Job Title

Salary Range$80,000 - $95,000/yearReports ToAssistant General ManagerClassificationDepartment HeadAreas of ResponsibilityRestaurant 85, Room Service, Cabin, Babbo, Banquet Spaces, Ski/Golf Caf, Golf Beverage CartSummaryThe Director of Food & Beverage is a senior leadership role responsible for the overall strategy, management, and performance of all food and beverage outlets within the hotel. This includes ensuring exceptional guest experiences, driving profitability, and maintaining high standards of service, quality, and staff engagement.This role also includes developing and implementing operational strategies, managing budgets and labor, and fostering a culture of excellence and accountability. The Director serves as a visible leader, mentor, and key stakeholder in delivering consistent, high-quality hospitality experiencesCore CompetenciesHands on leadership stylePositive and proactive attitudeStrong verbal and written communicationFinancial Literacy and budget managementJob DutiesOperations & LeadershipProvide active, visible leadership across all F&B venues during service periods.Oversee daily operations and service standards in all departments.Collaborate with Culinary and Sales teams to ensure aligned objectives and smooth coordination.Lead by example and promote a culture of accountability, service excellence, and innovation.Financial ManagementDevelop and manage annual budgets and business plans for each F&B outlet.Monitor financial performance and control costs, with a strong focus on labor management and productivity.Interpret and act upon financial statements and key performance indicators.Ensure all purchases and inventory practices comply with property procedures.Forecast business levels and prepare comprehensive reporting and action plans to drive revenue and create efficiencyPeople & CultureRecruit, train, and retain a high-performing team across all F&B areas.Ensure fair and consistent performance management, including regular reviews and coaching.Promote a positive, inclusive, and professional work environment.Ensure compliance with all regulatory and health/safety standards.Support career development and succession planning within the department.Guest Experience & Quality AssuranceMaintain high levels of guest satisfaction through active monitoring and prompt response to feedback.Ensure consistent quality and presentation across all outlets.Oversee inventory, supplies, and operating equipment to ensure readiness and efficiency.Ensure regular team communication through effective meetings and updates.Qualifications & RequirementsPost-secondary education in hospitality, business, or a related fieldMinimum 5 years of senior F&B leadership experience in a hotel or upscale restaurant settingStrong knowledge of hospitality operations and guest service principlesProven experience managing diverse teams and large-scale operationsExcellent financial acumen, including budgeting, forecasting, and cost controlDeep understanding of European and North American cuisines, wine, beer, and spiritsStrong interpersonal, coaching, and conflict-resolution skillsFlexible and adaptable in a fast-paced, service-driven environmentProficient in MS Office (Excel, Word, PowerPoint, Outlook)Certified in Smart Serve, Food Safe, and Serve SafeWSET designation considered an assetWorking ConditionsMust be available to work evenings, weekends, and holidays as requiredAbility to stand, walk, and move throughout the property for extended periodsOccasional bending and lifting requiredMay be subject to long or irregular hours depending on operational needs