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.