PHO - Director of Food and Beverage

About Company:

Hotel Phoenix rises at “Mile 0,” the historic terminus of the Western & Atlantic Railway and the very location of Atlanta’s founding. With its commanding presence at the gateway and centerpoint of Centennial Yards — one of the most ambitious new developments in Atlanta’s history — it signals a new era for a downtown that has long been neglected.

Hotel Phoenix is a bold, unapologetic statement of forward-looking confidence. It is the hotel Centennial Yards and downtown Atlanta deserves — a future-reaching hospitality experience inspired by the unique character, culture, and heritage of its location.

A standard-setting luxury hospitality experience, Hotel Phoenix is glamorous, world-class, and unmistakably of this place. It isn’t “Atlanta-themed;” it’s Atlanta revealed. True Southern hospitality without the clichés: anticipatory, proper, and delivered with warmth, charm, and sincerity.

About the Role:

The Director of Food and Beverage (F&B) serves as the strategic leader responsible for overseeing all aspects of the food and beverage operations within the organization. This role ensures the delivery of exceptional dining experiences that align with the company’s brand standards and customer expectations. The Director will develop and implement innovative culinary and beverage programs that drive revenue growth while maintaining cost efficiency and operational excellence. They will lead a diverse team, fostering a culture of collaboration, continuous improvement, and high performance. Ultimately, this position is pivotal in enhancing guest satisfaction, optimizing profitability, and sustaining compliance with health and safety regulations across all F&B outlets.

Minimum Qualifications:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 7 years of progressive experience in food and beverage management, including at least 3 years in a leadership role.
• Proven track record of managing multi-unit food and beverage operations with strong financial acumen.
• Comprehensive knowledge of food safety standards, health regulations, and industry best practices.
• Excellent leadership, communication, and interpersonal skills with the ability to manage diverse teams.

Preferred Qualifications:

• Master’s degree in Hospitality Management, Business Administration, or a related discipline.
• Experience working within luxury or high-volume hospitality environments.
• Certification in Food Safety Management or ServSafe Manager Certification.
• Proficiency with food and beverage management software and point-of-sale systems.
• Demonstrated success in driving innovation and sustainability initiatives within F&B operations.

Responsibilities:

• Develop and execute comprehensive food and beverage strategies that align with organizational goals and market trends.
• Manage budgeting, forecasting, and financial performance of all F&B operations to maximize profitability and cost control.
• Lead recruitment, training, and development of F&B staff to ensure high standards of service and operational efficiency.
• Collaborate with culinary teams, suppliers, and vendors to maintain quality, innovation, and supply chain effectiveness.
• Ensure compliance with all health, safety, and sanitation regulations, maintaining a safe environment for guests and employees.
• Analyze customer feedback and market data to continuously improve menu offerings and service delivery.
• Coordinate with marketing and sales teams to promote F&B services and special events that enhance brand visibility and revenue.
• Oversee inventory management and procurement processes to optimize stock levels and reduce waste.
• Implement and monitor standard operating procedures to maintain consistency and quality across all F&B outlets.
• Prepare detailed reports and presentations for senior leadership on operational performance and strategic initiatives.

Skills:

The Director of Food and Beverage utilizes strong leadership and communication skills daily to inspire and guide a diverse team toward achieving operational excellence. Financial management skills are critical for budgeting, forecasting, and analyzing performance metrics to ensure profitability and cost control. Strategic thinking and problem-solving abilities enable the director to develop innovative programs and respond effectively to market trends and customer feedback. Knowledge of food safety and regulatory compliance is applied consistently to maintain high standards and mitigate risks. Additionally, proficiency with technology and management software supports efficient inventory control, reporting, and coordination across multiple outlets.