Director, Food & Beverage

Set within the Sunstone Master Plan in northwest Las Vegas near Red Rock Canyon, Trilogy® Sunstone is a new resort-style community offering modern, amenity-rich living with quick access to the Las Vegas Strip.

Pay

$85,000 annual + bonus

Benefits

• Medical, dental, and life insurance plans (eligibility begins the first of the month following full-time employment start date)
• 120 hours of Paid Time Off (PTO) accrued annually
• 7 paid holidays per year
• Eligibility to participate in the J.F. Shea Co., Inc. 401(k) plan after 30 days of service (for team members 21 years and older)

About the role

The Food & Beverage (F&B) Director is responsible for strategic planning, leadership, and direction of the F&B team to ensure peak performance, culinary excellence, and an exceptional guest experience. This position reports to the Club General Manager.

Responsibilities

• Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support company goals
• Participate in key development initiatives related to the clubhouse and restaurant plans
• Establish goals and processes for measuring sales, revenue, new projects, and business development
• Provide strategic intelligence on F&B initiatives including vision, business planning, capital expansion, branding, menu/restaurant and clubhouse design, and development of new F&B experiences
• Ensure superior food service and quality standards meet or exceed guest and employee expectations
• Maintain effective communication regarding F&B operations, safety, and employee concerns
• Coordinate with F&B Manager and Club Manager to create budgets and goals for sales, revenue, and business development
• Monitor F&B operations performance and adjust strategies to positively impact revenues and cost controls
• Oversee cost of goods, labor, and general expenses of F&B operations
• Create operational reports as requested
• Perform other duties and responsibilities as assigned

Requirements

• Bachelor’s degree preferred, or equivalent combination of education and professional experience
• Four to ten years’ experience in a hospitality field
• Three to five years’ experience supervising a team of managers or in another supervisory role
• Current Food Handlers Card and TIPS® Certification (Training for Intervention Procedures)
• Computer literate with working knowledge of Microsoft Office, including Excel
• Knowledge of restaurant database software (a plus)
• Knowledgeable about county regulations and BSRG dining standards
• Experience with financial forecasting, budgets, and maintaining financial accountability
• Ability to read, analyze, and interpret industry-specific periodicals
• Understanding of standardized recipe formats
• Problem-solving skills to address issues quickly, write reports, order guidelines, production and clean-up guides
• Strategic planning, change management, problem-solving, decision-making, delegation, time management, and employee development skills
• Excellent written and verbal communication skills, with responsiveness to staff and guest needs
• High attention to detail, accuracy, and timeliness
• Ability to demonstrate initiative and make independent decisions based on sound judgment
• Comfortable working in a fast-paced environment with continuous improvement expectations
• Flexible schedule including evenings, weekends, and minimal travel
• Valid driver’s license

Personal Attributes

• Highly customer-oriented and responsive with a strong need for closure
• Able to work under pressure and balance multiple priorities
• Strong team-building skills, including leadership, cooperation, and motivation
• Role model for BlueStar core values:
  • Honesty and Integrity
  • Respect for the Individual
  • Teamwork
  • Competitive Spirit

Work Environment

This position operates in a professional indoor office environment and throughout the facility, including kitchens and outdoor areas. Standard office equipment (computers, phones, copiers, fax machines) is regularly used. Kitchen environments include equipment such as ovens, stoves, dishwashers, slicers, coffee machines, steamers, mixers, and chef’s knives. Exposure to heat, steam, fire, outdoor weather conditions, and occasionally native wildlife may occur. The noise level can be loud, and outdoor environments may require walking on variable terrain while carrying items and navigating event setups.

Physical Demands

The physical demands include regular seeing, speaking, hearing, tasting, and smelling. The role requires sitting, standing, and walking for long periods, bending, kneeling, using hands to handle or feel, and reaching with hands and arms. Frequent hand washing is necessary. The employee must occasionally lift and/or move up to 20 pounds. Manual dexterity and the ability to move quickly in a fast-paced environment are essential.