Director of Food And Beverage

Company Description

DD|HA has been exclusively retained to manage, operate, and recruit a team for a Boutique Luxury Hotel located in the Hudson Valley. Ownership, with the guidance of DD|HA, is executing on a new vision and strategy for the hotel, which will fill a void in the region and create an opportunity to be one of the most endeared hotels in the Northeast.

DD|HA specializes in navigating complex real estate transactions, particularly in the hospitality sector. With expertise in new business development, our team empowers investors to make informed decisions in hotel and resort investments.

Role Description

This is a full-time on-site role for a Director of Food and Beverage in Northern Westchester County, NY.

Why Us?

The Abbey Inn and Spa is undergoing transformational changes in 2025 following the installation of new management. This role will provide a creative hospitality executive an amazing opportunity to contribute and execute on this strategy. The physical attributes of this luxury hotel are unmatched in the Hudson Valley. Perched on a hilltop, the fully restored hotel has sweeping views of the region and provides the right person with an unparalleled product offering in this region.

The Benefits Include:

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Health insurance
• Vision insurance
• Employee discounts
• Paid sick time
• Paid time off
• Referral program
• Compensation starting at $100,000 plus bonus.

Qualifications

• Minimum of ten-year’s of progressive experience in Hospitality Management, with at least five years in a senior leadership Food and Beverage role within a hotel with multiple outlets.
• Minimum two years’ experience in a Banquet Operations leadership role.
• A bachelor’s degree in business or hospitality management required. An advanced degree in hospitality Management is strongly preferred. Salary will be commensurate with experience and education.
• Must have proven leadership skills and must be able to delegate, effectively train, develop and motivate staff. Ability to effectively mentor key leadership positions, to include department heads and assistant managers.
• Must have extensive hands-on food and beverage knowledge and experience including managing multiple outlets, banquets, inventories, menu development and P&L responsibilities.
• Strong computer and technical skills across multiple POS and PMS systems.
• Maintain a professional business appearance and require employees in the F&B department to adhere to a high-level uniform standard.

What are the Expectations of this Role

Leadership

• Create, develop and implement food & beverage systems, standard operating procedures and brand standards, associated with operational efficiencies and optimization.
• Develop potential activations that assist with impacting not only guest experience but top line revenues.
• Work alongside the Culinary team with menu development and execution with the goal that consistency will drive business.

Presentation & Brand Management

• Establish brand identity - Ensure all F&B offerings align uphold the highest standards of quality and aesthetics.
• Marketing - Collaborate with hotel directors to ensure consistent marketing and design standards which create visually impactful presentations for menus, displays, and promotional materials.
• Become the primary brand ambassador across all the hotel’s F&B offerings by fostering strong relationships with partners, vendors, and clients.
• Uphold brand and service standards with the greatest level consistently.

Event Promotion & Guest Engagement

• Oversee the planning and execution of public events, in-house functions, site visits, tastings, and promotional activities.
• Partner with sales and marketing teams to develop campaigns, that drive attendance and enhance guest experiences.
• Host and represent the hotel at key events, ensuring a seamless and engaging experience for attendees.

Attention to Detail & Operational Excellence

• Maintain attention to detail in all aspects of F&B operations, including menu design to service delivery.
• Ensure compliance with health and safety regulations and uphold quality assurance protocols.
• Monitor inventory, manage procurement, and ensure cost-effective sourcing without compromising on quality.
• Support the trilogy in the decision-making process, focusing on long-term decisions having the most positive impact.
• Review production planning for Banquets and check banquet reconciliation daily.
• Review and maintain other expense control sheet as well as missing check report.
• Review abstract trend of daily specials; appetizers, desserts, side orders in percent to total covers and compare to production sheets.
• Compare average checks and develop action plan if average check falls below budget.
• Review weekly forecast volume in covers.
• Review scheduled hours in line with volume range.
• Identify and implement better methods for efficiency and reduction of payroll costs.
• Ensure all associates have the tools they need to perform their duties with success.

Financial Oversight

• Develop and manage the F&B budget, setting financial goals and monitoring performance metrics.
• Drive revenue growth through strategic pricing, upselling, and innovative promotions.
• Analyze financial reports to identify opportunities for improvement and implement corrective actions.
• Know and adhere to all liquor liability laws.
• Know, adhere, and enforce all company policy and procedures.
• Review production planning for Banquets and check banquet reconciliation daily.
• Review and maintain other expense control sheet as well as missing check report.
• Review cover counts against sales goals.
• Compare average checks and develop action plan if average check falls below budget.
• Ensure that amounts are sufficient for forecasted covers.
• Monitor waste in kitchen, garbage pails, on the line, in the refrigerator and walk-in areas.
• Monitor turnover rate and ensure it is at a reasonable level.
• Review weekly forecast volume in covers.
• Review scheduled hours in line with volume range.
• Identify and implement better methods for efficiency and reduction of payroll costs.

Collaboration & Team Leadership

• Foster collaboration across departments, including culinary, service, sales, and marketing teams, to achieve shared objectives.
• Lead, mentor, and inspire the F&B team to deliver excellence, providing training and opportunities for professional development.
• Promote a culture of open communication, creativity, and accountability.

Training & Development

• Work closely with senior leadership to identify key talent and oversee strategic succession planning.
• Facilitate consistent monthly 1:1 meetings with assigned reports to ensure clear communication and continued mentorship.
• Partner with ASC in ongoing development of F&B chefs/managers and Leaders in Development, including participation in identifying internal candidates for open positions as well as succession planning and career path discussions.
• Facilitate ongoing training, including Moments of Service, Medallia, Power of Engagement.

Quality Assurance

• Stream-line coordination of Food and Beverage products served in Banquets.
• Develop a complete working knowledge of the menu items and their ingredients and preparation.
• Develop a complete working knowledge of all products served in the bars.
• Check that there is no free pouring of liquor.
• Ensure that plates meet specs and pictures.
• Ensure that specials served have price value relationship.
• Check on pick-up time for service personnel.
• Ensure that sanitation standards are met (local Health Code Requirements).
• Ensure quality in employee's meal product.
• Ensure buffets and coffee breaks set ups, tabletops, and uniforms for banquets.
• Ensure service to all guests follows established standards, is consistent, efficient, and courteous.