Director of Food and Beverage

Food & Beverage Director — Hotel Park Avenue

Renwick Hospitality Group Overseeing Park Rose , Golden Child Rooftop , & Seed Library

Renwick Hospitality Group is seeking an experienced and dynamic Food & Beverage Director to lead the full F&B program at Hotel Park Avenue , a multi‑outlet property featuring Park Rose (restaurant & café) , Golden Child Rooftop , and Seed Library . This role is ideal for a hands‑on, forward‑thinking leader who thrives in a fast‑paced environment and is passionate about delivering exceptional guest experiences across diverse concepts.

About the Role

The Food & Beverage Director oversees the overall leadership, performance, and operational excellence of all outlets. This includes daily operations, financial performance, team development, and consistent execution of Renwick Hospitality Group standards. The role partners closely with culinary, events, marketing, and executive leadership to support programming, activations, and long‑term growth across the property.

Key Responsibilities

• Operational Excellence — Oversee opening and closing procedures for all outlets, ensuring consistency and high standards.

• Financial Management — Manage daily financial tasks including cash handling, deposits, and reporting.

• P.O.S. Oversight — Maintain system accuracy, review open checks, update menus/buttons, and onboard staff.

• Quality Control — Conduct regular walkthroughs to ensure all spaces meet brand, service, and cleanliness standards.

• Event Coordination — Collaborate with the events team to prepare for and execute on‑site events and activations.

• Beverage Program Support — Uphold recipe standards, prep systems, and bar operations across all outlets.

• Team Development — Train, coach, and support managers and hourly teams to achieve revenue and service goals.

• Health & Safety — Ensure compliance with health codes and manage labor and ordering in partnership with culinary leadership.

• Internal Communication — Keep property teams informed of daily operations, events, and activations.

• Financial Reporting — Submit P&L summaries and operational updates to Renwick Hospitality leadership.

• Technology & Systems — Review task lists, logs, and analytics to maintain operational consistency.

• Marketing Collaboration — Partner with marketing to execute promotions and activations.

• Menu Management — Oversee menu development, tastings, printing, and staff education.

• Inspection Readiness — Ensure all areas meet health department standards.

• Hiring & Onboarding — Partner with HR and finance to hire and onboard staff efficiently.

• Payroll Oversight — Complete or oversee weekly payroll submissions.

• Shift Coverage — Serve as opening, closing, or swing manager as needed.

• Leadership Growth — Take on additional responsibilities as assigned by Renwick Hospitality leadership.

Qualifications

• Proven experience in multi‑outlet F&B management , ideally within hotel environments.

• Strong leadership, communication, and team‑building skills.

• Deep understanding of restaurant operations, inventory, and financial controls.

• Ability to multitask and thrive in a high‑volume, multi‑concept environment.

• Open availability required.

• Working knowledge of events, beverage programs, and culinary operations.

• Strong knowledge of food, wine, spirits, and beer.

• Commitment to training, development, and operational excellence.

Benefits

• Competitive salary

• Health, dental, and vision insurance

• Paid time off

• 401(k) and commuter benefits

• Wellness programs

• Dining discounts

• Employer‑covered healthcare contributions (up to 70% for individuals, 50% for family; 25% dental & vision)

Required Skills

Leadership, punctuality, kindness, organization, patience, communication, team management, table service knowledge, inventory management, multitasking, conflict resolution, event coordination, financial understanding, and a commitment to excellence.