Food & Beverage Director: Resort Operations Leader

Mauna Kea Beach Hotel; Waimea/Kamuela (HI); On-site; USD 140,000 - 180,000; Full time

Job summary

Mauna Kea Beach Hotel is seeking a Band 6 MKR Director of Food & Beverage to lead all F&B operations, drive profitability, and uphold exceptional guest and staff satisfaction. You will prepare budgets, grow sales, implement service standards, and manage a skilled team across resort outlets and events.

The role requires strong financial acumen, leadership, and the ability to innovate menus and service concepts while ensuring compliance and safety across all venues.

Qualifications

• 4-year college or equivalent in related field or experience.
• Minimum 6 years related work experience in F&B or hospitality.
• Ability to analyze financial information andBudget oversight.
• Liquor/Licensing knowledge or certification preferred.

Responsibilities

• Prepare annual operating and CIP budget for the department.
• Establish department policies, procedures and service standards.
• Manage department following policies and CBAs.
• Ensure service standards across F&B outlets and events.
• Review financial performance with managers to meet budget.
• Control labor costs and operating expenses.
• Market the resort's F&B outlets to grow sales and reputation.
• Recommend menus, concepts, and service improvements.
• Create SOPs to improve operations.
• Hire, train, supervise, evaluate and discipline staff.
• Approve and verify department payroll.
• Monitor staff performance and development.
• Respond to guest and employee concerns promptly.
• Ensure safety training and standards are maintained.
• Perform other related duties as assigned.

Skills

Financial analysis

Budgeting

Leadership

Operations management

Education

Bachelor's degree in Hospitality or related

Tools

POS systems

MS Office

Job description

Mauna Kea Beach Hotel is seeking a Band 6 MKR Director of Food & Beverage to lead all F&B operations, drive profitability, and uphold exceptional guest and staff satisfaction. You will prepare budgets, grow sales, implement service standards, and manage a skilled team across resort outlets and events.

The role requires strong financial acumen, leadership, and the ability to innovate menus and service concepts while ensuring compliance and safety across all venues.