F&B Director

Join Us on a Journey of Transformation – F&B Director Opportunity at Marin Hilltop Hotel

Marin Hilltop Hotel is undergoing a bold transformation into a Tribute Portfolio Hotel — Marriott’s collection of upper-upscale, design-forward boutique hotels. With renovations underway and a grand relaunch planned for January 2026, we are redefining the guest experience to reflect the vibrant and sophisticated spirit of Marin County.

JOB SUMMARY 

The Food & Beverage Director is responsible for leading and overseeing service standards, operational execution, and financial performance across all food and beverage outlets, including Restaurant, Room Service, Lounge, Market, and Banquets. This role ensures attentive, friendly, courteous, and efficient service while maintaining alignment with approved payroll, operating budgets, company policies, and brand standards. 

The Director of Food & Beverage partners closely with the Executive Chef to ensure seamless front- and back-ofhouse operations. Culinary development, menu creation, and kitchen leadership remain the responsibility of the Executive Chef. This position is accountable for building strong leadership teams, fostering a positive work environment, and consistently improving guest and employee satisfaction. Management-level associates are expected to maintain schedule flexibility as required to meet operational demands. 

QUALIFICATIONS:

• Minimum of five (5) years of progressive food and beverage leadership experience in a hotel, restaurant, or comparable hospitality environment. 

• Prior hotel food & beverage experience preferred; strong multi-unit or high-volume restaurant leadership experience will also be considered. 

• Holds and maintains applicable certification requirements for the position, including Food Handler and Alcohol Awareness certifications; CPR and First Aid preferred. 

• Proficiency in Windows operating systems and company-approved spreadsheet and word processing applications. 

• Extensive experience leading restaurant, bar, banquet, catering, and in-room dining operations in partnership with culinary leadership. 

• Ability to convey information and ideas clearly and effectively. • Ability to evaluate and select among alternative courses of action quickly and accurately. 

• Ability to work effectively in high-volume or high-pressure situations while maintaining professionalism and sound judgment. 

• Demonstrated ability to identify, analyze, and resolve operational challenges. 

• Ability to assimilate complex information from multiple sources and apply judgment to meet operational needs. 

• Strong listening skills with the ability to understand, clarify, and resolve concerns raised by team members and guests. 

• Ability to work with financial data, perform basic arithmetic functions, analyze forecasts, and ensure effective payroll and production controls. 

• Familiarity with hotel operations and the function of each department. 

• Strong written, verbal, and interpersonal communication skills with basic technological proficiency. 

• Knowledge and experience with forecasting, budgeting, labor management, and purchasing to ensure maximum productivity.

RESPONSIBILITIES:

• Lead, organize, and oversee all food and beverage operations across Restaurant, Room Service, Lounge, Market, Employee Cafeteria, and Banquets. 

• Establish, maintain, and enforce service standards to ensure consistently high-quality guest experience. 

• Recruit, train, develop, and retain food and beverage leadership and hourly associates. 

• Maintain cleanliness, sanitation, and safety standards in all front- and back-of-house service and storage areas while minimizing waste and controlling costs. 

• Manage labor and operating costs in alignment with approved budgets while maintaining service quality. 

• Review financial performance, forecasts, and budgets and take corrective action, as necessary. 

• Oversee purchasing, inventory control, and vendor relationships. 

• Maintain professional working relationships and open lines of communication with all departments. • Stay informed of local competition and industry trends.

CULINARY PARTNERSHIP:

• Partner closely with the Executive Chef to align service execution, staffing, and operational support. 

• Support menu rollouts, seasonal changes, and special events from an operational and service perspective. 

• Culinary development, menu creation, and kitchen leadership remain the responsibility of the Executive Chef. 

EVENTS & BANQUETS:

• Provide leadership and collaborate with the Catering Sales Manager, who is responsible for booking, planning, and coordinating private dining, banquet, and special events. 

• Ensure event execution meets established service standards and guest expectations. 

• Support private dining and banquet revenue through operational excellence and accountability. COMPLIANCE & STANDARDS: 

• Ensure compliance with all health, safety, sanitation, and alcohol regulations. 

• Maintain adherence to company policies, procedures, and brand standards. 

• Represent the organization professionally within the local community.