Area Director, Food and Beverage - Oklahoma City Region

Coury Hospitality•Oklahoma City, OK

11d•Onsite

About The Position

The Area Director of Food & Beverage plays a key leadership role in shaping the culinary vision and operational success of Coury Hospitality’s restaurants and bars across the Oklahoma City region and beyond. This includes guiding a vibrant mix of concepts—from Stock & Bond, Gilded Acorn, Tellers, The Great Hall, Mint, and Vault at The National, to Flint and Flora at the Colcord, to Vast, nebu, Aravali, The Chalkboard and O Bar at the Ambassador OKC, and Rally Kitchen & Bar and One Bar at NOUN in Norman. The role also extends support to additional standout markets, including The Chalkboard at Ambassador Hotel Tulsa, Sienna and Dockum at Ambassador Hotel Wichita, and Tuscana and Paramount at The Barfield in Amarillo. Together, these locations form a dynamic culinary portfolio, and the Area Director ensures consistency, innovation, and exceptional hospitality across every concept. This position is based in Oklahoma City and requires regular travel between properties.

Requirements

Minimum 7–10 years of progressive Food & Beverage leadership experience; multi-unit, multi-outlet, luxury, or boutique hotel experience strongly preferred.
Experience overseeing both front-of-house and back-of-house F&B operations.
Proven success in financial performance, team development, and driving guest satisfaction.

Nice To Haves

Bachelor’s degree in Hospitality, Business, or related field preferred.
Prior experience with four-star or four-diamond environments highly preferred.

Responsibilities

Provide strategic oversight of F&B Operations in all Oklahoma locations, along with Wichita, and Amarillo including restaurants, bars, lounges, banquets, catering, and in-room dining.
Ensure consistency in service standards, SOP compliance, product quality, and brand voice across all properties.
Lead property F&B Directors, Managers, and Chefs to deliver outstanding guest service, operational efficiency, and consistent execution.
Conduct regular property visits, operational walkthroughs, and service observations.
Drive profitability through labor management, cost controls, inventory systems, revenue optimization, and menu engineering.
Review financial statements, manage budgets, and partner with property leadership to achieve monthly/annual financial goals.
Implement strategies to grow average check, beverage performance, banquet revenue, and outlet contribution margins.
Mentor and develop F&B leaders across assigned area, ensuring strong bench strength and succession planning.
Promote Coury Hospitality’s “People First” culture, ensuring teams feel supported, inspired, and empowered.
Support recruitment, hiring, onboarding, and leadership development in partnership with HR and property teams.
Ensure each concept delivers memorable, engaging, and brand-aligned service.
Respond to guest trends, feedback, and service challenges with proactive solutions.
Champion high service standards and guest engagement practices across the region.
Collaborate with Culinary and F&B Directors on menu innovation, product quality, and brand-driven programming.
Maintain consistency in plating, presentation, beverage recipes, and service delivery.
Lead implementation of seasonal menus, special events, pop-ups, and promotional activations.
Ensure compliance with health codes, liquor laws, workplace safety, food safety standards, and internal SOPs.
Partner with risk management on responsible alcohol service and safety training initiatives.