Job Description

One of the desert’s premier, laid-back luxury boutique hotels is looking to hire an exceptional Food and Beverage Director! Looking for a hands-on leader with high level F&B management experience, who ideally has some advanced knowledge of wine & spirits. This role will be focused on overseeing front of house operations and responsible for running service, training/developing the FOH team, scheduling, overseeing labor, and maintaining/updating the cocktail and wine programs. This role also involves providing support and oversight for several large events throughout the year. While there is a strong events team in place, experience in catering or event execution is a plus!

The ideal candidate is highly service minded and enjoys being connected on the floor during service and when training team members on standards and processes. Someone with a high level of professionalism, passion, and integrity who can remain hands on with the team in all processes and enjoys being involved in every aspect of day-to-day operations. Looking for a mature, hospitality-driven leader who can help coach, develop and respectfully lead the FOH team while holding them accountable to high standards.

Food & Beverage Director Responsibilities:

• Direct and coordinate the overall food and beverage operations, which includes all bars, lobby space and room service to ensure maximum profits
• Maintain highest standard of service and quality which includes food production, equipment use and control, banquet service, room service, beverage service, restaurant service and food and beverage purchasing
• Strategize on new products and service offerings, then execute those offerings
• Assist with managing beverage programs including wine list, cocktail program and all non-alcoholic offerings
• Ensure compliance with health, safety, and sanitation standards
• Lead, mentor, and train the Food & Beverage operations team
• Assist in daily F&B floor operations in all capacities, Generally as the sole F&B manager on-site
• Support the execution of Catering/Events
• Interview, select, train, schedule, coach, and support associates, ensuring they perform in accordance with established brand or hotel standards
• Implement and monitor ordering and receiving program to ensure proper quantity and prices on all purchases
• Act as an ambassador for the brand and provide leadership and planning to all F&B Outlet departments to support culture, maximize operations and guest satisfaction
• Provide unique guest services that are above and beyond to create memorable experiences and guest retention
• Ensure that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team)
• Encourage and build mutual trust, respect, and cooperation among team members

Food & Beverage Director Requirements:

• Minimum of 3-4 years’ experience as an F&B Director, Director of Operations, DOFB, Director of Restaurants, Director of Outlets, Multi-Unit General Manager (GM), or Restaurant GM in a boutique/luxury hotel or upscale/fine dining restaurant setting
• Advanced knowledge of wine & spirits – wine knowledge is particularly important
• Luxury, boutique hotel experience is a plus
• Open to candidates with strong upscale or fine dining Restaurant GM experience that have not worked in a hotel setting
• Strong, charismatic, and hands-on leader
• Proven track record in leading and motivating a team
• Develops relationships with guests to create & maintain guest retention
• Process driven and able to implement operating procedures that will continue to maximize efficiency
• Comprehensive knowledge of expense control as it relates to payroll, forecasting and budgeting of expenses to ensure company goals are met on a monthly and yearly basis
• Organize multiple projects; manage and prioritize multiple tasks and meet deadlines
• Excellent problem solver
• Ability to work well under pressure
• Passion for providing excellent service
• Must be willing to work a flexible schedule consistent with the needs of the property
• Must be comfortable working most weekends in order to maintain a strong presence on property and at the restaurant
• Composure in handling complaints, settling disputes, and resolving grievances and conflicts within team or clientele

Compensation Includes:

• Base Salary in the $105-120k range DOE
• Annual Bonus Potential
• Medical Benefits
• 401k With Matching
• PTO Plan
• Potential Relocation Assistance

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