Job Details

Vinarosa Resort & Spa

SUMMARY: The Director of Food & Beverage (DOFB) is an integral part of the Resort Executive Leadership Team. This position is fully responsible and will oversee all food and beverage operations at Vinarosa Resort & Spa. The DOFB will oversee, maintain, and update the quality, luxury service standards and guest experience throughout the resort's F&B outlets: John Ash Restaurant, The Parlor, Banquets, Poolside Service, and In-Room Dining. This position ensures operational excellence, superior guest experiences, and consistent profitability while maintaining the highest standards of quality, service, and team performance. The Director acts as a brand ambassador, demonstrating leadership, integrity, and a commitment to the resort's culture of hospitality. The DOFB is responsible for maintaining a dedicated team of hospitality professionals and operational HR functions, labor control and scheduling, processing payroll, conducting monthly P&L reviews with the Director of Finance and/or General Manager, maintaining KPIs on all quality assurance platforms for all F&B outlets.

A working knowledge of wine is required, with certification strongly preferred. The Director also manages all wine and spirits inventory and maintains close collaboration with the Executive Chef and other department leaders.

RESPONSIBILITIES AND JOB DUTIES:

• Direct all food and beverage operations, ensuring consistency, quality, and profitability, as well as refining, updating, and creating training and development tools to elevate the operating standards, practices, and F&B guest experience for Vinarosa Resort & Spa.

• Work in tandem with Sales and Culinary Management to elevate the experience in banquet and catering events. Support and help drive the sales and growth of this business segment.

• Develop, implement, and monitor budgets, forecasts, and financial objectives for all F&B outlets. Develops and executes the F&B budget, marketing plan, selling strategies, tactics and menu offerings with the Executive Chef and Director of Sales and Marketing. Partner with the Executive Chef on menu development, pricing strategy, and special event planning.

• Able to accurately and effectively articulate or present information to all stakeholders, including the General Manager & ownership, on areas of success or needs for improvement within the F&B Department and Vinarosa Resort & Spa.

• Establish and enforce service standards, policies, and operational procedures in alignment with Vinarosa Resort & Spa's values and brand expectations.
• Recruit, train, and supervise all F&B management and staff, fostering a culture of teamwork and professional development.

• Maintain a work environment that encourages teamwork, and nurtures open communication, positive problem solving, growth and development, recognition, and respect.

• Responsible for the development and effective implementation of all Standard Operating Procedures (SOP's) and training tools for the F&B Restaurants, Bars and Banquet departments
• Responsible for the overall execution and development of programs for the F&B team
• Lead revenue management initiatives, analyze financial statements, and identify areas for improvement.
• Control labor through effective planning, budgeting, and maintaining staffing guidelines
• Control expenses through strategic purchasing decisions and inventory control.
• Focus on creative cost control and revenue generating solutions.
• Ensure compliance with all state and local health, safety, and alcohol service regulations. Ensure that sanitation standards as set forth by Vinarosa Resort and property management, local, state, and federal regulations are met.
• Operates within compliance for cleanliness and organization of the bar, dining room, and catering events.
• Effectively utilize systems, such as OpenTable, as revenue management tools to maximize restaurant operations and profitability.

• Report monthly inventory and par levels for all F&B items to General Manager and Director of Finance; quarterly inventories and subpar levels for china, flatware, glassware.

• Oversee inventory management, purchasing, and vendor relations to optimize cost control and product quality.
• Maintain visibility across outlets to ensure service excellence and timely response to guest feedback.
• Support and enforce company standards for operational ethics, safety, and performance.
• Prepare accurate and timely reports and participate in management meetings as required.
• Represent the resort in community partnerships and professional networks as appropriate.
• Oversee a creative and locally inspired beverage program for Vinarosa Resort & Spa focused on local wines, and an elevated craft cocktail program. Maintains and balances strong relationships with local wineries and oversees a beverage program with a concise and clear vision.
• Perform or appropriately delegate administrative duties related to staffing/scheduling, POS system, daily reporting, cash handling, budget management and competitive surveying to direct management team.
• Must maintain and ensure payroll is accurately managed and submitted on time to the HR/Finance Teams.
• Attends the hotel's staff meetings and coordinates with other department heads to ensure a smooth operation.
• Stays current on local restaurant trends and communicates relevant information effectively to the team.
• Promote the culinary garden program and highlighting local and regional protein and produce on all F&B menus.

• Commit to the green campaign and sustainability of the resort, find ways to bolster or enhance those initiatives resort wide
• All other duties as assigned and within scope of executive leadership management

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Minimum of four (4) years of progressive food and beverage leadership experience; resort or upscale dining experience in a resort strongly preferred.
• Proven ability to manage large, diverse teams in a fast-paced hospitality environment.
• Strong organizational, analytical, and problem-solving skills.
• Demonstrated proficiency in budgeting, cost control, and financial reporting.
• Excellent interpersonal, written, and verbal communication skills.
• Proficient in POS systems (Micros/Simphony preferred) and Microsoft Office (Word, Excel, Outlook).
• Sound judgment, professionalism, and the ability to manage multiple priorities effectively.
• Food Handler Certificate, Responsible Beverage Service (RBS) certification, and a valid California Driver License required.
• Bilingual skills preferred but not required.
• Knowledge of Sonoma County Restaurant Industry, food & beverage service, cost control, labor control, maintenance, merchandising, and accounting
• Must possess excellent Beverage knowledge
• 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 leadership skills; a natural motivator
• Strong management reporting skills
• Strong communication Skills (written, verbal and formal presentation style)
• Strong problem-solving skills
• Effective decision-making skills
• Effective conflict management skills
• Ability to influence others
• Strong organizational skills

Supervisory Responsibilities:

• Hire, train, mentor, and evaluate food and beverage management and hourly staff.
• Oversee scheduling, timekeeping, payroll processing, and performance reviews.
• Ensure compliance with established human resources policies, procedures, and labor regulations.
• Promote employee engagement, recognition, and retention initiatives.
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Language Skills:

Ability to read, analyze, and interpret the most complex documents and understand contract deliverables in English. Ability to respond effectively to the most sensitive inquiries or complaints. Ability to speak in public settings as needed. Ability to communicate effectively with staff, BOH and customers. Spanish not required but preferred.

Mathematical Skills:

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, and percentages.

Computer Skills:

To perform this job successfully, an individual should have knowledge of POS, preferably Micros, Simphony, Delphi, OpenTable, etc., extensive MS Excel spreadsheet software and MS Word processing software, Outlook and Teams,

Certificates, Licenses, Registrations:

Responsible Beverage Service Certification - Management Certification

California Food Handlers Certification - Management Certification

California Preventing Harassment in the workplace - Management Certification

WSET, Somme and other beverage certifications preferred, not required

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this Job, the employee is regularly required to stand and walk for extended periods; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is required to walk about the property and up and down stairs/ramps. The employee must lift and/or move up to 50 pounds.

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this Job, the employee is not exposed to serve weather or harsh conditions; most notable are music at an event, walking about the property and interacting with guests. This role is primarily performed in an office environment where it is relatively quiet.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. All employees are to maintain a positive work atmosphere by acting and communicating in a manner so that you get along with customers, clients, co-workers, and management.

Vinarosa Resort & Spa is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

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