Director of Food and Beverage

Company: PRACTICE HOSPITALITY AT COLEE LLC
Location: Atlanta
Posted on: February 16, 2026

Job Description:

Job Description Job Description Job Description : About The Opportunity Practice Hospitality is seeking an experienced Director of Food and Beverage to lead the team at Hotel Colee, the top Atlanta hotel in Conde Nast Traveler’s 2021 Reader’s Choice Awards. About The Hotel Designed to be the place where Atlanta turns up, turns out and gets down to business, Hotel Colee is at home in the heart of Buckhead. The neighborhood’s first Autograph Collection hotel and a proud member of Marriott, Hotel Colee’s independent spirit takes flight with inviting interiors and innovative programming centered around causing celebration. With 7,500, sq. ft of meeting space, 291 well-appointed rooms, an exciting rooftop bar, pool deck perched over Peachtree Road and delectable food and drink morning to night, the property offers business travelers and group clients plenty of excuses for putting on their feathers and daring to make a statement. Job Role The Director of Food & Beverage is responsible for coordinating all phases of group meeting/banquet functions held in the Hotel; coordinate these activities on a daily basis; assist clients in program planning and menu selection. Solicit local group Food & Beverage business; maintain the services and reputation of Your Hotel and act as a management representative to group clients.Responsibilities •\tPlan and direct the functions of administration and planning of the Food & Beverage department to meet the daily needs of the operation. •\tClearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage subdepartments such as room service, restaurants, banquets, kitchens, stewards, etc. Monitor and, when necessary, develop and implement schedules for the operation of all restaurants and bars to achieve a profitable result. •\tParticipate with the chef and restaurant managers in the creation and merchandising of attractive menu designs to attract a predetermined customer market. •\tImplement effective controls of food, beverage and labor costs among all subdepartments and monitor the food and beverage budget to ensure efficient operation and that expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses. •\tAssist the departmental managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotions. •\tMaximize food and beverage department profitability. •\tRegularly review and evaluate the degree of customer satisfaction of the individual outlets, including banquet service, to recommend new operating and marketing policies whenever a change in demand, customer dissatisfaction, or a a change in competitive environment requires such changes. •\tInvestigate and resolve food quality and service complaints. •\tDevelop, along with assistance from department heads, operating tools necessary and incidental to modern management principles such as budgeting, forecasting, purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc. Requirements •\t5-year experience in food and beverage with a minimum of 3 years in leadership role •\tThorough knowledge of food and beverage operations including foods, beverages, supervisory aspects, service techniques, and guest interaction. •\tConsiderable skill in math and algebraic equations using percentages. •\tAbility to walk, stand, and/or bend continuously to perform essential job functions. •\tAbility to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems. •\tAbility to work under pressure and deal with stressful situations during busy periods. •\tAbility to access and accurately input information using a moderately complex computer system Job Type: Full Time- Exempt Supplemental Pay: Bonus Incentive Plan, performance based. Benefits: •\t401(k) •\t401(k) matching •\tCell phone reimbursement •\tDental insurance •\tDisability insurance •\tEmployee assistance program •\tEmployee discount on hotel stays •\tFlexible spending account •\tHealth insurance •\tLife insurance •\tPaid time off available 30 days after start date •\tVision insurance •\tHospital indemnity insurance •\tEligible to participate in the Employee Referral Bonus Program. About The Company Practice Hospitality manages hotels differently. A growing company with opportunities for advancement, we infuse hotels with style, spirit, and soul. We inspire, innovate and advocate. We deliver results and do well by our owners because we respect the individuality that we all bring to the table, the connectedness of our world and the impact we have on our community. We are looking for someone who thinks big because, at Practice Hospitality, we value creativity, emotional intelligence, problem solving and innovation. This is an opportunity to be an integral part of a team that supports one another, is empowered, and holds themselves accountable. If you bring your A game every day and pursue excellence with tenacity, we want to invest in your professional and personal growth. But, more than anything, we are looking for good humans who care; about our guests, each other and making every moment together enriching, fulfilling and fun.

Keywords: PRACTICE HOSPITALITY AT COLEE LLC, Cleveland , Director of Food and Beverage, Hospitality & Tourism , Atlanta, Tennessee