Director of Food & Beverage

First Hospitality, Inc.; Oklahoma City (OK); On-site; USD 120,000 - 180,000; Full time

Benefits offered by this job

Insurance enrollment

Paid time off

Holiday pay

401(k) enrollment

Hotel discounts

Job summary

First Hospitality, Inc. is seeking a Director of Food & Beverage to lead the hotel’s dining, bars, catering, and culinary operations with a focus on guest experience and financial performance.

Reporting to the General Manager and serving on the Executive Committee, you will shape strategy, drive revenue, manage budgets, and build a strong leadership team across restaurants, events, and kitchens. Evening/weekend availability is required.

Qualifications

• Progressive leadership experience across multiple hotel outlets or service areas, including responsibility for leading managers.
• Demonstrated ownership of financial results, with strong budgeting, forecasting, and profit and loss analysis skills.
• Working knowledge of restaurant, bar, banquet, and catering operations, along with culinary coordination, purchasing, inventory controls.
• A track record of developing leaders, guiding change, and resolving complex guest and employee concerns.
• Sound business judgment, clear communication, and collaboration with executive colleagues.

Responsibilities

• Set the direction. Turn hotel priorities into clear plans for every outlet and service area, balancing hospitality, profitability, and operation excellence.
• Own the business. Lead the department’s full P&L, budgets, and forecasts; translate results into actions to improve revenue and margins.
• Grow demand. Collaborate with Sales, Catering, Revenue Management, and Marketing on menus, events, pricing, and promotions.
• Make every service count. Guide leaders in delivering consistent quality and coordinated experiences; be visible with guests during events.
• Build leaders who thrive. Recruit, coach, and develop department managers with clear expectations and accountability.

Skills

Leadership

Budgeting & Forecasting

Profit & Loss management

F&B operations

Menu development

Staff development

Guest experience

Sales & marketing collaboration

Event catering

Education

Hospitality education

Business education

Tools

POS systems

Excel

Financial reporting

Inventory management

Job description

What's in it for you

• Insurance enrollment available from DAY 1!
• Paid time off available from DAY 1!
• Holiday pay available from DAY 1!
• 401(k) enrollment after 30 days!
• Hotel and travel discounts at worldwide destinations!

About this job

Great hospitality brings people together and great leadership makes it happen. We’re looking for a Director of Food and Beverage who combines a passion for guest experience with the business insight to lead a successful hotel food and beverage operation.

Reporting to the General Manager and serving on the hotel Executive Committee, you’ll shape the strategy and performance of our restaurants, bars, catering and events, and culinary operations. This is an opportunity to bring fresh ideas to the table, build a strong leadership team, and make a meaningful impact across the hotel.

Your impact

• Set the direction. Turn hotel priorities into clear plans for every outlet and service area, balancing memorable hospitality, profitable growth, and operational excellence.
• Own the business. Lead the department’s full profit and loss performance, annual budgets, and rolling forecasts. Translate results into focused actions that improve revenue, productivity, and margins.
• Grow demand. Partner with Sales, Catering, Revenue Management, and Marketing on compelling menus, beverage offerings, events, pricing, and promotions.
• Make every service count. Guide restaurant, bar, kitchen, and event leaders in delivering consistent quality and well-coordinated experiences. Be visible with guests and teams, especially during major events and busy periods.
• Build leaders who thrive. Recruit, coach, and develop department managers. Create clear expectations, meaningful accountability, and opportunities for growth in a respectful, inclusive workplace.
• Run a disciplined operation. Strengthen staffing, purchasing, inventory, menu costing, and financial controls while maintaining food safety, responsible alcohol service, and brand standards.
• Lead across the hotel. Contribute to executive decisions, champion improvements, and work closely with other departments to achieve shared goals.

What success looks like

Your impact will show in strong financial results, consistently satisfying guest experiences, and a capable, engaged team. Key measures include:

• Revenue and departmental profit against approved budgets and forecasts.
• Labor productivity, food and beverage costs, and menu margins.
• Outlet demand, covers, average checks, and event profitability.
• Guest satisfaction, service consistency, and effective resolution of concerns.
• Leadership development, employee engagement, and retention.
• Reliable operational controls and compliance with safety and service standards.

What you bring

You’re an experienced hotel food and beverage leader who is equally comfortable discussing a forecast, coaching a manager, and connecting with a guest. You bring:

• Progressive leadership experience across multiple hotel outlets or service areas, including responsibility for leading managers.
• Demonstrated ownership of financial results, with strong budgeting, forecasting, and profit and loss analysis skills.
• Working knowledge of restaurant, bar, banquet, and catering operations, along with culinary coordination, purchasing, inventory, and cost controls.
• A record of developing leaders, guiding change, and resolving complex guest and employee concerns.
• Sound business judgment, clear communication, and effective collaboration with executive colleagues.
• Proficiency with financial reporting, spreadsheets, point-of-sale systems, and labor and inventory tools.
• Availability for evenings, weekends, holidays, and major events, plus the ability to obtain and maintain required food safety and alcohol service credentials.

Previous Director or Assistant Director of Food and Beverage experience, hotel Executive Committee service, and leadership of both restaurant and significant banquet or catering operations are preferred. Hospitality or business education is helpful; equivalent relevant leadership experience is valued.

The work environment

You’ll balance strategic office work with an active presence in restaurants, bars, kitchens, and event spaces. The role may involve extended standing and walking, with occasional assistance moving supplies or equipment. Essential duties may be performed with or without reasonable accommodation.