Director of Food and Beverage - The Henry, Dearborn, MI

We are seeking an experienced and dynamic Director of Food & Beverage to lead and oversee all Food & Beverage operations, ensuring exceptional guest experiences while achieving financial and operational objectives. This senior leadership role is responsible for the strategic planning, development, and management of all front-of-house and back-of-house food and beverage services, including restaurants, lounges, room service, catering operations, and kitchen functions.

The Director of Food & Beverage plays a key role as a member of the Hotel Executive Committee, contributing to the overall success of the property by driving revenue growth, maximizing profitability, ensuring compliance with brand standards, and cultivating a culture of excellence. The ideal candidate is a passionate hospitality leader who delivers warm, knowledgeable service and inspires teams to exceed guest expectations.

Annual Pay Range : $145,000 - $ 155,000.00

Key Responsibilities

Leadership & Operations

• Direct and oversee all Food & Beverage operations, including restaurants, lounges, catering, room service, and kitchen operations.
• Develop and execute short- and long-term operational strategies to achieve guest satisfaction, service excellence, and financial performance goals.
• Participate as a member of the Hotel Executive Committee, contributing to overall hotel strategy and business objectives.
• Ensure high standards of service, cleanliness, product quality, and guest engagement throughout all outlets.

Financial Management

• Develop, recommend, and manage the annual Food & Beverage budget, business plan, forecasts, and operational objectives.
• Monitor financial performance and implement strategies to maximize revenue, control costs, and improve profitability.
• Analyze business trends and performance metrics to identify opportunities for growth and operational improvements.

Sales & Marketing

• Develop and implement creative marketing initiatives, promotions, menu offerings, and package programs designed to increase guest engagement and market share.
• Collaborate with Sales and Marketing teams to drive catering, banquet, and outlet revenue.
• Ensure all food and beverage concepts align with brand standards and guest expectations.

Compliance & Quality Assurance

• Ensure compliance with all company, brand, franchise, safety, sanitation, and regulatory standards at the federal, state, and local levels.
• Oversee maintenance and sanitation programs for all food and beverage facilities and equipment.
• Maintain the highest standards of food quality, presentation, and service delivery.

Guest Experience

• Address and resolve guest concerns promptly and professionally to maintain exceptional levels of guest satisfaction.
• Foster a culture focused on hospitality, service excellence, and personalized guest experiences.

Talent Management

• Lead all human resource functions within the Food & Beverage division, including recruitment, onboarding, training, coaching, performance management, succession planning, and employee development.
• Conduct performance evaluations, salary reviews, and disciplinary actions in accordance with company policies.
• Create an engaging and inclusive work environment that promotes teamwork, accountability, and employee retention.

Qualifications

Required

• High School Diploma, GED, or equivalent required; degree in Hospitality Management, Culinary Arts, Business Administration, or a related field preferred.
• Minimum of 5 years of progressive Food & Beverage leadership experience within a full-service hotel, resort, or hospitality environment.
• Experience with Marriott, Hilton, IHG, Hyatt, or Wyndham brand standards and operating procedures preferred.
• Strong knowledge of restaurant operations, catering, banquet services, beverage programs, and culinary operations.

Knowledge, Skills & Abilities

• Advanced knowledge of food and beverage management principles, hospitality operations, and guest service standards.
• Culinary training and/or experience in a fine dining environment preferred.
• Proven ability to analyze financial reports, budgets, forecasts, and operational performance data.
• Exceptional leadership, coaching, and team development skills.
• Strong business acumen with demonstrated success in driving revenue and profitability.
• Excellent communication, negotiation, presentation, and interpersonal skills.
• Ability to build relationships with guests, team members, vendors, and corporate partners.
• Strong organizational skills with the ability to manage multiple priorities in a fast-paced environment.
• Proficiency in Microsoft Office and hotel/property management systems.