Food and Beverage Director - Miami Beach

Think Hospitality; Miami Beach (FL); On-site; USD 120,000 - 180,000; Full time

Job summary

Think Hospitality is seeking an experienced and organized Food and Beverage (F&B) Director to lead all F&B operations across our venues. The role focuses on strategic planning, financial accountability, and delivering exceptional guest experiences.

You will supervise culinary, beverage, banquet and service teams, manage budgets, vendor relations, and compliance with health and safety standards to maintain brand standards and revenue growth.

Qualifications

• 5+ years of progressive F&B management in high-volume venues.
• Experience overseeing culinary, bar, banquet and dining operations.
• Certifications such as SERV Safe or RBS are preferred.

Responsibilities

• Develop and manage annual F&B budgets and forecast revenues.
• Design menus with Executive Chefs and Beverage Managers; set pricing strategies.
• Oversee restaurants, bars, room service, events and large banquets.
• Hire, train and mentor F&B teams; build service and wine-knowledge education programs.
• Ensure compliance with health codes and alcohol regulations.

Skills

P&L literacy

Leadership

Vendor negotiation

Crisis management

Education

Bachelor's degree in hospitality management or related field

Job description

We are looking for an experienced and organizedFood and Beverage (F&B) Director to join our team. The Food and Beverage Director will be responsible for the overall management, planning, and execution of all F&B operations for a variety of establishments. The successful candidate will be responsible for personnel management, budgeting, and customer service, as well as ensuring a safe and pleasant dining experience for all guests.is a senior executive in the hospitality industry responsible for overseeing all culinary, bar, banquet, and dining operations across a hotel, resort, club, or large restaurant group.

Role Summary

The F&B Director sits between executive leadership (such as the General Manager or ownership) and on-the-ground managers, chefs, and service teams. They focus on big-picture strategy, financial accountability, and brand standards rather than just day-to-day shifts.

Core Responsibilities

• Financial Management & Budgeting: Develop annual F&B budgets, forecast monthly revenues and expenses, monitor Profit & Loss (P&L) statements, and manage Cost of Goods Sold (COGS) and labor margins.
• Menu Development & Quality Control: Partner with Executive Chefs and Beverage Managers to design menus, set pricing strategies, and maintain high standards for food and drink presentations.
• Operations & Event Execution: Oversee restaurants, bars, room service, conference centers, and large-scale banquets or wedding operations.
• Staff Leadership & Training: Hire, train, and mentor F&B managers, kitchen staff, and front-of-house teams; build service and wine-knowledge education programs.
• Compliance & Safety: Ensure strict adherence to local health department codes, sanitation guidelines, and alcohol awareness laws (such as RBS or ServSafe).
• Vendor & Supply Chain Management: Negotiate contracts with food, wine, beer, liquor, and equipment suppliers to control inventory and prevent spoilage.

Qualifications & Requirements

• Education: Bachelor's degree in hospitality management, Culinary Arts, or a related field is preferred by many organizations.
• Experience: Typically requires 5+ years of progressive front- and back-of-house management experience in high-volume hotels, resorts, or upscale restaurants.
• Certifications: Local health department certifications and alcohol-service awareness credentials (e.g., SERV Safe, RBS).
• Key Skills: Strong financial and P&L literacy, POS system proficiency, leadership, vendor negotiation, and crisis management