The Lismore Hotel, a DoubleTree by Hilton, is seeking a Food and Beverage Director who naturally creates a welcoming, polished atmosphere. You bring genuine hospitality, lead with confidence, and see service, teamwork, and guest care as core values. In this role, you’ll oversee all food and beverage operations—from The Informalist’s vibrant dining room and Dive’s rooftop lounge to ECDC’s coffee bar and our busy banquet spaces. You’ll ensure smooth service, support your teams, and deliver memorable guest experiences. If you thrive in fast-paced settings, enjoy building strong teams, and love creating moments that matter, this is the place for you. A little bit aboutClaire, WI: • In 2025, U.S. News World Report rankedClaire the #1 city to live in Wisconsin and #49 in the entire country. • Thrillist rankedClaire the #2 Coolest Small City in the U.S. • Claire offers a lower-than-average median home value, shorter-than-average daily commutes, miles of rivers and trails, a lively music and arts scene, and a vibrant, evolving food culture. Come lead a team where service is celebrated, hospitality is heartfelt, and your leadership sets the tone for unforgettable guest experiences. Our company values work-life balance, recognizing that balanced, supported leaders create stronger teams and better guest experiences. We offer a full range of health, dental, and supplemental insurance options, PTO, plus a competitive 401(k) plan. For the right candidate, we offer a relocation budget. Responsibilities: • A solid grasp of budgeting, forecasting, and PL oversight, along with the ability to build smart revenue strategies. • Strong knowledge of alcohol laws, food safety regulations, and sanitation standards to ensure compliance and excellence. • Comfort with modern FB systems, including POS platforms, reservation tools, and operational technology. • Leadership that inspires and motivates teams through accountability, respect, clear communication, and a focus on shared goals. • A natural guest-centric approach, with the ability to build rapport, handle challenges gracefully, and elevate the overall experience. • Skills in scheduling, labor management, and workflow planning that balance service quality with cost efficiency. • A creative approach for menu development and recipe building, with the ability to balance flavor, cost, seasonality, and innovation with intention. • High levels of organization, attention to detail, and follow-through. • A flexible schedule, with availability on nights, weekends, and holidays when the operation calls for it. • A hands-on leadership style that shows up on the floor, modeling the level of service you expect from your team. • Experience in banquets, catering, weddings, or large-scale events, and the passion to make them seamless and memorable. Qualifications: • 3–5+ years of leadership experience in restaurants, hotels, resorts, or comparable environments where you’ve guided teams through fast-paced, guest-focused operations. • A talent for team development, coaching, training, mentoring, and empowering staff to deliver exceptional service with confidence. • Expertise in inventory management and building vendor partnerships. • Experience creating and implementing strategies that boost revenue, increase efficiency, and reduce waste. Compensation: $75,000 - $90,000 yearly

• A solid grasp of budgeting, forecasting, and PL oversight, along with the ability to build smart revenue strategies. • Strong knowledge of alcohol laws, food safety regulations, and sanitation standards to ensure compliance and excellence. • Comfort with modern FB systems, including POS platforms, reservation tools, and operational technology. • Leadership that inspires and motivates teams through accountability, respect, clear communication, and a focus on shared goals. • A natural guest-centric approach, with the ability to build rapport, handle challenges gracefully, and elevate the overall experience. • Skills in scheduling, labor management, and workflow planning that balance service quality with cost efficiency. • A creative approach for menu development and recipe building, with the ability to balance flavor, cost, seasonality, and innovation with intention. • High levels of organization, attention to detail, and follow-through. • A flexible schedule, with availability on nights, weekends, and holidays when the operation calls for it. • A hands-on leadership style that shows up on the floor, modeling the level of service you expect from your team. • Experience in banquets, catering, weddings, or large-scale events, and the passion to make them seamless and memorable.