Task Force Food & Beverage Director - 34th Floor Hospitality

United States·Shg Headquarters- - LouisvilleNormalexecutive

OtherFood & Beverage

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Quick Summary

Key Responsibilities

Provide interim leadership for property-level F&B operations during transitions, openings, or vacancies. Ensure consistent execution of service standards, brand guidelines, and operational procedures.

Requirements Summary

Bachelor’s degree in Hospitality, Business, or related field preferred. Minimum 5 years of progressive experience in food and beverage management, including General Manager or F&B Director roles.

Technical Tools

OtherFood & Beverage

What We Offer

~1 min read

The Task Force Food & Beverage Director serves as a corporate-level resource deployed to support F&B operations across properties on an interim, transitional, or project basis. This role is critical during leadership gaps, pre-openings, and operational stabilization efforts. The Task Force Manager ensures guest service standards, financial goals, and brand alignment are consistently upheld while collaborating closely with property teams and corporate leadership to optimize F&B performance.

Responsibilities

~1 min read

→Provide interim leadership for property-level F&B operations during transitions, openings, or vacancies.
→Ensure consistent execution of service standards, brand guidelines, and operational procedures.
→Lead daily front-of-house operations, including service flow, team management, and guest experience.
→Support and train on-site management teams and staff to drive accountability and elevate service.
→Collaborate with culinary, bar, and event teams to optimize outlet performance and guest satisfaction.
→Assist with budgeting, labor management, scheduling, and cost control strategies during assignments.
→Identify operational pain points and implement short-term solutions while aligning with long-term goals.
→Communicate deployment summaries and recommendations to corporate leadership post-assignment.
→Uphold compliance with health and safety standards and company policies across all operations.

Requirements

~1 min read

Bachelor’s degree in Hospitality, Business, or related field preferred.
Minimum 5 years of progressive experience in food and beverage management, including General Manager or F&B Director roles.
Experience in multi-outlet operations, hotels, or high-volume restaurant groups required.
Prior experience in task force or interim leadership assignments strongly preferred.

Strong operational knowledge across front-of-house and back-of-house F&B environments.
Ability to quickly assess and adapt to new teams, systems, and property dynamics.
Exceptional leadership, coaching, and communication skills.
Detail-oriented and highly organized with a focus on guest experience and operational excellence.
Willingness and availability to travel frequently and commit to full-time, on-site deployments.
Familiarity with inventory systems, POS platforms, and labor scheduling software.
Financial acumen including forecasting, cost controls, and revenue management.

*The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process.

*Schulte Hospitality Group is an Equal Opportunity Employer.