other contacts as needed (professional organizations, community groups, local media) 

• Control food / beverage cost and expenses through effective inventory management, purchasing, and waste reduction

• Ensure accurate monthly inventories and proper product handling and storage

• Lead, recruit, train, and coach, and develop the F&B leadership team.  Recommend and/or initiate, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies

• Foster a positive, high-performance culture aligned with OSO values

• Provide clear direction, accountability, and ongoing performance feedback

• Ensure effective use of POS, inventory, and labor systems (Micros, BinWise, Unifocus)

• Establish and enforce SOPs, checklists, and operational workflows

• Drive consistency and accountability across all F&B operations

• Partner with Engineering on maintenance and repair needs

• Partner with Sales, Catering, Rooms, and other departments to ensure seamless execution of group and transient business

• Perform other duties as assigned

Qualifications and Requirements:

● Participate in required M.O.D. coverage as per business needs 

● Must be able and expected to work weekends (Saturday and Sunday) per business needs 

Minimum Qualifications:

● 4 year degree required in a related area

● Minimum of 4-5 years of progressive food and beverage management experience at a property of similar size and oroutlet/seating and revenue capacities

● Excellent communication skills

● Fluent in English verbal and written

● Ability to train, direct, supervise and hold staff accountable.

● Leadership skills, including motivating, inspiring, and goal setting.

● Strong communication and interpersonal skills.

● Time management and organization.

Preferred Qualifications:

● Extensive experience in restaurant, bar, banquet, stewarding, kitchen, sales, catering and management required.Knowledge and experience with forecasting, budgeting, labor management and purchasing

● Thorough knowledge of all aspects of food and beverage planning, production, presentation/service and controls.● Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or stategovernment agencies.

● Experience in Google applications

● Bilingual (Spanish)

Physical Requirements:

● Ability to sit, walk, stoop, kneel and crouch for the duration of shift (eight hours) 

● Ability to lift and/or move and/or push up to 25 pounds without assistance 

*The statements in this job description are intended to describe the essential nature and level