Director of Food & Beverage

About the role

Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe.

Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties; Axiom Hospitality, our European hotel management company; and PYRAMIDWORKS, which provides integrated workplace and facilities services.

With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands-on approach focused on exceptional service, operational excellence, and long-term partnerships.

At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets. Whether you are beginning your hospitality career or bringing years of experience, you'll find opportunities to learn, develop, and make an impact.

Our commitment to associates, guests, owners, and the communities we serve has helped make Pyramid and our properties among the most recognized in hospitality. From being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Condé Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience.

Position Summary

The Food & Beverage Director is responsible for the overall leadership, strategic direction, and operational success of all food and beverage outlets and services at Chaminade Resort & Spa. This position oversees restaurant operations, banquet and catering services, bar operations, and all related food and beverage functions.

The Director will drive exceptional guest experiences, maximize revenue and profitability, maintain high standards of food quality and service, and foster a positive, collaborative culture among the Food & Beverage team.

As a key member of the resort's leadership team, the Food & Beverage Director partners with Culinary, Sales, Conference Services, Rooms, and other departments to ensure seamless operations and deliver memorable experiences for guests, meeting planners, and associates.

Essential Duties & Responsibilities

Operational Leadership

• Oversee all daily food and beverage operations, including restaurant, bar, banquet, catering, and special event services.
• Ensure consistent execution of service standards, quality expectations, and operating procedures.
• Maintain a strong presence throughout the operation, actively engaging with guests and associates.
• Evaluate operational processes and implement improvements to increase efficiency, productivity, and guest satisfaction.
• Ensure compliance with all health, safety, sanitation, alcohol service, and applicable regulatory requirements.
• Collaborate with the Culinary team to maintain menu quality, presentation, consistency, and appropriate pricing.

Financial Performance & Revenue Management

• Develop and manage annual operating budgets, forecasts, and financial goals.
• Monitor revenue, labor costs, food costs, beverage costs, and departmental expenses to achieve budget expectations.
• Identify opportunities to increase revenue, improve profitability, and maximize outlet performance.
• Review financial reports, P&L statements, labor productivity, and cost controls regularly.
• Establish effective inventory management, purchasing, portion control, and waste reduction practices.
• Develop strategies to increase restaurant covers, banquet revenue, average check averages, and overall F&B capture.

Guest Experience & Service Excellence

• Champion exceptional guest service and consistently elevated dining and event experiences.
• Monitor guest feedback, online reviews, and satisfaction scores, implementing action plans to address opportunities.
• Build relationships with repeat guests, VIPs, meeting planners, and key clients.
• Resolve guest concerns promptly and professionally.
• Partner with Sales and Conference Services to deliver successful meetings, weddings, social events, and group functions.
• Ensure the restaurant and banquet experiences reflect the resort's brand, atmosphere, and service expectations.

Leadership & Associate Engagement

• Recruit, hire, train, develop, and retain a high-performing Food & Beverage team.
• Provide clear direction, coaching, performance feedback, and accountability to department leaders and associates.
• Develop strong leadership within the Restaurant, Banquets, and Culinary teams.
• Establish staffing plans and schedules that align with business levels, forecasts, and operational needs.
• Promote teamwork, communication, recognition, and associate engagement.
• Lead regular department meetings and communicate operational priorities, performance goals, and expectations.
• Identify opportunities for cross-training, succession planning, and professional development.
• Foster a culture where associates feel valued, supported, and empowered to deliver exceptional service.

Strategic Planning & Collaboration

• Develop and implement innovative food and beverage concepts, promotions, menus, and revenue-generating initiatives.
• Partner with the General Manager and resort leadership team on business strategies and long-term departmental goals.
• Collaborate with Sales and Marketing to promote restaurant offerings, seasonal programming, and special events.
• Work closely with Conference Services to ensure successful execution of group dining and banquet functions.
• Maintain strong communication and partnerships with all resort departments.
• Stay current on hospitality trends, dining concepts, guest expectations, and industry best practices.

Qualifications & Experience

• Minimum of 5 years of progressive Food & Beverage leadership experience within a full-service hotel, resort, or comparable hospitality environment.
• Previous experience overseeing multiple food and beverage outlets and/or restaurant and banquet operations.
• Proven success managing departmental budgets, P&L statements, labor costs, food costs, and beverage costs.
• Demonstrated ability to lead, develop, and motivate large, diverse teams.
• Strong understanding of restaurant operations, banquet execution, catering, and culinary coordination.
• Experience developing service standards and implementing operational improvements.
• Strong financial acumen, organizational skills, and business judgment.
• Excellent communication, interpersonal, and problem-solving skills.
• Ability to work flexible schedules, including evenings, weekends, and holidays, based on business needs.
• Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred, or equivalent experience.

Core Competencies

• Leadership & Accountability: Leads by example, establishes clear expectations, and drives results.
• Financial Acumen: Understands financial performance and makes informed business decisions.
• Guest Focus: Demonstrates a passion for hospitality and consistently exceeds guest expectations.
• Team Development: Builds strong teams through coaching, communication, and recognition.
• Operational Excellence: Maintains high standards while balancing efficiency and profitability.
• Strategic Thinking: Identifies opportunities for growth, innovation, and continuous improvement.
• Collaboration: Builds effective partnerships across all resort departments.

Physical Requirements & Work Environment

• Ability to stand and walk for extended periods throughout the property.
• Ability to navigate restaurant, kitchen, banquet, and outdoor event spaces.
• Ability to occasionally lift or move items weighing up to 25 pounds.
• Ability to work in a fast-paced hospitality environment and respond to changing operational demands.
• Must be available to work evenings, weekends, holidays, and special events as required.
• 40-50 hour work week

• Position Reporting Structure
• Reports To: General Manager

Direct Reports May Include

• Restaurant General Manager
• Banquet Manager
• Executive Chef / Culinary Leadership
• Assistant Food & Beverage Managers
• Bar and Outlet Supervisors

Compensation

$120000

• $130000

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.