Director, Food & Beverage

Cavallo Point; Sausalito, Northern (CA, KY); Hybrid; USD 145,000 - 160,000; Full time

Benefits offered by this job

Vacation program

401k plan

Health benefits

Job summary

Cavallo Point is seeking a hands-on Food & Beverage Director to coach the team toward success while upholding Cavallo Point’s Approachable Luxury standards.

You will recruit, develop and supervise F&B staff, establish SOPs, manage budgets and ensure compliance with local and federal codes across all outlets.

Qualifications

• Excellent communication skills in English, written and verbal.
• Fluency in English; Spanish is a plus.
• 3–5 years in a Director of Food & Beverage role or similar in luxury hotel operations.
• Comprehensive knowledge of F&B operations: Restaurant, Bar, Banquets, Room Service, Culinary, Stewarding.
• Able to work a flexible, 24-hour operation and manage budgeting.

Responsibilities

• Collaborate with lodge HR to recruit top F&B talent.
• Set performance standards and job descriptions for all F&B roles.
• Develop SOPs and best practices for service quality.
• Oversee training programs and ensure regulatory compliance.
• Monitor labor costs and staffing levels; manage budget and forecast F&B revenues.
• Build relationships with local F&B organizations and resources.
• Lead monthly KPI reporting and strategic planning for the F&B division.
• Supervise F&B staff performance and develop middle management.

Skills

Excellent communication

Fluent English

Spanish preferred

Education

Hospitality management degree

Tools

Microsoft Office

Excel

Word

Micros POS

Job description

Cavallo Point is a great place to work and enjoy nature in the park. We are looking for a Food & Beverage Director that is hands‑on, dedicated, and able to coach the team to success!

Essential responsibilities include:

• Work with the lodge HR department to ensure the recruitment of the best possible talent available for the F&B outlets.
• Establish standards of performance and job descriptions for all F&B positions.
• Establish SOP’s and best practices for creating high-quality service standards for the F&B division that offers the finest experience for guests and staff members alike.
• Ensure that training programs for all operations are in place and tracked.
• Ensure that the lodging F&B operations conform to all local and federal codes and regulations.
• Set up standards for labor costs and ensure they are followed.
• Build relationships with local F&B organizations, schools and other resources.
• Coordinate the organization and administrative functions in all areas of the F&B division. Ensure that all F&B reports and data are submitted on time to the appropriate departments and General Manager.
• Ensure that staffing is maintained at an appropriate level to match business demand.
• Participate in all regular and ad hoc operational meetings as required.
• Participate in the formulation of strategic business plans for the lodge.
• Establish monthly reporting system to monitor key performance indicators, operational expenses, Project updates, and other related tasks.
• Handle all guest complaints expeditiously and complete resolution.
• Manage projects as required by the General Manager and/or Controller.
• Oversee F&B candidate selection and staffing.
• Oversee staff performance of all F&B staff members.
• Develop middle management through coaching and counseling within the F&B outlets.
• Ensure that appraisal and succession planning systems and deadlines are utilized and adhered to.
• Ensure that disciplinary procedures are undertaken fairly and in accordance to lodge policies.
• Closely monitor on a daily, weekly, and monthly basis the financial performance of all F&B outlets providing solutions to improve problem areas and assisting in implementing corrective measures.
• Contribute to the lodge’s overall financial performance.
• Participate in the preparation of the annual budget and marketing plan, taking ownership of the F&B division.
• Provide monthly forecasts of all F&B revenues and expenses for the fiscal year.
• Maintenance and programming of all F&B systems.
• Work with the IT Manager to ensure that all hardware and software is operational and updated on a consistent basis.
• Research innovative new technology solutions in the F&B field.
• Participate in public relation activities, sales calls, or other promotional activities designed at enhancing the image and profitability of the F&B departments of the lodge.
• Monitor and analyze the competitors operations in order to assess their activities and trends to keep us one step ahead of the trends as well as a leader in the industry.
• Review and analyze market trends globally and locally to keep them current.
• Work closely with the Executive Chef.
• Work closely with the Culinary School Director
• Work closely with the Chief of Engineering.
• Other activities as deemed appropriate by the Resort Manager.
• Attend interdepartmental meetings as required.
• Sincere and warm interaction with all guests/clients/vendors including consistent eye contact with a smile.
• Follow and deliver 5 Star services’ standards.

Qualifications Needed Include

• Excellent communication skills in all aspects: verbal, written, and non-verbal
• Professional and appropriate business appearance and presentation.
• 3-5 years experience in a comparable position in a luxury hotel operation in the Director of Food and beverage position, or comparable positions.
• Comprehensive knowledge of all aspects of F&B operations, including: Restaurant, Bar, Banquets, Room Service, Culinary, and Stewarding.
• Flexible work schedule to meet the demands of a 24-hour operation.
• Must be highly numerate and able to work comprehensively with spreadsheets and budgeting packages.
• Possess excellent organization and administrative skills.
• Quality driven with a passion for excelling in guest service and satisfaction.
• Approachable, open-minded, and fair.
• Must be able to work in a team as well as independently.
• Must be fluent in English, and ability to speak Spanish is preferred.
• Maintain and follow high safety standards and personal conduct.
• Follow Company policies and procedures as established in the Employee Handbook.
• Embrace Cavallo Point Approachable Luxury Philosophy and Values, creating legendary memories with passion.

Minimum Education and Physical Requirements

• Hospitality management related degree preferred.
• Proficient in POS knowledge (Micros preferable)
• Proficient in computer skills (Microsoft Office, Excel and Word)
• Ability to stand for up to 12 hours at a time.
• Ability to lift 50 pounds on a regular basis.
• Must have Food Service and Beverage Handling certifications within 30 days of hire.

Cavallo Point has a generous vacation program, 401k plan, and health benefit program.

This is a management position

This is a full time position

Pay Scale: $145,000-$160,000 + bonus incentive