Director of Food and Beverage at Atlas Restaurant Group

Annapolis, Maryland, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Jun, 26

Salary

140000.0

Posted On

19 Mar, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Financial Literacy, Multi-Outlet Oversight, Budgeting, Forecasting, Revenue Growth, Change Management, Project Management, Event Execution, Process Building, Communication, Public Speaking, Conflict Resolution, Team Building, Coaching, Talent Development, Judgment

Industry

Restaurants

Description

Where elevated hospitality meets waterfront energy. At Atlas, we don’t just serve meals, we create memorable experiences. The Annapolis Waterfront Hotel is a destination for weddings, waterfront celebrations, executive retreats, unforgettable dinners, and everything in between. We are seeking a bold, guest-obsessed, financially savvy Director of Food & Beverage to lead the charge across banquets, restaurants, and in-room dining. If you thrive where luxury hospitality meets high-volume execution, if you love the energy of event day, if you believe leadership is about presence, performance, and people then this is your stage. What You’ll Own Banquets & Events This role is anchored in banquet and catering excellence. You’ll: * Oversee all weddings, social events, corporate meetings, and group functions * Partner seamlessly with Sales & Catering from signed contract to post-event recap * Review BEOs for accuracy, feasibility, staffing strategy, and profitability * Establish and elevate service standards across every event format * Monitor event labor, food cost, beverage cost, and financial performance * Conduct post-event financial reconciliation and performance analysis * Build lasting client relationships that drive repeat business and reputation Restaurant & Outlet Leadership * Provide strategic oversight for hotel restaurants, bars, lounges, and in-room dining * Ensure service standards reflect both luxury hospitality and the Atlas vibe * Monitor daily metrics: sales, labor, prime cost, guest satisfaction * Partner with culinary leadership on menu engineering and profitability * Drive continuous improvement across all F&B outlets Financial & Operational Accountability * Develop and manage annual F&B budgets * Achieve or exceed revenue, labor, and cost targets * Analyze P&L, labor reports, and cost controls with confidence * Oversee inventory, purchasing controls, and vendor partnerships * Ensure compliance with food safety and alcohol service standards People + Culture Leadership At Atlas, people are the experience. * Lead, coach, and develop department heads and managers * Drive hiring, training, performance conversations, and succession planning * Partner with People + Culture on leadership development initiatives * Champion engagement and retention * Build a culture of accountability, professionalism, and hospitality excellence What Makes You Exceptional Strategic & Business Acumen * Strong financial literacy and multi-outlet oversight experience * Ability to forecast, budget, and identify revenue growth opportunities * Entrepreneurial, action-oriented leadership style * Strong change management and project management capability Operational Excellence * Master-level attention to detail in large-scale event execution * Systems thinker who builds scalable processes * Comfortable managing multiple projects and timelines simultaneously Communication & Influence * Persuasive and passionate communicator * Strong public speaking and presentation skills * Active listener who drives alignment and clarity * Skilled in resolving conflict professionally and constructively People Leadership * Builder of high-performing teams * Coach, mentor, and talent developer * Self-starter who also thrives in collaboration * Role model of our Core Values in every decision Professionalism & Integrity * Exercises sound judgment and discretion * Maintains confidentiality * Flexible schedule including nights, weekends, and holidays What You Bring * Bachelor’s degree in Hospitality Management, Business, or related field preferred * 7–10+ years of progressive F&B leadership experience * Prior hotel banquet/event leadership experience required * Multi-outlet oversight experience preferred * Strong knowledge of banquet revenue management and event profitability * Experience with POS systems, inventory systems, and financial reporting tools * ServSafe certification Compensation & Benefits Compensation The annual salary range for this role is $120,000-$140,000, based on experience, leadership depth, and overall alignment with the position. Benefits We Offer We take care of our people — because they take care of our guests. * Paid Time Off * Health, Dental & Vision Insurance * 401(k) * 100% Company-Paid Life & AD&D Insurance * Learning & Development Programs * Growth, Mobility & Advancement Opportunities * Pet Insurance * 40% Dining Discount at Atlas properties Why Atlas? At Atlas Restaurant Group, we believe hospitality is a craft and culture is the differentiator. We are a growing collection of best-in-class concepts and hospitality destinations built on energy, excellence, and experience. From waterfront hotels to iconic restaurants, we create spaces where guests celebrate life’s moments and where our teams build meaningful careers. Here, leadership isn’t about titles. It’s about impact. We invest in our people, promote from within, and challenge our leaders to think strategically, act boldly, and execute flawlessly. We move with intention. We hold high standards. We lead the right way by being grounded in our Core Values of Excellence, Trust, Responsibility, Professionalism, Teamwork, Community, and Uniqueness. At Atlas, we don’t chase industry standards. We define them.

Responsibilities

This role is responsible for leading all aspects of Food & Beverage operations, including banquets, events, restaurants, bars, and in-room dining, ensuring service standards meet luxury hospitality expectations. Key duties involve monitoring daily metrics, managing prime costs, partnering with culinary on menu engineering, and achieving financial targets through budget management and cost control.