Food & Beverage Director

Description: Job Title: F&B Director Department: Food & Beverage Reports To: CEO & COO Location: Great Maple Anaheim at Pixar Place Hotel FLSA Status: Exempt Position Summary: The Director of Service, Food & Beverage provides senior-level leadership and operational oversight for all food & beverage outlets, including restaurant, café, lounge, pool bar, concierge spaces, and event operations. This role ensures elevated guest experiences, strong financial performance, and consistent execution of Great Maple's brand standards. The Director mentors and develops management teams, fosters collaboration with culinary and bar leadership, ensures compliance with California labor, health, and safety laws, and maintains strong partnerships with Disney property leadership. Through strategic planning and hands-on leadership, the Director drives service excellence, operational consistency, team culture, and organizational growth Key Responsibilities: Leadership & Team Development Mentor and develop managers and hourly staff toward excellence, accountability, and consistent performance Host leadership meetings, pre-shifts, trainings, and team development sessions across all outlets Hold managers accountable for adherence to service standards, cleanliness, ambiance, and brand values Demonstrate fairness, integrity, consistency, and sound judgment in decision-making Foster an open-door culture that encourages communication, curiosity, creativity, and teamwork Oversee performance management, coaching, corrective action, and succession planning Guest Experience & Service Standards Maintain strong floor presence during peak service periods; ensure leaders model Great Maple hospitality Ensure consistent, elevated guest satisfaction across all F&B outlets Engage with guests, resolve issues promptly, diplomatically, and professionally Partner with culinary and bar teams to optimize menu execution, pacing, and new offerings Ensure all outlets meet brand standards for ambiance, service pacing, timing, and table touches Conduct regular inspections of outlets for readiness, cleanliness, and guest experience quality Financial Management & Cost Control Monitor and achieve labor, COGS, service charge, and operational cost targets Review weekly P&L, identify variances, and implement corrective strategies Forecast business trends, hotel occupancy impacts, and staffing needs Maintain accurate inventory and ordering practices in collaboration with culinary leadership Contribute to strategic growth initiatives that enhance sales and revenue opportunities Ensure scheduling aligns with business needs while meeting budgetary goals Protects the physical assets of the business through repairs and maintenance Plans expenditure in accordance with budget parameters and location needs Communication & Collaboration Communicate effectively with Corporate, HR, Disney leadership, and property teams Use HotSchedules logbooks and shift reports to ensure alignment between departments Maintain strong, positive professional relationships with Disney and hotel leadership Demonstrate timely and appropriate communication (written, verbal, or in person) Ensure timely follow-up and close-the-loop communication with all stakeholders Maintain weekly operational responsibilities without reminders Serves as a reflection of ownership to all business relationships including but not limited to: vendors, Disney stakeholders, cast members, guests, financial investors, media Compliance & Safety Ensure strict compliance with health, safety, and labor laws Monitor and maintain required staff certifications, training, and documentation Enforce food safety, sanitation, cleanliness, and uniform standards across outlets Lead by example in safety awareness and emergency preparedness Promote safe working conditions and enforce all company and property protocols Ensures all tools are readily available and in good working order Culture & Team Morale Promote Great Maple's core values and Culture Keeper principles Recognize and celebrate individual and team success Address conflict or misconduct proactively and constructively Foster a respectful, inclusive, motivated, and collaborative work environment Support high morale, teamwork, and cross-department alignment Professional Conduct Demonstrate professionalism, punctuality, and consistent brand representation Receive feedback with humility and openness Exhibit initiative, ownership, and continuous improvement Model the "One Team" philosophy across all outlets and departments Requirements: Qualifications: 5+ years progressive leadership experience in F&B, hotel, or multi-outlet operations Current California RBS and ServSafe Manager certificates (or within 30 days) Strong financial acumen with experience in P&L review, labor management, cost analysis, and forecasting Proficiency in POS systems, HotSchedules, Excel/Sheets; bilingual English/Spanish preferred Ability to stand 6-8 hours, lift 30 lbs, and support outdoor/outlet operations as needed Ability to work flexible schedules including mornings, evenings, weekends, and holidays Strong knowledge of California labor laws, food safety, and compliance requirements Proven experience leading and developing management teams Additional Info: Additional Responsibilities:APPEARANCE AND GROOMING: Maintain a high standard of personal appearance and grooming, including proper attire. TEAMWORK: Work collaboratively with all departments and team members to create an exceptional guest experience. REASONING ABILITY: Apply sound judgment, interpret instructions, resolve complex guest/employee concerns, and adapt to varying situations professionally. PHYSICAL DEMANDS: Regularly required to stand, walk, use hands/fingers, communicate clearly, and occasionally lift up to 30 lbs. Vision requirements include close and distance vision. WORK ENVIRONMENT: High-volume, fast-paced environment requiring multitasking, visibility on the floor, and office-based administrative time. Moderate noise level with frequent guest and team interactions.

Created: 2026-03-04