This is a rare opportunity to step into a dual-impact role overseeing both restaurant leadership and property-wide F&B operations at a high-profile destination. Ideal for a hospitality leader ready to drive standards, profitability, and team excellence.

Benefits and Compensation Competitive salary commensurate with experience Medical, dental, and vision insurance coverage 401(k) with company match Paid vacation, holidays, and sick leave Complimentary daily meals Discounted stays and F&B offerings across portfolio properties Career advancement and cross-training opportunities Leadership development programs and ongoing support Uniforms provided and professionally cleaned Full support for required certifications (TABC, Food Handler) Requirements & Qualifications Minimum 5 years of experience in a Food & Beverage leadership role Proven track record managing large outlet or multi-unit restaurant operations Deep understanding of food and beverage financials, including par controls and labor forecasting Must be Food Handler and TABC certified (or able to obtain upon hire) Comfortable working a flexible schedule, including weekends and holidays Proficient in Microsoft Office Suite (Excel, Word, PowerPoint) Able to lift and move up to 50 lbs as needed Strong interpersonal, organizational, and communication skills High attention to detail and ability to lead with integrity Must-Haves Oversight of daily restaurant operations, including FOH service standards and physical upkeep Drive consistency across multiple outlets in staffing, product control, and guest service Guide and mentor outlet leaders; plan and execute cross-training initiatives Conduct regular menu engineering, financial reviews, and forecasting Manage linen, china, silver, glass, and uniform inventories in partnership with relevant department heads Approve weekly labor schedules based on forecast productivity ratios Ensure proper cashier reconciliation procedures and reporting are strictly followed Participate in budgeting, end-of-month inventory, and pricing/competitor analyses Review and approve purchasing decisions across all outlets before submission Preferred Background & Skills Experience with luxury hotel restaurants or high-volume, upscale food & beverage outlets Strong wine knowledge and experience managing wine inventories and updates Background in menu development or daily specials programming alongside culinary leaders Familiarity with back-of-house operations, including stewarding and inventory systems Ability to inspire culture, maintain brand standards, and enforce policies across departments Confident in performing EOM inventory in tandem with culinary, beverage, and accounting leadership Ability to adapt and pivot in a fast-paced, highly visible environment