Description

JOB SUMMARY

Responsible for total food and beverage service daily operations across the resort, including Signature Restaurants, Lounge Bars, In-Lodge Dining, and Bespoke Events/Catering. Reporting directly to the Hotel Manager, this position oversees the development and execution of departmental service strategies, ensuring strict adherence to Ritz-Carlton Gold Standards and ultra-luxury operational expectations. Working in close collaboration with the Director of Culinary (who leads all kitchen and culinary operations), this role guarantees that all front-of-house F&B; service operations meet target luxury guest needs, foster associate engagement, grow revenues, and maximize financial performance across the reserve. Develops property-wide service strategies that deliver products and experiences meeting or exceeding guest expectations while driving long-term return on investment for Emirates Wolgan Valley, a Ritz-Carlton Lodge.

CANDIDATE PROFILE

Education and Experience

- High school diploma or GED; 6 years of experience in food and beverage, restaurant management, event management, or related skilled area within a luxury hotel or resort environment.

OR

- 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years of experience in food and beverage, restaurant management, event management, or related skilled area within a luxury hotel or resort environment.

CORE WORK ACTIVITIES

Managing Day-to-Day F&B; Service Operations





- Aligns F&B; service operating strategies with resort objectives under the leadership of the Hotel Manager and leads execution across all front-of-house dining outlets, bars, and event venues.
- Collaborates closely with the Director of Culinary to ensure seamless coordination between kitchen and service teams.
- Supervises daily shift operations, enforcing compliance with company policies, brand standards, safety regulations, and local liquor laws (RSA compliance).
- Monitors front-of-house staffing levels to balance financial goals, operational requirements, and uncompromised guest service.
- Oversees order and purchasing strategies for service equipment, chinaware, glassware, linen, and beverage/wine inventory.
- Directs an effective monthly self-inspection program across all front-of-house dining venues, bars, service pantries, and wine cellars.

Developing and Maintaining Food and Beverage Service Goals

- Establishes clear service expectations and holds the F&B; service leadership team accountable for demonstrating luxury service behaviors.
- Analyzes monthly profit-and-loss statements and operating reports alongside the Hotel Manager to evaluate department performance against budget.
- Recommends capital funding and operational allocations for venue refurbishments, service equipment upgrades, and beverage program enhancements.




- Identifies operational challenges within front-of-house F&B; divisions and implements targeted strategies to enhance financial performance.
- Sets realistic, obtainable, and elevated service benchmarks for all restaurant, bar, and event teams.

Developing and Maintaining Budgets

- Formulates, manages, and executes the comprehensive annual F&B; service and beverage operating budget.
- Tracks daily service revenues, beverage sales trends, and forward projections to exceed financial goals and capitalize on revenue-generating opportunities.
- Enforces strict cash management, point-of-sale audits, and beverage inventory control procedures.
- Protects profit margins without sacrificing guest satisfaction, associate engagement, or Ritz-Carlton luxury service standards.

Leading the Food and Beverage Service Team

- Employs robust communication and leadership skills to motivate Ladies & Gentlemen, exemplifying integrity, sound financial judgment, and leadership by example.
- Fosters an environment rooted in mutual trust, respect, empowerment, and seamless collaboration with the culinary division led by the Director of Culinary.
- Serves as a role model for The Ritz-Carlton Credo, Motto, and Gold Standards.
- Identifies creative beverage revenue streams, estimates cost-benefit ratios, and drives margin improvements through curated wine pairings and mixology programs.
- Encourages operational innovation to optimize service workflows and elevate the guest dining experience.
- Ensures regular communication through daily line-ups, shift briefings, beverage tastings, and i

📌 Director F&B Beverage (Sydney)
🏢 Marriott Hotels Resorts
📍 Sydney