Director of Food and Beverage

Description

At Sun Mountain Lodge, we believe in creating exceptional experiences for our guests and team members. As the Director of Food and Beverage, you will set the tone for our service culture, ensuring outstanding hospitality while driving success for your team and the organization.

Position Overview

The Director of Food and Beverage is responsible for overseeing all food and beverage operations within the property, maintaining high standards of quality and service while optimizing profitability. This role is a key member of the Leadership Team, contributing to the overall management and strategic direction of the hotel.

As a leader at Sun Mountain Lodge, you will provide strategic vision, revenue generation, ensure effective execution, and actively manage your department to achieve the company’s profitability and operational goals. The ideal candidate is a guest-focused, results-driven leader with an eagerness to build and motivate a high-performing team.

Key Responsibilities

• Operational Leadership – Oversee daily food and beverage operations, ensuring exceptional service and efficient workflows.
• Guest Experience – Create memorable dining experiences by maintaining high-quality service and hospitality standards.
• Financial Performance – Drive profitability through cost control, revenue management, and strategic planning.
• Team Development – Recruit, train, and inspire a strong team, fostering a culture of collaboration and excellence.
• Compliance and Quality Control – Ensure adherence to health, safety, and sanitation regulations while maintaining brand standards.
• Collaboration – Work closely with other department heads and participate in manager meetings to align F&B strategies with overall hotel goals.

What We’re Looking For

• Proven experience in food and beverage leadership within an upscale hospitality environment.
• Strong ability to motivate and develop teams, driving a culture of service excellence.
• Experience with financial management, budgeting, and revenue strategies.
• Passion for delivering exceptional guest experiences.
• Ability to strategically plan and execute initiatives that enhance operations and profitability.

Join us at Sun Mountain Lodge and be a part of a team that values service, leadership, and success!

Strategy and Planning:

• Establish the annual plan, the monthly forecast, and the marketing plan.  Follow-up on Capital Budget and all repairs and maintenance items related to the Food and Beverage operations.

• Direct and complete scheduled inventories.

• Develop and implement weekly work schedules for all food and beverage outlets in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.

• Collaborate with the Executive Chef and Food and Beverage and Banquet managers to develop attractive prices and menus for dining room, bar, and outdoor venues.

Financial Management:

• Monitor payroll in the department ensuring meal breaks are taken and time cards are accurate.
• Manage the operating budget and achieve all revenue and expense targets.
• Develop and monitor the food and beverage budget and the forecasting process.

Team Management:

• Interview, hire, train, and promote Food and Beverage staff. Provide constructive and consistent feedback and recommend disciplinary action when appropriate.
• Coach and train the Food and Beverage leadership team and hold them accountable for their performance. Ensure they do the same for their respective teams.
• Ensure all F&B employees receive proper training applicable to their position and career aspirations in accordance with company policy and/or local laws.
• Manage the performance evaluation process of all team members.
• Ensure employees are treated fairly and equitably.
• Coach team by providing specific feedback to improve knowledge, skills, and performance.
• Establish and maintain open, collaborative relationships with direct reports and the entire Food & Beverage team. Ensure direct reports do the same for their teams.

Additional Role Information

Physical Demands

• Lifting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Must be able to tolerate extreme temperatures - i.e. freezers, loading dock, summer heat.

Expected Hours of Work:

• Flexibility to work variable days of the week to include weekends and holidays, and, variable shifts (days and nights).

Education and Experience

• Some college or equivalent work experience.
• Bachelor’s Degree preferred.
• Seven years’ experience in the management of Food and Beverage operations at a managerial level. Culinary, sales and service background are required.
• Progressive experience in F&B departments is required.
• MAST, Washington State Food Handlers, and ServeSafe certificates are required.

Qualifications

Qualifications and Skills

• Complete knowledge of every F&B related subject in a first-class property.
• Must be able to handle pressure in fast paced environment.

• Excellent oral and written communication.
• Excellent organizational skills.
• Proficient in Microsoft Word, Excel and PowerPoint.
• Familiarity with Food and Beverage cost controls.
• Must have the ability to motivate restaurant staff and maintain a cohesive team.
• Must be able to suggestively sell menu items, beverages and wines.
• Must be able to endure abundant physical movements in carrying out job duties.

Salary : $90,000