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 in office 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.

📌 { "jobTitle": "Food And Beverage Director", "locationName": "Galiano Island", "jobType": "!None!", "workplaceType": "ONSITE", "companyName": "Bodega Ridge" } (British Columbia)
🏢 Bodega Ridge
📍 British Columbia