Director of Food and Beverage- Hotel

The Charter Hotel Seattle is looking for a Director of Food and Beverage to join our team. This position will directly report to the General Manager. This person will manage the overall daily operations of the Fog Room, Cinder + Salt Restaurant (opening Spring 2026), room service and banquets, maintaining established quality and service standards, maximizing profits, controlling expenses, and ensuring sanitation, safety and food quality.

You will be responsible for ensuring the smooth operation of the dining room and banquet functions by directing the activity of staff, facilitates the prompt and accurate seating and service of all guests.

• Provide strategic and operational leadership for all Food & Beverage outlets, including Fog Room, Cinder + Salt, Banquets, and IRD
• Lead, mentor, and develop department leaders and management teams to build a culture of accountability, engagement, and excellence
• Establish and uphold service standards, SOPs, and brand consistency across all outlets
• Maintain a visible, hands‑on presence in the operation, supporting teams during peak business periods and special events

• Oversee day-to-day operations of Fog Room, ensuring strong guest satisfaction, revenue growth, and team performance
• Lead the pre‑opening planning, execution, and launch of Cinder + Salt
  , including staffing, training, menu development, systems implementation, and operational readiness
• Collaborate with culinary leadership on menu engineering, concept integrity, and seasonal offerings

• Oversee all banquet operations, including event execution, staffing, service standards, and profitability
• Partner with Sales and Events teams to ensure seamless coordination and high‑quality guest experiences
• Ensure IRD operations align with hotel standards, guest expectations, and financial targets

• Develop and manage departmental budgets, forecasts, and labor controls
• Analyze financial performance and implement strategies to improve revenue, profitability, and cost efficiency
• Oversee purchasing, inventory controls, and vendor relationships
• Drive revenue through menu engineering, pricing strategies, promotions, and special events

• Ensure full compliance with all health, safety, sanitation, and alcohol service regulations
• Enforce responsible alcohol service policies and company guidelines
• Maintain accurate documentation and adherence to local, state, and federal requirements

• Champion a guest‑first culture, ensuring exceptional service and consistent experiences across all outlets
• Address guest feedback and service recovery proactively and professionally
• Collaborate with Hotel Leadership to align Food & Beverage operations with overall hotel objectives

• Minimum of 5-7 years of progressive Food & Beverage leadership experience in a full‑service hotel or upscale hospitality environment
• Proven experience overseeing multiple outlets, banquets, and IRD
• Strong financial acumen with experience managing budgets, labor, and P&Ls
• Experience with restaurant openings or concept launches strongly preferred
• Excellent leadership, communication, and organizational skills
• Knowledge of local and state alcohol laws and food safety regulations
• Flexible schedule, including evenings, weekends, and holidays as business needs require

• People‑first culture
• Travel discounts at hotel partners and franchises
• Medical, Vision, Dental Benefits for Full Time Employees
• Paid time off:
  Up to 88 hrs per year for the 1st year through completion of the 4th year of employment, up to 128 hrs per year for the 5th year through completion of the 9th year of employment, and up to 168 hrs per year for the 10th year of employment and thereafter
• Paid sick leave: for every 30 hrs worked, you will receive one hour of sick pay. Unused hours, up to 72 hrs, will carryover into the following year
• 401(k) matching
• 7 paid holidays per calendar year
• Participation in our Wellness program
• Compensation Range :
  Salaried: $110,000-$115,000. Bonus Eligible

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