Director F&B Beverage - Emirates Wolgan Valley, a Ritz-Carlton Lodge

Responsible for total food and beverage daily operations across the resort, including Culinary, Signature Restaurants, Lounge Bars, In-Lodge Dining, and Bespoke Events/Catering. Reporting directly to the Director of Culinary, this position oversees the development and execution of departmental strategies, ensuring strict adherence to Ritz-Carlton Gold Standards and ultra-luxury operational expectations. The role guarantees that all food and beverage operations meet target luxury guest needs, foster associate engagement, grow revenues, and maximize financial performance across the reserve. Develops property-wide strategies that deliver products and services meeting or exceeding guest expectations while driving long-term return on investment for Emirates Wolgan Valley, A Ritz-Carlton Lodge.

• High school diploma or GED; 6 years of experience in food and beverage, culinary, event management, or related professional area within a luxury hotel or resort environment.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years of experience in food and beverage, culinary, event management, or related professional area within a luxury hotel or resort environment.

• Aligns food and beverage operating strategies with resort objectives under the guidance of the Director of Culinary and leads execution across all outlets.
• Supervises daily shift operations, enforcing compliance with company policies, brand standards, safety regulations, and local liquor laws.
• Monitors staffing levels to balance financial goals, operational requirements, and uncompromised guest service.
• Oversees the order and purchasing strategies for F&B equipment, chinaware, glassware, and operational supplies.
• Directs an effective monthly self-inspection program across all outlets and storage areas.

• Establishes clear service expectations and holds the F&B leadership team accountable for demonstrating luxury service behaviors.
• Analyzes monthly profit-and-loss statements and operating reports alongside the Director of Culinary to evaluate performance against budget.
• Recommends capital funding and operational allocations for equipment upgrades and venue refurbishments.
• Identifies operational challenges within the F&B division and implements targeted strategies to enhance financial performance.
• Sets realistic, obtainable, and elevated performance benchmarks for all departmental teams.

• Formulates, manages, and executes the comprehensive annual food and beverage operating budget.
• Tracks daily revenues, sales trends, and forward projections to exceed financial goals and capitalize on revenue-generating opportunities.
• Enforces strict cash management, point-of-sale audits, and beverage inventory control procedures.
• Protects profit margins without sacrificing guest satisfaction, associate engagement, or Ritz-Carlton luxury standards.

• Employs strong communication and leadership skills to motivate Ladies & Gentlemen, exemplifying integrity, sound financial judgment, and leadership by example.
• Fosters an environment rooted in mutual trust, respect, empowerment, and cross-departmental collaboration.
• Serves as a role model for The Ritz-Carlton Credo, Motto, and Gold Standards.
• Identifies creative revenue streams, estimates cost-benefit ratios, and drives margin improvements through innovative dining programs.
• Encourages operational innovation to optimize work processes and add value to the guest experience.
• Ensures regular communication through daily line-ups, shift briefings, and inter-departmental meetings.
• Mentors, coaches, and creates personalized career development paths for direct reports and emerging hospitality talent.
• Tracks market trends, farm-to-table culinary movements, and local beverage pairings to maintain the resort's competitive positioning.

• Elevates guest satisfaction through intuitive, personalized, and proactive luxury service.
• Coaches staff on guest preferences, allergen management, and luxury dining etiquette.
• Analyzes guest satisfaction metrics, comment cards, and direct feedback alongside the Director of Culinary to initiate swift corrective actions.
• Shares action plans and service enhancement strategies with resort leadership.
• Empowers Ladies & Gentlemen to resolve guest issues immediately and deliver memorable guest experiences.

• Establishes clear performance metrics, conducts regular appraisals, and provides direct oversight to department managers.
• Guides F&B leadership in optimizing wage management, food and beverage cost controls, and operating expenses.
• Recruits and retains high-caliber leadership talent with proven functional expertise, creativity, and entrepreneurial drive.
• Ensures open communication channels, maintaining an Open Door Policy so associates can freely raise questions or suggestions.

At Marriott International and The Ritz-Carlton, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.