Innovative Dining Group
Director of Food and Beverage
Innovative Dining Group, West Hollywood, California, United States, 90069
Description
The Director of Food & Beverage is responsible for overseeing all food and beverage operations within the hotel for BOA Napa under Innovative Dining Group. This role provides strategic leadership and operational oversight for all restaurants, bars, in-room dining, banquets, and special events within the property. The Director of F&B ensures exceptional guest experiences, financial performance, brand standards, and strong collaboration with hotel leadership. This position requires a dynamic, hands‑on leader with a deep understanding of high-volume, upscale dining, hotel operations, and team development.
Requirements ESSENTIAL FUNCTIONS AND RESPONSIBILITIES Operational Leadership
Oversee all food and beverage outlets within the hotel, including BOA Napa, bars, lounges, banquets, in-room dining, and special events.
Ensure all operations consistently meet IDG brand standards for quality, service, cleanliness, and guest experience.
Maintain strong collaboration with hotel leadership to ensure seamless operations across departments.
Monitor daily operations to ensure efficiency, safety, and compliance with all health, safety, and labor regulations.
Financial & Business Performance
Lead budgeting, forecasting, and financial planning for all F&B operations.
Drive revenue growth while maintaining cost controls for labor, food, beverage, and operational expenses.
Analyze P&L statements and implement strategies to improve profitability.
Negotiate with vendors and manage purchasing to ensure quality and cost efficiency.
Team Leadership & Development
Recruit, train, coach, and mentor all F&B leadership teams.
Foster a positive, professional, and performance‑driven culture.
Hold leaders accountable to performance, service standards, and financial results.
Partner with Human Resources on employee relations, compliance, performance management, and retention strategies.
Guest Experience & Brand Standards
Ensure all guests receive a world‑class dining and hospitality experience.
Oversee execution of service standards, menu presentation, and brand consistency.
Resolve escalated guest concerns with professionalism and urgency.
Lead innovation in menu development, beverage programs, and service enhancements in partnership with culinary and operational leadership.
Strategic Planning & Growth
Develop long‑term operational strategies aligned with IDG and hotel objectives.
Identify opportunities for growth, programming, events, and revenue‑driving initiatives.
QUALIFICATIONS
Minimum of 7–10 years of progressive leadership experience in high‑volume restaurants, hotels, or hospitality groups.
Previous Director‑level or multi‑unit F&B leadership experience strongly preferred.
Strong financial acumen with proven experience managing budgets, P&Ls, and cost controls.
Extensive knowledge of food, beverage, wine, and spirits programs.
Exceptional leadership, communication, and organizational skills.
Ability to thrive in a fast‑paced, high‑expectation environment.
Experience working within a hotel environment strongly preferred.
Flexible schedule including nights, weekends, and holidays as needed.
LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, training materials, and procedure manuals. Excellent communication and organization skills. Ability to interact professionally and diplomatically with a variety of business partners, guests, colleagues, and third‑party vendors. Must be able to facilitate the communication process and have exemplary command of the English language.
TECHNOLOGY SKILLS Proficient in computer programs such as Microsoft Suite: Word, Excel, PowerPoint, and Office. Proficiency in restaurant POS systems is a plus.
MATHEMATICAL SKILLS Ability to perform basic mathematical functions as relates to the essential functions of the job.
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
While performing the duties of this job, the employee must be able to work in a sitting and/or standing position for an extended period (up to 8‑16 hours). The employee is sometimes required to stoop, kneel, or crouch. The employee must sometimes lift and/or move between five (5) and fifty (50) pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and ability to adjust focus.
WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
This job description has been approved by the Company and is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice.
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Requirements ESSENTIAL FUNCTIONS AND RESPONSIBILITIES Operational Leadership
Oversee all food and beverage outlets within the hotel, including BOA Napa, bars, lounges, banquets, in-room dining, and special events.
Ensure all operations consistently meet IDG brand standards for quality, service, cleanliness, and guest experience.
Maintain strong collaboration with hotel leadership to ensure seamless operations across departments.
Monitor daily operations to ensure efficiency, safety, and compliance with all health, safety, and labor regulations.
Financial & Business Performance
Lead budgeting, forecasting, and financial planning for all F&B operations.
Drive revenue growth while maintaining cost controls for labor, food, beverage, and operational expenses.
Analyze P&L statements and implement strategies to improve profitability.
Negotiate with vendors and manage purchasing to ensure quality and cost efficiency.
Team Leadership & Development
Recruit, train, coach, and mentor all F&B leadership teams.
Foster a positive, professional, and performance‑driven culture.
Hold leaders accountable to performance, service standards, and financial results.
Partner with Human Resources on employee relations, compliance, performance management, and retention strategies.
Guest Experience & Brand Standards
Ensure all guests receive a world‑class dining and hospitality experience.
Oversee execution of service standards, menu presentation, and brand consistency.
Resolve escalated guest concerns with professionalism and urgency.
Lead innovation in menu development, beverage programs, and service enhancements in partnership with culinary and operational leadership.
Strategic Planning & Growth
Develop long‑term operational strategies aligned with IDG and hotel objectives.
Identify opportunities for growth, programming, events, and revenue‑driving initiatives.
QUALIFICATIONS
Minimum of 7–10 years of progressive leadership experience in high‑volume restaurants, hotels, or hospitality groups.
Previous Director‑level or multi‑unit F&B leadership experience strongly preferred.
Strong financial acumen with proven experience managing budgets, P&Ls, and cost controls.
Extensive knowledge of food, beverage, wine, and spirits programs.
Exceptional leadership, communication, and organizational skills.
Ability to thrive in a fast‑paced, high‑expectation environment.
Experience working within a hotel environment strongly preferred.
Flexible schedule including nights, weekends, and holidays as needed.
LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, training materials, and procedure manuals. Excellent communication and organization skills. Ability to interact professionally and diplomatically with a variety of business partners, guests, colleagues, and third‑party vendors. Must be able to facilitate the communication process and have exemplary command of the English language.
TECHNOLOGY SKILLS Proficient in computer programs such as Microsoft Suite: Word, Excel, PowerPoint, and Office. Proficiency in restaurant POS systems is a plus.
MATHEMATICAL SKILLS Ability to perform basic mathematical functions as relates to the essential functions of the job.
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
While performing the duties of this job, the employee must be able to work in a sitting and/or standing position for an extended period (up to 8‑16 hours). The employee is sometimes required to stoop, kneel, or crouch. The employee must sometimes lift and/or move between five (5) and fifty (50) pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and ability to adjust focus.
WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
This job description has been approved by the Company and is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice.
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