Senior Director of Food and Beverage

Senior Director, Food & Beverage (Culinary & Openings)

The Senior Director, Food & Beverage (Culinary & Openings) is a visionary and hands-on leader who will shape the next chapter of Auberge's culinary story. This pivotal role combines creative development, operational excellence, and brand stewardship. Bridging the artistry of cuisine with the precision of performance.

The Senior Director will translate the brand's culinary vision into operational excellence, overseeing the execution of openings, transitions, and repositionings across the portfolio. This role ensures that every restaurant, bar, and concept delivers an exceptional guest experience that embodies the essence of its destination and the spirit of Auberge's epicurean philosophy.

This is an opportunity to join a brand defined by storytelling through food and beverage. To inspire teams, elevate products, and influence the way guests experience Auberge around the world.

Epicurean Vision & Product Leadership

• Champion Auberge's culinary identity across all properties. Setting the tone for innovation, quality, and authenticity in every menu, dish, and beverage experience.
• Direct execution of F&B operations across the portfolio, driving both excellence and profitability.
• Lead concept and product development for new and repositioned outlets, translating brand strategy into actionable culinary and service deliverables.
• Partner with property culinary teams to elevate food quality, menu design, and beverage innovation that celebrate local ingredients and cultural storytelling.
• Collaborate with Finance and Operations to ensure that exceptional guest experiences are delivered with operational efficiency and financial discipline.

Openings, Repositionings & Transitions

• Serve as the strategic and operational lead for all F&B components of new openings and transitions, ensuring flawless pre-opening execution.
• Oversee kitchen and bar design, workflow optimization, and equipment specifications in collaboration with Design & Construction and culinary consultants.
• Develop comprehensive pre-opening plans, including menu development, training, and service standards, ensuring alignment with the Auberge brand.
• Ensure each opening debuts as a fully realized culinary destination; distinctive, profitable, and aligned with local inspiration.

Talent and Culture

• Inspire, mentor, and develop property-level culinary and F&B leaders, building a high-performing and passionate community of talent.
• Partner with Talent & Culture to create pathways for culinary growth, leadership development, and innovation across properties.
• Lead the Culinary Council to drive collaboration, creativity, and cross-property alignment on product evolution.
• Represent Auberge's culinary voice in the broader industry, advocating for excellence, sustainability, and craftsmanship.
• Cultivate a culture rooted in authenticity, accountability, and artistry.

Operational Excellence

• Lead the implementation of standardized F&B systems, tools, and processes that support consistent quality and financial performance.
• Partner with Finance and Technology to develop performance dashboards, reporting tools, and best practices that enhance productivity and profitability.
• Ensure brand standards for health, safety, and compliance are achieved and exceeded across all operations.

Qualifications

• 10+ years of progressive F&B leadership in luxury, lifestyle, or experiential hospitality, with multi-property or regional oversight. Proven success in leading new openings, culinary execution, and concept development from strategy through launch.
• Strong commercial acumen with a deep understanding of P&L management, labor optimization, and cost control.
• Creative and strategic thinker with an ability to translate brand vision into operational excellence and guest experience.
• Inspiring leader with a track record of mentoring high-performing culinary and F&B teams.
• Highly collaborative, with strong influence skills across cross-functional partners, including Design, Finance, and Operations.
• Bachelor's degree in Hospitality, Culinary Arts, or Business preferred.
• Willingness to travel extensively across the portfolio (50%+).

Additional Information

This role offers a base salary range of $200,000 - $250,000 plus a comprehensive medical, dental, vision and voluntary benefits, 401k employer match, employer paid life insurance, employee assistance program and a team member hotel stay program.