Director of Food & Beverage - Multi Outlet

Donohoe Brand; Washington (District of Columbia); On-site; USD 95,000 - 105,000; Full time

Job summary

Donohoe Hospitality Services in Washington, DC is seeking a Director of Food & Beverage - Multi Outlet to lead day-to-day F&B operations, including Banquet and Catering, and drive guest satisfaction. The role oversees menu development, staff leadership, cost control and service standards, with a focus on profitability and guest experience.

The position requires managerial F&B experience in upscale settings, with willingness to work evenings and weekends to meet business needs.

Qualifications

• Must have managerial F&B experience.
• Restaurant pre-opening experience is a plus.
• Upscale and lifestyle hotel experience is preferred.
• Local market experience is required.

Responsibilities

• Manage day-to-day operations and long-range planning of all F&B outlets.
• Hire and supervise all F&B employees.
• Develop menus and wine lists with the Executive Chef.
• Monitor cost of food and discuss results with the Executive Chef.
• Train and oversee F&B staff training, including safety.
• Schedule staff to accommodate hotel needs.
• Oversee all phases of outlet operations.
• Hold weekly meetings with the F&B team.
• Ensure guest satisfaction and handle guest complaints.

Skills

Leadership

Staff scheduling

Guest satisfaction

Fast-paced

Evenings

Weekends

Job description

Director of Food & Beverage - Multi Outlet

Job Category: Restaurant

Requisition Number: DIREC004382

• Posted : October 23, 2026
• Full-Time
• Salary : $100,000 USD per year

Locations

Showing 1 location

411 New York Ave NE
Washington, DC 20002, USA

Description

Donohoe Hospitality Services is always looking for the most qualified and experienced professionals in the industry.

Director of Food & Beverage - Multi Outlet

Salary Range $95,000 - $105,000 (experience-based compensation)

Position Summary:

To effectively manage the day-to-day operations and long-range planning of all F&B outlets, including the Banquet and Catering Departments, and to ensure guest satisfaction.

Essential Functions:

• Develops menus and wine lists, both content and pricing, with the assistance of the Executive Chef.
• Aware of daily and weekly specials and the availability of products.
• Monitors food cost results and discusses them with the Executive Chef.
• Personally monitors all guest complaints and ensures guest satisfaction.
• Generate business by holding promotions within food outlets.
• Holds weekly meetings with the F&B team.
• Regularly check all areas for maintenance requests.
• Hire and supervise all F&B employees.
• Conduct all performance appraisals for F&B staff.
• Purchase and input food inventory into the system.
• Develop service standards.
• Develop new concepts to increase profitability.
• Schedule staff to accommodate hotel needs.
• Oversee all phases of outlet operations.
• Responsible for training and/or overseeing the training of F&B Managers and Supervisors, including but not limited to leadership training, F&B specific training, and customer service training.
• Train and/or oversee service, food, Hazcom and bloodborne pathogen and life safety training for the F&B staff.
• Adhere to all work rules, procedures, and policies established by the hotel, including, but not limited to, those contained in the employee handbook.

Education and Experience:

• Previous Managerial Food and Beverage experience.
• Restaurant pre-opening experience is a plus.
• Upscale and lifestyle hotel experience is preferred.
• Local market experience is required.

Skills and Abilities:

• Must be able to work in a fast-paced environment.
• Ability to work evenings and weekends as business dictates.
• Be a certified food service handler.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.