Director of Food and Beverage

Position Summary

The Director of Food & Beverage is responsible for overseeing all food and beverage operations across the hotel’s restaurants, bars, lounges, in-room dining, banquets, catering, and special events. This role provides strategic leadership focused on delivering exceptional guest experiences, maximizing profitability, maintaining brand standards, and leading high-performing hospitality teams.

The ideal candidate is a hands-on hospitality leader with strong operational expertise, financial acumen, and a passion for elevated guest service in a luxury boutique hotel environment.

• Lead and manage all food and beverage operations, including restaurant, bar, banquet, catering, and room service functions.
• Develop and implement operational strategies to improve guest satisfaction, service quality, and profitability.
• Collaborate with Executive Chef, General Manager, and hotel leadership to execute culinary and beverage programming aligned with the Walker Hotel brand.
• Oversee hiring, training, scheduling, coaching, and performance management for all F&B staff and managers.
• Maintain compliance with health, safety, sanitation, and liquor regulations.
• Manage departmental budgets, forecasting, payroll, labor costs, inventory, and purchasing controls.
• Analyze financial performance and implement revenue-generating initiatives.
• Ensure consistent execution of service standards and guest experience expectations.
• Lead pre-shift meetings, departmental training, and operational reviews.
• Partner with Sales and Events teams to execute private events, group business, and catering operations.
• Monitor market trends, guest feedback, and competitive positioning to enhance offerings and operational efficiency.
• Foster a culture of teamwork, accountability, and hospitality excellence.

• Bachelor’s degree in Hospitality Management, Business Administration, or related field preferred.
• 5–8+ years of progressive food and beverage leadership experience in luxury hotels, boutique hospitality, or upscale restaurants.
• Strong knowledge of restaurant operations, beverage programs, banquet execution, and financial management.
• Proven experience managing multiple outlets and high-volume operations.
• Excellent leadership, communication, and team development skills.
• Strong understanding of P&L management, labor controls, forecasting, and inventory systems.
• Knowledge of NYC health department regulations and liquor laws preferred.
• Ability to work flexible schedules including evenings, weekends, and holidays.

• Luxury boutique hotel experience
• Wine and cocktail program knowledge
• Event and catering management
• Guest recovery and service excellence
• Micros, Toast, or similar POS systems
• Budgeting and financial analysis