Director of Food & Beverage

Juniper Preserve is excited to announce the exceptional career opportunity of Director of Food & Beverage. The Director of Food & Beverage directs and oversees all food and beverage facets with a focus on maintaining the high standards expected in a 4 star property, ensuring excellent service and operational efficiency in both front-of-house (FOH), back-of-house (BOH), and banquets and events (B&E) operations. Prior experience in membership or club environments, particularly in seasonal properties, is critical for successfully managing dynamic and fluctuating service demands.

ESSENTIAL DUTIES:

• Directs and oversees all food and beverage operations, ensuring seamless operations in a 4 star environment.
• Clearly describe, assign, and delegate responsibility and authority for the operation of various food and beverage sub-departments (i.e., catering, restaurants, banquets, kitchens, purchasing, and stewards), ensuring FOH and BOH teams operate efficiently.
• Prepares and monitors annual budgets, revenue goals, and expenses for the Food and Beverage department, with particular attention to financial performance, including cost control and profitability.
• Reviews and analyzes various financial and data results/reports to monitor overall Food and Beverage performance, taking corrective actions where necessary.
• Monitors market conditions that impact menu offerings, business volume, and profitability, with a special focus on adapting to seasonal property trends.
• Executes inventory control and calculation for monthly analysis and reconciliation.
• Identifies opportunities to control food costs and other expenses and act accordingly.
• Participates with the Chef, Food and Beverage Managers, and Banquet & Events Managers in the creation of menus to entice a variety of outlets including restaurants and banquets, incorporating a menu pricing structure that supports bottom-line goals.
• Directs ordering amounts (par levels), timing of orders, receiving, invoice settlement, accuracy, and storage temperatures in all areas.
• Continually researches vendor opportunities, pricing, service, and evaluates vendor relationships to the benefit of the facility.
• Approves catering policies, contracts, and pricing; oversees the planning, execution, and closure of events, especially in membership-based and seasonal property settings.
• Implements policies and procedures for the Food and Beverage department, ensuring compliance with company, federal, state, and local standards and laws relating to the quality of products and services.
• Responsible for interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Manage wine inventory, controlling costs, and developing relationships with wine vendors to ensure quality selections.
  Manages department members, including but not limited to: Assistant Director of Food and Beverage, Restaurant Manager, Catering Manager, and Executive Chef.

QUALIFICATIONS:

• Bachelor's degree (BA) from a four-year college or university; and 5-7 years of related experience and/or training in a resort environment, seasonal property operations, and financial management, or equivalent combination of education and experience.
• Experience managing both FOH and BOH teams, with particular knowledge in Banquets and Events (B&E).
• Proven track record working in 4 star properties, ensuring top-tier guest service and operational excellence.
• Strong knowledge of wine varieties, regions, and styles, including the ability to curate an extensive wine list that complements seasonal and à la carte menus.
• Expertise in food and wine pairings to enhance the dining experience, ensuring that selections match the flavor profiles of dishes.
• Food Handlers Card and OLCC Permit required.

SKILLS:

• Financial acumen, with the ability to maintain effective financial accountability and handle budgeting, forecasting, and expense management in a seasonal property.
• Strong leadership and problem-solving skills, with the ability to manage FOH, BOH, and B&E operations.
• High level of client service and the ability to resolve issues with tact and diplomacy.
• Experience in managing the financial and operational aspects of a membership or club-based facility.
• Computer proficiency in Microsoft products such as Word, Excel, PowerPoint, and Microsoft Outlook.
• Working knowledge of food and beverage service equipment, current trends, and inventory management.
• Demonstrates a strong commitment to company values and organizational development, with a focus on building and developing high-performance teams.