About our Brand
That colorful hotel in the desert, The Saguaro is a good time. It’s not that complicated. There’s plenty of sunshine, a buzzing pool scene and lots of local flavor.
We are seeking a dynamic Director of Food & Beverage to join our team. A successful candidate will have a genuine passion for the hospitality industry and an entrepreneurial spirit.
Job Overview
The Food and Beverage Director is responsible for leading and overseeing all food and beverage operations across the property, ensuring exceptional guest experiences, financial performance, and team development. This role requires a strategic thinker with strong leadership skills, operational expertise, and a passion for hospitality. The ideal candidate thrives in dynamic environments and is committed to creating vibrant, revenue-generating F&B spaces that reflect the identity of the brand and community.
Because of the fluctuating demands of the company’s operation, it may be necessary that each employee perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
Essential Functions & Responsibilities Leadership & Operations
Direct and manage all F&B outlets, including restaurants, bars, in-room dining, pool service, banquets/events.
Work closely with the Managing Director to create exceptional guest experiences
Develop, implement, and maintain standard operating procedures to ensure efficient and consistent service.
Foster a culture of accountability, growth, and collaboration among the F&B leadership and hourly teams.
Actively lead pre-shift meetings, floor presence, and operational execution during key service periods and events.
Strong conflict resolution skills
Adhere to all standards of operations, policies and procedures, and manuals.
Ensure applicable health and safety standards are understood and applied in the conduct of all work activities. Be familiar with OSHA requirements
Financial Performance
Develop and manage departmental budgets, forecasts, and cost controls to achieve financial goals.
Analyze financial data (labor, COGS, revenue streams) and implement strategies to maximize profitability.
Partner with culinary leadership on menu pricing, product mix, and vendor negotiations to manage margins.
Accurate and consistent inventory process. This includes mid-month inventory analysis , cost of goods price fluctuations analysis with prompt and strategic pivots to augment impact on rising cost.
Collaborate with property team to build revenue driving and profitable programming
Guest Experience & Quality
Uphold service excellence and brand standards, ensuring guest satisfaction across all F&B touchpoints.
Oversee guest feedback systems and implement continuous improvement initiatives.
Work closely with the General Manager to create exceptional culinary and guest experiences
Team Management & Development
Recruit, train, and mentor department managers and hourly team members.
Conduct regular performance reviews, coaching, and recognition to foster growth and retention.
Collaborate with People Director to manage and maintain awareness of documentation needed for employee files and all compliance training
Strategic Initiatives
Identify and execute new revenue opportunities, partnerships, and experiential programming.
Partner with marketing to drive promotions, activations, and events that increase traffic and visibility.
Work cross-functionally with culinary, events, sales, and marketing teams to maximize synergy.
Knowledge, Requirements and Skills
Minimum 4 years of progressive leadership experience in food and beverage, hospitality, or lifestyle environments.
Highschool Diploma or equivalent required.
Proven success managing high-volume operations with multiple revenue centers.
Strong financial acumen and experience with P&L ownership, budgeting, and labor management.
Exceptional leadership, communication, and interpersonal skills.
Deep knowledge of food and beverage trends, operations, and guest service standards.
Ability to obtain licenses or certificates for food service sanitation, alcohol service permit (if state required), CPR
Strong understanding MS Office (MS Excel and MS PowerPoint, in particular) POS functions and maintenance, as well as inventory control systems. Working knowledge of Aloha and Craftable a plus.
Excellent reading, writing and oral proficiency in the English Language
Ability to work extended hours and have flexible schedule availability including evenings, weekends and Holidays
Work well under pressure, be a team player
Working Conditions/Environment
The noise level in the work environment is usually moderate.
The person having this responsibility may have to lift up to 20lbs on an occasional basis
The person having this position may have to sit for eight (8) hours, stand and/or walk, push, kneel, bend, balance, squat, reach and stretch for three (3) hours per day
The work environment characteristics described herein are representative of those an Employee typically encounters while performing the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Compensation & Benefits
We offer competitive wages and benefits while fostering a diverse and inclusive work experience.
We thrive in being a diverse work environment. Consideration for employment will be based upon personal capabilities and qualifications without discrimination based on race, color, religion, sex, gender identity, age, national origin, disability, sexual orientation, or any other protected characteristic as established by law.