Food and Beverage Director

Ventana Canyon Alliance; Tucson (AZ); On-site; USD 110,000 - 150,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

Paid time off

Retirement plan

Employee golf privileges

Job summary

Ventana Canyon Club and Lodge in Tucson, AZ, seeks a seasoned Food & Beverage Director to lead dining outlets, bars, banquets, and member events. You will drive strategic direction, manage budgets, and partner with the Executive Chef to deliver exceptional dining experiences for members and guests.

The role requires hands-on leadership, strong financial acumen, and a focus on service standards, teamwork, and guest satisfaction in a luxury resort setting.

Qualifications

• Minimum 7–10 years of progressive Food & Beverage leadership experience.
• Minimum 3–5 years in a director or Senior Manager role.
• Luxury resorts, country clubs, or private club experience are strongly preferred.
• Experience managing multiple dining outlets and banquet operations.
• Must be able to pass background check.

Responsibilities

• Oversee daily operations of all dining outlets, bars, banquets, catering, and member events.
• Provide strategic direction for all Food & Beverage operations.
• Recruit, hire, train, coach, and develop management and hourly team members.
• Establish performance expectations and conduct regular performance evaluations.
• Foster a positive culture focused on teamwork, accountability, and exceptional member service.

Skills

Leadership

Budgeting

F&B Operations

Staff Development

Guest Service

P&L Understanding

Tools

POS Systems

Inventory Software

Budgeting Software

Microsoft Office

Job description

Job DetailsJob Location: The Lodge at Ventana Canyon - Tucson, AZ 85750Position Type: Full TimeTravel Percentage: NoneJob Shift: AnyJob Category: Restaurant - Food Service

The Food & Beverage Director is responsible for the strategic leadership, financial performance, and day-to-day operation of all food and beverage outlets at Ventana Canyon Club and Lodge. This position oversees all restaurant, bar, banquet, catering, and beverage operations while partnering closely with the Executive Chef to deliver exceptional dining experiences for members, guests, and hotel visitors.

The Director serves as a visible leader who promotes a culture of hospitality, accountability, teamwork, and operational excellence while ensuring high service standards, financial success, and outstanding member experience. This role requires a hands‑on leadership style with a strong presence on the floor during peak service periods, member events, and special functions. The position is responsible for leading front‑of‑house operations while collaborating closely with culinary leadership to ensure seamless execution.

Duties/Responsibilities:

Leadership

• Oversee daily operations of all dining outlets, bars, banquets, catering, and member events.
• Provide strategic direction for all Food & Beverage operations.
• Recruit, hire, train, coach, and develop management and hourly team members.
• Establish performance expectations and conduct regular performance evaluations.
• Foster a positive culture focused on teamwork, accountability, and exceptional member service.
• Lead by example through active floor presence and employee engagement.

Operations

• Ensure exceptional service standards are consistently maintained.
• Monitor dining room operations to maximize member satisfaction.
• Collaborate with the Executive Chef on menu development, promotions, and seasonal offerings.
• Ensure seamless coordination between front‑of‑house and back‑of‑house operations.
• Maintain all service standards, SOPs, and quality assurance programs.

Financial Management

• Develop and manage annual operating budgets.
• Monitor labor costs, food cost, beverage cost, and departmental expenses.
• Analyze financial reports, P&L statements, and key performance indicators.
• Identify opportunities to increase revenue while maintaining profitability.
• Manage purchasing, inventory controls, vendor relationships.
• Approve invoices and departmental expenditure.

Member Experience

• Build strong relationships with members and guests.
• Respond promptly and professionally to member concerns and service recovery opportunities.
• Develop innovative dining programs, wine dinners, holiday events, and special promotions.
• Collaborate with Membership, Golf, Tennis, and Hotel Operations to enhance the overall member experience.

Compliance and Safety

• Ensure compliance with all local, state, and federal health regulations.
• Maintain food safety and sanitation standards.
• Ensure responsible alcohol service practices.
• Promote a safe working environment and compliance with OSHA standards.

Training and Development

• Develop ongoing service training programs.
• Mentor managers and supervisors.
• Conduct regular departmental meetings.
• Promote internal advancement

QualificationsExperience:

• Minimum 7–10 years of progressive Food & Beverage leadership experience.
• Minimum 3–5 years in a director or Senior Manager role.
• Luxury resorts, country clubs, or private club experience are strongly preferred.
• Experience managing multiple dining outlets and banquet operations.
• Must be able to pass background check.

Knowledge, Skills & Abilities:

• Strong leadership and team-building skills.
• Proven financial management, budgeting, forecasting, and cost-control abilities.
• Extensive knowledge of food, wine, spirits, and hospitality operations.
• Strong communication and conflict-resolution skills.
• Ability to manage multiple priorities in a fast‑paced environment.
• Knowledge of food safety, sanitation, and alcohol service regulations.
• High level of professionalism and member‑focused service.
• Proficiency with POS systems, Microsoft Office, inventory systems, and budgeting software.

Physical Requirement:

• Must be able to sit at a desk to complete administrative duties as needed.
• Must be able to reach, bend, twist, stoop, squat and stretch to fulfill tasks as required.
• lifting/carrying trays up to 50 lbs. constant bending, stooping, reaching, and navigating fast‑paced environments while balancing plates.
• Carrying, balancing, and maneuvering through crowded, often noisy, environments.
• Ability to work effectively despite frequent interruptions and changing priorities.
• Potential exposure to heat from kitchens and varying, often loud, temperatures in the dining area.

Schedule:

• Must be available to work evenings, weekends, holidays, and special events as business needs dictate.

Compensation and Benefits:

• Competitive salary based on experience.
• Bonus eligibility based on performance.
• Comprehensive benefits packages include medical, dental, vision, paid time off, retirement plan, and employee golf privileges.

Ventana Canyon is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.

This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. Ventana Canyon makes hiring decisions based solely on qualifications, merit, and business needs at the time.