Food & Beverage Director

Position: Director of Food & Beverage

Status: Exempt

Department: Food & Beverage

Reports to: General Manager

Area of supervision: All F&B Outlets ( Restaurant, Bar, In-Room Dining, Events, Pool & Beach Service)

Position Purpose

The Director of Food & Beverage is responsible for the leadership, strategy, and execution of all F&B operations across The Savoy Hotel. This role oversees the daily performance, guest experience, and profitability of all F&B outlets, ensuring elevated service standards and innovative programming that enhance the overall brand. The Director works closely with the General Manager, Kitchen Staff, and hotel leadership to optimize revenue, streamline operations, and create a unique food and beverage identity that reflects the culture of Miami Beach. Segments and areas of focus are subject to change by the Executive Team.

Duties and Responsibilities

· Oversee all F&B operations, including restaurant, bar, beach/pool service, IRD, and events.

· Lead the development and execution of seasonal menus and beverage programming in collaboration with culinary and bar leadership.

· Recruit, train, and retain top-performing F&B talent with a focus on service excellence and brand alignment.

· Partner with General Manager to develop and manage departmental budgets, P&L, labor controls, and cost management strategies.

· Collaborate with Sales, Marketing, and Events teams to drive revenue through events, activations, and brand collaborations.

· Establish SOPs and service standards to ensure consistent and elevated guest experiences across all touchpoints.

· Monitor and act on guest feedback, reviews, and service audits to improve satisfaction and loyalty.

· Ensure compliance with health, safety, licensing, and sanitation regulations across all F&B areas.

· Cultivate partnerships with local vendors, designers, and culinary creatives to keep offerings fresh and relevant.

· Oversee inventory control, ordering, and vendor relationships.

· Lead pre-shift meetings, manage daily floor operations, and be a visible presence during key service periods.

· Analyze F&B trends and identify opportunities for growth in programming, profitability, and guest engagement.

· Attend hotel leadership meetings and actively contribute to hotel-wide initiatives and strategies.

· Support private events and activations with seamless operational execution.

· Work cross-functionally with Rooms, Front Office, and Housekeeping to deliver integrated guest experiences.

· Conduct market research including potential new accounts and competitor intel.

· Responsible for driving membership acquisition, retention and the overall member and guest experience.

Knowledge, Skills, and Attributes

· Exceptional leadership and team management capabilities

· Strategic thinking with attention to detail and execution

· Strong financial acumen and understanding of F&B operations

· Passion for hospitality, design, culinary arts, and creating memorable guest experiences

· Ability to stay calm and solutions-focused in a high-paced, guest-facing environment

· Excellent communication and interpersonal skills

· High standards of integrity, professionalism, and accountability

· Deep understanding of luxury clientele and evolving industry trends

Qualifications

· Minimum 5 years of experience in a senior F&B leadership role within an upscale or boutique hotel

· Proven track record of improving profitability and guest satisfaction

· Experience managing high-volume restaurant and bar operations

· Experience launching or repositioning F&B outlets a plus

· Bachelor’s degree in Hospitality, Business, or related field preferred

· Fluent in English; bilingual in Spanish a plus

. Must have or be able to obtain all required certifications (Food Handler, Alcohol Service, etc.)