Director of Food Beverage Exempt ("Director de Alimentos y Bebidas")

Azul Hospitality•Moab, UT

8d•$80,000 - $90,000•Onsite

About The Position

Direct and organize the resort’s Food & Beverage outlet operations to maintain high standards of food and beverage quality, service, and merchandising while maximizing profits and ensuring a positive guest experience. The role leads planning and day-to-day operations for the restaurant, bar, and in-room dining, including budgeting, inventory, cost control, staffing, training, menu development, and revenue enhancement. It also coordinates with culinary, sales, banquets, vendors, and other departments, and ensures compliance with company policies, safety practices, and applicable laws. This is an exempt position; exempt staff are paid a fixed salary and are not covered by overtime provisions.

Requirements

High school diploma or equivalent education.
3–5 years of Food & Beverage operations experience.
3–5 years of management experience.
Culinary, sales, and service background.
At least 21 years of age to serve alcohol.
Safe Server Alcohol and Food Handlers certifications.
Ability to provide and maintain a valid driver’s license; the position may require operating motorized and electric vehicles.
Ability to speak, read, write, and understand the primary workplace language.
Good verbal, written, and electronic communication skills; strong leadership, customer relations, organizational, and detail-oriented skills.
Intermediate computer skills and basic computational skills; knowledge of computer programs, mathematics, and budgetary analysis.
Knowledge of Windows OS, MS Office, PMS, PBX, key systems, and POS.
Ability to analyze needs and make judgments to ensure appropriate tools are provided at the property level.
Ability to work independently and effectively resolve issues, including dealing patiently and diplomatically with internal and external customers and gathering accurate information to resolve conflicts.
Thorough knowledge of federal, state, and local laws governing equal employment opportunity, civil rights, occupational safety and health, wage and hour issues, and labor relations, including Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA and applicable state and local analogues.
Thorough knowledge of food products, standard recipes, and proper preparation; ability to distinguish food quality, taste, texture, and presentation and observe preparation.
Ability to conduct meetings and menu briefings and maintain communication between line staff and departmental managers.
Ability to meet the physical demands of the role, including working in extreme temperatures, sitting, standing, walking, lifting up to 45 pounds, and pushing or pulling carts and equipment weighing up to 250 pounds.
Ability to perform required movements and tasks including grasping, writing, repetitive motions, bending, climbing, listening, hearing, visual observation, and occasional bending, stooping, squatting, and stretching.
Regular attendance, participation in scheduled training sessions and meetings, and compliance with company rules and regulations.
Maintain a neat, clean, and well-groomed appearance in accordance with Azul Hospitality and property-specific standards.

Nice To Haves

Bachelor’s degree.

Responsibilities

Plan and direct Food & Beverage outlet functions to meet daily operating needs, and manage short- and long-term planning for the restaurant, bar, and in-room dining.
Monitor industry trends and maintain competitive, profitable operations, updating beverage lists and menu items as needed.
Prepare the Food & Beverage budget and monitor department performance.
Communicate with vendors and suppliers to coordinate timely seasonal food options.
Participate in monthly, quarterly, and annual inventories and submit inventory reports to accounting in a timely manner.
Develop and implement strategies for revenue enhancement and cost containment.
Develop, implement, and monitor operating schedules for restaurant, bar, and in-room dining teams.
Collaborate with the culinary team to create menus designed to attract a predetermined customer market.
Consult with the Sales Manager, banquets team, and other departments as needed.
Manage Food & Beverage staff payroll and time and attendance.
Control food, beverage, and labor costs; establish and achieve profit objectives and quality standards for food, service, cleanliness, merchandising, and promotion.
Order food and beverage supplies and stay current on brand requirements and restaurant changes.
Maintain food-product quality and consistency in food delivery and standards.
Attend mandatory meetings and lead and coach the team toward exceptional guest service and staff satisfaction.
Maintain a positive, energetic attitude and professional appearance, and model company policies, procedures, conduct, punctuality, and work standards.
Review customer acceptance of the restaurant and bar and recommend operating or marketing policy changes when sales or market conditions indicate a need.
Evaluate staff performance and encourage improvement.
Arrange, provide, and supervise new-staff training, including property familiarization, standard operating procedures, and policies.
Cross-train staff in positions and equipment within their area of responsibility, implement and follow up on checklists, and retrain staff as needed.
Assist with guest inquiries, follow company and safety and security policies, report maintenance issues and safety hazards, and perform other reasonable duties as requested by supervisors.