Director of Food & Beverage- HVRW

Are you a Customer Service Superstar…. WE NEED BIG STARS LIKE YOU!!!

Come be a part of an AWARD-WINNING TEAM.

Hotel Valencia Riverwalk is located in San Antonio, TX, and it perfectly blends into the community. Our hotel is unique to the city, one of the first boutique hotels, and we are looking for outstanding talent to provide exceptional customer service to our guests. We are part of Valencia Hotel Group; a collection of hotels created for today’s passionate traveler; each of our hotels is intentionally built to showcase modern design and classic character. We are looking for team members who are ready to be empowered to go above and beyond.

Job summary:

The ideal candidate for the Director of Food and Beverage at Hotel Valencia Riverwalk has three or more years’ experience as a Director of Food & Beverage, embodies genuine leadership, has a high level of service expectations, is dedicated to always improving individually and operationally, is innovative and risk-taking, and is passionate about Food and Beverage and trends.

The Director of Food & Beverage leads all culinary and beverage operations across the hotel, ensuring exceptional guest experiences, strong financial performance, and a distinctive, locally inspired F&B identity. This role oversees restaurants, bars, café, in-room dining, and Banquets and Catering events, with full P&L accountability and direct leadership of the Front of House team and Executive Chef.

Develop and lead a team to consistently deliver the highest standards of customer service, actively holding team members accountable to expectations, reviewing financial statements to ensure proper financial management, and aggressively investigating service and procedural issues to ensure ideal results in all aspects of the department

The Director of Food & Beverage will take ownership of all aspects of Food and Beverage operations.

Shift requirements:

• Flexible with morning or evening shifts and weekends pending business needs.

Responsibilities

• Oversee daily operations of all F&B outlets, ensuring consistent service standards, ambiance, and brand alignment.
• Maintain high standards of food quality, beverage execution, hygiene, and presentation.
• Conduct regular floor presence, service coaching, and operational inspections
• F&B Strategy — Develop and execute a cohesive F&B vision aligned with hotel positioning, local market trends, and guest expectations.
• Menu Collaboration — Partner with Executive Chef on menu design, seasonal updates, and culinary innovation.
• Curate hotel-appropriate wine, cocktail, and coffee programs, emphasizing craftsmanship and local partnerships.
• Position outlets as destination venues for both hotel guests and the neighborhood community.

• Relentlessly train and motivate customer service employees
• Maintain integrity of cost controls and proper maintenance of assets
• Responsible for assisting in supervision and performance of all F&B related operations and personnel
• Work with General Manager to monitor Food and Beverage quality and costs
• Ensure timely and accurate reporting of daily operating results and statistical information as related to revenue and expenses.
• Monitor and review shift reports and follow up on any issues in a timely manner
• Make and receive calls regarding guest experience.
• Coordinate restaurant reservations with seating and service capacity
• Ensure the accuracy and timely posting of Banquet/Catering Events
• Review BEO's in detail and ensure precise and accurate execution
• Monitor the time and attendance of employees through Paycom
• Post all necessary information needed for employees on the communication board.
• Cover as Manager on Duty as needed.
• Investigate and resolve any service issues, properly addressing both internally and recovering the guest as appropriate.
• Speak with clients and potential clients and coordinate the proper execution of events.
• Act as team leader to the F&B Management team, ensuring effective and complete communication.
• Ensure a profitable F&B department, maintaining costs according to budgeted productivity and cost per cover
• Advocate for budgeted revenues and expenses
• Work with the Executive Chef to ensure menus are accurate and updated as needed
• Lead the Beverage program, developing and executing promotions to increase revenue
• Be on property as needed to ensure proper execution of high-profile and/or any other events during high-demand periods or events
• Develop effective leaders that can be placed in leadership positions as needed
• Write an effective weekly schedule that ensures coverage while keeping labor in line with budget, mitigating overtime whenever possible
• Contribute positively to the team within the department
• Address conflict in a timely manner
• Hold self and others accountable for achieving results
• Participate in ongoing training
• Comply with Valencia Hotel Group (and its affiliates) standards and regulations to encourage safe and efficient hotel operations.
• Maintain regular attendance in compliance with Valencia Hotel Group (and its affiliates) standards as required by scheduling, which will vary depending upon the hotel’s needs
• Complete other duties as assigned by Manager
• Keep work areas clean and organized
• Be extremely courteous to all customers and fellow employees
• Report unsafe conditions