Job Facts

Job Status: CLOSED

Job Title: Director of Food & Beverage (Luxury Boutique Hotel)

Location: Napa Valley, CA

Industry: Luxury Hospitality

Market: Napa Valley area

Reporting to: General Manager

Traveling: some

Languages: English only

Visa: No Sponsorship available

Job ID: CW22-052

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Industry(ies): Hospitality, Hospitality Tourism Leisure,

Function(s): Sales & Business Development (National), Retail Operations,

Region(s): , , , ,

Job Description

 

OUR CLIENT

Our client, a luxury boutique hotel in the heart of Napa Valley, is a premier destination offering guests an unforgettable experience of relaxation, indulgence, and culinary delight. The property boasts exquisitely designed rooms, lush gardens, exceptional dining venues, and a world-class wine cellar. They are committed to providing the highest level of personalized service, creating an atmosphere of elegance, and exceeding the expectations of their discerning clientele.

OBJECTIVE

The company seeks a highly motivated and experienced Director of Food & Beverage to lead and manage their Food & Beverage department. This individual will be responsible for overseeing all aspects of the dining experience, from concept development to execution, ensuring impeccable service and the highest quality cuisine.

IDEAL PROFILE

The ideal candidate is a passionate food and beverage professional with extensive knowledge of the culinary and hospitality industries. They should have a proven track record of success in managing high-end dining establishments, possess exceptional leadership skills, and have a keen eye for detail. The candidate should also be highly adaptable, resourceful, and able to thrive in a fast-paced, dynamic environment.

RESPONSIBILITIES

  • Develop and implement innovative food and beverage concepts that cater to the tastes and preferences of the hotel’s discerning clientele.
  • Oversee all aspects of food and beverage operations, including restaurant, bar, in-room dining, catering, and special events.
  • Ensure the highest standards of food quality, presentation, and consistency across all outlets.
  • Manage and develop a strong, cohesive team, providing training, coaching, and mentoring to enhance performance and foster a positive work environment.
  • Collaborate with the Executive Chef to create seasonal, locally sourced menus that showcase the region’s culinary offerings.
  • Monitor and control costs, including food, labor, and beverage costs, to maximize profitability while maintaining exceptional guest satisfaction.
  • Develop and implement strategies to drive revenue and guest satisfaction in all F&B outlets.
  • Ensure compliance with all local, state, and federal regulations related to food safety, sanitation, and liquor licensing.
  • Continuously analyze guest feedback, industry trends, and market data to identify opportunities for improvement and growth.
  • Collaborate with other department heads to create a seamless guest experience and enhance the overall reputation of the hotel.

REQUIREMENTS

  • Bachelor’s degree in hospitality management, culinary arts, or a related field.
  • Minimum of 8 years of progressive experience in food and beverage management, preferably in luxury hotels or fine dining establishments.
  • Extensive knowledge of food and beverage trends, as well as wine and spirits.
  • Strong leadership, communication, and interpersonal skills.
  • Proven ability to manage budgets, control costs, and drive revenue.
  • Exceptional attention to detail, with a commitment to providing exceptional guest experiences.
  • Flexibility to work a variety of shifts, including weekends and holidays.
  • Certification in food safety and sanitation, as well as responsible alcohol service.