Director of Food and Beverage

Temps plein

What you will be doing

Property Inspiration & Concept

Inspired by the golden age of American road travel, Caravan Court blends vintage motor‑court nostalgia with contemporary design, creating an atmosphere where wanderlust meets refined comfort. The property celebrates the spirit of adventure—layering warm, mid‑century aesthetics, handcrafted details, and a vibrant social energy that invites guests to gather, linger, and explore. Our culinary and beverage experiences are at the heart of this journey, offering elevated craftsmanship without pretense and a sense of discovery woven into every touchpoint.

Caravan Court is more than a hotel—it’s a destination built on storytelling, community, and exceptional hospitality. We are seeking leaders who are passionate about shaping unforgettable guest experiences and building a culture that reflects the property’s adventurous soul.

Job Summary

The Director of Food & Beverage for Caravan Court Hotel serves as the strategic and operational leader of all food and beverage venues, ensuring elevated culinary experiences, strong financial performance, and consistent brand execution. As second‑in‑command for the entire property, this individual acts as the responsible leader in the General Manager’s absence, providing property‑wide oversight, decision‑making, and team leadership.

This role requires deep expertise in hotel‑based food and beverage operations with a proven record in high‑end, design‑driven, or boutique F&B environments.

Essential Duties & Responsibilities

1. Leadership, Culture & Talent Development

Build and sustain a culture of hospitality excellence that aligns with Caravan Court’s identity and service philosophy.

Serve as a key member of the executive leadership team, supporting property‑wide communication, accountability, and problem‑solving.

Lead, mentor, and develop all F&B leaders and staff, promoting internal growth, succession planning, and a cohesive service culture.

Support training initiatives to ensure consistency in service standards, culinary execution, and guest experience.

Foster an inclusive and ethical workplace with high levels of engagement and morale.

2. Operational Excellence & Guest Experience

Oversee all daily F&B operations, including restaurants, bars, in‑room dining, banquets, special events, and beverage programs.

Ensure premium‑level service delivery that reflects the hotel’s elevated dining and beverage positioning.

Conduct regular walkthroughs to assess service quality, cleanliness, safety, and brand alignment.

Collaborate with the Executive Chef to maintain menu innovation, quality control, cost management, and culinary identity.

Analyze guest feedback, audits, and performance metrics to drive continuous improvement.

Maintain all health, safety, sanitation, and regulatory compliance requirements.

3. Financial Leadership & Controls

Maintain full P&L responsibility for all F&B departments, ensuring revenue goals, cost controls, and profitability targets are met or exceeded.

Oversee labor planning, inventory controls, purchasing oversight, and loss prevention practices.

Lead annual budgeting and forecasting for all F&B operations.

Ensure accurate financial reporting, payroll oversight, and compliance with accounting standards.

Implement systems that enhance productivity, beverage management, purchasing efficiencies, and waste reduction.

4. Revenue Strategy & Brand Performance

Partner with Sales, Marketing, and Revenue Management to optimize outlet positioning, pricing, promotions, and event revenue.

Build the hotel’s F&B reputation through creative programming, partnerships, innovation, and community engagement.

Monitor market trends and guest preferences to evolve concepts, offerings, and positioning.

Support activations that increase traffic, beverage capture, and overall outlet profitability.

5. Property‑Wide Leadership & GM Support

Serve as acting General Manager in the GM’s absence, assuming full responsibility for property operations, guest experience, and team leadership.

Participate actively in crisis management, strategic planning, and executive decision‑making.

Provide support across all operational departments to ensure seamless guest experiences.

Represent the hotel in community, corporate, and industry engagements when required.

Qualifications & Requirements

7–10+ years of progressive leadership in full‑service hotel food and beverage management.

Proven experience in high‑end, boutique, luxury, or concept‑driven F&B operations.

Strong operational expertise across multiple outlets, banquets, and culinary collaboration.

Demonstrated success in P&L management and financial strategy.

Exceptional leadership, communication, coaching, and interpersonal skills.

proficiency with hotel POS/PMS systems and Microsoft Office.

Flexible schedule availability, including nights, weekends, and events.

Ability to travel for corporate meetings, training, and special initiatives.

Success Measures

Leadership & Culture: Engagement, retention, training consistency, and overall culture health.

Financial Results: Outlet profitability, beverage and food cost, labor efficiency, and forecast accuracy.

Guest Experience: Service scores, online reputation, guest feedback, and banquet performance.

Operational Excellence: Audit results, compliance, quality standards, and consistency.

Brand & Revenue Growth: Innovation, program success, visibility, and top‑line performance.