Director of Food & Beverage

Altius Search Group; Maine; On-site; USD 90,000 - 130,000; Full time

Job summary

Altius Search Group client—a boutique hotel in Oxford, MS—is seeking an experienced Director of Food & Beverage to lead all restaurant, bar, beverage, catering, and group F&B operations.

This senior role partners with the Executive Chef, Sales, and property leadership to drive guest satisfaction, revenue, profitability, and a strong service culture, while remaining hands-on in daily operations.

Qualifications

• Minimum of 3 years of progressive food and beverage management experience.
• Experience leading multiple food and beverage functions or outlets preferred.
• Strong operational leadership skills with the ability to motivate, develop, and hold teams accountable.
• Solid understanding of food and beverage financials, including labor management, forecasting, inventory, cost controls, and revenue optimization.
• Experience with catering, group business, private events, or banquet operations is highly desirable.
• Strong beverage knowledge and experience overseeing bar operations preferred.
• Excellent communication, organization, and problem-solving skills.
• Guest-focused leadership style with a willingness to be highly visible and hands-on in the operation.
• Knowledge of food handling, sanitation, and safety procedures.
• Must be legally authorized to work in the United States.

Responsibilities

• Provide overall leadership and direction for restaurant, bar, beverage, catering, and front-of-house food and beverage operations.
• Recruit, train, coach, and develop food and beverage leaders and team members while creating a culture of accountability, hospitality, and professional growth.
• Oversee staffing and scheduling based on business levels, productivity goals, service standards, and labor targets.
• Maintain a strong presence throughout the operation, ensuring consistent execution of service, presentation, cleanliness, and guest-experience standards.
• Partner closely with the Executive Chef on menu development, pricing, promotions, special events, and overall food and beverage strategy.
• Identify opportunities to increase revenue, improve margins, and enhance the overall guest experience.
• Analyze forecasts, revenue reports, labor costs, cost of goods, and other operating metrics to maximize departmental profitability.
• Manage beverage programming, inventory controls, purchasing, and cost-management initiatives.
• Lead monthly inventory processes and ensure appropriate controls are in place for food, beverage, and operating supplies.
• Work closely with Sales and Events teams to ensure successful execution of catering, group business, private events, and special functions.
• Ensure function billing, payroll administration, and other departmental reporting are completed accurately and on time.
• Respond professionally and proactively to guest feedback, service issues, and special requests.
• Partner with Engineering and other support departments to ensure food and beverage facilities and equipment are properly maintained.
• Participate in property leadership meetings and contribute to broader operational and financial initiatives.
• Ensure compliance with all applicable food safety, sanitation, alcohol-service, and workplace-safety requirements.

Skills

Leadership

Guest-experience focus

Communication

Problem solving

Operational excellence

Job description

Our client, a boutique hotel in Oxford, MS is seeking an experienced and hands-onDirector of Food & Beverageto lead the food and beverage operation for their property.

This is a key leadership role responsible for the overall performance of the restaurant, bar, beverage, catering, and group-related food and beverage operations. The Director will oversee front-of-house leadership and service execution while partnering closely with the Executive Chef, Sales team, and property leadership to drive guest satisfaction, revenue, profitability, and a strong service culture.

The ideal candidate is a visible, energetic leader who enjoys being close to the operation, developing teams, and creating memorable guest experiences while maintaining a strong understanding of the financial side of the business.

Key Responsibilities

• Provide overall leadership and direction for restaurant, bar, beverage, catering, and front-of-house food and beverage operations.

• Recruit, train, coach, and develop food and beverage leaders and team members while creating a culture of accountability, hospitality, and professional growth.

• Oversee staffing and scheduling based on business levels, productivity goals, service standards, and labor targets.

• Maintain a strong presence throughout the operation, ensuring consistent execution of service, presentation, cleanliness, and guest-experience standards.

• Partner closely with the Executive Chef on menu development, pricing, promotions, special events, and overall food and beverage strategy.

• Identify opportunities to increase revenue, improve margins, and enhance the overall guest experience.

• Analyze forecasts, revenue reports, labor costs, cost of goods, and other operating metrics to maximize departmental profitability.

• Manage beverage programming, inventory controls, purchasing, and cost-management initiatives.

• Lead monthly inventory processes and ensure appropriate controls are in place for food, beverage, and operating supplies.

• Work closely with Sales and Events teams to ensure successful execution of catering, group business, private events, and special functions.

• Ensure function billing, payroll administration, and other departmental reporting are completed accurately and on time.

• Respond professionally and proactively to guest feedback, service issues, and special requests.

• Partner with Engineering and other support departments to ensure food and beverage facilities and equipment are properly maintained.

• Participate in property leadership meetings and contribute to broader operational and financial initiatives.

• Ensure compliance with all applicable food safety, sanitation, alcohol-service, and workplace-safety requirements.

Qualifications

• Minimum of3 years of progressive food and beverage management experience, preferably within a hotel, resort, upscale restaurant, or similar hospitality environment.

• Previous experience leading multiple food and beverage functions or outlets strongly preferred.

• Strong operational leadership skills with the ability to motivate, develop, and hold teams accountable.

• Solid understanding of food and beverage financials, including labor management, forecasting, inventory, cost controls, and revenue optimization.

• Experience with catering, group business, private events, or banquet operations is highly desirable.

• Strong beverage knowledge and experience overseeing bar operations preferred.

• Excellent communication, organization, and problem-solving skills.

• Guest-focused leadership style with a willingness to be highly visible and hands-on in the operation.

• Knowledge of food handling, sanitation, and safety procedures.

• Must be legally authorized to work in the United States.