Live Your Passion. Add Your Magic.
At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application.
We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes.
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At Montage Healdsburg, It’s All Because of YOU!
Director of Food and Beverage
Imagine turning your passion and talent into a fulfilling career. Imagine a beautiful workplace where you can learn, grow, and have fun. At (insert brand), we know our success is all because of you. Here, you’re not just an associate but a passionate creator of authentic, personalized experiences. You’ll feel empowered to think creatively, discover career growth opportunities, and have fun while crafting lasting, cherished moments for our guests. Working at (insert brand) is more than a job; it’s a way of life. Don’t just imagine the possibility—join us.
Your Leadership
- Provide strategic and operational leadership, guidance, direction, and tactical expertise on food and beverage concepts. Provide support of a specialist nature to the Executive Committee
- Drive hotel profitability through revenue generation in various food and beverage/outlets (i.e., room service, restaurants, banquets, pool, kitchens, stewarding, retail), cost control, guest satisfaction, and associate engagement
- Prepare all financial reports from annual budgets to monthly forecasting, meeting all goals and objectives set annually. Make decisions that relate to profit and loss responsible for the financial management of the operation
- Control payroll and equipment costs (minimizing loss and misuse)
- Champion a guest-centric approach to service, instilling a culture of hospitality, professionalism, and attention to detail among F&B associates
- Implement cost control measures and revenue enhancement strategies to maximize profitability while maintaining service quality
- Interact positively with guests promoting hotel facilities and services
- Resolve opportunities to the satisfaction of involved parties
- Maintain communication with all departments to ensure guest service needs are met
- Experience working with third party restaurant operators, vendors and partnerships
- Move throughout facility of division to support overall hotel and kitchen areas to visually monitor and take action to ensure food quality and service standards are met
- Responsible for the selection, training, and development of key leadership personnel within the division and its departments
- Provide ongoing coaching, performance feedback, and career development opportunities to support employee growth and retention – time to talk
- Foster a culture of continuous learning, innovation, and excellence, recognizing and rewarding outstanding performance
- Oversee menu development, culinary innovation, and food presentation, ensuring offerings are creative, on-trend, and aligned with guest preferences
- Work closely with the executive chef and culinary team to maintain high standards
- Able to exercise personnel action discretion within the hotel’s policies
- Oversee divisional matters as they relate to federal, state, and local employment and civil rights laws
- Perform additional duties as assigned that may be outside the scope of duties, based on business needs
About You
- You are passionate about food and beverage operations
- You are exceptional in leading a team
- You are passionate about providing exceptional service and creating memorable moments
- You are open to learning, developing, and growing both yourself, personally, and helping others do the same
- You are trustworthy and have integrity
Must Haves
- A minimum of five years of food and beverage management experience
- Excellent verbal and written communication skills
- Ability to prepare and analyze data, figures, and transcriptions prepared on and generated by computer
- Microsoft Office products; Word, Excel, PowerPoint, and Outlook
- Embrace Technology – continually learn, adapt and master to new operating system
- Knowledge of food service techniques and cost controls such as labor, productivity, food cost and other expenses
- Knowledge of food and alcoholic beverages
- Knowledge of hotel food and beverage operations
- Budgetary analysis capabilities
- Ability to work a flexible schedule including weekends and holidays
- Luxury hotel experience, a plus
You will Enjoy
- DTO (Discretionary Time Off)
- Health Savings Account and Flexible Spending Accounts
- 401 [k] retirement plan with company matching, fully vested, and loan option
- Banking and Investing Program offers preferred rewards, mortgage discount, and waived fees
- Fertility & Family Forming Assistance
- Parental leave pay differential
- Fitness & wellness discounts
- LinkedIn Learning membership
- Hearts of (insert brand)/Hearts of Pendry community engagement
- Associate’s events throughout the year
Physical Requirements
- Grasping, holding, sitting, walking, repetitive motions, bending over
- Ability to stand and exercise mobility for extended periods of time during your scheduled shift
- Ability to lift and carry up to 50 pounds regularly and for extended periods during the shift
- Ability to push and pull food serving equipment and carts weighing up to 200 pounds on a semi - regular basis
At (insert brand), we want every guest and every associate to feel that they belong. To be seen, to be recognized, and to feel our gratitude. In the United States, we are proud to be an Equal Opportunity Employer – veterans/disability. Qualified applicants will be considered without regard to race, color, religion, sex, age, national origin, sexual orientation, gender identity, disability, protected veteran status, or any other basis prohibited by federal, state, or local law. Job applicants with disabilities who need assistance or an accommodation in order to apply for a position (or their representative) should contact the People department directly at your preferred location.
The pay scale for Director of Food & Beverage is $150,00.00 to $180,000.00. The pay scale is the base salary or hourly wage range, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like, that Montage reasonably expects to pay for the position. Please let us know if you have any questions.
In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.
