About our property:
Discover the charm of Chaminade Resort & Spa in Santa Cruz, CA, where our team, managed by Pyramid Global, blends seamlessly into the scenic landscape. With 156 cozy guest rooms and 12,000 sq ft of meeting space spread across 12 unique venues, our resort is not just a workplace-it's a haven where nature meets hospitality. Beyond the stunning views, Chaminade Resort & Spa is where our culture fosters growth and opportunities. As part of the Pyramid Global family, you'll enjoy perks like a 401k with a company match and recognition programs tailored to celebrate your dedication. Join us in the heart of Santa Cruz at Chaminade Resort & Spa, where your career isn't just a job-it's an integral part of a workplace that nurtures personal and professional growth. Your journey to a fulfilling career amidst California's beauty starts here. Welcome to a workplace that feels as good as it looks! #PGH-CHA
What you will have an opportunity to do:
FOOD & BEVERAGE DIRECTORChaminade Resort & Spa | Santa Cruz, CaliforniaPosition SummaryThe Food & Beverage Director is responsible for the overall leadership, strategic direction, and operational success of all food and beverage outlets and services at Chaminade Resort & Spa. This position oversees restaurant operations, banquet and catering services, bar operations, and all related food and beverage functions.
The Director will drive exceptional guest experiences, maximize revenue and profitability, maintain high standards of food quality and service, and foster a positive, collaborative culture among the Food & Beverage team.
As a key member of the resort's leadership team, the Food & Beverage Director partners with Culinary, Sales, Conference Services, Rooms, and other departments to ensure seamless operations and deliver memorable experiences for guests, meeting planners, and associates.
Essential Duties & ResponsibilitiesOperational Leadership- Oversee all daily food and beverage operations, including restaurant, bar, banquet, catering, and special event services.
- Ensure consistent execution of service standards, quality expectations, and operating procedures.
- Maintain a strong presence throughout the operation, actively engaging with guests and associates.
- Evaluate operational processes and implement improvements to increase efficiency, productivity, and guest satisfaction.
- Ensure compliance with all health, safety, sanitation, alcohol service, and applicable regulatory requirements.
- Collaborate with the Culinary team to maintain menu quality, presentation, consistency, and appropriate pricing.
Financial Performance & Revenue Management- Develop and manage annual operating budgets, forecasts, and financial goals.
- Monitor revenue, labor costs, food costs, beverage costs, and departmental expenses to achieve budget expectations.
- Identify opportunities to increase revenue, improve profitability, and maximize outlet performance.
- Review financial reports, P&L statements, labor productivity, and cost controls regularly.
- Establish effective inventory management, purchasing, portion control, and waste reduction practices.
- Develop strategies to increase restaurant covers, banquet revenue, average check averages, and overall F&B capture.
Guest Experience & Service Excellence- Champion exceptional guest service and consistently elevated dining and event experiences.
- Monitor guest feedback, online reviews, and satisfaction scores, implementing action plans to address opportunities.
- Build relationships with repeat guests, VIPs, meeting planners, and key clients.
- Resolve guest concerns promptly and professionally.
- Partner with Sales and Conference Services to deliver successful meetings, weddings, social events, and group functions.
- Ensure the restaurant and banquet experiences reflect the resort's brand, atmosphere, and service expectations.
Leadership & Associate Engagement- Recruit, hire, train, develop, and retain a high-performing Food & Beverage team.
- Provide clear direction, coaching, performance feedback, and accountability to department leaders and associates.
- Develop strong leadership within the Restaurant, Banquets, and Culinary teams.
- Establish staffing plans and schedules that align with business levels, forecasts, and operational needs.
- Promote teamwork, communication, recognition, and associate engagement.
- Lead regular department meetings and communicate operational priorities, performance goals, and expectations.
- Identify opportunities for cross-training, succession planning, and professional development.
- Foster a culture where associates feel valued, supported, and empowered to deliver exceptional service.
Strategic Planning & Collaboration- Develop and implement innovative food and beverage concepts, promotions, menus, and revenue-generating initiatives.
- Partner with the General Manager and resort leadership team on business strategies and long-term departmental goals.
- Collaborate with Sales and Marketing to promote restaurant offerings, seasonal programming, and special events.
- Work closely with Conference Services to ensure successful execution of group dining and banquet functions.
- Maintain strong communication and partnerships with all resort departments.
- Stay current on hospitality trends, dining concepts, guest expectations, and industry best practices.
Qualifications & Experience- Minimum of 5 years of progressive Food & Beverage leadership experience within a full-service hotel, resort, or comparable hospitality environment.
- Previous experience overseeing multiple food and beverage outlets and/or restaurant and banquet operations.
- Proven success managing departmental budgets, P&L statements, labor costs, food costs, and beverage costs.
- Demonstrated ability to lead, develop, and motivate large, diverse teams.
- Strong understanding of restaurant operations, banquet execution, catering, and culinary coordination.
- Experience developing service standards and implementing operational improvements.
- Strong financial acumen, organizational skills, and business judgment.
- Excellent communication, interpersonal, and problem-solving skills.
- Ability to work flexible schedules, including evenings, weekends, and holidays, based on business needs.
- Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred, or equivalent experience.
Core Competencies- Leadership & Accountability: Leads by example, establishes clear expectations, and drives results.
- Financial Acumen: Understands financial performance and makes informed business decisions.
- Guest Focus: Demonstrates a passion for hospitality and consistently exceeds guest expectations.
- Team Development: Builds strong teams through coaching, communication, and recognition.
- Operational Excellence: Maintains high standards while balancing efficiency and profitability.
- Strategic Thinking: Identifies opportunities for growth, innovation, and continuous improvement.
- Collaboration: Builds effective partnerships across all resort departments.
Physical Requirements & Work Environment- Ability to stand and walk for extended periods throughout the property.
- Ability to navigate restaurant, kitchen, banquet, and outdoor event spaces.
- Ability to occasionally lift or move items weighing up to 25 pounds.
- Ability to work in a fast-paced hospitality environment and respond to changing operational demands.
- Must be available to work evenings, weekends, holidays, and special events as required.
- 40-50 hour work week
Position Reporting StructureReports To: General Manager
Direct Reports May Include:- Restaurant General Manager
- Banquet Manager
- Executive Chef / Culinary Leadership
- Assistant Food & Beverage Managers
- Bar and Outlet Supervisors
What are we looking for?Compensation:$120000
$130000
