Director of Food & Beverage- Full Service Branded Hotel-Long Island, NY
Blue Sky Hospitality Solutions, New York, NY, United States
Director of Food & Beverage
Location:
Long Island, NY Property Type:
Full-Service Branded Hotel Reports To:
General Manager
Position Summary The Director of Food & Beverage is responsible for the strategic leadership, operational excellence, and financial performance of all food and beverage outlets, including restaurants, bars, banquet operations, room service, and catering. This role ensures exceptional guest experiences, compliance with brand standards, and alignment with revenue and profitability goals while fostering a high-performing team culture.
Key Responsibilities Operational Leadership
Oversee all F&B outlets including restaurant(s), lounge/bar, banquet & catering, and in-room dining.
Ensure seamless day-to-day operations with a strong focus on service quality, guest satisfaction, and brand compliance.
Maintain strict adherence to
health, safety, and sanitation standards
(NY State & local regulations).
Financial Performance
Develop and manage annual F&B budgets, forecasts, and business plans.
Drive revenue growth through strategic pricing, promotions, and outlet optimization.
Monitor and control
cost of goods (COGS), labor costs, and expenses
to achieve GOP targets.
Analyze P&L statements and implement corrective actions to improve profitability.
Banquet & Catering Excellence
Lead banquet operations to ensure flawless execution of weddings, corporate events, and group functions.
Partner with Sales to maximize catering revenue and client satisfaction.
Ensure proper staffing, setup standards, and service delivery for all events.
Team Leadership & Development
Recruit, train, and develop F&B managers, supervisors, and line-level team members.
Foster a positive work environment aligned with company culture and engagement goals.
Manage performance, conduct coaching, and implement progressive discipline when needed.
Ensure compliance with
union agreements (if applicable)
and company HR policies.
Guest Experience & Brand Standards
Drive guest satisfaction scores (e.g., brand surveys, online reviews).
Maintain consistency with brand service standards and audit requirements.
Actively engage with guests to resolve concerns and enhance loyalty.
Compliance & Risk Management
Ensure compliance with
New York State labor laws , liquor laws, and health regulations.
Oversee food safety programs, including HACCP standards.
Manage inventory controls, vendor relationships, and procurement processes.
Strategic Initiatives
Introduce innovative menus, concepts, and seasonal offerings.
Leverage data (guest feedback, sales trends) to optimize operations.
Support sustainability and cost-efficiency initiatives.
Qualifications
Bachelor’s degree in Hospitality Management, Business, or related field (preferred).
5–8+ years of progressive F&B leadership experience in a
full-service hotel environment .
Strong knowledge of
banquet operations and group business
(critical for Long Island market).
Experience with major hotel brands (e.g., Marriott International, Hilton Worldwide, Hyatt Hotels Corporation, or IHG Hotels & Resorts).
Proven ability to manage budgets, control costs, and drive profitability.
Strong leadership, communication, and problem-solving skills.
Knowledge of POS systems (e.g., Micros), inventory systems, and scheduling tools.
Familiarity with union environments is a plus.
Key Competencies
Financial Acumen (P&L ownership)
Operational Excellence
Leadership & Team Development
Guest-Centric Mindset
Strategic Thinking
Compliance & Risk Management
Compensation & Benefits:
Salary Range: Based on experience & property scale
Bonus: Performance-based (aligned with revenue, GOP, and guest satisfaction metrics)
Benefits: Health, Dental, Vision, 401(k), PTO, Employee Discounts
Success Metrics
F&B Revenue Growth
GOP Margin Improvement
Guest Satisfaction Scores (Brand/Medallia/TripAdvisor)
Labor Cost % and Food Cost %
Banquet Revenue & Event Execution Quality
Employee Engagement & Retention
#J-18808-Ljbffr
Long Island, NY Property Type:
Full-Service Branded Hotel Reports To:
General Manager
Position Summary The Director of Food & Beverage is responsible for the strategic leadership, operational excellence, and financial performance of all food and beverage outlets, including restaurants, bars, banquet operations, room service, and catering. This role ensures exceptional guest experiences, compliance with brand standards, and alignment with revenue and profitability goals while fostering a high-performing team culture.
Key Responsibilities Operational Leadership
Oversee all F&B outlets including restaurant(s), lounge/bar, banquet & catering, and in-room dining.
Ensure seamless day-to-day operations with a strong focus on service quality, guest satisfaction, and brand compliance.
Maintain strict adherence to
health, safety, and sanitation standards
(NY State & local regulations).
Financial Performance
Develop and manage annual F&B budgets, forecasts, and business plans.
Drive revenue growth through strategic pricing, promotions, and outlet optimization.
Monitor and control
cost of goods (COGS), labor costs, and expenses
to achieve GOP targets.
Analyze P&L statements and implement corrective actions to improve profitability.
Banquet & Catering Excellence
Lead banquet operations to ensure flawless execution of weddings, corporate events, and group functions.
Partner with Sales to maximize catering revenue and client satisfaction.
Ensure proper staffing, setup standards, and service delivery for all events.
Team Leadership & Development
Recruit, train, and develop F&B managers, supervisors, and line-level team members.
Foster a positive work environment aligned with company culture and engagement goals.
Manage performance, conduct coaching, and implement progressive discipline when needed.
Ensure compliance with
union agreements (if applicable)
and company HR policies.
Guest Experience & Brand Standards
Drive guest satisfaction scores (e.g., brand surveys, online reviews).
Maintain consistency with brand service standards and audit requirements.
Actively engage with guests to resolve concerns and enhance loyalty.
Compliance & Risk Management
Ensure compliance with
New York State labor laws , liquor laws, and health regulations.
Oversee food safety programs, including HACCP standards.
Manage inventory controls, vendor relationships, and procurement processes.
Strategic Initiatives
Introduce innovative menus, concepts, and seasonal offerings.
Leverage data (guest feedback, sales trends) to optimize operations.
Support sustainability and cost-efficiency initiatives.
Qualifications
Bachelor’s degree in Hospitality Management, Business, or related field (preferred).
5–8+ years of progressive F&B leadership experience in a
full-service hotel environment .
Strong knowledge of
banquet operations and group business
(critical for Long Island market).
Experience with major hotel brands (e.g., Marriott International, Hilton Worldwide, Hyatt Hotels Corporation, or IHG Hotels & Resorts).
Proven ability to manage budgets, control costs, and drive profitability.
Strong leadership, communication, and problem-solving skills.
Knowledge of POS systems (e.g., Micros), inventory systems, and scheduling tools.
Familiarity with union environments is a plus.
Key Competencies
Financial Acumen (P&L ownership)
Operational Excellence
Leadership & Team Development
Guest-Centric Mindset
Strategic Thinking
Compliance & Risk Management
Compensation & Benefits:
Salary Range: Based on experience & property scale
Bonus: Performance-based (aligned with revenue, GOP, and guest satisfaction metrics)
Benefits: Health, Dental, Vision, 401(k), PTO, Employee Discounts
Success Metrics
F&B Revenue Growth
GOP Margin Improvement
Guest Satisfaction Scores (Brand/Medallia/TripAdvisor)
Labor Cost % and Food Cost %
Banquet Revenue & Event Execution Quality
Employee Engagement & Retention
#J-18808-Ljbffr