Senior Director of Food and Beverage

Key Responsibilities

• Epicurean Vision & Product Leadership
• Champion Auberge’s culinary identity across all properties.
• Set the tone for innovation, quality, and authenticity in every menu, dish, and beverage experience.
• Direct execution of F&B operations across the portfolio, driving both excellence and profitability.
• Lead concept and product development for new and repositioned outlets, translating brand strategy into actionable culinary and service deliverables.
• Partner with property culinary teams to elevate food quality, menu design, and beverage innovation that celebrate local ingredients and cultural storytelling.
• Collaborate with Finance and Operations to ensure that exceptional guest experiences are delivered with operational efficiency and financial discipline.
• Openings, Repositionings & Transitions
• Serve as the strategic and operational lead for all F&B components of new openings and transitions, ensuring flawless pre-opening execution.
• Oversee kitchen and bar design, workflow optimization, and equipment specifications in collaboration with Design & Construction and culinary consultants.
• Develop comprehensive pre-opening plans, including menu development, training, and service standards, ensuring alignment with the Auberge brand.
• Ensure each opening debuts as a fully realized culinary destination; distinctive, profitable, and aligned with local inspiration.
• Talent and Culture
• Inspire, mentor, and develop property-level culinary and F&B leaders, building a high-performing and passionate community of talent.
• Partner with Talent & Culture to create pathways for culinary growth, leadership development, and innovation across properties.
• Lead the Culinary Council to drive collaboration, creativity, and cross-property alignment on product evolution.
• Represent Auberge’s culinary voice in the broader industry, advocating for excellence, sustainability, and craftsmanship.
• Cultivate a culture rooted in authenticity, accountability, and artistry.
• Operational Excellence
• Lead the implementation of standardized F&B systems, tools, and processes that support consistent quality and financial performance.
• Partner with Finance and Technology to develop performance dashboards, reporting tools, and best practices that enhance productivity and profitability.
• Ensure brand standards for health, safety, and compliance are achieved and exceeded across all operations.

Qualifications

• 10+ years of progressive F&B leadership in luxury, lifestyle, or experiential hospitality, with multi-property or regional oversight.
• Proven success in leading new openings, culinary execution, and concept development from strategy through launch.
• Strong commercial acumen with a deep understanding of P&L management, labor optimization, and cost control.
• Creative and strategic thinker with an ability to translate brand vision into operational excellence and guest experience.
• Inspiring leader with a track record of mentoring high-performing culinary and F&B teams.
• Highly collaborative, with strong influence skills across cross-functional partners, including Design, Finance, and Operations.
• Bachelor’s degree in Hospitality, Culinary Arts, or Business preferred.
• Willingness to travel extensively across the portfolio (50%+).

Pay

$200,000 - $250,000 plus a comprehensive medical, dental, vision and voluntary benefits, 401k employer match, employer paid life insurance, employee assistance program and a team member hotel stay program.

Schedule

Not specified.