One Haus Hospitality

Director of Food and Beverage

North Fork, Long Islan | Full-time, on-site | Year-round, salaried

Base salary $120-000-$140,000 DOE, plus bonus

The opportunity

A hotel on Greenport's waterfront is seeking a Director of Food and Beverage to lead all food and beverage operations across the property. The role oversees restaurant, bar, in-room dining, private events, and seasonal outdoor service and carries full ownership of the guest experience, the team, and the financial performance of the department.

The North Fork runs on a pronounced season. Summer is high volume and highly visible, with a destination-driven guest base and a competitive wine-country dining scene; the shoulder and winter months call for a different playbook built around locals, groups, and events. The Director of Food and Beverage is the person who makes both work, and who builds a team that stays through the swing.

The role

You own food and beverage across the property: concept execution, service standards, beverage program, staffing, and the departmental P&L. You partner with the General Manager and the culinary leadership team on menu direction and outlet strategy, and you work closely with sales and events on group and wedding business. You are on the floor during service, visible to guests, and accountable for what the property tastes like and feels like.

Reports to: General Manager

What you will do

• Lead daily operations across all outlets, holding consistent standards for service, pace, cleanliness, and guest experience.
• Own the departmental P&L: revenue, food and beverage cost, labor, purchasing, inventory, and capital planning within agreed targets.
• Build seasonal staffing and training plans that account for peak volume, shoulder season, and year-round retention; recruit, develop, and hold accountable a leadership bench of outlet managers and supervisors.
• Partner with the Executive Chef on menu development, costing, and execution across dayparts.
• Direct the beverage program, including wine list, cocktails, and local producer relationships appropriate to the market.
• Work with sales, catering, and events on banquet execution, group business, weddings, and buyouts, from BEO through post-event review.
• Forecast covers and revenue, manage scheduling to volume, and adjust in season without letting standards slip.
• Maintain compliance with health, safety, sanitation, and alcohol service regulations, and own the property's standing with local authorities.
• Serve as a visible leader for guests, neighbors, and the local community.

Who you are

• A hands-on operator. You lead from the floor during service, not from an office, and your presence raises the level of the room.
• Financially fluent. You read a P&L quickly, know which levers to pull, and can defend your numbers to ownership.
• A leader people stay for. You hire well, train deliberately, and build teams that return season over season in a market where labor is tight.
• Seasonally minded. You understand resort economics: how to staff up fast, protect margin in the slow months, and keep momentum year-round.
• Guest-obsessed. You recognize repeat guests, anticipate what a table needs, and recover a bad experience before it leaves the building.
• Collaborative. You partner cleanly with culinary, rooms, sales, and ownership, and you disagree without damage.
• Composed. You keep your footing on a 300-cover Saturday with a wedding on the lawn and two callouts.

Qualifications

• Five or more years in senior food and beverage leadership, ideally including hotel or resort operations with multiple outlets.
• Demonstrated P&L ownership with a track record of meeting cost and revenue targets.
• Experience with banquets, private events, and group business.
• Strong beverage knowledge; wine credentials are a plus in this market.
• Comfort with high-volume seasonal operations and the staffing challenges that come with them.
• Current food-safety and alcohol service certification, or ability to obtain before start.
• Proficiency with POS, scheduling, and inventory systems.
• Able to work weekends, holidays, and peak season hours; living in or relocating to the North Fork or East End area. [Relocation and/or seasonal housing support available.]

Compensation and benefits

• Base salary $120,000-$140,000, commensurate with experience.
• Annual bonus tied to departmental and property performance.
• Health, dental, and vision
• Paid time off, dining benefits, and hotel stay privileges.
• Relocation support

To apply

Please send a resume to lauren@one-haus.com. All inquiries are confidential.

Our client is an equal opportunity employer. Candidates are evaluated without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability, or any other protected characteristic.