F&B Director — Lead Profit & Guest Experience

Shamin Hotels Master; Richmond (VA); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Health insurance

Dental

Vision

401K plan with company match

Paid time off

Paid holidays

Employee discounts at hotels

Gym membership discounts

Job summary

Shamin Hotels is seeking a senior Food and Beverage Director to oversee all F&B operations at the Richmond properties. This leadership role drives guest satisfaction, profitability, and compliance with quality standards while leading staff and refining revenue strategies.

You will supervise F&B managers, manage budgets, collaborate with chefs and events teams, ensure safety and service excellence, and develop menus aligned with market trends.

Qualifications

• Bachelor’s degree in hospitality management, business administration, or a related field.
• Experience in food and beverage management, preferably in a leadership role.
• Budgeting, forecasting, and financial analysis experience.

Responsibilities

• Develop and implement strategies to optimize F&B operations and profitability.
• Oversee all F&B outlets, including restaurants, bars, catering, and room service, ensuring quality and service.
• Prepare and manage budgets, monitor expenses, and identify cost-saving opportunities.
• Recruit, train, and supervise F&B managers and staff; evaluate performance.
• Ensure excellent guest service and address feedback to enhance guest experiences.
• Collaborate with chefs and bartenders on menu development and quality control.
• Coordinate events and promotions with the events team.
• Ensure compliance with health, safety, and liquor regulations.

Skills

Leadership

Team Management

Communication

Culinary Trends

POS Systems

Education

Bachelor’s degree in hospitality management, business administration, or a related field

Tools

POS software

F/B management software

Job description

Shamin Hotels is seeking a senior Food and Beverage Director to oversee all F&B operations at the Richmond properties. This leadership role drives guest satisfaction, profitability, and compliance with quality standards while leading staff and refining revenue strategies.

You will supervise F&B managers, manage budgets, collaborate with chefs and events teams, ensure safety and service excellence, and develop menus aligned with market trends.