Food & Beverage Director

Sendero Ranch Food and Beverage Director

GENERAL

• This position requires in-person presence for all food and beverage services at Sendero Ranch; breakfast is the exception.
• Oversee and manage all aspects of food, beverage, service, financial reporting, budgeting, operational planning, and team training.
• Collaborate closely with the Event Manager, Venue Operations team, Seminar Leaders, General Manager, Local Food Group Executive Team, and Executive Chef to identify opportunities for continuous improvement and exceptional hospitality.
• Lead a highly hands-on operation, setting the standard through training, demonstration, and active team development.
• Foster a motivated, engaged team culture with a commitment to excellence in every service and every guest interaction.
• Maintain a detail-oriented mindset and consistently elevate the guest experience through thoughtful, incremental improvements.

• Strong people management skills
• Proactive communication and updates to the Sendero Ranch team on a daily basis, whether through walk-throughs, email, WhatsApp or general communications.
• Innovative approach to ideas, iterations, and how to continue to evolve our programs at Sendero Ranch
• A leader who can see all the moving parts before they move and anticipate what is coming next.
• Lead training and education with fellow partners and managers to continuously improve the overall operation of the Ranch. Food, wine, service, education and sourcing.

FINANCIAL OVERSIGHT & ACCOUNTABILITY

• Track and analyze guest flow, seminar volume, meals served, and spend-per-guest metrics to inform operational and financial decision-making.
• Oversee all administrative and financial reporting requirements, ensuring invoices and payroll are processed accurately, on time, and in accordance with company policies and procedures.
• Lead regular inventory and financial reporting meetings to review operational performance against Sendero Ranch budgets, goals, and key metrics.
• Leverage company reports, data, and feedback to make informed daily decisions across staffing, labor, costing, menu offerings, and overall operations.
• Operate consistently in the best financial interests of LFG and its clients, balancing cost discipline with an unwavering commitment to guest experience.

• Reports to LFG Home Office and is the person responsible for communicating to the Sendero Ranch team
• Has oversight on the entire front and back of the house managers and team members

GUEST SERVICE

• Set the standard for Unreasonable Hospitality, leading the entire team to deliver guest experiences that are not just positive but genuinely remarkable and memorable at every touchpoint.

• Actively seek, embrace, and respond to all guest feedback, whether through direct interaction, internal channels, or formal surveys, treating every insight as an opportunity to improve and elevate the operation.
• Foster a team culture that views feedback not as criticism, but as a gift; using it to continuously refine the guest experience with curiosity, humility, and an owner's mindset.
• Ensure all guest and team communications are responded to in a timely, thoughtful, and solution-oriented manner, because how we communicate reflects who we are.
• A proactive approach to feedback, communication, conflict, and escalations with a hands-on approach and course correct in a positive way

OPERATIONS

• Lead all shift operations, including daily decision-making, staffing adjustments, and service planning across breakfast, lunch, dinner, and every touchpoint in between. While consistently upholding standards of product quality, cleanliness, and guest experience.
• Ensure a safe, secure working and guest environment by maintaining proper security procedures and proactively reducing the risk of injury or accidents. Complete incident reports promptly and thoroughly when required.

• Curate and maintain a beverage program that is fresh, seasonal, and locally inspired, with options that resonate with the guests while meeting budgeted goals. Manage vendor relationships to support this vision.
• One strong leader knowledgeable across the different verticals under RLFG (FOH, BOH, Captains) and the voice for the Sendero Ranch team.

PEOPLE & TEAM DEVELOPMENT

• Maintain accurate, up-to-date staffing plans and schedules, ensuring all shifts are appropriately covered and any discrepancies are identified and resolved promptly.
• If we truly want to perpetuate the Client culture in addition to our One Team ranch culture, we need leaders who are willing to collaborate and nurture relationships, take and give feedback, have courageous conversations, work professionally and are emotionally mature. The ability to hold authority while inspiring to achieve greatness at the same time.
• Work with the Food and Beverage Manager to analyze the weekly agendas to create & communicate Daily Lineup Notes to ensure the team is aligned, informed, and prepared for each service.
• Conduct daily walkthroughs to identify facility and equipment issues, document findings, and escalate them to the appropriate team members in a timely manner.
• Provide clear direction and consistent leadership to the team on all operational and procedural matters, upholding LFG's policies, procedures, and cultural standards at all times.
• Partner with all F&B Managers to lead all aspects of the employee lifecycle, including interviewing, hiring, onboarding, supervision, development, performance management, discipline, and separation for both FOH and BOH team members.
• Promote an inclusive, engaged, and motivated team culture where every individual feels valued and empowered to do their best work.
• Oversee staff food and alcohol certification records to ensure compliance is current and up to date.

COMMUNITY & LOCAL ENGAGEMENT

• Cultivate and maintain a strong network of local businesses, charities, and organizations rooted in the Northern California and Nevada community. Actively seeking opportunities to partner with diverse and small business suppliers that reflect the values of Sendero Ranch.

FOOD SAFETY & PLANNING

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas in close partnership with the culinary team. Ensure compliance with operational standards, company policies, and all applicable federal, state, and local laws and ordinances.

PERSONAL REQUIREMENTS & QUALIFICATIONS

• Demonstrated self-discipline, initiative, and leadership presence with the ability to motivate and unify a diverse team around a shared standard of excellence.
• Strong communicator with the ability to engage effectively across all levels of staff, ownership, and guests, with clarity, empathy, and purpose.
• Sound judgment and the ability to manage competing priorities, resolve challenges calmly under pressure, and recommend thoughtful, timely solutions.
• A genuine curiosity and drive for continuous improvement, always seeking ways to elevate the guest experience, the team, and the operation.
• Committed to fostering an inclusive environment where every team member feels respected, valued, and set up to succeed.
• Deep knowledge of food and beverage operations, with an unwavering drive for hospitality excellence and an eye for detail.
• Proficient in LFG team member SOPs, position expectations, and applicable software platforms.
• Ability to assess the experience and qualifications of prospective team members with discernment and objectivity.
• Professional in appearance and manner at all times. Polished, approachable, and reflective of the Sendero Ranch standard.
• 5-10 years of experience in a General Manager or similar role.
• Flexible availability to work varying shifts, including days, evenings, weekends, and special needs as the operation requires.

ACCOUNTABILITIES

• Keep the Local Food Group leadership and Client partners fully and proactively informed of all relevant matters, including challenges, unusual developments, and positive wins, and take prompt corrective action where needed or present well-considered alternative courses of action.
• Execute all job responsibilities and performance objectives in a timely, effective manner and in full accordance with company policies and procedures.
• Cultivate and maintain positive, productive working relationships across the entire organization and foster a cooperative and harmonious team climate that supports morale, accountability, and operational excellence.
• Approach all additional duties and responsibilities with the same ownership mindset and commitment to excellence that defines this role.
• Oversee staff food and alcohol certification records to ensure compliance is current and up to date.
• Delegate personnel responsibilities to the management team appropriately, developing autonomy and accountability at every level.

WORKING CONDITIONS

• Proficiency with Google Workspace and Microsoft Office Suite, as well as standard office and operational equipment, including phones, computers, and copiers, is required.
• Must be able to perform all functions at the operational level, working alongside the team as a hands-on leader when the operation demands it.
• Must be able to work in an indoor/outdoor environment.
• Position sometimes requires prolonged standing, bending, stooping, and twisting, as well as the ability to lift products and supplies weighing up to 45 pounds.
• Regular interaction with hot, cold, and hazardous equipment.