Director of Food and Beverage

About José Andrés Group

José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values‑driven culture. Our teams bring world‑class food and warm hospitality to life across acclaimed concepts worldwide.

The Director of Food & Beverage (F&B) is the senior leader responsible for the strategy, performance, and guest experience across all F&B outlets. This role sets the operational vision, drives revenue and profitability, leads a high‑performing team, ensures brand standards, and cultivates strong partnerships with Culinary, Beverage, Marketing, and Finance.

• Strategic Leadership & Business Planning:
  Build and execute the annual F&B business plan; translate strategy into quarterly priorities, playbooks, and KPIs.
• Multi‑Outlet Operations & Guest
  
  Experience:
  
  Oversee daily execution across all venues, ensure consistent standards, establish inspection routines, monitor guest feedback, and drive improvement.
• Financial Performance & P&L Ownership:
  Own F&B P&L; optimize labor, control COGS, drive margin management, and conduct variance analysis.
• Culinary & Beverage Partnership:
  Partner with culinary and beverage leaders on menu strategy, innovation, approvals, training, and allergy protocols.
• Banquets, Catering & Events:
  Lead sales strategy and execution for banquets/private dining; forecast event pipelines and coordinate with Sales/Events.
• Talent, Culture & Compliance:
  Recruit, onboard, coach managers; develop teams; ensure compliance with labor and health regulations.
• Revenue Growth, Marketing & Partnerships:
  Collaborate with Marketing on promotions, partnerships, and dynamic pricing; leverage CRM tools for optimization.
• Technology, Reporting & Continuous Improvement:
  Maintain disciplined use of POS, KDS, reservations; review dashboards, run post‑mortems, prioritize capital projects.
• Openings & Special Projects:
  Lead openings/renovations, drive activations such as pop‑ups and cocktail launches.

• 7–10+ years progressive F&B leadership in upscale/fine dining, luxury hotel, or multi‑unit environments;
  Director‑level preferred.
• Proven track record owning multi‑outlet P&L with measurable revenue growth and margin improvement.
• Expertise in service standards, banquet operations, beverage programs, and food safety compliance.
• Strong leadership and communication skills; ability to develop large hourly teams.
• Proficiency with POS/reservations (MICROS/Toast, Resy/Six Rooms/TOCK), inventory, scheduling, and Google Workspace.
• Flexibility to work nights, weekends, holidays, and events.
• Working Conditions &
  
  Physical Requirements:
  
  On‑floor leadership during peak periods; stand/walk for extended periods; lift up to 30 lbs; exposure to variable temperatures, noise, and cleaning chemicals.

• Competitive compensation and performance‑based bonus.
• Comprehensive health & wellness benefits.
• Retirement savings plans.
• Employee dining discounts.
• Professional development and growth within a values‑driven, award‑winning hospitality group.

José Andrés Group is an Equal Opportunity Employer and participates in the federal E‑Verify Program.