Director of Food & Beverage - Franchise

What will I be doing? As Director of Food & Beverage, you will report to the General Manager. You’ll be responsible for the guest experience, team performance, and financial results of every outlet. You’ll lead a team that includes the Executive Chef, Sommelier, Steakhouse Assistant General Manager, Rooftop Manager, Lobby Bar Manager, and F&B Coordinator. You’ll be on the floor during peak service, Derby Week, and high-profile events. Specifically, you will: Lead, coach, and develop F&B managers, chefs, and supervisors, and build the bench of future department leaders. Own recruiting, onboarding, and the full F&B training and certification program in partnership with Human Resources. Direct daily operations across all outlets and keep Steps of Service, SOPs, and Curio Collection brand standards consistent every shift. Engage with guests on the floor, resolve concerns in the moment, and act on feedback from OpenTable, TripAdvisor, Google, and Hilton guest surveys. Partner with the Executive Chef on menu development, menu engineering, and recipe standards. Lead the cocktail, spirits, bourbon, and wine programs with the Sommelier. Oversee banquets, private dining, and catered events from BEO to final bill, working closely with Sales & Marketing. Plan and execute F&B for Kentucky Derby Week and other major citywide events. Build an annual F&B marketing calendar, including chef and bourbon dinners, tastings, seasonal launches, and local partnerships that draw both hotel guests and the Louisville community. Own the F&B P&L, including budgeting, forecasting, labor management, and food, beverage, and supply cost control. Ensure full compliance with health codes, Kentucky ABC regulations, responsible alcohol service, food safety, and Hilton safety standards. Serve as Manager on Duty for the hotel on a rotating schedule. What are we looking for? At least 7 years of progressive F&B leadership, including 3 or more years as a department head or senior multi-outlet manager in a luxury or upper-upscale hotel or fine dining group. Proven P&L ownership, budgeting, and forecasting for a multi-outlet operation. Experience across banquets and catering, a high-volume bar or nightlife venue, and fine dining service. Strong command of cost control, labor management, menu engineering, and inventory. Deep knowledge of wine, spirits, and cocktails. Bourbon knowledge is strongly preferred. A clear, direct communicator who holds people accountable and stays calm and decisive under pressure. Availability for a flexible schedule that includes nights, weekends, and holidays, with extended hours during Derby Week and major events. ServSafe Food Protection Manager certification and Kentucky-recognized responsible alcohol service certification, or the ability to obtain both within 30 days of hire. Ability to stand and walk for 10+ hour shifts across multiple floors and to lift up to 50 pounds. Preferred: Bachelor’s degree in Hospitality Management, Culinary Arts, Business, or a related field. Equivalent experience will be considered. Sommelier, CSW, or Kentucky Bourbon credentials. Experience with Toast POS, OpenTable, TripleSeat, Reeco, and Paycom. Experience with Hilton systems. What will it be like to work for Hilton? Hotel Bourré Bonne offers the rare chance to shape a chef-driven, bourbon-forward program in one of America’s great food and spirits cities, with the backing of Hilton and the creative freedom of the Curio Collection.