MKBH Food & Beverage Director

Mauna Kea Resort; Waimea/Kamuela (HI); On-site; USD 150,000 - 210,000; Full time

Benefits offered by this job

Competitive compensation

Comprehensive benefits

Travel benefits

Job summary

Mauna Kea Resort in Hawaii is seeking a Director of Food & Beverage to lead all food and beverage operations across outlets, banquets and catering, delivering exceptional guest experiences while driving profitability.

You will set strategies, manage budgets, control labor and expenses, mentor leaders, and align operations with the resort's hospitality standards and community relationships.

Qualifications

• 4 years college or equivalent in related work experience.
• Minimum 6 years related work experience in F&B leadership.
• Strong knowledge of budgeting and cost controls.

Responsibilities

• Lead all F&B outlets, banquets and catering to ensure guest satisfaction.
• Develop annual operating and CIP budgets and policies.
• Manage labor cost and department operating expenses.
• Oversee marketing of outlets to boost sales and community presence.
• Create SOPs and mentor department leaders.

Skills

Leadership

Strategic thinking

Budgeting

Cost control

Team development

Communication

Education

Bachelor's degree in Hospitality Management

Tools

Microsoft Office

Job description

At Mauna Kea Resort, exceptional dining and hospitality experiences are created through outstanding leadership, operational excellence, and a commitment to authentic Hawaiian hospitality. Our collection of restaurants, lounges, banquet venues, and catering operations plays a vital role in delivering memorable experiences for guests while fostering meaningful connections with our community, team members, and resort partners.

We are seeking a Director of Food & Beverage to provide strategic leadership for all food and beverage operations throughout the resort. This role is ideal for an experienced hospitality leader who is passionate about developing high-performing teams, driving financial success, enhancing guest satisfaction, and elevating the overall dining experience across multiple outlets and service environments.

As a key member of the resort leadership team, the Director of Food & Beverage is responsible for overseeing the efficiency, profitability, and overall performance of the food and beverage division while maintaining the highest standards of service, quality, employee engagement, and community relations. This leader will guide outlet managers and department leaders in achieving operational goals, developing talent, controlling costs, and ensuring alignment with the strategic vision of Mauna Kea Resort.

Our culture is built on collaboration, accountability, innovation, and continuous growth. We empower our leaders to foster positive workplace environments, champion operational excellence, and create exceptional experiences for both guests and team members.

As a Hawaii Business Magazine "Best Places to Work" recipient for five consecutive years, we are committed to investing in our people through competitive compensation, comprehensive benefits, professional development opportunities, recognition programs, and exceptional travel benefits through Marriott and Seibu Prince Hotels & Resorts Worldwide.

If you are a dynamic hospitality professional with a proven track record of leading complex food and beverage operations, developing exceptional teams, and driving business performance, we invite you to join our team and contribute to the continued success of Mauna Kea Resort.

Position Overview and Responsibilities

The Director of Food & Beverage is responsible for the overall leadership, strategic direction, financial performance, and operational effectiveness of all food and beverage outlets, banquet functions, catering operations, and related services throughout Mauna Kea Resort. This role ensures the delivery of exceptional guest experiences while maximizing profitability, supporting employee development, and maintaining compliance with company policies, health and safety standards, and all applicable regulations.

The Director of Food & Beverage develops and manages annual operating and capital improvement budgets, establishes departmental policies and service standards, and partners with resort leadership to drive innovation, operational efficiency, and revenue growth. This position is accountable for department labor costs, operating expenses, marketing initiatives, and achieving financial objectives through effective planning and execution.

• Prepare annual operating and CIP budget for department
• Establish department policies, procedures and service standards.
• Manage department following company policies, procedures and the terms and conditions of the CBA.
• Insure service standards are being met in all food and beverage outlets and functions or hotel events.
• Consistently review financial performance of outlets with restaurant managers and focus on achieving set budget.
• Responsible for the labor cost and department operating expense.
• Responsible for the marketing the resort’s food and beverage outlets to increase sales volume and improve the resort’s status in the community.
• Recommend changes in restaurants, menus, service, etc. to be competitive and current in food and beverage trends.
• Create SOPs for additional standards necessary to improve operations.
• Hire, train, supervise, evaluate, counsel and discipline department staff.
• Review, approve, and verify department payroll.
• Monitor performance and develop the skills of staff under his direction.
• Respond and resolve guest and employee’s concerns in a timely manner.
• Ensure safety training and standards are maintained.
• Perform other related duties as assigned or required.

Other Duties:

• Attend resort management meetings.
• Assist in restaurants or banquets as needed.
• Relieve Restaurant Managers as needed.

Working Conditions:

• Normal office conditions
• Travel to food and beverage outlets and functions

Work Hours:

• Must be able to schedule determined by the General Manger or Hotel Manager
• Must be able to work long and irregular hours.
• Must be able to work in excess of 40 hours per week.

Equipment Use:

• Proficient in the use of a computer and with the resort’s word, spreadsheet and other required software.
• Telephone
• Various office equipment including but not limited to calculators, photocopiers and facsimile machines.

Mental and Physical Demands:

• Able to prioritize and organize workload to ensure deadlines is met.
• Able to manage stressful and challenging situations.
• Observant of employees in the workplace, evaluate their performance and productivity, determine areas of concern, training needs an ability to advance in the resort.
• Able to stand and walk throughout the hotel to visit the all food and beverage venues and private functions.
• Lift and carry up to 10 lbs.

Communication Demands:

• Must have the ability to communicate verbally and in writing to employees, managers, vendors and guests.
• Able to communicate over the phone
• Effectively disperse information at meetings or to affected employees and departments
• Able to write memos, procedures and policies
• 4 years college or equivalent in related work experience
• Minimum 6 years related work experience
• Department of Health TB clearance
• Skills to effectively supervise and manage the department and meet goals
• Ability to analyze financial information
• Ability to multi-task
• Liquor Commission Manager’s Card preferred, or acquired within 30 days after hire