Director Of Food & Beverage

Department: Food & Beverage
Reports to: General Manager
Exempt/Non-Exempt: Exempt (Salary)
PRIMARY PURPOSE
The Director of Food & Beverage oversees all aspects of the Ranch’s Food & Beverage division to ensure exceptional guest experience, operational efficiency, and financial performance. This role is responsible for leading departmental managers, achieving revenue and cost objectives, and ensuring that service, quality, and compliance meet the standards of our luxury guests as well as those set for Forbes Five-Star properties and members of Relais & Chateaux.

KEY RESPONSIBILITIES

• Provides strategic direction and operational leadership across all F&B outlets including dining locations, bars, banquets/events, and in-room dining.
• Develops and manages departmental budgets, forecasts, and financial performance (revenue, cost of sales, labor, and expenses).
• Oversees menu development in collaboration with the Executive Chef; ensures creativity, quality, and profitability.
• Ensures compliance with all health, safety, and liquor regulations.
• Approves purchasing, invoices, and inventory processes to maintain cost control and operational efficiency.
• Recruits, trains, coaches, and evaluates management staff to promote a high-performing and engaged team culture.
• Monitors guest satisfaction through direct interaction, feedback channels, and service recovery when needed.
• Implements and maintains standards of cleanliness, service, and presentation throughout F&B outlets.
• Leads regular departmental meetings and collaborates with other Ranch leaders to achieve organizational goals.
• Fulfills expected Executive leadership responsibilities including participation in Manager on Duty scheduling and attendance at scheduled property leadership meetings and activities.
• Stays current on industry trends, competitive offerings, and best practices to drive innovation.
• Completes other duties as assigned by General Manager.

QUALIFICATIONS

• Minimum 5 years of progressive leadership experience in Food & Beverage management.
• Elevated or luxury dining experience: training/experience in Forbes Standards or experience in Relais & Chateaux properties.
• High school diploma or equivalent required; college degree in Hospitality Management preferred.
• Must be at least 21 years of age.
• Strong financial acumen with proven experience in budgeting, forecasting, and cost control.
• Excellent leadership, organizational, and communication skills.
• Strong wine knowledge; sommelier certification preferred.
• Ability to obtain any required food handling and alcohol service certifications.
• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 20 lbs. and perform duties that include bending, reaching, and moving throughout the property.
• Must be able to work flexible hours, including evenings, weekends, and holidays.

This job description is intended to convey information essential to understanding the scope of the position; it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position. Management may assign or reassign duties and responsibilities to this job at any time.