Director of Food & Beverage

Job Description

Job Description

Description:

Love What You Do, Every day.

Picture this: Going to work and stepping into 1800 acres of natural beauty, amid the rolling hills and rugged high desert of Central Oregon. Each day, you're surrounded by panoramic views of the towering Cascade Peaks while being a part of a passionate, award-winning hospitality team. Working alongside other top-of-their-game individuals, you'll be dedicated to delivering, creating, and celebrating extraordinary guest experiences in an awe-inspiring setting.

The Perks

The views are pretty incredible. So are the people who work here. Our team truly is the heart and soul of Brasada Ranch, and they're the reason we are ranked as the #8 Best Resort in the United States by Conde Nast Traveler'. We know our people are instrumental to our success, so we offer competitive pay, great staff perks, and a culture that encourages fulfillment at work and in life. That's why Brasada Ranch is proud to offer our employees the following benefits:

• Medical, Dental and Vision company sponsored benefit package available to full-time employees
• 401k with company match
• Tuition reimbursement program
• Full golf privileges with guests based on availability
• Complimentary golf lessons offered with a Brasada Golf Professional
• Access to the Athletic Club and fitness center based on business demand and availability
• Generous discounts at all restaurants, spa services, retail and horseback trail rides
• Annual comp cabin overnight stays for self and/or guest group
• Complimentary Spa treatments of choice for self and family member per year

Role Description

The Director of Food & Beverage is the senior executive leader of Brasada Ranch's entire food and beverage division and a member of the Executive Committee. Reporting to the Hotel General Manager, the Director owns the full F&B operation and P&L across all seven outlets and the General Store retail operation, and is directly responsible for driving revenue, cover capture, profitability, and service excellence across the division. This is an elevated, division-owning leadership role - not an outlet manager - accountable for the vision, financial performance, and guest and member experience of food and beverage property-wide.

The Director partners as a peer with the Director of Culinary to create truly unique and memorable dining experiences, aligning front-of-house service and beverage strategy with culinary vision to elevate every touchpoint. The Director sets and continually raises the property's service standards, offerings, and beverage programs, ensuring Brasada Ranch's F&B experience reflects a leading luxury resort. Initially leading two direct reports - the General Manager of Wild Rye & Member Dining and the General Store Manager - the Director is expected to shape the future structure of the division, building out the leadership team and operating model as the vision and the resort's growth require. As an EC-level leader, the Director serves as an ambassador for the resort, fosters a positive and high-performing F&B culture, and helps position Brasada Ranch as the employer of choice.

General Responsibilities Divisional Leadership & Strategy

• Provide executive leadership and strategic direction for the entire F&B division, developing and executing an operating strategy aligned with the resort's business goals and brand positioning.
• Own the F&B division's vision, standards, and operating model, and shape its future structure - including building out the leadership team and direct reports as the division grows.
• Serve as an active member of the Executive Committee, contributing to property-wide strategy, cross-departmental coordination, and long-range planning.
• Act as an ambassador for the resort, fostering a positive, high-performing culture across all F&B areas.

Revenue, Cover Capture & Financial Ownership

• Own the F&B division P&L across all seven outlets and the General Store retail operation, accountable for revenue, cover capture, average check, cost of goods, controllable expenses, and profit margin.
• Develop and manage the F&B Annual Operating Plan and budgets in collaboration with the Hotel General Manager, and monitor performance against plan throughout the year.
• Monitor daily and projected sales, covers, and average check to ensure revenue goals are met or exceeded, proactively identifying and acting on opportunities to grow revenue and capture.
• Review financial reporting to assess performance against budget, and work with the F&B leadership team to develop strategies that improve financial results.
• Coach direct reports to effectively manage schedules, wages, cost of goods, and controllable expenses while protecting margin without compromising member or guest satisfaction.
• Identify opportunities to increase profit and create value by challenging existing processes, encouraging innovation, and driving change; ensure cash control and liquor control policies are in place across all outlets.

Service Excellence & Guest/Member Experience

• Set, elevate, and continually raise service standards and F&B offerings across the division, ensuring a consistent luxury experience from beginning to end of every service.
• Hold the F&B leadership team accountable for demonstrating desired service behaviors and for meeting or exceeding member and guest expectations; lead hands-on and by example.
• Remain highly visible on the floor, interfacing with members and guests to gather feedback on food, beverage, and service quality, and effectively resolving issues and complaints.
• Review guest and member satisfaction data and other service indicators to identify areas of improvement, ensure corrective action is taken, and share plans with resort leadership.
• Ensure a member recognition program is in effect across all F&B areas, maintaining member profiles with dining preferences, allergies, and other detail.

Beverage, Menu & Experience Innovation

• Partner as a peer with the Director of Culinary to design unique, memorable dining experiences, aligning beverage, service, and culinary vision across outlets.
• Lead the property's beverage strategy, including wine, cocktail, and bar programs, food-and-wine pairings, menu development, and presentation, in collaboration with culinary and outlet leadership.
• Research and analyze market trends, competitor products, pricing, and service to keep Brasada Ranch competitive, and introduce new concepts and offerings to leadership.
• Responsible for proper inventory control of food, beverage, china, glass, and silver, ensuring adequate levels to meet operational needs.

Team Development & Culture

• Lead, coach, and develop the F&B leadership team, initially the GM of Wild Rye & Member Dining and the General Store Manager, creating development plans based on individual strengths, needs, and career aspirations.
• Partner with People & Culture on recruiting, selection, onboarding, and new-hire training, ensuring team members are properly trained and cross-trained to support daily operations.
• Ensure regular, ongoing communication across the F&B operation (pre-meal briefings, departmental meetings) to set expectations, communicate goals, and drive results.
• Maintain an open-door approach to surface and address associate concerns fairly and equitably, partnering with People & Culture as needed; celebrate successes and recognize team member contributions across all areas.

Compliance & Vendor Relations

• Ensure compliance with food handling and sanitation standards and all local regulations (Health Department, OLCC/alcoholic beverage).
• Maintain and develop strong relationships with existing and new suppliers and contractors.
• Perform additional responsibilities and duties as assigned by the Hotel General Manager.

Experience / Qualifications

• Minimum of 7–10 years of progressive food & beverage leadership experience, including 3+ years in a senior or executive F&B leadership role (Director of F&B, Director of Outlets, or equivalent) at a luxury resort, hotel, or upscale multi-outlet operation.
• Proven experience owning a multi-outlet F&B P&L, with a demonstrated track record of driving revenue, cover capture, and profitability while maintaining service excellence.
• Demonstrated experience leading multiple outlets and a team of managers/leaders, with the strategic capability to build and evolve a divisional operating structure.
• Strong beverage expertise across wine, cocktail, and bar programs, with experience developing beverage programs and menus in an upscale or fine-dining environment.
• Experience partnering closely with culinary leadership to deliver innovative, memorable dining experiences.
• Bachelor's degree in Hospitality, Food Service Management, or a related field preferred, or equivalent professional experience.
• Excellent budgeting, forecasting, and strategic planning skills, with a proven track record of successful budget and margin performance.
• Working knowledge of upscale/fine-dining service and food and beverage products, and of hospitality F&B and POS systems.
• Demonstrated ability to build a strong service culture, develop leaders, and position the operation as an employer of choice.
• Exceptional leadership, interpersonal, and communication skills (written and verbal), with an executive presence suited to an Executive Committee role.
• Food Handler's Card and OLCC certification (or ability to obtain upon hire).