Job Description

About Us

At the cornerstone of Ladybird Lake and the Austin Skyline, the internationally recognized best in class Luxury Hotel Group, The Loren Hotel will bring a level of understated luxury and sophistication to Austin. 

With its unparalleled views of Lady Bird Lake and the Austin skyline, The Loren invites discerning residents and guests to experience the ultimate in understated luxury and curated Austin culture. Our modern hotel rooms, impeccable service, and exclusive amenities offer the perfect complement to our indoor-outdoor environment, uniquely set within Austin’s most beloved green space. 

We are Uncompromising by Nature

We are here for those who question the ordinary. Who shun the mundane, the dull and the blunt. The risk-takers, the tree-shakers, the trail-makers. Those who believe in more, in further, and better. Who won’t settle for second, or for “good enough?” or “nearly there?” Who will get to their feet and not be shaken by doubters. Not afraid to be one of the curious minds. Who will talk of the world with elegance and charm. Knowing of its beauty, its delicate place. Yet embrace those things that bring us on. Art, food, wine, and song. Find us, united by a love for life. Its zest, its zing… its unpredictable turns. Join our commitment, our passion, and flair. Free spirits with soul.

Our Full-time Eligible benefits include:

Participation in 401(k) with company match of up to 4%*

Medical with 0 deductible/0 co-pay options/Dental/Vision/FSA/STD/LTD/Life and AD&D/Hospital Indemnity

Paid PTO

Paid Holidays

Paid Maternity/Paternity Leave

Employee Assistance Program*

Complimentary Employee Meal*

Complimentary Bus Passes*

50% off Dining in Nido*

Recognition Programs, Incentives and Celebrations*

*Benefits available to Part time Associates

Job Summary

The Food & Beverage Director is responsible for ensuring profitable, attentive, friendly, courteous and efficient service in all F&B Revenue Center’s (Nido Restaurant, Room Service, The Cafe, Banquets) while maintaining adherence to budgeted payroll and overhead cost. The Director of Food and Beverage is responsible for directing and organizing the activities of the Food and Beverage Department to ensure a consistently high-quality food product while at the same time developing his/her team and driving a positive work environment and developing a culture to excel and achieve. This position reports to the General Manager and is part of the hotel leadership team.

Essential Responsibilities

Daily Operations

• Act as a brand ambassador for The Loren Austin hotel, promoting food and beverage operations locally and beyond.
• Develop, implement, and innovate standard operating procedures to enhance operational efficiency.
• Directly manage guest needs and service in IRD, Pool and Nido restaurant and lounge.
• Ensure all products and facilities maintain high standards at all times.

Revenue Enhancement and Growth

• Drives revenue growth and maximizing profitability across all food and beverage outlets.
• Focuses on strategic planning, innovative programming, and collaborative marketing initiatives to enhance the guest experience while increasing financial performance.
• Develop revenue-generating strategies in collaboration with the Property Marketing Manager, including promotional campaigns, seasonal offerings, special events, and brand-aligned initiatives.
• Analyze market trends, guest preferences, and financial performance to identify opportunities for growth, optimize pricing, and increase average check value.
• Collaborates with the property Executive Chef in the development of menus, concepts, and service enhancements designed to attract new guests, encourage repeat business, and strengthen the property’s competitive position in the market.
• Develops marketing strategies with property Marketing Manager

Team Leadership & Support

• Lead pre-shift meetings for all outlets, covering specials, VIPs, events, and service notes.
• Coach and guide associates during service, providing in-the-moment feedback.
• Provide supervision, coaching, engagement, recognition, reward, discipline, and conflict resolution for team members.

Guest Experience & Service Recovery

• Enhance the dining experience by maintaining a sophisticated and inviting atmosphere.
• Monitor and ensure positive online feedback, aiming for an overall rating of 4.8 or higher.
• Develop and execute strategies to build and sustain strong community relationships.

Training & Onboarding

• Recruit, select, train and develop associates for the department ensuring comprehensive training materials and adherence to brand standards.

Administrative & Operational Support

• Lead all outlet teams in reporting, ordering, inventory control, and service standards.
• Maintain budgeted staffing levels and labor costs based on business volumes, utilizing system tools.
• Monitor and control costs, including labor and inventory, to achieve financial targets.
• Oversight of payroll, cash handling, daily labor audits, budget sheets, and tip sheet management
• Prepare weekly schedule for team which ensures proper coverage of all FOH positions

Health, Safety & Compliance

•  Enforce uniform, grooming, and hygiene standards.
• Oversee adherence to health, safety, sanitation, and alcohol awareness standards.

Other Responsibilities

All other duties as assigned, requested, or deemed necessary by leadership.

Supervisory Duties

50+ associates

Core Competencies

Drawn from our core values, each competency is built upon a set of basic behaviors that are shared by all associates, regardless of role which include:

• Communication
• Cost Consciousness
• Managing People
• Job Knowledge
• Judgment
• Leadership
• Delegation
• Planning & Organization
• Problem Solving
• Quality

Position Qualifications

Education/Formal Training

•  Bachelor’s degree in Business, Finance, or related college degree, preferred.
• At least 2 years of progressive restaurant supervisory experience preferred; or a 4-year college degree and at least 1 year of related experience; or a 2-year college degree and at least 2 years of related experience

Experience

• Previous Restaurant GM experience in fine dining, preferred.

Knowledge/Skills

• Skilled in motivating, developing and coaching associates.
• Must work well in stressful, high pressure situations; maintain composure and objectivity under pressure
• Must be able to work with and understand financial information and data, and basic arithmetic functions
• Working knowledge of POS, reservations and scheduling software.
• Experience with event operations and BEOs.
• Requires thorough knowledge of the restaurant/hotel practices and procedures in order to perform non-repetitive analytical work. May require knowledge of policies and procedures and the ability to determine course of action based on these guidelines.
• Requires ability to investigate and analyze current activities or information and make logical conclusions and recommendations.
• Ability to make occasional decisions which are generally guided by established policy and procedures.
• Excellent comprehension for assisting with guest and associate matters. Interpreting instructions from superiors.
• Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.
• Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.
• Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs.
• Must have knowledge of chemicals/agents for training purposes.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs. Carrying, (ranging from clipboard to food products to small equipment).
• Bending/kneeling required for taping down cords, skirting tables, picking up floor after function, occasionally
• Mobility -ability to service clients on a moments notice, variable distances, 100%.
• Continuous standing -function observation, client site inspections (one hour minimum to four hours maximum).

Environment

Inside 95% of work day. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.

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