Director of Food and Beverage at Babtain

Driggs, Idaho, United States -

Full Time

Start Date

Immediate

Expiry Date

16 May, 26

Salary

0.0

Posted On

15 Feb, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Operations Management, Leadership, Financial Management, Menu Development, Beverage Curation, Event Orchestration, Service Recovery, Staff Training, Inventory Control, Procurement, Contract Negotiation, Stakeholder Partnership, Program Innovation, Service Standards, Budget Management, Team Mentoring

Industry

Description

Director of Food and Beverage Classification: Exempt Department: Food and Beverage Wage Structure: Exempt Salary Reports to: Assistant General Manager About Tributary Tributary is an adventurous residential community and development tucked into the western slopes of the Teton Mountains just over the hill from Jackson Hole Wyoming. It is one of the fastest growing in the Rocky Mountains and features a world class golf course, best in class access to blue ribbon trout fishing, endless powder skiing, epic mountain biking, and the best of the greater Yellowstone and Grand Teton wilderness playgrounds. Together as a cohesive and creative team, we offer exceptional hospitality and exclusive amenities to our members and their guests. Every experience at Tributary is designed to feel thoughtful, elevated and personal, and our Food and Beverage Team plays a central role in delivering on that promise. We believe that true luxury is simply the feeling that someone’s got your back, like a dependable and reassuring friend that wants to ensure you have a great time. At Tributary, we are about hearts, minds, and adventure ready. Come join this Epic Pursuit. Job Overview Tributary seeks an experienced Food and Beverage Director to lead our team in creating exceptional dining experiences for our members and their guests. With two newly renovated restaurants and an eager and talented staff, this role will be an integral part of Tributary’s rapid growth and program innovation that results in maintaining a thriving team and delivering memorable experiences. The ideal candidate brings strong functional expertise, refined service standards, exceptional leadership, and creativity to a culture centric environment in partnership with multiple stakeholders. This position will drive and evolve programing and event development with an entrepreneurial sprit, participate in club amenity design review, and execute strategic plans that further establish Tributary’s food and beverage program as approachable and memorable while engaging and developing the team. Essential Functions Operations 1. Direct all current and future F&B operations, including restaurants, bars, poolside service, and auxiliary venues. 2. Evolve program offerings in alignment with the Club’s mission, industry trends, and changing member preferences. 3. Lead long-range planning and property-wide initiatives in collaboration with the General Manager and leadership team. 4. Establish and monitor departmental goals, KPIs, and performance standards to ensure operational excellence. 5. Partner with the Executive Chef to develop seasonal menus, specialty dining programs, and innovative culinary experiences. 6. Curate comprehensive beverage programs, including craft cocktails, wine lists, and curated beer selections. 7. Orchestrate food and beverage events, including wine dinners, chef’s tables, and large-scale member tournaments. 8. Cultivate relationships with members, proactively soliciting feedback to drive continuous service improvement. 9. Ensure strong service recovery processes and maintain high member satisfaction. 10. Ensure personalized service by recognizing member preferences and accommodating specific dietary requirements 11. Maintain standards for sanitation, safety, and facility maintenance in accordance with health regulations, liquor laws, and Club policy. 12. Foster seamless communication between Front-of-House and Back-of-House teams. Leadership 13. Recruit, mentor, and lead a high-performing F&B management team, fostering a culture of accountability and professional growth. 14. Design and implement training programs focused on service standards, product knowledge, and safety. 15. Optimize staffing levels and deployment strategies to ensure seamless service delivery across all outlets. 16. Manage positive and supportive employee relations, goal setting, and performance management. Financial 17. Execute full P&L responsibility, including the preparation and management of annual operating and capital budgets. 18. Review and analyze financial statements, implementing corrective actions to meet financial targets. 19. Oversee inventory control systems, procurement, and physical reconciliations. 20. Negotiate contracts and maintain strategic partnerships with purveyors and distributors. Marginal Functions 1. Collaborate with Marketing and Communications to develop promotional materials, digital content, and member newsletters that drive F&B engagement. 2. Represent the Club at industry conferences and trade shows to integrate global best practices and emerging culinary trends into local operations. 3. Spearhead property-wide special projects and strategic initiatives as directed by the General Manager. 4. Provide hands-on operational support during peak volume periods, staffing shortages, or emergency situations to maintain service continuity. 5. Maintain a high-visibility presence on the floor, ensuring Tributary’s standards of approachability and service are always met. Competencies 1. Organization and Planning 2. Communication 3. People and Team Leadership. 4. Cultural Adaptability 5. Attention to Detail. 6. Business Acumen Supervisory Responsibility This position will oversee all Food and Beverage staff, managers, and supervisors. Work Environment This position operates in a restaurant setting. The noise level in the work environment can be loud. The employee may be exposed to hazards, including, but are not limited to, cuts, slipping, tripping, falls and burns. Frequent hand washing is required. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Sitting 25% Kneeling 5% Lifting 20% Climbing 5% Standing 75% Stooping 5% Reaching 20% Pushing 5% Bending 10% Pulling 5% Walking 50% Position Type/Expected Hours of Work This is a full-time regular, salaried exempt position. It will be expected that the hours and days are worked as necessary to ensure projects remain on schedule. Must have the ability to work weekends, holidays, days, and nights with flexible hours. Schedule is subject to change, and applicants must be flexible with schedule adjustments. Travel Some infrequent regional and national travel may be expected for this position. Preferred or Required Education and Experience 1. Bachelor's degree in Hotel/Restaurant Management, Hospitality Management, Business Administration, or a similar field is preferred. 2. Minimum of seven years of progressive food and beverage management experience is required. 3. Minimum of three years of senior management experience overseeing multiple F&B outlets is required. 4. Experience in private clubs or luxury resorts is preferred; experience in highly seasonal and or mountain resorts is an advantage. 5. Experience developing and executing events is preferred. 6. Sommelier level one or equivalent level of wine knowledge is preferred. 7. Strong proficiency in MS Office (Word, Excel, Outlook) and ability to adapt to new technology. Additional Eligibility Qualifications 1. Must have a valid driver’s license. 2. Must speak and write with English fluently Work Authorization Must have valid work authorization to work in the United States for I-9 form purposes. AAP/EEO Statement Driggs Management, Inc, or affiliate of Driggs Management, Inc provides equal employment opportunities to all employees and applicants for employment and prohibits 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. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. He or she will be required to follow any other instructions and to perform any other duties requested by his or her supervisor. Due to the seasonal nature of this business, you may be asked to perform duties outside of your normal job description.

Responsibilities

This role directs all current and future Food and Beverage operations across multiple venues, evolving program offerings and leading long-range planning in collaboration with the leadership team. The Director partners with the Executive Chef on culinary experiences and curates comprehensive beverage programs while orchestrating large-scale member events.