Reports to: Managing Director
Classification: Exempt

Position Overview

The Director of Food & Beverage at Carneros Resort and Spa is responsible for leading all food and beverage operations while driving a culture of service excellence, operational discipline, and financial performance aligned with the resort’s luxury positioning and Forbes Five-Star aspirations. This role provides strategic and hands-on leadership across restaurants, bars, banquets, in-room dining, and special events, ensuring cohesive service delivery and exceptional guest experiences.

The Director of Food & Beverage is a highly visible leader who fosters accountability, builds strong operational systems, and partners cross-functionally to elevate the overall dining experience. The ideal candidate brings strong multi-outlet leadership experience, refined service instincts, and the ability to balance guest experience with operational and financial performance.

Key Responsibilities

Leadership & Team Development

• Lead, mentor, and inspire food and beverage managers and frontline staff to deliver exceptional guest experiences.
• Create a culture of accountability, professionalism, and continuous improvement across all outlets.
• Oversee recruitment, onboarding, training, and performance management for all food and beverage teams.
• Provide regular coaching and leadership development for outlet managers and supervisors.
• Foster a service-oriented mindset aligned with luxury hospitality and Forbes service standards.

Guest Experience & Service Standards

• Maintain a visible presence across outlets, engaging with guests and supporting service execution.
• Ensure consistent delivery of elevated service standards across restaurants, bars, banquets, and in-room dining.
• Partner with culinary leadership to develop innovative, high-quality menu offerings.
• Monitor guest feedback and implement service recovery and continuous improvement strategies.
• Ensure presentation, ambiance, and service flow meet luxury brand expectations.

Operational Management & Accountability

• Oversee daily operations of all food and beverage outlets, ensuring cohesive and efficient service.
• Establish operational SOPs, service standards, and departmental expectations.
• Develop and track performance metrics to drive accountability and operational improvement.
• Ensure compliance with food safety, sanitation, and alcohol service standards.
• Support banquet and event execution to ensure seamless group and wedding experiences.

Financial Performance & Resource Management

• Develop and manage departmental budgets, forecasts, and financial performance goals.
• Monitor labor productivity, food cost, beverage cost, and operational expenses.
• Identify revenue opportunities across outlets, activations, and seasonal programming.
• Implement cost-control initiatives without compromising guest experience or service standards.
• Oversee inventory management and procurement processes across food and beverage operations.

Collaboration & Strategic Planning

• Partner with the Executive Chef to align culinary direction with operational excellence.
• Collaborate with Sales and Conference Services to support group and event execution.
• Work closely with Marketing on promotions, activations, and seasonal programming.
• Partner with Rooms and resort leadership to ensure a seamless overall guest experience.
• Analyze operational data and trends to support long-term strategic planning.

Qualifications

• Bachelor’s degree in Hospitality Management or related field preferred.
• Minimum 5–7 years of progressive leadership experience in food and beverage operations, ideally in a luxury resort or hotel environment.
• Strong background in multi-outlet restaurant and banquet operations.
• Proven ability to lead, inspire, and develop high-performing teams.
• Strong financial acumen with experience managing budgets and revenue targets.
• Exceptional interpersonal and communication skills with a guest-focused approach.
• Experience with Forbes standards or luxury service environments preferred.

Schedule & Physical Requirements

• Flexible availability required, including evenings, weekends, holidays, and peak seasons.
• Must maintain a visible presence across outlets and events.
• Ability to stand and walk for extended periods throughout the resort property.
• Ability to lift up to 25 pounds as needed for operational support.

Total Compensation

• Base Salary
• Medical, Dental & Vision Insurance 
• Health and Dependent Care FSA Options
• Life Insurance, Short-Term Disability and Long-Term Disability 
• Critical Illness, Cancer, Hospital Indemnity and Accident Supplemental Insurance
• 401k with Employer Match
• Paid Time Off (PTO) & Sick Leave