Director of Food And Beverage

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Director of Food & Beverage.

Job Title: Director of Food & Beverage

Reports To: VP of Operations

Department: Operations – Food & Beverage

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 and develops a high‑performing team, ensures brand standards, and cultivates strong partnerships with Culinary, Beverage, Marketing, and Finance.

Build and execute the annual F&B business plan: revenue goals, margin targets, marketing calendar, and staffing model.

Translate strategy into quarterly/monthly priorities, playbooks, and KPIs for outlet leaders.

Champion JAG values and brand standards; protect concept integrity while adapting to local market needs.

Oversee daily execution across all F&B venues, ensure consistent standards of service, quality, and cleanliness.

Establish non‑negotiables and inspection routines (pre‑service lineups, line checks, floor presence, recovery protocols).

Monitor guest feedback (NPS/ratings, surveys, social); drive action plans and measure improvement.

Own F&B P&L: forecasting, pricing, mix, margin management, and month‑end reviews with variance analysis.

Optimize labor through smart scheduling, productivity targets, and in‑shift deployment; balance experience with efficiency.

Drive COGS control via menu engineering, vendor negotiation, waste reduction, inventory accuracy, and portioning discipline.

Partner with Culinary and Beverage leadership on menu strategy, seasonality, innovation, and brand‑appropriate storytelling.

Approve new items, features, and cocktail programs; ensure training and SOPs precede launch.

Maintain robust allergy, dietary, and cross‑contact protocols.

Lead sales strategy and execution for banquets and private dining: pricing, packages, staffing, and service standards.

Forecast and manage event pipelines; coordinate with Sales/Events on BEO accuracy, timelines, and profitability.

Ensure flawless execution and post‑event reviews to drive repeat business.

Recruit, select, and onboard strong leaders (Outlet Managers/AGMs/Bar Managers); build a bench and succession plans.

Develop teams through coaching, performance management, and documented feedback; recognize great work.

Ensure compliance with DOH/health codes, alcohol service laws, labor regulations, and company policies.

Collaborate with Marketing on LSM, promotions, partnerships, content, and PR to grow traffic and check average.

Leverage reservations/CRM tools, pacing strategies, and dynamic floor plans to maximize revenue.

Ensure disciplined use of systems (POS, KDS, reservations, inventory, scheduling); maintain data integrity.

Review dashboards and KPIs weekly; run post‑mortems to capture learnings and iterate SOPs.

Lead R&M/capex prioritization for F&B assets; maintain a safe, well‑equipped operation.

Lead F&B openings/renovations: critical paths, hiring, training, tastings, soft‑open, and stabilization (30/60/90).

Drive special activations (pop‑ups, cocktail launches, seasonal programs) that align with brand and deliver ROI.

• 7–10+ years of progressive F&B leadership in upscale/fine dining, luxury hotel, or multi‑unit environments; prior Director‑level scope strongly preferred.
• Proven track record owning a 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 managers…