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Company Description Confidental is a hospitality-focused organization committed to delivering high-quality food and beverage experiences in a dynamic, guest-centered environment. The company values operational excellence, strong service standards, and collaborative leadership across its teams. Team members are encouraged to bring forward ideas that enhance guest satisfaction, streamline operations, and support profitable growth. Confidental offers opportunities for professional development and advancement for individuals who are passionate about hospitality and leadership.

Role Description The Director of Food and Beverage is a full-time, on-site role based in New York, NY, responsible for overseeing all food and beverage operations. This role includes managing restaurant, bar, and event service outlets, guiding culinary and service teams, and ensuring consistently high standards of product quality and guest satisfaction. The Director will develop and implement menus and service concepts in partnership with culinary leadership, while monitoring costs, forecasting demand, and managing budgets to achieve financial targets.

Director of Food & Beverage – Key Responsibilities

• Provide hands-on, visible leadership across all outlets, actively supporting teams on the floor during peak service periods
• Lead, coach, and develop outlet managers and staff to ensure high performance, accountability, and service excellence
• Oversee daily operations across multiple venues, ensuring consistent quality, service standards, and smooth execution
• Monitor and respond in real time to guest needs, service challenges, and operational issues
• Drive team engagement, training, and retention, building a strong, service-driven culture
• Review daily performance metrics, including sales, labor, and cost controls, and take immediate action to optimize results
• Ensure compliance with health, safety, and brand standards across all outlets
• Collaborate with culinary, events, and support teams to deliver seamless guest experiences
• Maintain strong vendor relationships and inventory controls to support operational efficiency
• Continuously identify opportunities to improve performance, profitability, and guest satisfaction

Qualifications

• Demonstrated expertise in Food & Beverage and Food Service operations, including oversight of multiple outlets or complex hospitality environments.
• Strong Culinary Skills and the ability to collaborate effectively with culinary teams on menu planning, quality control, and presentation standards.
• Proven commitment to Customer Satisfaction, with experience designing and maintaining service standards that create memorable guest experiences.
• Solid Budgeting experience, including cost control, labor management, forecasting, and financial reporting.
• Previous leadership experience in a hotel, resort, or high-volume restaurant group, with responsibility for team development and performance.
• Thorough knowledge of health, safety, and sanitation regulations, and commitment to compliance and risk management.
• Excellent communication, problem-solving, and decision-making skills, with the ability to lead diverse teams in a fast-paced environment.
• Ability to work a flexible schedule, including evenings, weekends, and holidays as business needs require.
• Preferred: Degree or diploma in Hospitality Management, Culinary Arts, Business, or a related field, or equivalent relevant experience.

Compensation: $120K + Benefit Package