Director of Culinary & Hospitality Operations

About the Role

This leadership position oversees all food and beverage operations, including restaurant service, bars, catering, weddings, private events, brunches, resort offerings, and seasonal experiences. You will lead and develop front-of-house management teams, maintain exceptional hospitality standards, and ensure smooth daily operations while fostering a culture of accountability and professionalism.

Responsibilities

• Lead, mentor, and develop front-of-house management teams and service staff.
• Create and maintain exceptional hospitality standards across all guest touchpoints.
• Ensure daily operations run smoothly with a focus on efficiency, organization, and cleanliness.
• Assist in creating SOPs, systems, and operational structure for continued growth.
• Manage labor costs, scheduling, inventory, and purchasing to optimize profitability.
• Monitor food and beverage cost percentages and implement cost-saving strategies.
• Review and analyze sales reports, budgets, and operational performance metrics.
• Work alongside ownership to develop revenue-driving initiatives and seasonal programming.
• Oversee vendor relationships, pricing negotiations, and ordering systems.
• Ensure proper cash handling procedures and POS compliance.
• Oversee bar operations, wine selections, cocktail programming, and beverage service standards.
• Collaborate with mixologists and bar teams on seasonal cocktails and curated beverage experiences.
• Ensure consistency in beverage quality, presentation, and profitability.
• Maintain compliance with all alcohol laws, licensing, and safety standards.
• Oversee food and beverage execution for weddings, private events, retreats, and resort experiences.
• Collaborate with event coordinators and culinary teams to ensure seamless execution.
• Ensure banquet and plated event service standards remain elevated and detail-oriented.
• Create customized food and beverage experiences unique to each event.
• Maintain a strong guest presence, proactively resolve concerns, and continuously improve guest satisfaction.
• Ensure all guest interactions reflect an elevated yet welcoming experience.

Requirements

• Minimum 5+ years of senior-level food & beverage or hospitality management experience.
• Strong background in restaurants, resorts, boutique hotels, event venues, or luxury hospitality environments.
• Experience managing both restaurant and event operations preferred.
• Hospitality degree or equivalent (required).
• Strong leadership, communication, and organizational skills.
• Ability to thrive in a fast-paced, constantly evolving environment.
• Financial acumen, including labor management, inventory controls, and cost analysis.
• Wine, cocktail, and beverage knowledge strongly preferred.
• Experience with POS systems, scheduling software, and operational reporting.
• Must be able to work nights, weekends, holidays, and event-heavy schedules.

Ideal Candidate Traits

• Strong sense of initiative and ownership.
• Calm under pressure.
• Hospitality-first mindset.
• Highly detail-oriented.
• Creative thinker with operational discipline.
• Professional yet approachable leadership style.
• Passion for food, beverage, events, and guest experiences.
• High level of common sense and problem-solving ability.
• Team builder who leads by example.