Job Description:

Director of Food and Beverage Opportunity at The Rhyland Hotel, Flushing, NY

Be Part of Our Premier Opening in Summer 2026

Location: Flushing, NY
Start Date: Spring 2026

As The Rhyland Hotel prepares for its grand opening in summer 2026, we are seeking a dynamic and experienced Director of Food and Beverage to lead our diverse and vibrant food and beverage operations. This landmark hotel in Flushing, NY, will feature two cutting-edge restaurants serving Modern Asian American Cusine, a large banquet hall, and outdoor terraces, all dedicated to delivering exceptional dining experiences.

About the Role: The Director of Food and Beverage will play a critical role in shaping the culinary landscape of The Rhyland Hotel. This position is perfect for a strategic thinker with a passion for innovation and excellence in the hospitality industry.

Key Responsibilities:

• Lead and oversee all food and beverage operations across restaurants, banquet spaces, and outdoor venues.
• Drive financial performance by managing budgets, forecasting, and controlling labor and cost of goods.
• Develop and execute strategies to increase revenue, profitability, and overall outlet performance.
• Lead all pre-opening initiatives, including concept development, SOP creation, and operational setup.
• Recruit, train, and develop a high-performing food and beverage team.
• Partner with the Executive Chef to design and implement innovative, market-driven menus and concepts that reflect the Modern Asian American cuisine.
• Ensure exceptional guest experiences by maintaining high standards of service, quality, and presentation.
• Oversee vendor relationships, purchasing programs, and inventory controls.
• Ensure compliance with all health, safety, and regulatory requirements.

Experience and Skills:

Qualifications:

• Proven track record as a Director of Food and Beverage or similar senior leadership role in a high-end hotel, resort, or multi-outlet restaurant environment.
• Minimum 7-10+ years of progressive Food & Beverage experience, including management of restaurants and banquet operations.
• Pre-opening experience strongly preferred, with the ability to build operations, teams, and systems from the ground up.
• Strong operational expertise with a demonstrated ability to drive revenue, manage costs, and achieve financial targets.
• Solid financial acumen with experience in budgeting, forecasting, and P&L management.
• Excellent leadership skills with a proven ability to recruit, train, and develop high-performing teams.
• Adept at managing multiple priorities in a fast-paced, high-volume environment while maintaining attention to detail.
• Strong knowledge of food safety, sanitation, and NYC health regulations.
• Experience with POS systems such as Toast POS and related reporting tools preferred.
• Passionate about hospitality, with a strong commitment to delivering exceptional guest experiences.
• Excellent communication, organizational, and problem-solving skills.