Shamin Hotels is hiring a Director of Outlets to lead food and beverage across a portfolio of more than 80 hotels — and to build something here that does not exist yet.
Five new outlets are already in the pipeline: three at The Mondelle, our new luxury Hilton hotel; The Celestial, the rooftop bar and lounge atop our AC Hotel and Residence Inn dual-brand in Scott’s Addition; and the proposed Terrace Bar at our Tempo by Hilton and Homewood Suites dual-brand at Midtown 64. None of them have concepts yet. You will write all of them — and there are more behind them.
Why This Role Is Different
• A company with the balance sheet to back the idea. Shamin Hotels is the largest hotel owner in the Commonwealth of Virginia — 81+ hotels, more than 14 under construction, over $1 billion invested in Virginia alone. Family-owned and operated since 1979, with a focus on long-term brand creation and no layers between a good idea and a decision.
• A restaurant group to found. Our ambition is a Shamin restaurant group — concepts strong enough to carry their own name and eventually stand on their own outside the hotel walls. The person in this seat is the one who builds it.
• Scale that rewards a good idea. What works at one property does not stop at one property. You will have a growing portfolio to roll it into and the capital to do it properly.
• Direct access to ownership. You report to the Chief Operating Officer and work directly with ownership on concept, design, and capital. Decisions here take days, not quarters.
What You’ll Own
• Concept and brand. New dining and beverage concepts across casual, upscale, and luxury formats — from the first sketch through opening night, working alongside ownership, architects, and designers.
• Menus and culinary direction. Menu creation and seasonal refreshes portfolio-wide, hands-on with executive chefs through recipe development, tastings, and launches, with the specs and training that make a concept repeatable.
• New outlet development. End-to-end concept, kitchen and back-of-house design, equipment, vendors, staffing model, and pre-opening for every new outlet we build.
• Revenue and marketing. Covers, average check, beverage sales, and profitability — plus the monthly activation calendar, social strategy, and agency and influencer relationships that fill the room.
• P&L performance. Outlet-level budgeting, forecasting, and food, beverage, and labor cost control across the portfolio.
• People and standards. Recruiting, coaching, and building bench strength among F&B directors, executive chefs, and outlet managers — and holding a consistent standard across every property.
Your First 12 Months
• Walk every outlet in the portfolio and come back with a ranked view of what to fix, what to refresh, and what to rebuild.
• Lock the concepts, menus, and design direction for all three Mondelle outlets.
• Take The Celestial from visual identity to an operating concept, on the Scott’s Addition construction schedule.
• Launch a monthly activation calendar at a first group of properties and deliver the revenue behind it.
QualificationsWhat You Bring
• 7+ years of progressive food & beverage and culinary leadership, including running multiple outlets or properties at once.
• The credibility to lead a restaurant division. You do not have to be the chef — you have to be able to hire, direct, and hold your own with them. Multi-unit restaurant or restaurant-group leadership, a clear point of view on food and beverage, and the range to judge a concept across cuisines and formats. Formal culinary training is welcome, not required.
• A track record of concept development, menu creation, and revenue growth, ideally including opening restaurants or outlets from the ground up.
• Restaurant marketing and activation experience, and the financial acumen to own a multi-unit P&L — budgeting, forecasting, and cost control.
• Independent restaurant development experience strongly preferred.
• Based in Richmond, VA, with regular travel across the portfolio.
If you have built and run excellent restaurants outside of hotels, we want to talk. We can teach brand standards. We cannot teach the instinct for a concept that works.
About Shamin Hotels
Shamin Hotels, headquartered in Richmond, Virginia, is the largest hotel owner in the Commonwealth of Virginia. Founded in 1979 and still family-owned and operated, the company owns and operates more than 80 hotels across Virginia, Maryland, North Carolina, Florida, and New York under the Hilton, Marriott, Hyatt, and IHG brands, with more than 14 hotels under construction and over $1 billion invested in Virginia.
Skills Required
- 7+ years of progressive food and beverage and culinary leadership experience
- Experience running multiple outlets or properties simultaneously
- Multi-unit restaurant or restaurant-group leadership experience
- Ability to hire, direct, and evaluate executive chefs and culinary teams
- Clear point of view on food and beverage across multiple cuisines and formats
- Concept development and menu creation experience
- Track record of revenue growth
- Experience opening restaurants or outlets from the ground up
- Restaurant marketing and activation experience
- Financial acumen managing multi-unit P&L, budgeting, forecasting, and cost control
- Independent restaurant development experience
- Based in Richmond, Virginia
- Regular travel across the hotel portfolio
- Formal culinary training
What We Do
Shamin Hotels, Inc. is a Virginia-based hospitality company that develops, owns and operates a portfolio of branded and independent hotels across multiple U.S. states. Headquartered in Chester (Richmond), VA, Shamin runs properties under Hilton, Marriott, Hyatt and IHG flags, focusing on experiential hotels, superior guest service, property development and career growth for its associates; it operates roughly 59–60 hotels and over 8,000 rooms.
