Director of Food & Beverage

Job ID: #PGH-CHA

About the company

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

About the property

Chaminade Resort & Spa in Santa Cruz, CA, offers 156 guest rooms and 12,000 sq ft of meeting space across 12 unique venues. The resort blends into the scenic landscape and fosters a culture of growth and opportunity. Associates enjoy perks such as a 401(k) with company match and recognition programs.

About the role

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 drives exceptional guest experiences, maximizes revenue and profitability, maintains high standards of food quality and service, and fosters a positive, collaborative culture among the Food & Beverage team. As a key member of the resort's leadership team, the 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.

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