- Position: Director of Food and Beverage | Convention Center | Elements Restaurant
- Location: Logan, UT
- Onsite Position: Elements Restaurant
- Area/Territory Locations:
- Riverwoods Convention Center – 615 Riverwoods Parkway, Logan, UT 84321
- Elements Restaurant – 35 E 640 S, Logan, UT 84321
- Job Type: Manager Level, Full‑Time, Permanent
- Salary: $90,000 – $100,000 USD
- Bonus Opportunities: up to 15% quarterly, based on quarterly earned wages
- Leadership & Team Structure: Oversees front and back of the house operations. Direct reports - 3 Chefs & 2 Managers
About the Portfolio
- The Riverwoods Conference Center: The Riverwoods Convention Center is a premier event venue in Logan, supporting conferences, meetings, weddings, tradeshows, and community events. With flexible meeting and ballroom spaces and direct access to adjacent hotels and dining, the Convention Center serves as a major economic and demand driver for group and catering business within the portfolio.
- Elements Restaurant: Elements Restaurant is a locally recognized dining outlet serving hotel guests, convention attendees, and the surrounding Logan community. The restaurant plays a key role in food‑and‑beverage revenue generation, event catering, and group dining tied to convention and hotel business.
About Remington Hospitality: Remington Hospitality, a U.S.-based, third‑party hotel management company founded in 1968, with operations across the United States and the Caribbean and Latin America (CALA) region. In CALA, Remington manages branded and independent properties in Mexico, the Dominican Republic, Puerto Rico, and the Cayman Islands, with continued regional growth planned. Today, Remington manages 100+ hotels across 30 states and 26 brands, delivering strong financial discipline, brand compliance, and operational accountability while fostering a collaborative, performance‑driven culture focused on long‑term success and professional growth.
About the Position: We are seeking a dynamic, strategic, and highly operational Director of Food & Beverage to lead all aspects of our upscale Elements restaurant and Riverwoods conference center located in Logan, Utah. This role requires a hands-on executive leader who is equally comfortable driving elevated guest experiences in the front of house while maintaining disciplined execution, quality, and efficiency in the back of house. The ideal candidate brings a balance of refined hospitality, culinary acumen, financial discipline, and team leadership, with a proven ability to operate in a multi-revenue stream environment of restaurant dining, banquet operations, catering, and large-scale events.
Key Responsibilities:
- Provide overall leadership, direction, and accountability for all F&B operations, including restaurant, bar, banquet, and conference services
- Develop and execute strategic plans to enhance revenue, profitability, and guest satisfaction across all outlets
- Partner with Executive Chef and operational leaders to create a cohesive and elevated food and beverage vision
- Establish and maintain a culture of service excellence, accountability, and continuous improvement
Front of House (FOH) Leadership
- Champion an elevated, personalized guest experience aligned with upscale service standards
- Oversee service execution in all outlets, ensuring consistency, professionalism, and attention to detail
- Develop and implement service standards, training programs, and guest recovery protocols
- Lead floor presence during peak periods and high-profile events, ensuring seamless execution
- Manage beverage programming, including wine lists, cocktail offerings, and bar operations to align with concept and profitability goals
Back of House (BOH) Leadership
- Partner closely with the culinary team to ensure menu integrity, food quality, and operational efficiency
- Oversee kitchen cost controls, including food cost, waste management, and inventory systems
- Ensure compliance with all health, safety, and sanitation standards
- Support menu engineering, product sourcing, and seasonal programming to drive innovation and margin optimization
- Maintain disciplined execution of production workflows for both restaurant and banquet operations
Banquet & Conference Center Operations
- Oversee planning and execution of conferences, events, and banquets ranging from intimate gatherings to large-scale functions
- Ensure seamless coordination between sales, culinary, and operations teams
- Drive excellence in event execution, timing, presentation, and client satisfaction
- Optimize labor and operational planning to deliver high-quality experiences at scale
- Build strong relationships with clients, event planners, and internal stakeholders
Financial Performance & Accountability
- Own and manage full P&L accountability for the F&B division
- Drive revenue growth while maintaining disciplined expense management and margin targets
- Develop budgets, forecasts, and actionable strategies to exceed GOP and flow-through expectations
- Monitor and analyze key performance indicators (KPIs), including revenue per cover, banquet profitability, labor efficiency, and cost of goods
- Implement systems and controls to ensure accuracy, accountability, and operational transparency
Team Development & Culture
- Recruit, develop, and mentor a high-performing team across FOH and BOH functions
- Foster a people-centered, culture-driven environment focused on engagement, retention, and professional growth
- Provide ongoing coaching, training, and leadership development for managers and supervisors
- Ensure alignment between service, culinary, and operational teams
- Lead by example with a visible, hands-on leadership style
Requirements
- Seven to Ten (7–10) years F&B leadership in upscale restaurant, hotel, or conference center environments
- Experience managing multi-outlet operations (restaurant, catering, banquets, large-scale events)
- Strong background in conference center catering, including planning and executing high-volume events, meetings, and group functions
- Proven ability to lead FOH & BOH teams, including Chefs and Managers
- Expertise in banquet operations, event logistics, and client-facing execution with a focus on seamless service delivery
- Strong P&L ownership (budgeting, forecasting, labor management, cost control, KPIs)
- Knowledge of menu engineering, food quality, and beverage programs (wine/cocktails)
- Ability to partner with Sales & Events teams and build relationships with clients, planners, and corporate groups
- Hands-on, visible leader with strong team development and coaching skills
- Excellent communication, organization, and problem-solving abilities in high-volume environments
- Must be onsite in Logan, UT, with flexibility for evenings/weekends and local travel between locations
Requirements:
What we are looking for
- Prior experience in Food and Beverage leadership role with proven record of success.
- Knowledge of federal, state and local laws and regulations as it relates to food and liquor, ensuring food and beverage staff have all been trained in responsible alcohol service.
- Strong computer skills in Microsoft Suite
- Some travel may be required
- Flexible to work varying schedules including nights, weekends, and holidays
- Someone who enjoys working as and being part of a team that provides great experiences for our Guests!
- Physical Requirements (In-Office Role)
- Ability to work in a standard office environment.
- Prolonged periods of sitting at a desk and working on a computer. (6-8 hours a day)
- Occasional standing and walking throughout the workday.
- Frequent fine motor skills, use of hands and fingers for keyboarding/typing, utilizing a mouse or trackpad, writing, and operating office equipment.
- Ability to communicate effectively verbally and in writing.
- Occasionally required to stand, walk, bend, reach, or carry items.
- Ability to lift and/or move 10–25 pounds as needed (e.g., files, office supplies).
- Visual ability to read from a computer screen and printed materials including close visual focus for extended periods and color differentiation (for certain roles).
- Ability to hear and participate in conversations and meetings, use phone and/or headset
- Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role.
Compensation & Benefits
- Base Salary: $90,000 – $100,000 annually (commensurate with experience, qualifications, and market alignment)
- Bonus: Quarterly incentive plan tied to performance metrics - up to 15% of quarterly earn salary
- Health Benefits: Medical, dental, and vision insurance
- Retirement: 401(k) with company match
- Time Off: Paid vacation, holidays, and personal days
- Perks: Discounted hotel stays across the portfolio
- Growth: Career development and advancement opportunities
- Culture: People-first environment focused on excellence and innovation
