Director of Food and Beverage

Hotel Madelon, a 120 room Tribute Portfolio project at Mississippi State University is slated to open in mid-summer 2027. The hotel will anchor the new Crossroads District, a multi-phase development that includes residential housing, restaurants, retail, and entertainment venues. Hotel guests and local patrons will enjoy a full-service restaurant, an indoor/outdoor rooftop bar, a cafe & creamery and an exterior event plaza. Hotel Madelon and the Crossroads District will offer seamless pedestrian access connecting the campus and the Cotton District.

Director of Food & Beverage

The Director of Food and Beverage is responsible for maintaining a profitable department with high-quality products and exceptional service levels. The Director of Food and Beverage is expected to generate ideas to promote business, foster a positive work environment with low turnover, maintain revenue and payroll budgets, and meet budgeted productivity while delivering the highest levels of service in a fine dining atmosphere.

To perform this job successfully, an individual must be able to perform each essential duty.

PRIMARY RESPONSIBILITIES

• Monitor industry trends, take appropriate action to maintain a competitive and profitable operation, including updating beverage lists and menu items as necessary;
• Prepare the F&B budget and monitor department performance accordingly;
• Work with the General Manager and keep informed of F&B issues as they arise;
• Coordinate and monitor all phases of loss prevention in the F&B department, conduct monthly inventories, and research any cost variances to budget;
• Comply with all local liquor laws, and health and sanitation regulations;
• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals;
• Conduct daily shift meetings, monthly departmental meetings, and ensure on-going guest service training and compliance of SOP’s and personal appearance standards;
• Conduct and/or attend all required meetings, including pre-event and post-event meetings;
• Provide employees with the training, tools, and environment they need to deliver an exceptional fine dining experience;
• Develop and implement strategies and practices that support employee engagement;
• Maintain product consistency by conducting inspections of seasonings, portions, and appearance of food;
• Prepare and submit required reports in a timely manner.

GUEST SERVICE & SATISFACTION

• Create an unforgettable dining experience in the restaurant and the banquet facilities;
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner;
• Actively participate in all hotel required meetings and trainings;
• Maintain high standards of The Hotel’s personal appearance and grooming requirements.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions;
• Must be effective in handling problems, developing a positive departmental culture, including anticipating, preventing, identifying and solving problems as necessary;
• Perform other duties as requested by management

JOB REQUIREMENTS

• College degree and five years of related experience in a food and beverage capacity;
• Strong verbal and written communication skills;
• Significant attention to detail;
• Complete understanding of NOI profitability and budget goals;
• Knowledge of F&B preparation techniques, state health department rules and regulations, and state liquor laws and regulations;
• Computer skills required – experience with Hotel information systems preferred;
• Excellent guest services skills;
• Demonstrated commitment to diversity and success in working with diverse constituencies to support an inclusive environment.
• Strong and effective interpersonal skills including the ability to listen well and demonstrate sensitivity to and respect for individual needs.