Job opportunity
Hotel Resort Dining Operations Director
The Crescent Hotels Group
Shape dining experiences at Crescent Hotels & Resorts through culinary partnership, beverage strategy, and operational leadership. This position works across RED Mountain Resort and The Josie Hotel.
The Director of Food and Beverage oversees mountain dining, upscale restaurant service, weddings, special events, lounges, banquets, and beverage programs. You will align Culinary, Service, Sales, Events, Rooms, Finance, and Guest Services while maintaining separate accountability for each business. Success depends on strong communication, commercial judgment, and consistent execution.
Key Responsibilities:
Set service standards for greeting, timing, billing, and farewell
Partner with culinary leaders on menus, quality, and food cost
Lead beverage pricing, purchasing, inventory, and team education
Coordinate weddings, meetings, groups, and seasonal activations
Resolve significant guest concerns and correct recurring causes
Requirements:
Senior leadership experience in hotel, resort, or multi-outlet hospitality
Experience with banquets, weddings, conferences, and group business
Knowledge of restaurant, bar, culinary, event, and beverage operations
Strong financial, analytical, communication, and business planning skills
Experience with point-of-sale and business software systems
Use culinary collaboration, beverage expertise, and service leadership to strengthen dining performance across both hospitality properties.
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Apply on source site The Director of Food and Beverage oversees mountain dining, upscale restaurant service, weddings, special events, lounges, banquets, and beverage programs. You will align Culinary, Service, Sales, Events, Rooms, Finance, and Guest Services while maintaining separate accountability for each business. Success depends on strong communication, commercial judgment, and consistent execution.
Key Responsibilities:
Set service standards for greeting, timing, billing, and farewell
Partner with culinary leaders on menus, quality, and food cost
Lead beverage pricing, purchasing, inventory, and team education
Coordinate weddings, meetings, groups, and seasonal activations
Resolve significant guest concerns and correct recurring causes
Requirements:
Senior leadership experience in hotel, resort, or multi-outlet hospitality
Experience with banquets, weddings, conferences, and group business
Knowledge of restaurant, bar, culinary, event, and beverage operations
Strong financial, analytical, communication, and business planning skills
Experience with point-of-sale and business software systems
Use culinary collaboration, beverage expertise, and service leadership to strengthen dining performance across both hospitality properties.
#J-18808-Ljbffr