Director of Food and Beverage

Loews Kansas City Hotel offers opportunities at an 800-room hotel connected to the Kansas City Convention Center. Team members support 60,000 square feet of event space, dining outlets, an indoor lap pool and a prime downtown location near Power & Light, T-Mobile Center and the Streetcar.

Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.

Growth and belonging start here; you’ll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role—from Guest Services to Finance, Culinary to IT—offers opportunities to grow and make a meaningful impact.

Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.

What We Offer:

• Competitive health & wellness benefits, 401(k) & company match
• Paid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet Bereavement
• Training & Development opportunities, career growth
• Tuition Reimbursement
• Pet Insurance
• Team Member Hotel Rates, other discounts, perks and more
• Uniforms provided with dry cleaning at no cost
• On-site parking 
• Complimentary meals in Team Member Café while working
• Community volunteer opportunities
• Benefits are subject to eligibility and may vary by position

What We’re Looking For:

A strategic and passionate Director of Food and Beverage who will lead the culinary and beverage vision for Loews Hotels. You’ll be the driving force behind exceptional dining experiences, blending operational excellence with creativity to delight guests and elevate our brand. In this role, you’ll oversee multi-outlet operations, inspire high-performing teams, and ensure every detail—from menu innovation to service standards—reflects Loews’ commitment to quality and hospitality.

Who You Are:

• Visionary Leader: You bring bold ideas and a clear vision for delivering unforgettable dining experiences while maintaining operational precision

• Dynamic Collaborator: You thrive in a team environment, building strong relationships across culinary, service, and marketing teams

• Innovative Problem Solver: You approach challenges with creativity and data-driven solutions, always aiming to exceed guest expectations

• Financially Savvy: You understand budgets, forecasts, and performance metrics, ensuring profitability without compromising quality

• Guest-Centric: You have an unwavering focus on guest satisfaction and a passion for creating memorable moments

• Veterans and military spouses are encouraged to apply

What You’ll Do:

•  Oversee all food and beverage operations, including restaurants, bars, banquets, catering, and room service, ensuring consistency and excellence

•  Recruit, mentor, and inspire a high-performing team through training, coaching, and performance management

•  Collaborate with culinary teams to design menus and dining programs that reflect current trends and guest preferences

•  Develop and manage budgets, monitor financial performance, and implement strategies to achieve revenue and profitability goals

•  Negotiate contracts, manage purchasing, and maintain cost controls to optimize efficiency

•  Ensure adherence to food safety, sanitation, and health regulations across all operations

•  Lead the planning and execution of special events, private dining, and catering functions to deliver exceptional experiences

•  Implement systems to enhance guest satisfaction, operational efficiency, and team engagement

•  Stay ahead of culinary and beverage trends, leveraging insights to drive innovation and maintain competitive advantage

• Regular attendance in conformance with standards

• May be required to work varying schedules to reflect business needs

• Required to attend all mandatory training sessions and meetings

• Perform other duties as assigned

Your Qualifications Include:

• At least 2 years of experience as an Assistant F&B director.  Progressive management experience in large, up-scale, high volume, multi-outlet hotel environment is preferred

• Strong knowledge of food and beverage operations, including menu planning, cost controls, and food safety regulations

• Exceptional leadership, communication, and interpersonal skills

• Financial acumen with the ability to manage budgets, forecasts, and performance metrics

• Ability to work in a fast-paced environment and handle multiple responsibilities

• Proficiency in point-of-sale (POS) systems and industry-specific software

• Bachelors degree or higher in Food Service Management, Culinary Arts, Hospitality Management, or Business Management or equivalent experience

Who You’ll Supervise:

• All food and beverage managers

• Banquets Teams

• Outlets Teams