Director of Food & Beverage, The Statler Hotel

The Cornell Peter and Stephanie Nolan School of Hotel Administration at Cornell University is the premier school for hospitality education in the world. As an integral part of the Cornell SC Johnson College of Business, the school is leading the world in teaching and researching the business of hospitality-marketing, finance, real estate, operations, and more, all applied to the world’s largest and most exciting industry. Top faculty, industry leaders, alumni, and students work together to generate new knowledge for the hospitality industry and form the premier network that shapes the industry every day.

The Statler Hotel employees are a team of hospitality professionals who proudly lead the premiere collegiate lifestyle hotel, welcoming the world to the cherished gathering place for those who love Cornell University. We challenge thinking while connecting and cultivating people. Our actions are driven by a collective aspiration to build a culture of collaboration, celebration, and excellence. Our mission is to provide uniquely crafted experiences through personalized connections that will inspire future leaders who will change the world of hospitality.

Statler Hotel leaders are expected to lead with hospitality. We connect with each member of our staff, ensuring staff feel welcomed, comfortable, and important. We strive for self-mastery, accepting of ourselves and others, demonstrating empathy, and gratitude. We lead with a servant’s heart, practicing the fundamentals of LEAD (listen, educate, action, and deliver). We engage, intentionally giving our time, talent, and heart to those we lead, ensuring everyone on our team feels significant, and leveraging the power of encouragement. We use a coaching style of leadership, utilizing SMART goals and extending grace as we motivate employees to do their best. We create stories and memorable experiences to inspire our staff.

Position Summary:

• Ensure the leadership and coordination of the food and beverage operating departments through their respective Leaders within Banquets, Culinary, Stewarding and Outlets
• Ensure regular, effective communication with all Food and Beverage colleagues through individual departmental communication meeting, development and daily interaction in all departments daily to assure the highest level of guest satisfaction
• Inspects to ensure that all safety, sanitation, preventive maintenance and other standards are consistently met
• Work with the Executive Chef on promotions, new amenities, and other guest experience enhancements
• Approves the menus proposed by the Executive Chef for all outlets and special events
• Ensures that profit margins maintained, budgeted Food and Beverage costs met through effective control systems, including issuing against sales analysis and menu costing
• Ensure the development and accuracy and delivery of monthly financial outlooks for the Food and Beverage Division
• Develops an operating budget for each of the department’s revenue outlets
• Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized
• Oversee the development and implementation of innovative promotional events by seeking out creative ways to improve service and increase business volumes
• Develops and implements policies and procedures for food and beverage departments
• Manage restaurant, bar, Private Dining room, Room Service functions, maintaining a high profile with customers and staff
• Works with the marketing team to promote the F&B outlets to increase revenues and attract new business
• Leading sustainability efforts for the food and beverage department
• Research new products and develops an analysis of the cost/profit benefits
• Management of alcoholic beverage purchasing and beverage costs control
• Ensuring that a professional, respectful and productive work environment is maintained at all time.

Required Qualifications, Position Competencies/Skills:

Approachable, open-minded and fair

* Excellent communication & interpersonal skills, mastering the German language is a plus

• Minimum 3 to 5 years previous luxury / upscale hotel experience in a related field
• Minimum of 3 years’ F&B management experience, preferably in the luxury setting or upscale boutique hotel
• A strong understanding of overall hotel business with the ability to study, analyze and interpret complex activities and/or information in order to improve new practices or develop new approaches
• Passionate, energetic and self-motivated individual who can deliver exceptional service
• Takes pride in self and position and is committed to high standards
• Professional and appropriate business appearance and presentation

Preferred Qualifications:

* 10 years of hotel industry work experience, demonstrating progressive career growth and a pattern of exceptional performance.

• Prior multiple outlet and banquet operations leadership experience
• Micros experience a plus
• A passion for teaching and development

University Job Title:

Dining Assoc III

Job Family:

Auxiliary Services

Level:

G

Pay Rate Type:

Salary

Pay Range:

$86,747.00 – $106,024.00

Remote Option Availability:

Onsite

Company:

Endowed

Contact Name:

Lisa Rhoads

Contact Email:

ljr7@cornell.edu

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• Education level to the extent education is relevant to the position
• Unique applicable skills
• Academic Discipline

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2026-08-13

Tagged as: Employment