Director of Food & Beverage - EC

Live Your Passion.  Add Your Magic.               At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application. We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes.   If you are an internal applicant, please log into Workday and apply for your application to be considered. Please Click Here to apply internally. At Montage & Pendry , It’s All Because of YOU!     Director of Food and Beverage     Imagine turning your passion and talent into a fulfilling career. Imagine a beautiful workplace where you can learn, grow, and have fun . At Montage & Pendry , we know our success is all because of you. Here, you’re not just an associate but a passionate creator of authentic, personalized experiences. You’ll feel empowered to think creatively, discover career growth opportunities, and have fun while crafting lasting, cherished moments for our guests. Working at Montage or Pendry is more than a job; it’s a way of life. Don’t just imagine the possibility—join us.     Your Leadership      Provide strategic and operational leadership, guidance, direction, and tactical expertise on food and beverage concepts . Provide support of a specialist nature to the Executive Committee   Drive hotel profitability through revenue generation in various food and beverage/outlets (i.e., room service, restaurants, banquets, pool, kitchens, stewarding, retail), cost control, guest satisfaction, and associate engagement   Prepare all financial reports from annual budgets to monthly forecasting, meeting all goals and objectives set annually . Make decisions that relate to profit and loss r esponsible for the financial management of the operation   Control payroll and equipment costs (minimizing loss and misuse)   Champion a guest-centric approach to service, instilling a culture of hospitality, professionalism, and attention to detail among F&B associates   Implement cost control measures and revenue enhancement strategies to maximize profitability while maintaining service quality   Interact positively with guests promoting hotel facilities and services   Resolve opportunities to the satisfaction of involved parties   Maintain communication with all departments to ensure guest service needs are met   Experience working with third party restaurant operators , vendors and partnerships    Move throughout fac ility of division to support overall hotel and kitchen areas to visually monitor and take action to ensure food quality and service standards are met   Responsible for the selection , training, and development of key leadership personnel within the division and its departments   Provide ongoing coaching, performance feedback, and career development opportunities to support employee growth and retention – time to talk    Foster a culture of continuous learning, innovation, and excellence, recognizing and rewarding outstanding performance   Oversee menu development, culinary innovation, and food presentation, ensuring offerings are creative, on-trend, and aligned with guest preferences   Work closely with the executive chef and culinary team to maintain high standards   Able to exercise personnel action discretion within the hotel’s policies   Oversee divisional matters as they relate to federal, state, and local employment and civil rights laws     Perform additional duties as assigned that may be outside the scope of duties, based on business needs        About You      You are passionate about food and beverage operations     You are exceptional in leading a team     You are passionate about providing exceptional service and creating memorable moments     You are open to learning, developing, and growing both yourself, personally, and helping others do the same     You are trustworthy and have integrity     Must Haves      A minimum of five year s of food and beverage management experience     Excellent verbal and written communication skills     Ability to prepare and analyze data, figures, and transcriptions prepared on and generated by computer     Microsoft Office products; Word, Excel, PowerPoint, and Outlook    Embrace Technology – continually learn, adapt and master to new operating system      Knowledge of food service techniques and cost controls such as labor , productivity, food cost and other expenses   Knowledge of food and alcoholic beverages    Knowledge of hotel food and beverage operations   Budgetary analysis capabilities     Ability to work a flexible schedule including weekends and holidays     Luxury hotel experience, a plus     You will Enjoy      DTO (Discretionary Time Off)     Healthcare benefits     Health Savings Account and Flexible Spending Accounts     401 [k] retirement plan with company matching, fully vested, and loan option     Banking and Investing Program offers preferred rewards, mortgage discount, and waived fees     Fertility & Family Forming Assistance     Parental leave pay differential     Pet Insurance     Hotel discounts     Free meals      Fitness & wellness discounts     LinkedIn Learning membership     Hearts of Montage /Hearts of Pendry community engagement     Associate’s events throughout the year     Physical Requirements      Grasping, holding, sitting, walking, repetitive motions, bending over     Ability to stand and exercise mobility for extended periods of time during your scheduled shift     Ability to lift and carry up to 50 pounds regularly and for extended periods during the shift     Ability to push and