F&B Director — Lead Multi‑Outlet Resort Team

BENCHMARK; California; Sur place; USD 120 000 - 130 000; Plein temps

Avantages offerts par ce poste

401k with company match

Recognition programs

Résumé du poste

Chaminade Resort & Spa in Santa Cruz, CA seeks a dynamic Food & Beverage Director to lead all outlets, banquet services, and related operations. You will drive guest experiences, profitability, and standards while partnering with Culinary, Sales, Conference Services, Rooms, and other departments to ensure seamless service.

Candidates should have at least 5 years of progressive F&B leadership in full‑service hospitality, strong financial acumen, and a proven ability to lead large teams.

Qualifications

• 5+ years of progressive Food & Beverage leadership in full-service hotel/resort
• Oversee multiple outlets, banquet/catering operations
• Manage budgets, P&L, and cost controls
• Lead, develop, and motivate large teams
• Strong financial acumen and guest-service focus

Responsabilités

• Oversee daily F&B operations including restaurant, bar, banquet, catering, and special events.
• Drive guest experiences, revenue, and profitability while upholding brand standards.
• Collaborate with Culinary, Sales, Conference Services, Rooms, and other departments for seamless service.
• Recruit, coach, and develop F&B leadership; manage staffing plans and scheduling.
• Develop strategic initiatives and promotions to boost revenue and guest engagement.

Connaissances

Leadership

Financial acumen

Guest focus

Team development

Operational excellence

Strategic thinking

Collaboration

Formation

Bachelor's degree in Hospitality Management or related field

Description du poste

Chaminade Resort & Spa in Santa Cruz, CA seeks a dynamic Food & Beverage Director to lead all outlets, banquet services, and related operations. You will drive guest experiences, profitability, and standards while partnering with Culinary, Sales, Conference Services, Rooms, and other departments to ensure seamless service.

Candidates should have at least 5 years of progressive F&B leadership in full‑service hospitality, strong financial acumen, and a proven ability to lead large teams.