Director of Food & Beverage

Human Resources•Napa, CA

7d•$160 - $170

About The Position

The Meritage Resort, an iconic Napa Valley destination known for its luxury accommodations and world-class hospitality, is seeking an experienced and visionary Director of Food & Beverage to lead and elevate our diverse and high-performing F&B operation. This role oversees a robust portfolio including 2 full-service restaurants, 2 cafes, 2 bars, a mobile food truck program, high-volume banquets & catering, and an on-premise concert series. The Director will lead both front-of-house and culinary teams, developing strategic initiatives to drive revenue, enhance guest experiences, tightly control costs, and foster an exceptional team culture.

Requirements

Minimum 7+ years of progressive leadership experience in food & beverage management, preferably in luxury hotels or destination resorts.
Demonstrated success in managing high-volume outlets, large banquet operations, and multiple revenue streams.
Proven ability to lead culinary and FOH teams through operational excellence and strategic direction.
Financial acumen with a strong command of budgeting, forecasting, and labor/product cost management.
Passion for guest experience, team development, and sustainable business practices.

Nice To Haves

Experience working with entertainment-driven activations or large-scale special events is highly desirable.
Degree in Hospitality, Culinary Arts, or Business preferred.

Responsibilities

Develop and execute a comprehensive F&B strategy aligned with resort positioning and revenue goals.
Continuously identify opportunities for innovation in menus, concepts, and experiences across all F&B outlets.
Partner with Marketing to maximize exposure and attendance at concerts, culinary events, and food truck activations.
Direct the daily operations of all F&B venues including fine dining, casual outlets, bars, mobile units, and catering.
Maintain excellence in service delivery, food quality, safety standards, and brand consistency across every outlet.
Implement systems to ensure efficient workflows, labor optimization, and product consistency across all service models.
Develop and manage departmental budgets, forecasts, and financial reporting.
Monitor and control labor costs, food & beverage cost of goods sold, and overall department profitability.
Evaluate vendor contracts and procurement strategies to maximize quality while minimizing expense.
Lead a dynamic, multi-disciplinary team of FOH and culinary professionals.
Mentor and develop department leaders through coaching, performance reviews, and growth plans.
Foster a high-performance culture of accountability, creativity, and collaboration.
Serve as the brand ambassador for all F&B outlets and guest-facing experiences.
Champion a service culture rooted in hospitality excellence and local Napa Valley sensibility.
Partner cross-functionally with Rooms, Spa, Sales, and Events to ensure a unified guest experience.
Collaborate with event producers and the resort’s marketing team to enhance the on-premise concert series.
Oversee food and beverage strategy, staffing, and execution for public and private events tied to the concert series.
Ensure F&B activations at events enhance revenue while preserving guest satisfaction and safety.