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Director Of Food Service Jobs (NOW HIRING)

Kimpton Hotels

Director of Food & Beverage

Seattle, WA · On-site

What You'll Do Provide restaurant guests with friendly and professional service, excellent food ... Direct the daily activities and assignments of staff, ensure appropriate coverage, develop and ...

Benchmark

Director of Food & Beverage

Gainesville, FL · On-site

News & World Report, these recognitions reflect the culture, service excellence, and commitment to ... dynamic Director of Food & Beverage to lead all aspects of our food and beverage operation. As a ...

the Chef Agency

Director of Food & Beverage

Oxford, MS · On-site

$90K - $110K/yr

Requirements: * 4+ years of Director of F&B experience with previous boutique hotels or luxury ... Experience with budget management, food costing, and achieving profitability goals. * Ability to ...

Mo' Bettahs

Director of Food Safety

Lehi, UT · On-site

... service, striving for excellence, and paying attention to detail. A DAY IN THE LIFE Reporting to ... improvement of Mo' Bettahs' food safety and sanitation programs across every restaurant in the ...

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How much do director of food service jobs pay per year?

As of Aug 7, 2026, the average yearly pay for director of food service in the United States is $66,613.00, according to ZipRecruiter salary data. Most workers in this role earn between $50,000.00 and $77,500.00 per year, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as a director of food service, and why are they important?

To thrive as a Director Of Food Service, you need extensive experience in food service management, menu planning, budgeting, and a relevant degree such as hospitality management. Familiarity with inventory management systems, food safety certifications (like ServSafe), and knowledge of health regulations is crucial. Strong leadership, communication, and problem-solving skills help manage staff and ensure excellent customer service. These competencies ensure operational efficiency, compliance, and a positive dining experience, which are essential for the success of any food service establishment.

What are some common challenges faced by a director of food service, and how can they be addressed?

Directors of Food Service often encounter challenges such as managing diverse staff teams, ensuring consistent food quality, and maintaining compliance with health and safety regulations. Balancing budget constraints while delivering high-quality service is also a frequent concern. These challenges can be addressed through regular staff training, implementing clear communication channels, and leveraging technology for inventory and scheduling. Building strong relationships with vendors and staying updated on industry best practices also help ensure operational success and a positive dining experience.
What cities are hiring for Director Of Food Service jobs? Cities with the most Director Of Food Service job openings:
What states have the most Director Of Food Service jobs? States with the most job openings for Director Of Food Service jobs include:
Infographic showing various Director Of Food Service job openings in the United States as of August 2026, with employment types broken down into 67% Full Time, and 33% Part Time. Highlights an 100% In-person job distribution, with an average salary of $66,613 per year, or $32 per hour.

Director of Food & Beverage

Tribute Tallison Carmel IN

Carmel, IN • On-site

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 27 days ago

Job description

Ascent Hospitality has an extensive portfolio of hotels and a strong pipeline of new properties and acquisitions, but we’re not about numbers…we’re about people and that remains our foundation. Our culture expresses a memorable experience for all of our Team Members and guests alike. So we’re constantly looking for individuals who work well together for a unified purpose. For our leadership, we’re looking for accomplished individuals with a passion to serve others, strong communicators who clearly understand the needs of others and trendsetters who excel at challenges and change. If this is what you’re all about, consider joining our Team.
Ascent Hospitality is looking for a uniquely qualified hospitality leader to be our Director of Food amp; Beverage.
The Food amp; Beverage Director is responsible for leading the food and beverage service staff in facilities to include the Restaurants, Lounges/Bars, Banquets. Responsible for ensuring the highest level of guest service by overseeing all aspects of service and service staff during operating hours, while working in a clean and safe environment, and meeting all financial goals for sales and expenses.
BENEFITS:
  • Competitive Salary!
  • Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options!
  • 401k with employer MATCH!
  • Paid PTO!
  • Uniforms Provided for most positions!
  • Team Member Hotel Discount Program!
ESSENTIAL FUNCTIONS:
  • Manages service aspects in all food and beverage assigned areas and events, and acknowledges, greets and thanks all guests
  • Manages dining rooms, lounges, bars and Catering events, to ensure proper room preparation, including set-up of tables, chairs, linens, table settings, glassware, etc.
  • Confirms that all service staff are in proper uniform and adhere to the Company’s appearance standards
  • Hires, manages and trains staff in all technical and non-technical aspects of their roles
  • Creates, maintains and distributes weekly schedules for staff and communicates changes as appropriate to all
  • Communicates with service and kitchen staff regarding reservations and/or special events
  • Conducts pre-shift, pre-meal and/or pre-event meetings with all necessary staff
  • Evaluates and supervises performance and carries out disciplinary action as needed, in accordance with the Company’s policies and applicable laws
  • Make rounds of all food and beverage outlets to ensure member/guest needs are met
  • Responsible for employee relation issues and reviews incidents with General Manager and Human Resources Manager
  • Completes and administers employee performance appraisals
  • Conducts monthly beverage inventories and quarterly china, glass and silverware inventories
  • Opens and closes dining room(s) and bar on a regular basis.
  • Controls costs of all food and beverage outlets by assisting management, as requested, in purchasing, maintaining effective profit and loss controls and monitoring labor costs following demand patterns, budget and local labor laws
  • Maintains accurate daily and weekly punch details for service staff and processes daily sales reports and other reports as requested
  • Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events and by training staff on “up-selling.”
  • Ensure staff is trained and adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies including confirming legal drinking age and discontinuing service to intoxicated guests
  • Maintains member and guest satisfaction by handing inquiries, concerns or comments and providing solutions; acquiring feedback from guests and co-workers in order to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business
  • Maintain consistency of service by being aware of and prepared for all course events, large parties and reservations that may affect food and beverage service operations
  • Ensures a pleasant dining experience in all outlets by collaborating with Executive Chef in the creation of menus and menu pricing as requested
  • Communicates and teams well with other departments ensuring appropriate staff levels for all events and ensuring assigned responsibilities are carried out.
  • Ability to uphold The Company and Brand standards, policies and procedures and hold all staff members accountable for same.
  • Attend all meetings as required.
  • Ensure that In-Room Dining service and tray removal times are within the established guidelines.
  • Ensure that a step of service is stressed at every pre-shift meeting.
  • Ensure that the reservation system is functioning for maximum efficiency.
  • Any other duties as required by the General Manager or Corporate Director of Food and Beverage to assist in the direction of the department.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:
  • Ability to apply commonsense understanding to carry out instructions given.
  • Must have strong leadership skills, interpersonal skills, excellent English language verbal and written communication skills, listening skills, follow up and follow through ability, basic math skills, strong organization skills, ability to multi-task, team builder, proven track record of increasing experience and responsibility.
PHYSICAL DEMANDS:
  • While performing the duties of this job, the employee will be required to stand for long periods of time on hard surface; using arms, hands and legs repetitively; handle, or feel objects, tools, or controls; reach with hands and arms; and stoop, kneel, crouch, or crawl
  • The employee is frequently required to walk, balance, talk, hear and smell
  • Must be able to work with cleaning chemicals, warm temperature and able to work with all food products
  • Must regularly be able to carry and balance up to 25 pounds without assistance
  • Must be capable of effectively using close vision, distance vision, color vision and sense of smell
  • Able to operate in mentally and physically stressful situations
QUALIFICATION STANDARDS:
  • Required to have current food handler’s card and alcohol service certifications as required by federal/state/local laws.
  • Minimum (3) three years’ management experience in the hospitality industry in food and beverage where the experience is heavily guest-focused preferred.
  • High School education is required.
  • Some college education preferred

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