{ "jobTitle": "Food And Beverage Director", "locationName": "Galiano Island", "jobType": "!None!", "workplaceType": "ONSITE", "companyName": "Bodega Ridge" }

Position Summary The Food and Beverage Director leads all operational, financial, and staffing activities related to culinary and beverage services across the resort. This multi-outlet role requires orchestrating high-volume catering, casual guest café operations, structured restaurant dining, and in-room hospitality—while sourcing premium local ingredients, managing our on-site farm program, and building a strong culinary team. Success demands balancing service excellence, ingredient quality, labor efficiency, and profitability. Core Responsibilities Multi-Outlet Operational Oversight • Café & Grab-and-Go: Direct early morning high-volume service, coffee and pastry programs, and efficient service models for departing guests. • Main Restaurant: Oversee breakfast, lunch, and dinner service (as scheduled), maintaining luxury standards and consistent table turn times. • Catering & Banquets: Direct logistics, food execution, and bar operations for weddings, corporate events, and group conferences. Ingredient Sourcing & Farm Program Management • Farm Operations: Partner with our on-site farm program to maximize seasonal harvest integration across all outlets; collaborate on planting, growing, and kitchen planning cycles. • Local Sourcing: Cultivate relationships with local farm operators and regional producers to source premium, seasonal ingredients that elevate menus and support the community. • Quality Standards: Establish ingredient specifications and supplier quality benchmarks to ensure consistency across all culinary operations. • Menu Development: Work closely with culinary leadership to design menus that showcase farm-to-table offerings and seasonal availability. Financial & Inventory Management • Cost Control: Monitor daily food and beverage costs across outlets to achieve resort profit margin targets; optimize ingredient spend through strategic sourcing. • Inventory Systems: Establish separate inventory tracking for café, restaurant, and catering to minimize waste and identify cost variances. • Labor Cost Management: Forecast and manage labor budgets to align staffing levels with occupancy, events, and operational needs without compromising service quality. Staffing & Team Leadership • Hiring & Recruitment: Build and recruit a skilled culinary and service team aligned with resort standards and the farm-to-table vision. • Team Development: Develop a flexible workforce capable of seamlessly transitioning between casual service, fine dining, and high-volume events; foster training in farm-sourced ingredient preparation. • Labor Scheduling: Adjust staffing dynamically based on occupancy, catering schedules, and seasonal demands; maintain labor cost efficiency. • Compliance: Ensure consistent health, sanitation, and responsible service training across all teams. Key Requirements • Minimum 5 years of F&B management in a resort or multi-outlet hotel environment. • Proven experience managing large-scale catering, banquet logistics, and vendor relationships. • Direct experience with farm-to-table operations, local sourcing networks, or agricultural partnerships; demonstrated commitment to seasonal, quality ingredients. • Expertise in inventory management, margin analysis, labor cost forecasting, and hospitality POS systems (Lightspeed). • Strong hiring and team-building skills; ability to recruit and develop culinary talent. • Experience communicating with farmers, local producers, and supplier networks. • Strong communication and client-facing skills. • Flexibility for weekends, early mornings, and event-driven scheduling.

The Food and Beverage Director oversees all culinary and beverage operations across multiple resort outlets, including the café, main restaurant, and catering services. This role focuses on integrating on-site farm produce, managing financial margins, and leading a diverse culinary team to ensure luxury service standards.

Candidates must have at least 5 years of F&B management experience in a resort or multi-outlet environment with a proven track record in farm-to-table operations. Expertise in labor cost forecasting, inventory systems, and the ability to recruit and develop culinary talent is essential.

• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• F&B Management
• Catering & Banquet Logistics
• Farm-to-Table Operations
• Local Sourcing
• Inventory Management
• Margin Analysis
• Labor Cost Forecasting
• Lightspeed POS
• Team Leadership
• Menu Development
• Financial Oversight
• Vendor Management
• Staff Recruitment
• Health & Sanitation Compliance
• Operational Oversight
• Client Relations

• Food & Beverage
• Hospitality
• Management & Leadership
• Agriculture

Minimum experience

5+ years

Apply by

Sep 15, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Not Applicable

Application method

Direct apply is available