Director of Food & Beverage

Provides strategic leadership and operational oversight for all Food & Beverage outlets, including dining venues, bars, banquets, and in-room dining. Ensures the highest standards of luxury service, culinary excellence, and guest personalization in alignment with Peninsula brand standards. Drives revenue growth, profitability, and market positioning within one of the most competitive luxury hospitality markets globally.

Key Accountabilities:

• Assume full ownership of the Food & Beverage division’s financial performance, including P&L accountability, aggressive revenue targets, GOP margins, and cost optimization in line with luxury benchmarks.
• Develop and execute sophisticated annual business plans, including dynamic pricing strategies, demand forecasting, and data-driven revenue management specific to the New York luxury market.
• Lead, mentor, and hold accountable a high-performing leadership team across all outlets; set measurable KPIs tied to Peninsula brand standards and guest satisfaction indices.
• Elevate all dining concepts to industry-leading status through innovation, strategic partnerships, and continuous reinvention aligned with global luxury trends.
• Drive a culture of anticipatory service and exceptional guest recognition, ensuring all VIP, repeat, and high-profile guests receive fully personalized experiences.
• Oversee talent acquisition at a world-class level, attracting top-tier hospitality professionals and fostering a culture of excellence, discipline, and continuous development.
• Implement rigorous training programs emphasizing luxury service choreography, product knowledge mastery, and emotional intelligence in guest interactions.
• Partner closely with Culinary leadership to ensure menu innovation, cost control, and alignment with brand positioning and market demand.
• Lead all marketing, branding, and public relations initiatives for F&B outlets in collaboration with the hotel’s executive team, with a strong emphasis on media visibility, influencer engagement, and critical acclaim.
• Establish the hotel as a destination dining hub through strategic event programming, partnerships, and seasonal activations reflective of New York City’s cultural calendar.
• Maintain strict compliance with all New York City health, safety, and union regulations, ensuring zero tolerance for lapses in standards.
• Serve as a key member of the Executive Committee, contributing to overall hotel strategy, profitability, and brand positioning.
• Act as a visible and active ambassador of the Peninsula brand within the local and international luxury community.
• Manage labor relations proactively, particularly within a unionized environment, ensuring compliance while maintaining operational excellence.

General Requirements:

• Bachelor’s degree in Hospitality Management, Business Administration, or related field required, advanced degree preferred.
• Minimum of 8-10 years of progressive leadership experience in ultra-luxury Food & Beverage operations.
• Proven track record in leading high-volume, high-profile dining venues within top-tier luxury hotels or standalone establishments.
• Prior experience in New York City and within a unionized environment strongly preferred.
• Expert-level understanding of luxury food & beverage operations, including fine dining, banquets, and high-end bar programs.
• Strong financial acumen with the ability to interpret complex financial data and drive profitability.
• Exceptional leadership presence with the ability to inspire, challenge, and develop elite teams.
• Advanced communication and interpersonal skills with a high degree of emotional intelligence.
• Demonstrated success in achieving Forbes Five-Star or equivalent luxury service standards.

We are delighted to receive your resume for further consideration. To be considered for the position, you must have work authorization in the United States. The salary range for this position is $180,000 - $195,000 annually.