F&B Director

Located in the bustling Downtown Arts District, Bakersfield’s Historic Padre Hotel is proudly the only Four Diamond hotel in Kern County. Our property offers distinct entertainment venues including a stunning event space, a coffee shop, a casual indoor dining restaurant and bar and a bustling outdoor bar and lounge, all within a beautifully appointed environment for our guests. PRINCIPLE RESPONSIBILITIES AND POSITION PURPOSE The Food & Beverage Director serves as the senior operational leader of the hotel's Food & Beverage Division and is responsible for the strategic direction, financial performance, and operational excellence of all food and beverage outlets, including restaurants, bars, banquet operations, catering, room service, rooftop venues, and cafés. Reporting to the General Manager, Executive Chef, and Vice President of Operations, this position leads front-of-house operations while partnering closely with Culinary leadership to ensure exceptional guest experiences, operational consistency, and achievement of the hotel's financial objectives. The Food & Beverage Director builds and develops high-performing teams, drives revenue growth, controls costs, establishes operational standards, and creates dining and event experiences that strengthen Padre Hotel's market position and brand reputation. ESSENTIAL FUNCTIONS Under the direction of the General Manager and Executive Chef, assist in developing aggressive short- and long-range financial objectives consistent with company goals. Direct all daily Food & Beverage operations across restaurants, bars, café, banquets, catering, rooftop venues, room service, and special events. Manage operations within approved budget guidelines and to the highest standards of service, quality, sanitation, and presentation. Prepare, review, and present financial documents and operational results monthly, quarterly, and annually. Analyze historical and forecasted revenue, profitability, labor, food cost, beverage cost, and departmental expenses; implement corrective action as needed. Develop annual budgets, forecasts, labor plans, and capital recommendations. Direct COGS inventory at least monthly and oversee purchasing, receiving, storage, vendor relations, and contract negotiations. Partner with the Executive Chef on menu development, pricing, promotions, quality, cost controls, and operational execution. Develop and implement departmental policies, SOPs, shift checklists, service standards, safety protocols, and cleaning procedures. Recruit, hire, train, evaluate, coach, discipline, and develop Food & Beverage employees and leaders in coordination with Human Resources. Plan and execute special events and promotions, evaluate ROI, and partner with Sales and Marketing to drive revenue. Cultivate positive guest relations, promptly address complaints, review satisfaction metrics, and ensure effective service recovery. Monitor employee performance, staffing levels, scheduling, productivity, and full-time/part-time hours to achieve financial and service objectives. Conduct management meetings, quality assurance inspections, and annual performance evaluations. Ensure all company programs, specifications, health regulations, alcohol-service requirements, and HR policies are implemented and followed. Provide clear two-way communication and foster a culture of ownership, accountability, teamwork, and professional development. Serve as Manager on Duty as assigned and perform other reasonable duties requested by leadership SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY Proven Food & Beverage management experience in a hotel or multi-outlet environment. Strong financial acumen, including P&L management, budgeting, forecasting, labor management, inventory, and cost controls. Knowledge of restaurants, bars, banquets, catering, POS systems, inventory systems, and Microsoft Office. Excellent written, verbal, telephone, email, interpersonal, and guest-service skills. Ability to communicate effectively with employees, guests, vendors, and executive leadership. Calm, organized, solutions-oriented approach with strong judgment and creative problem-solving skills. Strong leadership, coaching, delegation, follow-up, and organizational skills. Ability to work a varied schedule that may include days, evenings, nights, weekends, and holidays. Highly self-motivated with a team-oriented, can-do attitude. Bilingual skills preferred. QUALIFICATION STANDARDS Education and Experience Bachelor's degree preferred. Five (5) or more years of progressive Food & Beverage leadership experience; hotel and multi-outlet experience strongly preferred. Licenses, Certificates and Education ServSafe Manager Certification and California Responsible Beverage Service certification required, or ability to obtain within the required period. NOTICE The hospitality business functions seven days a week, twenty-four hours a day. In addition, a hospitable service atmosphere must be projected at all times. Upon employment, all employees are required to fully comply with company rules and regulations for the safe and efficient operation of our facilities. Employees who violate company rules and regulations will be subject to disciplinary action, up to and including termination. Rate of Pay: $80,000 -$85,000 annually, w/ bonus potential (based off experience) This venue is operated by Eat.Drink.Sleep. In return, we offer competitive wages and caring, attentive management personnel. Employees are eligible for generous discounts at all venues operated by Eat.Drink.Sleep. The Padre Hotel provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, The Padre Hotel complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. 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. #J-18808-Ljbffr