Director, Food & Beverage

About Us

The Equinox Golf Resort & Spa is a historic resort destination with deep roots, a strong sense of place, and a reputation for elevated hospitality in one of New England's most scenic destinations.

Established in 1769 and set against the backdrop of the Green Mountains, the property blends timeless charm with modern amenities, including a championship 18-hole golf course, full-service spa, multiple dining outlets, and extensive meeting and wedding space.

As a four-season destination, The Equinox attracts a diverse mix of leisure, corporate, and event guests year-round, providing team members with dynamic, well-rounded hospitality experience. For candidates who value teamwork, elevated service standards, and professional growth within a destination resort environment, The Equinox also offers the added benefit of working in the vibrant yet close-knit community of Manchester - a town known for its outdoor recreation, scenic beauty, and exceptional quality of life.

The Equinox Resort & Spa is newly managed by EOS Hospitality. Visit us online at www.equinoxresort.com and www.eoshospitality.com for more information about the amazing ways we're making a difference.

The Director, Food & Beverage is responsible for the comprehensive management and strategic oversight of all front-of-house and back-of-house culinary operations across multiple full-service outlets and onsite events within the resort. This role is driven by a passion for delivering exceptional guest service experiences, ensuring operational excellence, and maximizing revenue opportunities. The Director leads a dedicated team to uphold the highest standards of quality, innovation, and hospitality, fostering a memorable culinary journey for all guests while achieving the resorts financial and service goals.

Job Summary

Independently manages restaurant front of house personnel, specifically F&B/Restaurant Managers to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, and weekly scheduling.

• Ensure F&B and Culinary leadership effectively manages labor, creating cost-efficient schedules while monitoring forecast and adjusting to revenues. Coach leadership team on maximizing labor value while minimizing costs.
• Responsible for ensuring the proper onboarding of all food and beverage staff by leadership team, from effective interviewing, to required hiring process, through training program completion.
• Follow company guidelines for progressive disciplinary action, involving People + Culture team in all steps of process.
• Ensure proper inventory management and effective ordering. Management of special product needs, receiving, product storage and organization, staff training on inventory, ensuring yield management and keeping par levels, and completing monthly inventory.
• Work with F&B team on daily pre-meals/stand-up meetings, developing topics to discuss such as operational focuses, safety issues, in-house VIPs, specials, food and beverage education, guest feedback, etc. Lead in the providing of proactive communication of all standards to staff.
• Oversee the seamless planning and execution of all in-house banquet events, ensuring exceptional service delivery and operational efficiency. Collaborate closely with the Sales team and Banquet Leads to coordinate event logistics, uphold service standards, and exceed guest expectations.
• Maintain a focus on delivering a memorable guest experience through meticulous attention to detail, teamwork, and proactive problem-solving, ultimately driving guest satisfaction and reinforcing the resort's reputation for excellence.
• Step in to assist as needed with banquet event preparation. Prepare food and beverages needed for events, assist with room set up, AV, bar, and directing rental services.
• Responsible for in-room dining program.
• Ensure compliance with all F&B operational procedures. Develop new local SOPs and work with EOS F&B Leadership on standards and expectations.
• Develop and maintain inside sales and marketing strategies to drive public relations and overall revenue.
• Update POS with pricing, specials, menu changes, etc.
• Intentional guest engagement through "touching tables" and always ensuring guest satisfaction. Take feedback to leadership team and develop action plans to improve all areas of concern.
• Expedite food regularly, practicing and training team members on proper timing of food courses.
• Responsible for bar program, creating cocktail lists, determining wine and beer offerings, connecting with new vendor options, pricing out beverages, and oversee requisition of liquor and adherence to beverage standards.
• Oversee all in-house cash revenue and proper cash handling procedures. Make cash drops as directed by accounting.
• Ensure team is educated on all tip pool and service charge distribution policies. Manage fair, consistent distribution of tips and SCs.
• Work with P+C Leadership to understand state labor laws and proper payment of base wage, tips, service charges, and incentives to staff.
• Coordinate workflow to ensure a smooth-running operation.
• Complete employee performance reviews/evaluations as required.
• Assist team members as needed to promote a positive teamwork environment. All managers are expected to perform any duty of their own employees. Managers should be present on the floor and assisting their teams in all operation needs at peak service times.
• Practice conscious knowledge of food allergies and safety in preparation.
• Responsible for comp and void privileges and approving active promotions and gift card/certificates.
• Monitor and delegate to subordinate team members to ensure they remain busy during their shift. Create an ongoing list of tasks ahead of time for use during the slower moments should they arise.
• Work professionally with all third-party vendors and suppliers as a point of contact.
• Professionally handle guest complaints, solve problems, apologize/emphasize during guest complaints, follow up. Communicate any elevated complaints that could not be resolved to the General Manager.
• Manage ambiance of environment by walking around, surveying areas from the guest perspective to ensure all guest spaces maintain appropriate atmosphere such as proper lighting, music volume, cleanliness, decorations (i.e. candles lit, plants looking healthy, pillows fluffed). Maintain cleanliness of bars, dining room, guest entry spaces, bathrooms, and back of house spaces.
• Oversee reservation management to maximize opportunity for revenue, as well as forecasted blackout dates for holiday reservations etc.
• Work with payroll department for proper employee hourly rates, perform payroll duties biweekly, communicating and submitting needs, ensure staff receives paychecks, assist to set up direct deposits.
• Assist General Manager with additional assigned tasks and projects.
• Communicate with other managers and staff in a positive, efficient, and friendly manner.
• Flexibility to step into whatever role is needed to deliver exceptional service. This may include taking on job responsibilities outside of this job description and may require assisting other departments in their regular functions.
• Demonstrate a team-focused attitude and encourage collaboration.
• Understand and use safe work practices for all safety precautions including Emergency Evacuation Procedures, Violence in the Workplace, Accident Reporting, OSHA Compliance, and Bloodborne Pathogen Procedures.
• Attend meetings and training sessions as required.
• Comply with all policies as outlined in the Handbook, Property Supplement, or otherwise issued including time and attendance expectations, uniform and dress code standards, anti-harassment policy, and substances in the workplace.

We are proud to offer competitive wellness options and perks for both our Part Time and Full Time employees;

• Time off package including state VT Sick time for all employees, as well as a generous PTO plan plus 10 paid Holidays for full-time status employees
• EOS Family Matters Program of 3+ months fully paid parental leave for new parents
• Retirement savings option of 401k with employer match of up to 4% for all employees
• Complementary $25K in Life insurance and $1K/mo. in long-term disability coverage for full-time employees
• Optional additional Disability, Life and AD&D, Critical Illness, and Accident Insurance options
• Company-funded Employee Assistance Program for life challenges and mental health resources
• Additional Health & Wellness benefits including prescription and gym membership discounts
• Competitive wages with ongoing market analysis
• Annual performance evaluations with eligible compensation adjustments
• EOS Employee/Immediate Family Lodging Rates as low as $59 per night
• EOS Friends and Family Lodging Discounts
• EOS Dining Discount of 50% Off F&B at EOS Hospitality portfolio locations during travel
• Discounted lodging rates from New England Inn & Resort Association partners
• Pathways for growth and professional development including structured training and EOS Educational Reimbursement Program
• Internal referral bonus programs up to $500 per referral
• Incentive opportunities for both hourly and managerial roles
• Supportive, open workplace culture with flexible and understanding work-life equality

Compensation

This is a full-time salaried position with a potential wage range of $100,000 - $130,000 per year. Final compensation package offer is subject to change based on a variety of complex factors unique to each candidate including experience, education, skill set, and applicable certifications.

Key Skills & Experience Required

• A minimum 10 years professional restaurant leadership in a hotel or resort environment experience strongly preferred
• Experience in both FOH and BOH leadership roles required
• Experience managing multiple revenue streams and outlets required Expresses sincere enthusiasm for the role and passion for food and beverage required
• Demonstrates strong communication, organizational, and problem-solving skills
• Proven ability to manage a strong beverage program
• Experience in banquet/event execution
• Experienced with forecasting and budgeting; strong financial acumen
• In-room dining experience a plus
• Bachelor's degree in hospitality, business, or related field strongly preferred
• High School diploma/GED required
• Available and willing to work flexible hours based on business needs including Holidays, weekdays and weekends.
• Must know how to prioritize, delegate, and respond in a timely fashion. Able to work under pressure, multi-task, and stay focused while maintaining hospitality.
• Ability to remain standing for up to 10 hours
• Ability to remain stationary in a desk/meeting environment for up to 8 hours
• Ability to walk the property and grounds frequently
• Ability to move up and down stairs regularly
• Ability to move quickly based on guest needs
• Ability to regularly move and lift up to 50 lbs.
• Ability to use repetitive manual dexterity, such as writing, typing in orders, polishing, rolling silverware
• Ability to bend, stretch, and reach frequently, including above head, and repetitively during a shift
• Ability to visibly survey property areas clearly
• Ability to view a digital computer/tablet screen
• Ability to work outside seasonally in various weather for up to 8 hours.
• Ability to communicate and exchange information effectively, often in a public/group setting
• Ability to communicate across multiple landuages
• Ability to read, write, speak, and understand English
• Ability to complete a satisfactory background check
• Ability to perform assigned tasks, operate equipment, and complete job duties in a safe manner
• Ability to work flexible hours based on business needs including midweek and weekend days

TECHNOLOGY AND EQUIPMENT USED:

• Microsoft Office, including Outlook, Word, and Excel programs.
• Computer and Printer
• Point of Sale Software / Credit Card Processor
• Reservations Software & iPad Tablet
• Time Keeping & Payroll Software
• Multi-line Phone System
• Scheduling Software
• Basic Cleaning Chemicals & Tools (mop/bucket, broom, vacuum, sanitizer bucket)
• CO2 Soda Fountain System
• Refrigeration/Freezer Systems
• Keg storage Systems
• Automatic Dishwasher
• Golf cart (where applicable)

WORKING ENVIRONMENT:

• Work will primarily take place in a hotel resort and restaurant environment, in both guest-facing and employee back of house areas.
• Some seasonal exterior work with exposure to extreme temperatures and weather conditions.
• Group and solo work.
• Exposure to various hazardous chemicals, to be used only as instructed.

No Job Description for a position can possibly include all duties which may be requested by guests or required by the hotel. The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager. The items listed above are a summary of the major responsibilities of the position that must be met by an employee to successfully perform the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.