Food & Beverage Director

Hospitality Confidential•Idaho, ID

4d•$65,000 - $75,000•Onsite

About The Position

Hospitality Confidential is pleased to present an exciting opportunity for an experienced Food & Beverage Director to lead the dining operations at a well-established, full-service resort. This year-round leadership position oversees the people and operations behind the resort’s restaurant, bar, kitchen, special events, and seasonal food and beverage programming. The Food & Beverage Director will build and develop a strong team, maintain high standards for food and service, and manage the department’s financial and operational performance. The ideal candidate is a visible, hands-on leader who is equally comfortable managing a busy service, mentoring employees, reviewing labor and financial performance, planning for seasonal changes, and collaborating across departments. This person will lead by example and help create an environment where employees enjoy coming to work and guests return year after year. The Food & Beverage Director is responsible for the leadership, performance, and daily operations of the resort’s food and beverage department. Working closely with the President/CEO, Director of Marketing & Special Events, CFO, Bar Manager/Assistant Front-of-House Manager, and Kitchen Manager, this leader will oversee staffing, service standards, financial controls, menu development, beverage programming, assist in special event coordination, and the overall guest experience. This is a hands-on position requiring a strong presence during service, the ability to work across front-of-house operations, and enough knowledge of back-of-house functions to effectively support the kitchen team. The role also requires flexibility to lead through significant seasonal changes in business volume, staffing, operating hours, and departmental priorities.

Requirements

At least five years of hospitality or food and beverage industry experience
At least two years of front-of-house management experience
Formal hospitality management training through education, professional development, employer-sponsored programs, or equivalent on-the-job experience
Strong knowledge of restaurant and beverage operations
Demonstrated experience with staffing, scheduling, labor management, employee training, and service standards
Strong communication, leadership, organization, problem-solving, and guest-service skills
Professional judgment and the ability to handle sensitive employee and guest matters discreetly
Ability to communicate effectively with employees at every level of the organization
Ability to work successfully in a seasonal operation with significant changes in volume, staffing, schedules, and operating hours

Nice To Haves

Bachelor’s degree in hospitality management, business administration, or a related field
Experience managing restaurant and special-event operations
Experience with budgeting, inventory, cost of goods sold, purchasing, and financial reporting
Experience developing or managing wine and beverage programs
Previous resort, hotel, club, or seasonal hospitality experience

Responsibilities

Lead the resort’s restaurant, bar, kitchen, and overall food and beverage operations
Work directly with the Bar Manager/Assistant Front-of-House Manager and Kitchen Manager
Maintain a visible leadership presence with guests and employees
Establish clear service and performance expectations and hold the team accountable
Serve as Manager on Duty as scheduled
Maintain an accurate and effective restaurant reservation system
Work and train in all front-of-house positions as operationally necessary
Maintain sufficient knowledge of back-of-house operations to manage and support the department
Assist with resort operating systems and emergency procedures, including alarms, water, sewer, generators, and related infrastructure when needed
Ensure food and beverage spaces remain safe, clean, organized, functional, and service-ready
Lead food and beverage recruiting, hiring, onboarding, training, performance management, discipline, and termination processes
Create front-of-house schedules and coordinate with the Kitchen Manager to ensure appropriate front- and back-of-house coverage
Partner with department managers on staffing, training, employee development, and daily operations
Develop and maintain front-of-house and management training programs
Coordinate new-hire orientation with the Director of Marketing & Special Events and the President & CEO
Oversee post-hire onboarding and pre-arrival communication for new employees
Confirm arrival dates, required documentation, dress codes, menus, policies, procedures, and other necessary information
Coordinate uniform ordering and distribution for new and returning employees
Mentor employees and managers to improve performance, professional growth, retention, and workplace culture
Recommend, implement, monitor, and enforce departmental policies and operating procedures
Partner with the President & CEO on employee housing assignments, policy enforcement, conflicts, and significant workplace concerns
Coordinate employee events and initiatives that strengthen morale and the resort’s workplace culture
Maintain a strong and visible leadership presence during restaurant, bar, and event service
Observe operational performance and provide real-time coaching and support
Address guest concerns, employee issues, and unusual situations with professionalism, discretion, and sound judgment
Partner with department managers and ownership to improve guest satisfaction, service quality, food quality, and the overall resort experience
Create an environment that encourages repeat business and long-term guest loyalty
Collaborate with kitchen leadership and ownership on menu development, testing, pricing, and implementation
Coordinate menu meetings and oversee the testing and evaluation of new dishes
Ensure menus are cost-effective, operationally achievable, and aligned with available staffing and equipment
Maintain consistency with the resort’s standards and guest expectations
Assist with wine lists, wine programs, and beverage offerings
Maintain professional relationships with food, beverage, equipment, and service vendors
Develop seasonal and off-season food and beverage programming that attracts resort guests and local customers
Create promotions and experiences that increase traffic, revenue, and guest engagement
Partner with the Director of Marketing & Special Events on weddings, group functions, resort events, and other engagements
Review Banquet Event Orders and advise on staffing, service plans, timelines, food and beverage requirements, and logistics
Schedule event employees, assign roles, prepare the team, and oversee food and beverage execution
Lead events when the Director of Marketing & Special Events is unavailable
Supervise service, support event staff, resolve guest and operational concerns, and coordinate with other resort departments
Ensure event teams follow approved Banquet Event Orders and service expectations
Develop and manage food and beverage budgets in partnership with the President & CEO and CFO
Monitor revenue, labor, cost of goods sold, operating expenses, and budget-to-actual performance
Manage scheduling and labor levels to balance service standards with financial objectives
Oversee inventory, purchasing, and cost-control procedures, follow RFP procedures, obtaining the proper approvals for purchasing where needed.
Review payroll reports and correct timeclock errors before payroll processing
Provide accurate event billing information and submit charges promptly
Review revenue and expense reports and communicate discrepancies or coding questions
Provide invoices, receipts, purchase records, and other documentation to Accounting
Recommend operational changes that improve efficiency, profitability, and the guest experience
Provide accurate and timely information regarding events, promotions, menu changes, operating hours, and special offerings
Coordinate with the Director of Marketing & Special Events to ensure food and beverage initiatives are communicated effectively
Oversee the placement of approved signage, promotional materials, and digital screen updates in food and beverage areas
Ensure employees understand current promotions, menus, events, and guest offerings
Coordinate maintenance, repairs, setup, and service priorities with the Facilities Director
Oversee seasonal furniture, server stations, plumbing, equipment, fixtures, and safety concerns within food and beverage areas
Collaborate with resort managers and ownership on department-wide and resort-wide priorities
Support resort operating systems and emergency procedures when necessary
Perform additional responsibilities as assigned by the President & CEO

Benefits

Annual salary of $65,000-$75,000, depending on experience
Eligibility for a discretionary performance bonus
Medical and Vision insurance with 75% of the employee premium paid by the employer.
Dental covered 100% by employer for employee.
Medical, vision, and dental coverage begins on the first day of the month following 60 days of qualifying employment
Paid and unpaid vacation under the Administrative Vacation Schedule
Unlimited unpaid sick time, subject to applicable documentation requirements
Complimentary shift meals
40% restaurant discount, extended to a spouse or established domestic partner
Complimentary golf rounds with a cart, subject to course policies and availability
Private single-family housing available at a substantially discounted rental rate