Avocet Hospitality Group
Food and Beverage Director
Avocet Hospitality Group, Charleston, South Carolina, United States, 29408
Career Opportunities with Avocet Hospitality Group
Current job opportunities are posted here as they become available.
Our organization is defined by one simple word – passion. Everything is geared to providing you a great guest experience in a unique environment, and being served by our team of professionals in a way that makes you stop and say, “This place is different.”
Charleston’s first-ever hotel dedicated to the arts, The Vendue, inspires guests and team members alike with an ever-changing canvas of art for all the senses. Providing the ultimate guest experiences through a culture that values our team members is our number one priority. Time and again we excel in this pursuit as evidenced by our many accolades and awards in the industry. Start a new career journey with creativity, fun, and passion at The Vendue!
POSITION SUMMARY The overall objective and purpose of the Food and Beverage Director position is to direct and oversee all aspects of the organization’s food and beverage operations ensuring the program is in compliance with standards for quality, service and safety, while maintaining a profitable F&B department. This role provides input to strategic decisions that affect the functional area of responsibility in support of the mission, core values, standards and goals established by the organization.
MAIN DUTIES AND RESPONSIBILITIES Guest Experience & Brand Integration Leads the delivery of exceptional guest experiences across all food and beverage touchpoints, ensuring consistency with The Vendue brand and service culture. Works closely with hotel leadership and other departments to support overall guest satisfaction, recognizing that food and beverage operations directly impact the hotel’s reputation, reviews, and return business. Builds strong relationships with guests, repeat patrons, and the local community.
Strategic & Operational Leadership Provides strategic direction and operational oversight for all food and beverage outlets, including restaurant, bar, rooftop, and banquet operations. Establishes and enforces standards for service, quality, cleanliness, and operational efficiency. Develops, implements, and maintains policies and standard operating procedures to ensure consistency and accountability across all outlets. Identifies opportunities to enhance guest experience, improve operational performance, and drive innovation.
Compliance & Risk Management Ensures all food and beverage operations meet or exceed regulatory and compliance requirements, including South Carolina Alcohol Beverage Licensing, the Department of Health and Environmental Control, the Department of Employment & Workforce, and all other applicable agencies. Proactively manages risk, safety, and sanitation standards across all venues and events.
Financial Performance & Business Planning Oversees financial performance for all food and beverage operations, including budgeting, forecasting, cost controls, and financial reporting. Develops and executes strategies to drive revenue growth and profitability across restaurants, bars, rooftop, and banquet operations. Monitors business volume forecasts and plans staffing, inventory, and operating expenses accordingly. Ensures effective vendor management, competitive pricing, and inventory controls across all outlets.
Provides leadership and strategic oversight for all banquet and event operations, ensuring seamless coordination between sales, culinary, service, and hotel operations teams. Oversees banquet scheduling, ordering, inventory management, staffing strategies, and execution standards to ensure events enhance the overall guest experience and meet financial objectives.
Marketing, Programming & Brand Presence Partners with the Avocet Marketing Department and hotel leadership to develop and execute marketing, programming, and promotional strategies that support food and beverage outlets and the overall Vendue brand. Evaluates program performance, identifies trends, and adapts offerings to meet changing guest demand. Ensures food and beverage concepts, events, and social media presence align with The Vendue’s identity and guest expectations.
Provides leadership, mentorship, and accountability for all food and beverage management teams. Sets clear expectations, supports professional development, and fosters a culture of ownership, collaboration, and service excellence. Oversees staffing strategies, training programs, performance management, and succession planning across all outlets. Ensures compliance with payroll processes, labor laws, and company policies.
Acts as a key partner to hotel leadership and department heads, working collaboratively to support overall property performance, guest satisfaction, and safety. Ensures food and beverage operations are fully integrated into hotel initiatives, special events, and guest recovery efforts. Reinforces that all food and beverage venues function as part of a unified hotel experience, not independent operations.
Professional Development & Industry Awareness Maintains professional and industry knowledge by tracking emerging food and beverage and hospitality trends, attending educational workshops, reviewing industry publications, networking with peers, and benchmarking best practices.
Note:
This job description is not intended to be all-inclusive. The Food & Beverage Director may be asked to perform additional duties as needed to support the business. Other tasks may be assigned by senior leadership.
SUPERVISORY RESPONSIBILITIES
F&B Outlet Managers
JOB REQUIREMENTS Education
High School Diploma or equivalent. College degree preferred. Degree in hospitality management is a plus.
Experience
4+ years of relevant work experience in similar scope and title.
Skills & Abilities
Strong knowledge of Wine (Certification preferred) and Mixology
Experience within luxury brands/markets
Proficiency with Microsoft Office Suite and Google Suite
Food Handlers/TIPS certification
Great leadership and communication skills
Demonstrated ability to build and maintain a high performing team.
Additional foreign language skills are a plus.
WORKING CONDITIONS Equipment to Be Used
Microsoft Office Suite
Google Suite
POS computer system
Various kitchen equipment and beverage equipment
Physical & Mental Requirements
Must be able to resolve problems, handle conflict, and make effective decisions under pressure.
Ability to multitask and delegate effectively
Ability to perform under pressure
Must be available Weekdays, Weekends, Mornings, Nights, holidays.
Must be able to stand and walk 8+ hours. Frequently required to sit, climb or balance, stoop, kneel, and crouch.
Regularly required to talk and hear. Requires normal range of hearing and vision.
Frequently required to use hands to handle, feel and reach. Requires manual dexterity sufficient to operate standard computer equipment.
Must be able to lift at least 30 pounds; push and pull equipment, supplies, etc., at least 30 pounds.
Must be comfortable working in a shared space, with constant noise, without the use of a private office.
Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.
Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.
The working conditions described are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
WHAT WE HAVE TO OFFER Location
Located at 19 Vendue Range, Charleston, SC 29401, The Vendue is in the heart of Charleston’s French Quarter and Art District.
Steps away from Waterfront Park, Charleston City Market, and Rainbow Row, along with other historic attractions, shopping, and dining.
$85,000 annual salary depending on experience
Annual bonus opportunities up to 20%
Exempt, full-time position
A culture that values curiosity, boldness, intentionality, and delight!
Opportunities for internal growth and development
Paid Time Off & Paid Holidays
Earned wage access through PayActiv - access your earned wages before payday!
Affordable medical, dental, and vision insurance plans
Company provided life insurance
Short & Long Term Disability and Accident and Critical Illness Insurance
Traditional 401(k) and Roth 401(k) with employer matching of up to 3.5%
Referral program & Employee Assistance Program & Tuition Reimbursement Program
Discounts at all Avocet-owned hotels and restaurants
WHO WE ARE The Vendue is not traditional in its aesthetic, vibe or the way we serve our guests. Neither is this position. We’re here to shake things up to bring our guest experience to the next level–with some flair, and a touch of showmanship. You'll have everything you need to shine - great location? Check. An epic rooftop bar? Best in the city! 200+ piece curated art collection? Yup, but we don't want to brag. We could go on. But we are missing one thing - YOU. What level of creativity, fun, beauty, and inspiration can you bring to the team? Can you match our moxie? We'd love to find out. To learn more, visit thevendue.com .
Up top is where it’s at! The Rooftop, a legend unto itself, Charleston’s original rooftop bar. Constantly voted #1, Vendue’s lively rooftop boasts views for miles – harbor or city skyline. Pick your pleasure. With tasty food and pulse-pounding drinks to help fuel our guests’ merry-making, this is where it’s at. Every guest should leave thinking, “damn, that was good fun.” - and you can be part of the team that makes it happen!
Modern cuisine with Southern flair… Tastefully creative... Revival tastefully merges traditional local heirloom ingredients with modern concepts and delicious execution. A true fusion of old school and new school. Working with local farmers to “revive” seasonal, indigenous ingredients has injected a unique spin on our menu and is a nod to our fair city.
#J-18808-Ljbffr
Current job opportunities are posted here as they become available.
Our organization is defined by one simple word – passion. Everything is geared to providing you a great guest experience in a unique environment, and being served by our team of professionals in a way that makes you stop and say, “This place is different.”
Charleston’s first-ever hotel dedicated to the arts, The Vendue, inspires guests and team members alike with an ever-changing canvas of art for all the senses. Providing the ultimate guest experiences through a culture that values our team members is our number one priority. Time and again we excel in this pursuit as evidenced by our many accolades and awards in the industry. Start a new career journey with creativity, fun, and passion at The Vendue!
POSITION SUMMARY The overall objective and purpose of the Food and Beverage Director position is to direct and oversee all aspects of the organization’s food and beverage operations ensuring the program is in compliance with standards for quality, service and safety, while maintaining a profitable F&B department. This role provides input to strategic decisions that affect the functional area of responsibility in support of the mission, core values, standards and goals established by the organization.
MAIN DUTIES AND RESPONSIBILITIES Guest Experience & Brand Integration Leads the delivery of exceptional guest experiences across all food and beverage touchpoints, ensuring consistency with The Vendue brand and service culture. Works closely with hotel leadership and other departments to support overall guest satisfaction, recognizing that food and beverage operations directly impact the hotel’s reputation, reviews, and return business. Builds strong relationships with guests, repeat patrons, and the local community.
Strategic & Operational Leadership Provides strategic direction and operational oversight for all food and beverage outlets, including restaurant, bar, rooftop, and banquet operations. Establishes and enforces standards for service, quality, cleanliness, and operational efficiency. Develops, implements, and maintains policies and standard operating procedures to ensure consistency and accountability across all outlets. Identifies opportunities to enhance guest experience, improve operational performance, and drive innovation.
Compliance & Risk Management Ensures all food and beverage operations meet or exceed regulatory and compliance requirements, including South Carolina Alcohol Beverage Licensing, the Department of Health and Environmental Control, the Department of Employment & Workforce, and all other applicable agencies. Proactively manages risk, safety, and sanitation standards across all venues and events.
Financial Performance & Business Planning Oversees financial performance for all food and beverage operations, including budgeting, forecasting, cost controls, and financial reporting. Develops and executes strategies to drive revenue growth and profitability across restaurants, bars, rooftop, and banquet operations. Monitors business volume forecasts and plans staffing, inventory, and operating expenses accordingly. Ensures effective vendor management, competitive pricing, and inventory controls across all outlets.
Provides leadership and strategic oversight for all banquet and event operations, ensuring seamless coordination between sales, culinary, service, and hotel operations teams. Oversees banquet scheduling, ordering, inventory management, staffing strategies, and execution standards to ensure events enhance the overall guest experience and meet financial objectives.
Marketing, Programming & Brand Presence Partners with the Avocet Marketing Department and hotel leadership to develop and execute marketing, programming, and promotional strategies that support food and beverage outlets and the overall Vendue brand. Evaluates program performance, identifies trends, and adapts offerings to meet changing guest demand. Ensures food and beverage concepts, events, and social media presence align with The Vendue’s identity and guest expectations.
Provides leadership, mentorship, and accountability for all food and beverage management teams. Sets clear expectations, supports professional development, and fosters a culture of ownership, collaboration, and service excellence. Oversees staffing strategies, training programs, performance management, and succession planning across all outlets. Ensures compliance with payroll processes, labor laws, and company policies.
Acts as a key partner to hotel leadership and department heads, working collaboratively to support overall property performance, guest satisfaction, and safety. Ensures food and beverage operations are fully integrated into hotel initiatives, special events, and guest recovery efforts. Reinforces that all food and beverage venues function as part of a unified hotel experience, not independent operations.
Professional Development & Industry Awareness Maintains professional and industry knowledge by tracking emerging food and beverage and hospitality trends, attending educational workshops, reviewing industry publications, networking with peers, and benchmarking best practices.
Note:
This job description is not intended to be all-inclusive. The Food & Beverage Director may be asked to perform additional duties as needed to support the business. Other tasks may be assigned by senior leadership.
SUPERVISORY RESPONSIBILITIES
F&B Outlet Managers
JOB REQUIREMENTS Education
High School Diploma or equivalent. College degree preferred. Degree in hospitality management is a plus.
Experience
4+ years of relevant work experience in similar scope and title.
Skills & Abilities
Strong knowledge of Wine (Certification preferred) and Mixology
Experience within luxury brands/markets
Proficiency with Microsoft Office Suite and Google Suite
Food Handlers/TIPS certification
Great leadership and communication skills
Demonstrated ability to build and maintain a high performing team.
Additional foreign language skills are a plus.
WORKING CONDITIONS Equipment to Be Used
Microsoft Office Suite
Google Suite
POS computer system
Various kitchen equipment and beverage equipment
Physical & Mental Requirements
Must be able to resolve problems, handle conflict, and make effective decisions under pressure.
Ability to multitask and delegate effectively
Ability to perform under pressure
Must be available Weekdays, Weekends, Mornings, Nights, holidays.
Must be able to stand and walk 8+ hours. Frequently required to sit, climb or balance, stoop, kneel, and crouch.
Regularly required to talk and hear. Requires normal range of hearing and vision.
Frequently required to use hands to handle, feel and reach. Requires manual dexterity sufficient to operate standard computer equipment.
Must be able to lift at least 30 pounds; push and pull equipment, supplies, etc., at least 30 pounds.
Must be comfortable working in a shared space, with constant noise, without the use of a private office.
Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.
Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.
The working conditions described are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
WHAT WE HAVE TO OFFER Location
Located at 19 Vendue Range, Charleston, SC 29401, The Vendue is in the heart of Charleston’s French Quarter and Art District.
Steps away from Waterfront Park, Charleston City Market, and Rainbow Row, along with other historic attractions, shopping, and dining.
$85,000 annual salary depending on experience
Annual bonus opportunities up to 20%
Exempt, full-time position
A culture that values curiosity, boldness, intentionality, and delight!
Opportunities for internal growth and development
Paid Time Off & Paid Holidays
Earned wage access through PayActiv - access your earned wages before payday!
Affordable medical, dental, and vision insurance plans
Company provided life insurance
Short & Long Term Disability and Accident and Critical Illness Insurance
Traditional 401(k) and Roth 401(k) with employer matching of up to 3.5%
Referral program & Employee Assistance Program & Tuition Reimbursement Program
Discounts at all Avocet-owned hotels and restaurants
WHO WE ARE The Vendue is not traditional in its aesthetic, vibe or the way we serve our guests. Neither is this position. We’re here to shake things up to bring our guest experience to the next level–with some flair, and a touch of showmanship. You'll have everything you need to shine - great location? Check. An epic rooftop bar? Best in the city! 200+ piece curated art collection? Yup, but we don't want to brag. We could go on. But we are missing one thing - YOU. What level of creativity, fun, beauty, and inspiration can you bring to the team? Can you match our moxie? We'd love to find out. To learn more, visit thevendue.com .
Up top is where it’s at! The Rooftop, a legend unto itself, Charleston’s original rooftop bar. Constantly voted #1, Vendue’s lively rooftop boasts views for miles – harbor or city skyline. Pick your pleasure. With tasty food and pulse-pounding drinks to help fuel our guests’ merry-making, this is where it’s at. Every guest should leave thinking, “damn, that was good fun.” - and you can be part of the team that makes it happen!
Modern cuisine with Southern flair… Tastefully creative... Revival tastefully merges traditional local heirloom ingredients with modern concepts and delicious execution. A true fusion of old school and new school. Working with local farmers to “revive” seasonal, indigenous ingredients has injected a unique spin on our menu and is a nod to our fair city.
#J-18808-Ljbffr