Director of Food and Beverage

Overview

The Director of Food & Beverage is a key member of the hotel’s Executive Leadership Team and plays a critical role in delivering memorable guest experiences while driving profitability across all Food & Beverage (F&B) operations. This position has direct accountability for operational performance, financial results, and guest satisfaction metrics.

Operational & Service Excellence

• Ensure service excellence across all F&B areas, including hiring, communication, training, presentation standards, and timely performance feedback.
• Maintain a strong on-floor presence during peak business periods and critical events

Menu & Beverage Innovation

• Develop beverage programs that are contemporary, innovative, and appealing.
• Ensure all menus are costed prior to pricing and launch, with ongoing monitoring of popularity and actual costs.

Financial Leadership

• Hold direct bottom-line responsibility for all retail and banquet operations.
• Lead effective forecasting, scheduling, and labor management initiatives.
• Drive profitability through strategic planning, cost control, and cross-team collaboration.

Leadership & Communication

• Communicate key information internally and externally to ensure alignment and operational readiness.
• Represent Food & Beverage at required meetings; ensure appropriate representation when not personally attending.
• Promote and model the Mission, Values, and cultural principles of Seaport.

Experience:

• Minimum of ten (10) years of progressive experience in high‑quality Food & Beverage operations with increasing leadership responsibility.
• Experience working with diverse cultures, backgrounds, and multilingual work forces preferred.

Education:

• Bachelor’s degree in Hospitality, Business, or a related field preferred; equivalent combination of education and extensive F&B leadership experience will be considered.