Director of Restaurants & Bars

Auberge Resorts•Town of Gardiner, NY

7d•$115,000 - $125,000

About The Position

Sprung from the site of a fallow tree nursery, Wildflower Farms, Auberge Collection is a 140-acre retreat in New York’s Hudson Valley, just 90 minutes from New York City. Rooted in meaningful encounters with nature, the property sways with the seasons, surrounded by meadows of native flowers and woodlands. Anchored by its namesake farm with orchards, heirloom gardens, and animals, the retreat offers immersive seasonal experiences like foraging walks, cooking workshops, and healing sessions. A three-mile walking trail links 65 stand-alone cabins, cottages, and suites with the Movement Studio and Maplehouse, a lofty barn home to a dynamic cooking school. Accommodations are immersed in the ever-changing landscape, offering a deep sense of place. Guests are welcomed at The Shop, reminiscent of a well-curated potting shed, and the open-air Great Porch. Dining at Clay, the centerpiece restaurant, features source-origin cuisine that honors the region’s bounty. Thistle offers wild-crafted wellbeing that evolves with the seasons. The property also provides access to neighboring Mohonk Preserve, where wooded trails and cliffs invite world-class hiking, biking, and climbing. Named the Number 1 Hotel in New York State by Travel + Leisure for the 2025 World’s Best Awards and recognized with a One Key distinction from the inaugural Michelin Guide, Wildflower Farms is a basecamp for adventure, craft, and curiosity. For more information: auberge.com/wildflower-farms Follow Wildflower Farms on Instagram @WildflowerAuberge

Requirements

Minimum 7-10 years of progressive experience in food and beverage management, preferably in upscale resorts, boutique hotels, or farm-to-table establishments
Minimum 5 years in a senior leadership role managing multiple outlets and diverse teams
Proven track record of financial management, budget development, and achieving revenue targets
Deep knowledge of food and beverage operations, including service styles, menu development, and cost controls
Strong understanding of wine, spirits, and beverage programs
Excellent leadership, communication, and interpersonal skills
Proficiency with F&B applications (Lightspeed, Resy)
Serv-Safe certification (or ability to obtain)
Flexible schedule including evenings, weekends, and holidays

Responsibilities

Design and execute a comprehensive operational strategy for all dining outlets and food service touchpoints across the resort
Ensure seamless alignment with the property's vision of farm-to-table excellence, sustainable practices, and memorable guest experiences
Develop and manage operating budgets, financial forecasts, and performance metrics for all F&B operations
Build an entrepreneurial spirit that aligns with our brand standards to focus on driving creativity and initiative that meets financial and guest satisfaction goals whilst the team as business leaders
Monitor and analyze key performance indicators including revenue, costs, guest satisfaction, and team engagement
Implement innovative service standards and operational systems that elevate the guest experience while maintaining efficiency
Foster a collaborative environment by collaborating with the Culinary Director to ensure timeliness of service and seamless execution
Recruit, inspire, and mentor a dedicated team of restaurant service team members and leaders
Provide hands-on coaching, comprehensive training programs, and ongoing professional development opportunities
Foster a culture of genuine hospitality where every team member delivers exceptional, personalized service
Conduct regular performance evaluations, provide constructive feedback, and develop team succession plans
Schedule and manage staffing levels to ensure optimal service delivery across all outlets and events
Maintain the highest standards of hospitality and service across all dining experiences and ensure all service standards are continuously being met
Proactively address guest feedback and resolve concerns with grace and professionalism
Create signature dining moments that reflect Wildflower Farms' soul of the place
Monitor guest satisfaction metrics through Revinate and implement continuous improvement initiatives
Ensure compliance with all health, safety, and sanitation regulations
Maintain current knowledge of food safety protocols and alcohol service regulations
Oversee proper handling, storage, and preparation of all food and beverage items
Conduct regular inspections and audits of all dining outlets
Implement and maintain comprehensive safety training programs for all team members