Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.
Our Guiding Principles:
Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment
The salary range for this opportunity is $130,000 to $150,000.
Job Overview
The Corporate Director of Food and Beverage will lead and oversee all food and beverage operations across our portfolio of properties or establishments. This individual will be responsible for developing, implementing, and maintaining strategies to enhance quality, drive revenue, and ensure operational excellence across all locations. The role requires a deep understanding of the hospitality industry, strong leadership, and a commitment to delivering a world-class guest experience.
Key Responsibilities
Strategic Leadership & Planning
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Develop and execute strategic initiatives for food and beverage services, ensuring alignment with company goals and objectives.
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Create and implement systems to maximize efficiency, cost-effectiveness, and profitability.
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Set and monitor performance standards for food quality, service excellence, and guest satisfaction.
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Stay updated with industry trends, competition, and innovations to ensure the company remains competitive.
Operational Management
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Oversee daily operations of food and beverage services across all locations, ensuring consistency and quality.
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Ensure compliance with health, safety, and regulatory standards.
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Collaborate with location managers to ensure effective operational strategies, staffing, and inventory control.
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Conduct regular site visits to review operations, assess needs, and provide guidance.
Financial Oversight & Budgeting
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Develop and manage the overall food and beverage budget, ensuring KPIS for cost control, revenue generation, and profit margins are met.
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Monitor food and beverage costs and develop strategies to reduce waste, improve efficiencies, and optimize profitability.
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Review and analyze financial reports to make data-driven decisions.
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Use P&L management program to perform analytics and make recommendations for improved performance.
Team Leadership & Development
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Lead, mentor, and manage food and beverage managers and staff across multiple locations.
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Establish training and development programs to elevate staff performance and career growth.
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Foster a positive work environment focused on teamwork, guest satisfaction, and continuous improvement.
Menu Development & Innovation
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Oversee menu design, seasonal updates, and new offerings to enhance guest experiences while ensuring profitability.
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Collaborate with chefs and culinary teams to create unique, high-quality food and beverage offerings.
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Incorporate sustainability and local sourcing into menu planning where possible.
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Use POS & Data Analytics software for recommendations to menu mix, perform menu engineering, and overall guest experience data at each property and outlet level.
Guest Experience & Quality Control
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Implement guest feedback mechanisms to monitor satisfaction and make necessary adjustments.
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Resolve high-level customer complaints or issues regarding food and beverage services.
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Ensure exceptional and consistent guest experiences across all properties or locations.
Vendor Relations & Procurement
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Build and maintain strong relationships with suppliers, ensuring timely delivery of high-quality products.
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Negotiate contracts and terms with suppliers to ensure cost-effective purchasing without compromising quality.
Qualifications & Skills
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Education: Bachelor’s degree in Hospitality Management, Business Administration, or a related field. A Master’s degree is a plus.
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Experience: Minimum of 8 years in progressive food and beverage management with at least 3 years in a corporate or multi-location leadership role.
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Preferences: Experience in hotels preferred. Culinary leadership experience preferred.
Skills:
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Strong leadership and team management abilities.
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Excellent communication and interpersonal skills.
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Deep knowledge of food and beverage trends, culinary arts, and hospitality operations.
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Proven experience in budgeting, financial analysis, and cost control.
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Ability to work under pressure and meet deadlines.
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Strong negotiation skills with suppliers and vendors.
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Certifications: Food safety and health certifications (such as ServSafe or equivalent) preferred.
Work Environment & Conditions
The position may require frequent travel to various locations within the company’s portfolio.
Flexibility in working hours, including nights, weekends, and holidays, as required by business needs.
This role requires an individual who is both creative and analytical, with a passion for delivering top-tier guest experiences while driving business results.
We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.
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.
