Director of Food & Beverage - EC

Montage International • USA - MT - Montage Big Sky, MT

8d • Onsite

About The Position

Montage International is seeking passionate individuals to join their team. They foster a culture where associates are empowered to think creatively, discover career growth opportunities, and have fun while crafting lasting, cherished moments for guests. Working at Montage or Pendry is described as more than a job; it’s a way of life. The Director of Food and Beverage will provide strategic and operational leadership, guidance, direction, and tactical expertise on food and beverage concepts, supporting the Executive Committee. This role is crucial for driving hotel profitability through revenue generation in various food and beverage outlets, cost control, guest satisfaction, and associate engagement. The position involves preparing financial reports, managing profit and loss, controlling payroll and equipment costs, and championing a guest-centric approach to service. The Director will also implement cost control measures, revenue enhancement strategies, interact positively with guests, resolve opportunities, and maintain inter-departmental communication. Experience with third-party restaurant operators, vendors, and partnerships is also a key aspect of the role. The Director will oversee menu development, culinary innovation, and food presentation, working closely with the executive chef and culinary team. They will also exercise personnel discretion and oversee divisional matters related to employment and civil rights laws, performing additional duties as assigned.

Requirements

• A minimum of five years of food and beverage management experience.
• Excellent verbal and written communication skills.
• Ability to prepare and analyze data, figures, and transcriptions prepared on and generated by computer.
• Microsoft Office products; Word, Excel, PowerPoint, and Outlook.
• Embrace Technology – continually learn, adapt and master to new operating system.
• Knowledge of food service techniques and cost controls such as labor, productivity, food cost and other expenses.
• Knowledge of food and alcoholic beverages.
• Knowledge of hotel food and beverage operations.
• Budgetary analysis capabilities.
• Ability to work a flexible schedule including weekends and holidays.

Nice To Haves

• Luxury hotel experience, a plus.

Responsibilities

• Provide strategic and operational leadership, guidance, direction, and tactical expertise on food and beverage concepts.
• Provide support of a specialist nature to the Executive Committee.
• Drive hotel profitability through revenue generation in various food and beverage/outlets (i.e., room service, restaurants, banquets, pool, kitchens, stewarding, retail), cost control, guest satisfaction, and associate engagement.
• Prepare all financial reports from annual budgets to monthly forecasting, meeting all goals and objectives set annually.
• Make decisions that relate to profit and loss responsible for the financial management of the operation.
• Control payroll and equipment costs (minimizing loss and misuse).
• Champion a guest-centric approach to service, instilling a culture of hospitality, professionalism, and attention to detail among F&B associates.
• Implement cost control measures and revenue enhancement strategies to maximize profitability while maintaining service quality.
• Interact positively with guests promoting hotel facilities and services.
• Resolve opportunities to the satisfaction of involved parties.
• Maintain communication with all departments to ensure guest service needs are met.
• Experience working with third party restaurant operators, vendors and partnerships.
• Move throughout facility of division to support overall hotel and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
• Responsible for the selection, training, and development of key leadership personnel within the division and its departments.
• Provide ongoing coaching, performance feedback, and career development opportunities to support employee growth and retention.
• Foster a culture of continuous learning, innovation, and excellence, recognizing and rewarding outstanding performance.
• Oversee menu development, culinary innovation, and food presentation, ensuring offerings are creative, on-trend, and aligned with guest preferences.
• Work closely with the executive chef and culinary team to maintain high standards.
• Able to exercise personnel action discretion within the hotel’s policies.
• Oversee divisional matters as they relate to federal, state, and local employment and civil rights laws.
• Perform additional duties as assigned that may be outside the scope of duties, based on business needs.

Benefits

• DTO (Discretionary Time Off)
• Healthcare benefits
• Health Savings Account and Flexible Spending Accounts
• 401 [k] retirement plan with company matching, fully vested, and loan option
• Banking and Investing Program offers preferred rewards, mortgage discount, and waived fees
• Fertility & Family Forming Assistance
• Parental leave pay differential
• Pet Insurance
• Hotel discounts
• Free meals
• Fitness & wellness discounts
• LinkedIn Learning membership
• Hearts of Montage/Hearts of Pendry community engagement
• Associate’s events throughout the year

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed