About our Company

More than a group of hotels, The LINE is a creative community built around a sense of discovery an exploration of a building, a neighborhood, and a culture. From Koreatown in LA to Adams Morgan in DC to downtown Austin, each property is architecturally interesting and chosen for its location in emerging neighborhoods in compelling cities. LINE hotels are both reflective and responsive shaped by the communities they are part of while also contributing something new to those places. LINE properties are a collaboration of the best local and out-of-town talent in design, food and beverage, arts and culture.

That colorful hotel in the desert, The Saguaro is a good time. Its not that complicated. Theres plenty of sunshine, a buzzing pool scene and lots of local flavor.

We are seeking a dynamic Director of Food & Beverage to join our team. A successful candidate will have a genuine passion for the hospitality industry and an entrepreneurial spirit.
Reporting Relationships
Reports directly to: General Manager
Additionally reports to: Group Director of F&B
Directly supervises: Food & Beverage Management Team, Executive Chef, FOH Staff
Indirectly supervises: Kitchen Staff, B&C/Event Staff
Job Overview
A Director of Food & Beverage is responsible for directing and organizing the Food & Beverage departments, including but not limited to the Kitchen, Banquet Operations, Restaurants, Room Service, other Food & Beverage Outlets and Bars to maintain high standards of F&B quality, service and marketing to maximize profits through outstanding customer service. The Director of Food & Beverage is also the direct report for the Food & Beverage Management Team. The responsibilities include, but are not limited to, quality control, cost control, customer satisfaction, employee management, and facility maintenance. The Director of Food & Beverage will manage short and long-term goals and manage expenses within approved budget parameters.
The person having this position must possess good communication skills, have the ability to resolve conflict, and have a thorough understanding of LINE policies, procedures and expectations.
Because of the fluctuating demands of the companys operation, it may be necessary that each employee perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
Essential Functions & Responsibilities
1. Oversee the culinary and food and beverage operations in all outlets.
2. Oversee recruiting, managing, training, and developing all food and beverage staff and management.
3. Create programs in managing expenses to ensure the financial success of all food and beverage outlets.
4. Must negotiate and create win-win situations for customers, owners, and employees.
5. Be fluent in P&L analysis; and take ownership of all financial and budgetary data.
6. Responsible for F&B related costs and budgets ensuring profitable operation including and not limited to labor, COGS, operational expenses, and A&G.
7. Continuously evaluate the development of SOPs, checklists, and brand standards to maintain and improve performance and productivity.
8. Attend all relevant meetings: operations weekly, P&L: internal and Senior Leadership, resume, BEO, etc.
9. Work closely with the General Manager to create exceptional culinary and guest experience.
10. Fulfill guest experience expectations and identify areas of opportunity in the way we approach our patrons through exceptional customer service standards.
11. Build strong partnerships with internal customers and outside vendors.
12. Coordinate outside vendor activity as necessary and work with our Group Purchasing Manager to help establish and grow brand standards.
13. Give personal attention, take personal responsibility, and use teamwork when providing customer service.
14. Work Closely with People Director to manage and maintain awareness of documentation needed for employee files.
15. Ensure all staff understands their job expectations before holding them accountable.
16. Be familiar and in compliance with all safety and emergency procedures such as OSHA requirements and on-site Fire, Life, and Safety Programs.
17. Ensure compliance in maintaining standards of health, safety, and sanitation.
18. Must be courteous and gracious, always maintaining a professional demeanor.
19. Establish and maintain good communications and teamwork with fellow colleagues and other departments within the hotel.
20. Adhere to all standards of operations, policies and procedures, manuals, memos and verbal instructions.
Knowledge, Requirements and Skills
1. Degree in hospitality preferred
2. High School graduate or equivalent required
3. At least four (4) years as an F&B department head/ general manager role or higher is required
4. At least five (5) years in a hands-on hospitality management role, supervising employees
5. Strong ability in using MS Office (MS Excel and MS PowerPoint, in particular) and POS systems
6. Knowledge of food & beverage operations including foods, beverages, supervisory skills, service techniques
7. Strong ability to remain calm and positive in stressful situations
8. Knowledge in math and algebraic equations using percentages
9. Have a working basic knowledge of employment-related federal and state laws
10. Strong organizational and time management skills in a fast-paced environment
11. Positive leader who sets a good example
12. Ability to train and supervise managers
13. Have patience and integrity
14. Ability to make evaluative judgments and give constructive criticism
15. Demonstrate ability to proactively prioritize needs and daily activities, and effectively manage resources and time.
16. Outstanding communication and interpersonal skills.
17. Excellent reading, writing and oral proficiency in the English Language. Bilingual (English/Spanish) preferred
18. Excellent organizational, time management skills, attention to detail and interpersonal skills
19. Ability to multitask
20. Ability to obtain licenses or certificates for food service sanitation, alcohol service permit (if state required), CPR
21. Ability to walk, stand, and/or bend continuously to perform essential job functions
22. Ability to work flexible schedule including evenings, weekends and Holidays
23. Work well under pressure, be a team player
Working Conditions/Environment
1. The noise level in the work environment is usually moderate
2. The person having this responsibility may have to lift up to 20lbs on an occasional basis
3. The person having this position may have to sit for eight (8) hours, stand and/or walk, push, kneel, bend, balance, squat, reach and stretch for eight (8) hours per day
4. The work environment characteristics described herein are representative of those an Employee typically encounters while performing the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Compensation & Benefits
We offer competitive wages and benefits while fostering a diverse and inclusive work experience.
We thrive in being a diverse work environment. Consideration for employment will be based upon personal capabilities and qualifications without discrimination based on race, color, religion, sex, gender identity, age, national origin, disability, sexual orientation, or any other protected characteristic as established by law.