Director of F&B

The Indigo Road Hospitality Group; Memphis (TN); On-site; USD 75,000 - 110,000; Full time

Job summary

The Indigo Road Hospitality Group is seeking a Food & Beverage Director to lead our hotel restaurant outlets and drive exceptional guest experiences across shifts. You will set the tone for service energy, manage a team, and uphold the company’s values in a fast-paced environment.

Ideal candidates will have 5+ years in F&B management, experience with brand hotels, and a proven ability to forecast, budget, and train staff while maintaining high standards of sanitation and guest satisfaction.

Qualifications

• Minimum five years of food and beverage management experience in hotels or restaurants.
• Brand hotel experience preferred.
• Experience managing budgets and labor costs.
• Strong customer service and communication skills.
• Able to lead and develop a diverse team in a fast-paced environment.

Responsibilities

• Oversee all aspects of a hotel food and beverage program, including restaurant outlets.
• Report to General Manager and attend Executive Committee meetings.
• Forecast requirements, prepare annual budgets, and manage labor costs.
• Recruit, train, coach, and discipline staff; maintain SOP adherence.
• Ensure sanitation, safety, and compliance with health regulations.

Skills

Food & Beverage management

Leadership

Budgeting

Staff training

Customer service

Job description

Food & Beverage Director

In every Indigo Road property, we are committed to providing superior quality food and beverages with legendary service. Our team strives to be collaborative, compassionate, and demonstrate a strong work ethic with all our co-workers. Internal hospitality is our priority; making sure the environment is one that is safe, fun, and creative! We enjoy providing a daily pre‑shift family meal in each restaurant where everyone can enjoy each other’s company before the service begins. Our culinary teams use the freshest ingredients, work closely with local farmers and fisherman, and create recipes that are approachable, yet inventive! We deliver products that are made fresh daily and use whole animal butchery to ensure top quality meats. Our restaurants make fresh pastas and breads in‑house daily and utilize wood fire cooking to create memorable meals. Indigo Road believes that our employees are key to our success and we love to promote from within!

As the Director of F&B Outlets, you set the tone for guest experiences during each and every shift and you know that your team’s energy directly impacts everyone who walks through the front door. Indigo Road is looking for someone with a proven track record of successful restaurant management. You’re an exceptional leader who knows how to drive the ship while also treating your team with respect, but your organizational skills and attention to detail are top notch as well.

Responsibilities and essential job functions include, but are not limited to the following:

• This position will be responsible for all aspects of a hotel food and beverage programoverseeing the hotel’s restaurant outlets


• This position will report to the hotel General Manager (and senior Indigo Road management). Also, will attend Executive Committee meetings with ownership.


• Demonstrate a high level of integrity, take ownership of personal and team actions, communicate effectively, promote collaboration, nurture a positive, professional work environment, and ensure development of, and adherence to,IRHG’s hotel operations policies, protocols, and Standard Operating Procedures.


• Motivate, coach and train team members; hold team members accountable, and provide appropriate feedback, rewards, and recognition.


• Accomplishes restaurant human resource objectives by recruiting, selecting, training, scheduling, coaching, counseling, and disciplining employees. Communicates job expectations by reviewing job contributions and enforcing policies and procedures
  


• communicated in the Employee Handbook. Adhere and deliver the 14 elements of service with all employees.


• Meets F&B financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions and managing labor costs.


• Achieves F&B operational objectives by contributing information and recommendations to strategic plans; attends weekly manager meetings.


• Handles cash, bank deposits, credit statements in a timely fashion. Informs Controller of any overages or shortfalls immediately. See \"Cash Management Procedures Agreement\" policy for further details.


• Maintains all receipts for purchases and submits a monthly travel and expense report by the 30th of each month. All items purchased must have approval from the Managing Partner, Director of Operations or Controller, otherwise you will not be reimbursed.


• Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.


• Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.


• Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.


• Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with Department of Health and legal regulations. Develops and implements evacuation plans; maintain security and sprinkler systems; ensure parking lot and walkways are well maintained.

Required Knowledge, Skills & Abilities

• Minimum five years of food and beverage management experience in a similar setting is required (some multi‑unit experience is ideal).


• Brand hotel experience preferred.


• Experience in both hotels and independent restaurants is strongly preferred.


• Must be 21 years of age.


• Must be able to speak, read and understand basic directions.


• Maintain a clean and professional appearance at all times.


• Must demonstrate strong customer service and communication skills.


• Must be able to manage and develop budgets.


• Must be comfortable with a Point of Sales computer system.


• Understanding and knowledge of safety, sanitation and food handling procedures.


• Must be available to work nights, weekends and holidays.


• Must be able to communicate clearly with guests, managers, kitchen and restaurant employees and manage a wide variety of people in a very fast paced setting.


• Ability to model and act in accordance with The Indigo Road Core Values.

Physical Requirements:

• Ability to work an average of 55 hours a week


• Constant standing/walking


• Occasional environmental exposures to cold, heat and water


• Occasional stooping, kneeling or crawling


• Occasional pushing, pulling, lifting or carrying up to 50 lbs


• Occasional ascending or descending ladders, stairs, ramps


• Frequent, continual, intermittent flexing or rotation of the wrist(s) and spine


• Constant reaching, turning, and performing precision work around the kitchen area


• Constant receiving detailed information through oral communication


• Constant talking, expressing or exchanging ideas by means of the spoken word

Disclaimer: The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract. As with all positions at Indigo Road, employment is “at will” or voluntary on both the part of the employee or employer. That’s means employment can be terminated by either party with or without notice and/or with or without cause.