Task Force Director of Food and Beverage

The Task Force Director of Food and Beverage is a highly mobile leadership position responsible for providing hands-on interim leadership, operational coverage, performance improvement, and strategic Food & Beverage support at Company properties on assignment. This role partners closely with hotel General Managers, Executive Chefs, property-level F&B leaders, and the property's designated Executive Committee leader to ensure consistent execution, financial performance, and guest experience standards across all outlets, including restaurants, bars, banquets, catering, and room service, while maintaining consistent communication with the Corporate Director of Food and Beverage.

Primary duties consist of performing office or non-manual work directly related to management or general business operations. Work includes the exercise of discretion and independent judgment with respect to matters of significance.

• Manages and supports all aspects of Food & Beverage operations in accordance with Company and property standards.
• Oversees and directs restaurant, bar/lounge, banquet, catering, room service, and other food and beverage operations as applicable to each property.
• Serves as the Food & Beverage lead during leadership vacancies, property openings and transitions, operational turnarounds, training initiatives, and other special projects as assigned, providing interim leadership and operational coverage.
• Implements and maintains a consistent service and management philosophy that guides leaders and Team Members and strengthens the guest experience.
• Builds innovative, memorable dining and event experiences while developing knowledgeable, engaged front-of-house teams.
• Drives financial performance through disciplined P&L oversight, budgeting, and forecasting, and monitors labor costs, cost of sales, scheduling, staffing, inventory, and daily service execution.
• Conducts operational walk-throughs, property tastings, and quality evaluations to ensure consistency and excellence; maintains an active presence throughout restaurants, bars, kitchens, and event spaces; leads line-ups and department meetings and participates in BEO meetings.
• Leads, coaches, and develops restaurant and Food & Beverage supervisors and managers; identifies talent and creates opportunities for growth and advancement.
• Assists with interviewing, hiring, training, work assignments, performance management, mentoring, recognition, and problem resolution.
• Partners with hotel leadership to meet or exceed budget expectations, with particular focus on payroll, labor productivity, cost of sales, and overall profitability.
• Partners with Executive Chefs and culinary leaders on menu development, pricing, product quality, and operational execution.
• Builds strong relationships with guests, meeting planners, in-house clients, and contracted groups to drive repeat business and guest loyalty.
• Analyzes financial and operational performance metrics, P&Ls, forecasts, and operating results; identifies performance gaps and implements corrective action plans to achieve or exceed established goals.
• Partners with Operations and Sales leadership and the property's designated Executive Committee leader to drive achievement of scorecard Key Performance Indicators (KPIs) and property performance goals.
• Communicates property progress, risks, wins, and recommended next steps to the Corporate Director of Food and Beverage and Company leadership on a consistent basis.
• Regular, reliable attendance and punctuality is a key component of this position.
• Maintains a professional appearance in accordance with Company standards; wears the appropriate uniform or attire.
• Maintains open and effective communication with team members and management.
• Attends and participates in team meetings.
• Adheres to established safety and emergency procedures and protocols, this includes Company, federal, and state specific regulations and guidelines.
• Completes all required Company training/compliance courses as assigned.
• Adheres to Company standards and maintains compliance with all policies and procedures.
• Performs other related duties and responsibilities as assigned.

• Bachelor's degree from an accredited university or equivalent in related field.

• A minimum three (3) years of experience in related field required.
• A minimum three (3) years of supervisory experience in the hospitality/hotel industry required.

Oversees and coordinates the department's activities, with a focus on supervisory and organizational goals. While a portion of the time may involve performing tasks similar to those of direct reports, the primary responsibilities are related to management and coordination. Analyzes and resolves issues, establishes work methods, ensures regulatory compliance, and maintains productivity. Uses judgment within established procedures and policies to make appropriate decisions and take necessary actions.

Specific supervisory duties include, but are not limited to the following:

• →Determines and creates policies, procedures, and manuals for direct reports.
• →Establishes objectives and goals for the team.
• →Assigns, monitors, and reviews work; evaluates direct report's performance.
• →Recruits and interviews.
• →Orientates and trains.
• →Issues corrective action and makes recommendations for termination.
• →Investigates and resolves concerns and complaints.
• →Creates department work schedules.
• →Approves time records and time off requests; submits payroll.
• →Proactively assesses risk to establish systems and procedures to protect organizational assets.
• →Ensures compliance with safety regulations.
• →Develops and oversees the department's budget.
• →Ensures accurate and efficient management of inventory.

• Food Handler's Card - must obtain as required by applicable state or local regulations.
• Alcohol Awareness Training Certification - must obtain as required by applicable state or local regulations.

This position requires the capability to understand and follow both oral and written directions, as well as the ability to communicate effectively with others in English and interact successfully with internal and external customers.

• Comprehensive culinary knowledge, including regional and international cuisine trends and evolving guest preferences.
• Strong knowledge of wine, spirits, and beverage program development.
• Deep operational expertise across both front-of-house and back-of-house environments.
• Advanced understanding of F&B operational metrics, including COGS, labor management, sales metrics, KPIs to measure operational outcomes, and P&L analysis.
• Strong understanding of financial concepts, budgeting, and forecasting.
• Skilled in leading change initiatives and influencing cross-functional teams to implement best practices and performance improvements.
• Proficient in time management; the ability to effectively organize and manage multiple priorities.
• Recognizes an emergency situation and takes appropriate action.
• Emotional intelligence and interpersonal skills, with the ability to build strong working relationships with team members at all levels.
• Skilled in building and motivating a team, fostering a collaborative environment and inspiring high performance.
• Analytical and problem-solving skills.
• Performs well with frequent interruptions and/or distractions.
• Able to communicate appropriately and effectively with all levels of management and external stakeholders.
• Business acumen, including but not limited to financial management, budgeting, cost control, and revenue optimization.
• Ability to effectively listen, understand, and resolve challenges and concerns from management, team members, and/or customers (internal/external).
• Exceptional interpersonal skills to include coaching, counseling, and mentoring.
• Able to identify and seize revenue-generating opportunities while effectively managing costs and resources.
• Knowledge of key industry trends, best practices, regulations, and the current industry landscape.
• Proven ability to drive revenue growth, optimize costs, and achieve financial targets.
• Able to engage diplomatically and effectively with third party operators and owners, empathizing, and reacting appropriately to partner feedback and helping resolve issues where necessary.
• Basic math skills.
• Proficient in Google Docs/Microsoft Word.
• Proficient in Google Sheets/Microsoft Excel.
• Proficient in Gmail/Microsoft Outlook.
• Proficient in Micros Symphony, Aloha, and Toast.
• Ability to adjust effectively to evolving work environments and shifting customer (internal/external) requirements.
• Able to maintain a positive and professional working environment.
• Fosters a culture of excellence.
• Able to work effectively in a culturally diverse environment and support diversity and inclusion within the organization.

• 75% travel required.

• Reaching: Extending hand(s) and arm(s) in any direction.
• Standing: Particularly for sustained periods of time.
• Walking: Moving about on foot to accomplish tasks. Specifically, for long distances or moving from one work site to another often.
• Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward, or outward.
• Pulling: Using upper extremities to exert force in order to draw, haul, or tug objects in a sustained motion.
• Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position-to-position. Specifically, if it occurs to a considerable degree and requires substantial use of upper extremities and back muscles.
• Grasping: Applying pressure to an object with the fingers and palm.
• Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.
• Talking: Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.
• Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction. Ability to receive detailed information through oral communication and to make the discriminations in sound.
• Hands to Fingers: Picking, pinching, typing, or otherwise working, primarily with fingers rather than with the whole hand as in handling.
• Repetitive Motion: Substantial movements (motions) of the wrists, hands, and/or fingers.
• Close Vision: Clear vision at 20 inches or less. Required to perform an activity such as preparing and analyzing data, transcribing, viewing a computer terminal, extensive reading or visual inspections.
• Color Vision: Ability to identify and distinguish colors.
• Focus Ability: Ability to adjust the eye to bring an object into sharp focus.
• Light Work: Work that requires frequent walking or standing and may involve some pushing, pulling, or lifting of objects weighing up to 20 pounds. Positions that are mostly seated may still be considered light if they require use of arms or legs for controls or equipment that demand greater effort than sedentary work.

• Excessive Noise: Exposure to sufficient noise (caused by machines, music, voices, etc.) that warrants shouting in order to be heard above ambient noise level.

This job description provides a general overview of the work performed, including the typical responsibilities and level of duties associated with this position. It should not be construed as an exhaustive list of tasks or obligations for any individual team member. This description does not alter the employment relationship between the Company and its team members.

The Essential Job Functions, Physical Requirements, and Work Environment characteristics outlined are intended to reflect the requirements needed to perform the essential functions of this role effectively. Management retains the authority to modify, adjust, or revoke job duties and responsibilities as needed, and to make reasonable accommodations to enable qualified team members to fulfill the essential functions of their roles.

The Company is an Equal Employment Opportunity (EEO) employer and is committed to providing a work environment free from discrimination and harassment. All employment decisions are made based on merit, qualifications, and business needs without regard to race, color, religion, sex, national origin, age, disability, sexual orientation, gender identity, or any other protected status/characteristic in accordance with applicable federal, state, and local laws.