Director of Food and Beverage

Nestled in the heart of California wine country, this Luxury Marriott Hotel is a bold reimagining of luxury hospitality. Defined by originality, sophisticated character, and an elevated guest experience, the hotel will bring a fresh perspective to the Napa Valley market.

We are seeking an experienced and dynamic Director of Food & Beverage to join our pre-opening leadership team. This is an exciting opportunity to shape the food and beverage identity of a new luxury hotel, establish a culture of service excellence, and build a successful operation from the ground up. The Director of F&B will provide strategic and operational leadership for all F&B outlets, including the signature three-meal restaurant, lounge, bakery and café, in-room dining, poolside dining, spa food and beverage, catering, and banquets. This position is responsible for driving financial performance, developing innovative dining experiences, maintaining exceptional service standards, and building a high-performing team.

Working closely with Culinary, Sales and Marketing, and hotel leadership, the Director will create a food and beverage program that appeals to both hotel guests and the Napa Valley community while maximizing revenue and profitability.

• Lead and oversee all food and beverage operations, ensuring consistency in service, quality, and guest satisfaction.
• Recruit, train, mentor, and develop a high-performing team of managers and associates.
• Foster a positive work environment focused on teamwork, accountability, professional development, and service excellence.
• Establish effective training programs, performance expectations, and operational standards.
• Communicate departmental goals and empower leaders to take ownership of financial and operational performance.

• Develop and manage annual operating budgets, business plans, forecasts, and financial objectives.
• Monitor revenue, labor, food and beverage costs, operating expenses, and departmental profitability.
• Establish and track key performance indicators to ensure financial goals are achieved.
• Implement effective labor management strategies, including staffing models, scheduling, and productivity standards.
• Partner with Culinary leadership on menu engineering, recipe costing, pricing strategies, and cost controls.
• Oversee purchasing, inventory management, vendor relationships, and expense management.
• Review financial performance, identify variances, and implement corrective action plans to improve profitability.

• Oversee daily operations of restaurants, bars, in-room dining, catering, banquets, and other food and beverage services.
• Establish and maintain standard operating procedures to ensure efficient operations and consistent service delivery.
• Collaborate with the Executive Chef to develop innovative menus and beverage programs that reflect the hotel's identity and Napa Valley's culinary culture.
• Maintain exceptional standards for food quality, presentation, beverage execution, cleanliness, and service.
• Ensure all outlets are appropriately staffed, equipped, and prepared to meet business demands.
• Oversee departmental purchasing, inventory, equipment maintenance, and operational supplies.
• Oversee the installation, configuration, implementation, and ongoing maintenance of food and beverage operating systems, particularly the POS system. Ensure system functionality, accuracy, and effective utilization, while maintaining strong working knowledge of system capabilities and provide training and support to operational leaders.
• Ensure compliance with health, sanitation, food safety, alcohol service, and employment regulations.

• Develop and execute strategies to maximize revenue across all food and beverage outlets.
• Partner with Sales and Marketing to create promotions, special events, seasonal programming, and unique guest experiences.
• Identify opportunities to increase guest spending, grow market share, and improve outlet performance.
• Build relationships with local wineries, businesses, and community partners to strengthen the property's position in Napa Valley.
• Monitor industry trends, competitive offerings, and guest preferences to maintain innovative and relevant food and beverage experiences.
• Collaborate with Sales to maximize catering and banquet revenue while ensuring operational execution and profitability.

• Ensure all outlets consistently deliver the service standards expected of a luxury hotel.
• Monitor guest satisfaction, online reviews, and feedback to identify opportunities for improvement.
• Resolve guest concerns professionally while promoting effective service recovery.
• Maintain a visible presence throughout the operation, supporting teams and engaging with guests.
• Continuously evaluate and enhance the guest experience to encourage repeat visitation and loyalty.

• Lead food and beverage pre-opening initiatives to ensure operational readiness for a successful hotel opening.
• Develop and implement operating procedures, service standards, training programs, and departmental policies.
• Collaborate with hotel leadership on staffing plans, recruitment, budgets, and opening timelines.
• Oversee operational supplies, equipment, inventory, and departmental preparations.
• Coordinate with Culinary, Sales, Marketing, Finance, and other departments to ensure alignment throughout the pre-opening process.
• Establish a strong operational foundation that supports long-term financial performance and exceptional guest experiences.

• Bachelor’s degree in hospitality management, Food & Beverage Management, or a related field required.
• Minimum five years of experience as a Director of Food & Beverage in a four- or five-star luxury hotel.
• Minimum ten years of progressive food and beverage management experience, including restaurants, bars, catering, banquets, and in-room dining.
• Proven ability to lead high-volume food and beverage operations while achieving financial and guest satisfaction goals.
• Strong financial acumen, including P&L management, budgeting, forecasting, labor productivity, and cost controls.
• Extensive knowledge of culinary trends, menu development, beverage programming, and wine.
• Demonstrated ability to recruit, inspire, develop, and retain high-performing teams.
• Strong communication, organizational, analytical, and problem-solving skills.
• Experience with purchasing, inventory management, vendor negotiations, and hospitality operating systems.
• Proficiency in Microsoft Office and restaurant management technology.
• Food safety and alcohol service certifications required.
• Ability to work a flexible schedule, including evenings, weekends, and holidays.