Director - Food & Beverage

Position Summary:

The Food & Beverage Director is a vital member of the hotel’s Executive Committee, responsible for managing all aspects of the food and beverage operations. This role focuses on achieving superior guest satisfaction, profitability, and maintaining quality standards. The Director oversees strategic planning, team leadership, budget management, and the continuous improvement of all F&B outlets, including the restaurant, bars, pool service, catering services, room service, and banquet operations. The position supervises the Food & Beverage Front of House leadership team, and reports directly to the hotel General Manager.

Key Responsibilities Summary:

• Strategic Planning: Develop and implement F&B strategies aligned with hotel goals, market trends, and guest preferences to enhance offerings and drive revenue.
• Operations Oversight: Manage daily F&B operations, ensuring smooth service, high cleanliness standards, and compliance with safety regulations.
• Menu Development: Collaborate with the Executive Chef on menu creation and updates, ensuring innovative and seasonal offerings across food, wine, and cocktails.
• Financial Performance: Monitor budgets, control costs, and maximize revenue. Review financial reports to ensure targets are met and adjust staffing as needed to optimize labor costs.
• Guest Experience: Maintain high service standards, address guest concerns, and ensure an exceptional dining experience.
• Team Leadership & Development: Hire, train, and mentor the F&B team to build a motivated workforce. Foster continuous learning and growth with regular performance evaluations and coaching.
• People Services & Staff Management: Create a supportive work environment that encourages staff engagement and development. Actively listen to staff needs, provide resources, and promote open communication.
• Compliance & Safety: Ensure adherence to all safety, sanitation, and alcohol service regulations, and enforce company policies and procedures.
• Sales & Marketing Collaboration: Work with sales, events, and marketing teams to develop promotions, plan events, and drive guest engagement.
• Supplier & Inventory Management: Maintain strong supplier relationships and manage inventory to minimize waste and meet operational needs.

Working Conditions: This role requires flexibility in scheduling, including availability to work nights, weekends, and holidays. It involves physical tasks such as standing for long periods, pushing, pulling, and occasionally lifting up to 25 lbs., along with exposure to varying indoor and outdoor conditions.

Qualifications:

• Bachelor's in Hospitality Management or related field (Master’s preferred)
• 5-10 years of F&B leadership experience in luxury hotels/resorts
• Strong financial management skills
• Leadership, communication, and team-building expertise
• Knowledge of F&B operations, culinary trends, and service standards
• Proficiency in MICROS/POS systems and certifications (ServSafe, TIPS/RBS)

Additional Information: This job description provides a general overview of the role's responsibilities and expectations. It may be revised to reflect organizational needs, and other duties or special projects may be assigned. A detailed job description is available in HR and will be provided upon hiring.

About Us:
MacArthur Place, originally a family estate and vineyard over a century ago, has evolved into Sonoma's premier luxury resort and spa. Surrounded by beautiful gardens and historic architecture, the resort offers a magical atmosphere with exceptional dining, 69 luxurious rooms, and a variety of activities such as wine tastings, spa treatments, and stargazing. Guests can also unwind in the newly reopened outdoor heated pool and fitness center, enjoying personalized service that ensures a truly relaxing escape.

MacArthur Place is an equal opportunity employer, committed to fostering diversity and inclusion in the workplace. Come join us!