Omni Pontoque Resort at Punta de Mita

Opening in early 2027, Omni Hotels & Resorts has officially broken ground and construction is well underway on Omni Pontoque Resort at Punta de Mita, the brand’s first luxury resort in Mexico. Staying true to the brand’s mission of creating elevated places and spaces that are inspired by a destination, the resort’s exterior and interiors will pay homage to the local culture with a contemporary twist.

This beachfront resort will feature 244 guest rooms and suites and two 4-bedroom villas with sweeping views of the Bay of Banderas. Complementing the local area’s many attractions and activities, the resort will offer three original restaurant concepts, a destination spa with 14 treatment rooms, two retail shops, multiple pools including adult-only and family-friendly options, a state-of-the-art indoor and outdoor fitness center, and a kids club. Boasting over 27,000 square feet of meeting and event space, the Omni Pontoque will feature a 6,000 square foot ballroom, an open-air pavilion, multiple event lawns and dedicated meeting rooms, all of which provide breathtaking ocean views.

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

Minimum Qualifications

- Bilingual English and Spanish, with strong verbal and written communication skills in both languages.
- Minimum of 5 years of experience in a Director of Food & Beverage role, with a strong understanding of current industry trends and best operational practices. Proven experience in high-volume hotel or resort operations, ideally within an ultra-luxury environment.
- Bachelor’s degree in hospitality management, Business, or a related field, or equivalent experience.
- Financial Management: Food and Beverage revenue management, Budgeting and Forecasting, Demand strategies, GL Expense Management, Productivity, expertise in food and beverage cost controls, inventories, and P&L; management.
- Pre-Opening Experience: Concept development, Staffing ramp-up, Training design, Systems implementation or major renovation experience preferred: including outlet activation, workforce planning, systems implementation, and operational readiness.
- International / Mexico Experience - Experience operating within Mexico or Latin America preferred.
- Exceptional leadership and team development skills, with the ability to mentor and grow a high-performing team.
- Ability to innovate and drive culinary and beverage programming, ensuring alignment with brand standards and guest expectations.
- Proficiency in Microsoft Office Suite (Excel, Word, Outlook) and familiarity with POS and inventory management systems.

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:
EEOC is the Law Poster.
Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.
If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: [email protected].

📌 Director of Food & Beverage (México)
🏢 Omni Hotels & resorts
📍 México