Area Director of Food & Beverage ("Director de Área de Alimentos y Bebidas")

Azul Hospitality • Salt Lake City, UT

3d • Onsite

About The Position

Direct and oversee the Food & Beverage operations for multiple assigned properties, including Le Méridien/Element Salt Lake City, Bryce Canyon Pines, Red Cliffs Lodge Moab, and Red Cliffs Lodge Zion, in order to maintain high standards of food and beverage quality, service, and profitability. This role provides strategic leadership, operational support, and consistency across all outlets, ensuring alignment with company standards, brand expectations, and guest service goals.

Requirements

• Must be at least 21 years of age to serve alcohol.
• Safe Server Alcohol & Food Handlers certification required.
• Ability to provide and maintain a valid drivers license as the position may require the operation of motorized and electric vehicles.
• Must be able to speak, read, write, and understand the primary language used in the workplace.
• Requires good communication skills, verbal, written and electronic.
• Considerable knowledge of complex mathematical calculations and computer programs.
• Must have excellent leadership capability and customer relations skills.
• Must be detail oriented with outstanding organizational and communication skills.
• Must possess intermediate computer skills.
• Must Possess basic computational skills.
• Knowledge of computer programs, math skills as well as budgetary analysis capabilities required.
• Ability to analyze, foresee user needs, and makes judgments to ensure proper tools are provided at property level.
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
• Knowledgeable about basic function of Windows OS, MS Office, PMS, PBX, Key system, and POS.
• Self-driven and able to work independently.
• Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail
• Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
• Thorough knowledge of food products, standard recipes, and proper preparation.
• Ability to distinguish product quality, taste, texture, and presentation and observe preparation.
• Ability to conduct meetings, menu briefings and maintain communication lines between line staff and departmental managers.
• 5 -7 years Food & Beverage operation experience required.
• 4 years management experience required.
• Culinary, sales and service background required.

Nice To Haves

• Bachelors Degree preferred.

Responsibilities

• Oversee all Food & Beverage operations across Le Méridien/Element Salt Lake City, Bryce Canyon Pines, Red Cliffs Lodge Moab, and Red Cliffs Lodge Zion.
• Plan and direct the Food & Beverage functions across assigned properties to meet daily operational needs and long-term business goals.
• Responsible for short- and long-term planning of all Food & Beverage outlets, including restaurants, bars, banquets, and in-room dining where applicable.
• Provide strategic leadership and operational support to on-property Food & Beverage leaders to ensure consistency in service, quality, financial performance, and guest satisfaction across all locations.
• Monitor industry trends and take appropriate action to maintain competitive and profitable operations, including updating beverage lists and menu items as necessary.
• Partner with General Managers, Executive Chefs, and property leadership teams to develop and monitor Food & Beverage budgets and department performance for each assigned property.
• Maintain consistent communication with vendors and suppliers for timely rollout of seasonal food and beverage offerings.
• Participate in department monthly, quarterly, and annual inventories; review and ensure timely submission of inventory reports to accounting.
• Develop and implement creative strategies for revenue enhancement and cost containment across the portfolio.
• Develop, implement, and monitor schedules and staffing plans for Food & Beverage operations to achieve profitable results and support service standards.
• Collaborate with culinary teams in the creation of menus designed to attract target customer markets and enhance the guest experience.
• Consult with Sales, Events, and Operations leaders at each property on an ongoing basis to support banquet, catering, outlet, and guest experience goals.
• Manage payroll and time and attendance processes for Food & Beverage leaders and ensure property-level compliance.
• Implement effective controls over food, beverage, and labor costs across all assigned properties.
• Establish and achieve predetermined profit objectives and desired quality standards of food, service, cleanliness, merchandising, and promotion.
• Oversee food and beverage purchasing practices and support order controls across properties.
• Stay up to date on brand requirements and changes impacting Food & Beverage operations at each assigned property.
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards across the portfolio.
• Ensure attendance at all mandatory meetings and lead regular communication with property Food & Beverage leadership teams.
• Lead and coach teams toward achieving exceptional guest service and staff satisfaction results.
• Continuously evaluate performance and encourage development of Food & Beverage staff members and leaders.
• Arrange, provide, and supervise training of new staff members and leaders to include property familiarization, standard operating procedures, and company policies.
• Ensure cross-training and retraining as needed.
• Serve as a role model to all staff members, adhering closely to policies and procedures and setting the highest possible example in conduct, temperament, punctuality, and standards of work.
• Travel between assigned properties as needed to support operations, training, openings, staffing, service standards, and financial performance.

Benefits

• Competitive compensation and performance-based incentives
• Comprehensive benefits package
• Opportunities for professional growth within a rapidly expanding hospitality organization
• A supportive, people-oriented culture that values innovation and leadership

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: High school or GED