Company Description:
Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people's lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.
Our Guiding Principles:
Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment
Job Description
Position Overview
The Director of Food & Beverage is a strategic and operational leader responsible for the successful launch, positioning, and ongoing performance of all food and beverage operations at Denu Hotel & Spa. This role is critical to shaping the guest experience, building high-performing teams, and establishing systems and standards from the ground up in a brand-new, independent, full-service hotel.
Hiring Date: May 2026
Key Responsibilities
Pre-Opening & Opening Phase
Lead all food & beverage aspects of the hotel opening, including concept execution, outlet readiness, operating procedures, and staffing
Develop and implement SOPs, service standards, training programs, and workflows for all outlets
Partner closely with ownership, hotel leadership, design teams, and consultants to ensure operational alignment
Oversee pre-opening budgets, purchasing, equipment selection, and vendor onboarding
Operations & Leadership
Direct daily operations for all food & beverage outlets, including restaurants, bars, lounges, in-room dining, banquets, catering, and pool/spa service
Build, mentor, and retain a strong leadership team across culinary, service, and beverage disciplines
Establish a service culture rooted in hospitality, consistency, and elevated guest engagement
Ensure compliance with all local, state, and federal health, safety, and labor regulations
Financial & Strategic Management
Own department P&Ls, forecasting, budgeting, and cost controls
Drive revenue through menu strategy, pricing, promotions, and experiential programming
Analyze performance data and adjust strategies to optimize profitability and guest satisfaction
Collaborate with sales and marketing on banquet, catering, and group business strategy
Qualifications & Experience
Minimum 7-10 years of progressive food & beverage leadership experience in full-service hotels or luxury hospitality environments
Proven experience leading at least one new hotel opening, with direct responsibility for pre-opening execution
Strong background overseeing banquets and conference services operations within a hotel setting
Demonstrated success in financial management, team development, and service culture building
Experience in independent or lifestyle hotels strongly preferred
Bachelor's degree in Hospitality Management or related field preferred
Leadership Profile
Entrepreneurial mindset with the ability to build structure without stifling creativity
Calm, decisive leader who thrives in fast-paced, high-expectation environments
Highly collaborative, detail-oriented, and guest-centric
We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.
This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
