Director of Food and Beverage

CoralTree Hospitality•Napa, CA

About The Position

The Director of Food and Beverage will join the pre-opening leadership team of a new luxury Marriott hotel in California’s Napa Valley. This position provides strategic and operational leadership for all food and beverage outlets, including the signature three-meal restaurant, lounge, bakery and café, in-room dining, poolside dining, spa food and beverage, catering, and banquets. The Director is responsible for shaping the hotel’s food and beverage identity, building a strong team and service culture, developing distinctive dining experiences, and achieving financial and guest satisfaction goals. The role works closely with Culinary, Sales and Marketing, Finance, and hotel leadership to create offerings for hotel guests and the Napa Valley community. The Director leads staffing and team development, budgets and forecasts, cost controls, purchasing and inventory, outlet operations, guest service, revenue generation, and compliance. The role also oversees food and beverage operating systems, particularly the POS system, and leads pre-opening planning and operational readiness. The position requires a bachelor’s degree in a related field, at least five years of experience as a Director of Food & Beverage in a four- or five-star luxury hotel, and at least ten years of progressive food and beverage management experience. A flexible schedule that includes evenings, weekends, and holidays is required. The salary range is $120,000–$130,000 plus bonus. The posting closes on 12/01/2026 or when the position has been filled.

Requirements

Bachelor’s degree in hospitality management, Food & Beverage Management, or a related field.
At least five years of experience as a Director of Food & Beverage in a four- or five-star luxury hotel.
At least ten years of progressive food and beverage management experience, including restaurants, bars, catering, banquets, and in-room dining.
Proven ability to lead high-volume food and beverage operations while achieving financial and guest satisfaction goals.
Strong financial acumen, including P&L management, budgeting, forecasting, labor productivity, and cost controls.
Extensive knowledge of culinary trends, menu development, beverage programming, and wine.
Demonstrated ability to recruit, inspire, develop, and retain high-performing teams.
Strong communication, organizational, analytical, and problem-solving skills.
Experience with purchasing, inventory management, vendor negotiations, and hospitality operating systems.
Proficiency in Microsoft Office and restaurant management technology.
Required food safety and alcohol service certifications.
Ability to work a flexible schedule, including evenings, weekends, and holidays.

Responsibilities

Lead and oversee all food and beverage operations, ensuring consistent service, quality, and guest satisfaction.
Recruit, train, mentor, and develop managers and associates; establish training programs, performance expectations, and operational standards.
Foster teamwork, accountability, professional development, and service excellence, and communicate departmental goals to leaders.
Develop and manage annual operating budgets, business plans, forecasts, and financial objectives.
Monitor revenue, labor, food and beverage costs, operating expenses, and departmental profitability; track key performance indicators and implement corrective actions.
Develop labor management strategies, including staffing models, scheduling, and productivity standards.
Partner with Culinary leadership on menu engineering, recipe costing, pricing strategies, and cost controls.
Oversee purchasing, inventory management, vendor relationships, and expense management.
Oversee daily operations of restaurants, bars, in-room dining, catering, banquets, and other food and beverage services.
Establish and maintain standard operating procedures for efficient operations and consistent service.
Collaborate with the Executive Chef to develop menus and beverage programs reflecting the hotel’s identity and Napa Valley culinary culture.
Maintain standards for food quality, presentation, beverage execution, cleanliness, and service; ensure outlets are appropriately staffed, equipped, and prepared.
Oversee operational supplies and equipment maintenance.
Oversee installation, configuration, implementation, and maintenance of food and beverage operating systems, particularly the POS system; ensure functionality, accuracy, utilization, and training and support for operational leaders.
Ensure compliance with health, sanitation, food safety, alcohol service, and employment regulations.
Develop and execute strategies to maximize revenue across food and beverage outlets.
Partner with Sales and Marketing on promotions, special events, seasonal programming, and guest experiences.
Identify opportunities to increase guest spending, grow market share, and improve outlet performance.
Build relationships with local wineries, businesses, and community partners; monitor industry trends, competitors, and guest preferences.
Collaborate with Sales to maximize catering and banquet revenue while ensuring operational execution and profitability.
Maintain luxury-hotel service standards, monitor guest satisfaction and feedback, resolve concerns, and promote effective service recovery.
Maintain a visible presence in operations, support teams, engage with guests, and continuously enhance the guest experience.
Lead food and beverage pre-opening initiatives, including operating procedures, service standards, training programs, departmental policies, staffing plans, recruitment, budgets, opening timelines, supplies, equipment, inventory, and departmental preparations.
Coordinate with Culinary, Sales, Marketing, Finance, and other departments during pre-opening to establish a foundation for long-term performance and guest satisfaction.