Luxury Hotel F&B Director — Elevate Dining & Guest Experience

Miyako Hybrid Hotel Plano; Plano (TX); On-site; USD 120,000 - 180,000; Full time

Job summary

Miyako Hybrid Hotel Plano in Plano, TX seeks a Director of Food & Beverage to lead all restaurant, bar, banquet, and catering operations. You will drive guest satisfaction, revenue, and quality while ensuring brand standards and safety compliance across all outlets.

The role requires strategic leadership, budgeting, labor and cost controls, menu collaboration with Culinary, and the development of a high-performing F&B team.

Qualifications

• Experience leading multiple F&B outlets in hotel or restaurant environments.
• Proven ability to drive guest satisfaction and service excellence.
• Strong budgeting, cost control, and vendor management capabilities.

Responsibilities

• Direct and oversee all Food & Beverage operations across restaurant outlets, bars, banquets, catering, and other hotel dining venues.
• Ensure consistent boutique luxury service standards and high-quality guest experiences.
• Develop and implement operational procedures and service standards to support excellence.
• Monitor guest satisfaction metrics and drive service improvements.
• Collaborate with Culinary leadership on menu development, seasonal offerings, and dining concepts.
• Ensure cleanliness, presentation, and readiness across all F&B outlets.
• Oversee scheduling and staffing to align with occupancy and demand.
• Manage budgets, forecasts, labor, food/beverage costs, and vendor relations.
• Identify cost-saving opportunities while maintaining quality standards.

Skills

Leadership

Guest Experience

Operations Management

Budgeting

Education

Bachelor's degree in Hospitality Management

Job description

Miyako Hybrid Hotel Plano in Plano, TX seeks a Director of Food & Beverage to lead all restaurant, bar, banquet, and catering operations. You will drive guest satisfaction, revenue, and quality while ensuring brand standards and safety compliance across all outlets.

The role requires strategic leadership, budgeting, labor and cost controls, menu collaboration with Culinary, and the development of a high-performing F&B team.