Director of Food & Beverage | Kali Hotel & Rooftop

Horseshoe Bay Resort•Inglewood, CA

5d•$170,000 - $185,000•Onsite

About The Position

This role is for a highly accomplished, commercially minded Food & Beverage leader to direct a complex, high-volume hotel F&B operation within Hollywood Park. The Director of Food & Beverage will lead multiple distinct outlets, bars, meetings and events, culinary partnership and stewarding while owning the financial and operational performance of the department. This role requires an operator who has already led at scale, managing multiple concepts and dayparts, significant event demand, and social functions of 200+ guests simultaneously without compromising service, quality, profitability, or leadership presence. The position involves navigating a unique operating rhythm influenced by concerts, sporting events, group business, hotel occupancy, and surrounding destination activity, requiring comfort in forecasting demand, building labor and operating plans, and leading teams through high-volume periods with discipline and consistency.

Requirements

Significant Director of Food & Beverage or senior multi-outlet leadership experience in a high-volume luxury, lifestyle or upper-upscale hotel, resort, entertainment district or comparable hospitality environment.
Demonstrated success leading a complex, multi-million-dollar F&B business with multiple distinct restaurants, bars and event operations.
Proven experience operating multiple outlets and dayparts simultaneously, including high-volume restaurant and bar service.
Demonstrated experience executing meetings, catered events and social functions of 200+ guests while maintaining active outlet operations.
Experience operating through major demand compression such as concerts, sports, conventions, destination events or other high-volume periods.
Strong financial acumen with proven ownership of forecasting, budgeting, outlet-level P&Ls, labor productivity, COGS, purchasing, inventory and profitability.
Experience leading and developing large, complex teams through multiple managers and department leaders.
Strong union hotel experience is required, including practical knowledge of scheduling, work rules, labor relations and collective bargaining agreements.
A sophisticated understanding of contemporary food, beverage, hospitality, entertainment and lifestyle trends.
A hands-on leadership style and the ability to remain composed, visible and decisive during high-volume operations.

Nice To Haves

Pre-opening, major hotel opening, restaurant opening or large-scale F&B launch experience is strongly preferred.

Responsibilities

Lead the overall Food & Beverage operation with clear financial, operational, service and guest-experience objectives across all outlets and event functions.
Develop and execute annual F&B strategies designed to maximize revenue, profitability, guest satisfaction, local relevance and repeat visitation.
Partner with the General Manager and hotel leadership on business strategy, major event planning, group demand, operating priorities and commercial opportunities.
Establish and maintain elevated standards for service, quality, presentation, cleanliness, merchandising and overall guest experience.
Build an operating culture that can perform at a consistently high level across multiple businesses, dayparts and demand patterns.
Take full ownership of F&B financial performance, including revenue, profitability, labor, food and beverage cost, productivity and departmental P&L.
Develop accurate budgets, forecasts and operating plans based on occupancy, group demand, outlet trends, Hollywood Park event activity, seasonality and market conditions.
Establish labor models that align staffing with forecasted demand while protecting service standards and profitability.
Monitor outlet-level performance, labor productivity, cost of sales and profitability and implement timely corrective action when results are off target.
Create effective cost-control, purchasing, inventory and revenue-management disciplines while protecting product quality and the guest experience.
Provide leadership and direction for all restaurants, bars, lounges, rooftop, grab-and-go and related F&B experiences.
Ensure each concept has a distinct point of view while operating within consistent hotel-wide standards for service, execution and profitability.
Lead simultaneous high-volume outlet operations and ensure managers are prepared to independently execute their businesses at a high level.
Develop programming, activations, partnerships and events that create demand and establish the hotel as a destination for hotel guests, Hollywood Park visitors and the local community.
Partner with Marketing, Sales and Operations to drive awareness, covers, check average, event conversion, revenue and repeat visitation.
Continuously evaluate outlet performance using guest feedback, competitive activity, market trends and financial results.
Oversee meetings, banquet and social-event operations with demonstrated ability to execute functions of 200+ guests at an elevated level.
Lead operating plans for major meetings, social events, VIP programs and high-profile experiences, including multiple concurrent functions.
Ensure banquet and event operations can execute successfully while restaurants, bars and other hotel F&B outlets remain active.
Partner with Sales and Conference Services to maximize event revenue, conversion, average spend and profitability.
Establish rigorous pre-convention, BEO, staffing, service and post-event processes that drive consistency and accountability.
Partner closely with the Executive Chef to align menu development, quality, production, cost, labor and the overall guest experience.
Ensure appropriate systems are in place for food production, purchasing, receiving, inventory, recipes, portion control, beverage controls and waste management.
Maintain rigorous standards for food safety, sanitation, responsible alcohol service and regulatory compliance.
Ensure stewarding, equipment, sanitation and back-of-house support are structured to meet the needs of a high-volume multi-outlet and event operation.
Recruit, develop, coach and retain a high-performing team of F&B leaders and associates.
Develop managers who can own their outlets and event functions with clear accountability for service, labor, revenue and profitability.
Lead effectively within a unionized hotel environment and build productive relationships with union leadership and associates.
Partner with Human Resources on staffing, scheduling, performance management, training and adherence to applicable collective bargaining agreements.
Maintain a strong operational presence during peak periods, major events and critical service windows.
Support opening and ongoing evolution of the F&B operation through staffing plans, SOPs, training, service standards, equipment readiness, operating pars and leadership development.
Establish systems and routines that allow the operation to scale cleanly as hotel, event and Hollywood Park demand changes.
Drive opening-readiness and post-opening stabilization with clear milestones, accountability and measurable operating standards.