Corporate Director – Food & Beverage

Benchmark

. Provide strategic leadership and oversight for F&B operations across the portfolio, ensuring consistency in quality, service, and guest satisfaction .

Posted 5/14/2026full-timeRemote • 🇺🇸 United StatesLead💰 $160,000 - $190,000 per yearWebsite

About the role

Key responsibilities & impact

Provide strategic leadership and oversight for F&B operations across the portfolio, ensuring consistency in quality, service, and guest satisfaction
Collaborate with hotel and regional leadership, owners, and property teams to develop and implement resources, tools, standards, and programs across Restaurants + Bars, Culinary, and Meetings + Events
Lead product and service development, driving operational excellence and ensuring the highest standards across culinary, bar, service, programming, and event operations
Guide performance by analyzing financial results, implementing cost-control measures, and creating strategies that optimize efficiency, revenue growth, and profitability
Support properties with concept development, repositionings, renovations, and openings, including beverage programming, marketing, and guest-focused activations
Drive talent development by leading recruiting, training, onboarding, and retention initiatives, while mentoring and inspiring the next generation of F&B leaders
Provide leadership and support for conferences, corporate meetings, events, and other portfolio-wide initiatives
Stay ahead of industry trends and consumer behaviors by engaging in research, workshops, and professional development; apply best practices to continuously elevate operations and guest experiences
Actively engage, develop, and inspire F&B teams through leadership development and mentorship programs.

Requirements

What you’ll need

Minimum of 10 years of operational experience in the restaurant and/or hotel industry
Minimum of 5 years in a supervisory leadership role
Bachelor’s degree in Hospitality Management, Restaurant Management, Business Administration, or related field preferred; equivalent progressive experience considered in lieu of degree
Ability to travel up to 70%, with flexibility to work evenings and weekends as required
Deep understanding of food and beverage culture, including trends, guest behaviors, and emerging opportunities
Proven success in building strong relationships with property operators, ownership groups, and vendor partners
Experience in strategic planning and execution, with demonstrated cross-functional collaboration
Strong presentation and communication skills, with the ability to articulate solutions in a clear, compelling manner
Highly organized, with the ability to manage multiple priorities and projects simultaneously
Self-starter with strong problem-solving skills and the ability to work independently.

Benefits

Comp & perks

comprehensive health insurance
retirement plans
paid time off
on-site wellness programs
local discounts
employee rates on hotel stays
ongoing training and development opportunities

ATS Keywords

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Applicant Tracking System Keywords

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Hard Skills & Tools

operational experiencestrategic planningcost-control measuresfinancial analysistalent developmentconcept developmentbeverage programmingevent operationsguest satisfactionprogramming

Soft Skills

leadershipmentorshipcommunicationpresentationorganizational skillsproblem-solvingrelationship buildingflexibilityindependencecollaboration

Certifications

Bachelor’s degree in Hospitality ManagementBachelor’s degree in Restaurant ManagementBachelor’s degree in Business Administration