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

Red Cliffs Lodge Moab•Moab, UT

8d•$80,000 - $90,000•Onsite

About The Position

The Director of Food Beverage directs and organizes the resort’s food and beverage functions to maintain high standards of food and beverage quality, service, and merchandising while maximizing profits. The role oversees the restaurant, bar, and in-room dining operations, including planning, budgeting, scheduling, inventory, purchasing, payroll, cost controls, and revenue-enhancement strategies. The Director works with the culinary team, sales manager, banquets team, vendors, and other departments to support effective operations and guest satisfaction. The position leads, coaches, trains, and evaluates food and beverage staff, promotes exceptional guest service and staff satisfaction, and ensures consistent product quality and compliance with brand, company, safety, and operating standards. It also requires responding to guest inquiries and performing other reasonable duties as requested by supervisors.

Requirements

High school diploma or equivalent.
Three to five years of food and beverage operations experience.
Three to five years of management experience.
Culinary, sales, and service background.
At least 21 years of age to serve alcohol.
Required 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 language used in the workplace.
Good verbal, written, and electronic communication skills.
Leadership capability and customer-relations skills; detail orientation and strong organizational and communication 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 work independently, analyze needs, exercise judgment, resolve issues, and handle internal and external customer concerns with patience, tact, and diplomacy.
Knowledge of federal, state, and local employment, civil rights, safety, wage and hour, and labor-relations laws, including 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 assess product quality, taste, texture, presentation, and preparation.
Ability to conduct meetings and menu briefings and maintain communication between line staff and departmental managers.
Ability to perform the essential functions with or without reasonable accommodation.
Ability to work varying schedules according to hotel business needs and attend scheduled training sessions and meetings.
Ability to meet the described physical demands, including working in extreme temperatures, standing and walking, lifting up to 45 pounds, and pushing or pulling carts and equipment weighing up to 250 pounds.

Nice To Haves

Bachelor’s degree.

Responsibilities

Plan and direct food and beverage outlet functions to meet daily operating needs, including restaurant, bar, and in-room dining.
Monitor industry trends and maintain a competitive, profitable operation, updating beverage lists and menu items as appropriate.
Prepare the food and beverage budget and monitor department performance.
Communicate with vendors and suppliers to support timely rollout of seasonal food options.
Participate in inventories and submit inventory reports to accounting on time.
Develop and implement strategies for revenue enhancement and cost containment.
Develop, implement, and monitor outlet team schedules to achieve profitable results.
Collaborate with the culinary team on menus designed for the target customer market.
Consult regularly with the Sales Manager, banquets team, and other departments as needed.
Manage payroll and time and attendance for food and beverage staff.
Control food, beverage, and labor costs and achieve profit objectives and quality standards.
Order food and beverage supplies and remain current on brand requirements and restaurant changes.
Maintain food product quality and consistency in food delivery and standards.
Attend mandatory meetings.
Lead and coach the team to achieve excellent guest service and staff satisfaction.
Review customer acceptance of the restaurant and bar and recommend operating or marketing policy changes when warranted.
Evaluate staff performance and encourage improvement.
Arrange, provide, and supervise new-staff training, including property familiarization, 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.
Model company policies, procedures, professional conduct, punctuality, and high work standards.
Assist with guest inquiries; follow company and safety and security policies; report maintenance problems, hazards, accidents, or injuries; and perform other reasonable duties requested by supervisors.