Director of Food & Beverage

Job description

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth. Our Guiding Principles: Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment The salary range of this position is $130-140k Position Overview The Director of Food & Beverage is a strategic and operational leader responsible for the successful launch, positioning, and ongoing performance of all food and beverage operations at Denu Hotel & Spa. This role is critical to shaping the guest experience, building high-performing teams, and establishing systems and standards from the ground up in a brand-new, independent, full-service hotel. Hiring Date: May 2026 Key Responsibilities Pre-Opening & Opening Phase Lead all food & beverage aspects of the hotel opening, including concept execution, outlet readiness, operating procedures, and staffing Develop and implement SOPs, service standards, training programs, and workflows for all outlets Partner closely with ownership, hotel leadership, design teams, and consultants to ensure operational alignment Oversee pre-opening budgets, purchasing, equipment selection, and vendor onboarding Operations & Leadership Direct daily operations for all food & beverage outlets, including restaurants, bars, lounges, in-room dining, banquets, catering, and pool/spa service Build, mentor, and retain a strong leadership team across culinary, service, and beverage disciplines Establish a service culture rooted in hospitality, consistency, and elevated guest engagement Ensure compliance with all local, state, and federal health, safety, and labor regulations Financial & Strategic Management Own department P&Ls, forecasting, budgeting, and cost controls Drive revenue through menu strategy, pricing, promotions, and experiential programming Analyze performance data and adjust strategies to optimize profitability and guest satisfaction Collaborate with sales and marketing on banquet, catering, and group business strategy Qualifications & Experience Minimum 7–10 years of progressive food & beverage leadership experience in full-service hotels or luxury hospitality environments Proven experience leading at least one new hotel opening , with direct responsibility for pre-opening execution Strong background overseeing banquets and conference services operations within a hotel setting Demonstrated success in financial management, team development, and service culture building Experience in independent or lifestyle hotels strongly preferred Bachelor’s degree in Hospitality Management or related field preferred Leadership Profile Entrepreneurial mindset with the ability to build structure without stifling creativity Calm, decisive leader who thrives in fast-paced, high-expectation environments Highly collaborative, detail-oriented, and guest-centric - We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.