Overview The Director of Food and Beverage role oversees a full luxury F&B; program of five to six outlets, including multiple signature restaurants, a beach club/pool bar, additional bars and lounges, banquet and event operations, in-room dining and recreation functions, ensuring a world-class guest experience while aligning with the resort’s overall business objectives. The Director collaborates with the General Manager, Director of Operations, and senior leadership to develop innovative food and beverage strategies, enhance revenue opportunities, and uphold the highest service and quality standards from the resort’s pre-opening phase forward.

Essential Functions Strategic Planning & Financial Performance Partner with the General Manager, Director of Operations, and executive team to develop and execute a strategic plan for the Food & Beverage division, aligning with overall resort goals.

Lead budgeting and financial forecasting, ensuring food and beverage costs, payroll, and overhead expenses meet or exceed budgeted expectations.

Analyze financial performance metrics, identify revenue growth opportunities, and implement cost control measures to maximize profitability.

Oversee menu engineering, pricing strategies, and competitive market analysis to drive sales and optimize margins.

Monitor and report on financial variances, providing data-driven recommendations for continuous improvement.

SOP development

Lead the division toward Forbes Five-Star and luxury service standards, continuously monitoring guest satisfaction, operational audits, and quality metrics.

Brand standards compliance

Health department inspections

Crisis management (hurricane preparedness) Outlet Operations & Guest Experience Ensure the seamless execution of all food and beverage operations across restaurants, the beach club/pool bar,



bars and lounges, banquet functions, and in-room dining.

Establish and uphold service standards that reflect luxury hospitality expectations, ensuring consistency, efficiency, and guest satisfaction across every outlet.

Oversee the daily operations of each outlet through the respective outlet managers, ensuring alignment with brand standards and property-wide service philosophy.

Partner with the Banquets/Events Manager to ensure the smooth execution of banquet and event functions, from planning through delivery.

Champion guest feedback processes and service recovery protocols to continuously elevate the F&B; guest experience.

Culinary

Excellence, Innovation & Quality Stay ahead of industry trends and market demands, implementing innovative food and beverage experiences that enhance the property’s reputation.

Drive initiatives to improve quality, sustainability, and operational efficiencies across all dining venues.

Partner with the Executive Chef on culinary vision, menu development, and presentation standards aligned with the resort’s luxury brand identity.

Ensure food safety, quality assurance, and sanitation standards are upheld across all outlets and back-of-house operations.

Curate and oversee beverage programs — wine, spirits, and cocktails — that complement the resort’s culinary identity and elevate the guest experience. Team Leadership & Talent Development Lead, mentor,



and develop a high-performing Food & Beverage leadership team — including the Executive Chef, Restaurant Managers, Banquets/Events Manager, Bars Manager, and In-Room Dining Manager — fostering a culture of excellence, collaboration, and innovation.

Oversee recruitment and retention strategies to attract top talent and ensure a strong leadership pipeline across all F&B; outlets.

Ensure compliance with labor laws and employment regulations, maintaining a positive and productive work environment.

Champion professional development programs and succession planning initiatives to strengthen internal talent.

Business

Partnership & Cross-Departmental Collaboration Collaborate with Sales & Marketing and Convention Services on group, catering, and banquet business to maximize F&B; revenue opportunities.

Partner with Purchasing and Finance on inventory management, vendor contracts, and cost controls across all outlets.

Represent the Food & Beverage division in executive leadership meetings, providing strategic input on resort-wide initiatives.

Liaise with Engineering on equipment maintenance and facilities matters affecting F&B; outlets and back-of-house operations.

Ensure alignment with Omni Hotels & Resorts’ corporate F&B; brand standards and pre-opening milestones. Stewarding / Sanitation Stewarding operation

Sanitation programs

Both FOH and BOH cleanliness standards

China, glassware, silverware inventories Beverage Leadership Expectations Wine program development with Mexican distribution knowledge

Local Vendor partnerships

Sommelier collaboration

Agave/spirit strategy - Especially important in Punta de Mita where premium tequila and mezcal programs can become signature revenue drivers

Beverage profitability

📌 Director of Food & Beverage (Cruz de Huanacaxtle)
🏢 Omni Hotels u0026 Spas
📍 Cruz de Huanacaxtle