Director of Food And Beverage Job at Russell Tobin, New York, NY

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  • Russell Tobin
  • New York, NY

Job Description

Job Title: Director of Food & Beverage

Location: New York, NY

Salary: $155,000 - 175,000 (Dependent on experience)

Overview:

A premier hospitality group is seeking a highly experienced Director of Food and Beverage to lead all F&B operations across multiple service areas including a fine dining restaurant, lounge, in-room dining, and private events. This role offers a unique opportunity to oversee a high-end, multifaceted operation with full responsibility for service excellence, financial performance, culinary leadership, and team development.

The ideal candidate will be a dynamic, hands-on leader with a passion for luxury hospitality, an eye for detail, and strong operational acumen.

Key Responsibilities:

  • Lead daily operations across restaurant, lounge, private events, and in-room dining with a focus on exceptional service and guest satisfaction
  • Serve as the primary authority on service standards, consistently maintaining high-quality guest interactions and operational integrity
  • Maximize revenue by ensuring optimal bookings and maintaining ambiance and service standards (lighting, music, décor, etc.)
  • Develop, train, and evaluate management and service teams, ensuring alignment with brand values and operational guidelines
  • Monitor and manage all costs—labor, food, beverage, and overhead—ensuring alignment with budgetary goals
  • Oversee hiring and onboarding processes in partnership with HR; ensure compliance with employment policies and procedures
  • Manage payroll processing and labor cost reporting; approve wage adjustments within company guidelines
  • Design and deliver training programs, onboarding materials, and SOPs for all departments
  • Ensure menu accuracy and upkeep, including updates on specials, descriptions, and cleanliness
  • Oversee all facility maintenance and cleanliness in compliance with health, sanitation, and safety regulations
  • Manage procurement and inventory of equipment, glassware, china, silverware, linen, and supplies
  • Lead the beverage and wine program, ensuring accurate inventory control, cost management, and profitability
  • Conduct staff meetings, attend pre-shift meetings, and facilitate clear internal communication
  • Ensure consistent food quality and presentation by working closely with the culinary team
  • Lead guest relations, handle complaints personally and promptly to ensure positive outcomes
  • Partner with marketing to develop and execute plans to increase revenue and brand awareness
  • Oversee and execute all private dining experiences and events
  • Support PR initiatives as approved

Qualifications:

  • 4–5 years of front-of-house management experience in a high-volume, upscale restaurant environment
  • Fine dining experience required; hotel experience preferred
  • Broad knowledge of FOH roles and operations
  • Strong financial acumen with experience managing P&L, budgeting, inventory, and purchasing
  • Proficiency in systems such as: Infogenesis, Schedulefly, Harri, Birchstreet (or similar), Avero, OpenTable or Resy, Microsoft Word and Excel
  • Working knowledge of HR best practices and NY hospitality labor laws
  • Excellent leadership, problem-solving, and team-building skills
  • Professional, composed, and customer-focused with strong communication abilities
  • Open availability including late nights, weekends, holidays, and long shifts as needed

Job Tags

Holiday work, Shift work, Weekend work,

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