Renault Winery | Director of Food & Beverage

At VIVÂMEE Hospitality we believe our teammates are the most important investment we can ever make. Benefits of this role include career advancement opportunities, a positive/growth mindset work culture, free golf, health benefits, 401K, company purchased life-insurance, discounts on VIVÂMEE resort stays, merchandise, and meals. MOST IMPORTANTLY, we offer a community of teammates just like you. We seek to only attract positive, driven, and caring teammates who already live by their own code of standards in alignment with our VIVÂMEE Virtues. We believe this positive culture is the greatest benefit our team can offer to new teammates. You will be welcomed here!

Summary of the Role and Responsibilities: The Director of Food & Beverage reports to the Resort General Manager and is responsible for leading all culinary and beverage operations across Renault Winery & Resort. This includes restaurants, bars, banquets, golf-related outlets, tournaments, and all current and future food and beverage concepts.

This role is accountable for driving profitability, managing departmental budgets and P&L, ensuring exceptional service standards, and developing high-performing teams. The Director works closely with executive leadership, chefs, event teams, and operational partners to curate menus, set pricing, maintain culinary excellence, and deliver exceptional guest experiences.

As a senior leader, the Director of Food & Beverage is expected to model servant leadership and actively teach and embody the VIVÂMEE Virtues of Joy, Humility, and Ministry. This role holds a prominent leadership presence at Renault and may participate in training or collaboration across other VIVÂMEE Hospitality properties as needed.

Responsibilities:

Food & Beverage Operations & Leadership

• Oversee all food and beverage outlets including restaurants, bars, winery tasting rooms, banquet operations, room service, seasonal concepts, and future F&B developments.
• Establish and maintain service, culinary, and beverage standards reflective of Renault’s brand, creativity, and hospitality vision.
• Partner with culinary leadership to develop menus, wine and beverage programs, and pricing strategies aligned with quality, creativity, and profitability goals.
• Ensure consistent execution of all food and beverage operations across daily service, special events, and group functions.

Catering & Event Operations

• Collaborate with Director of Banquets, Sales and Event Managers to plan menus, timelines, and execution for weddings, corporate events, winery experiences, and group functions.
• Participate in weekly BEO, Group Impact, and operational meetings to align on upcoming events and execution standards.
• Ensure seamless execution of all food and beverage components from setup through service and breakdown.
• Maintain daily use of catering and CRM systems for event bookings, BEO creation, communication, and service accuracy.

Financial Management & Profitability

• Develop, manage, and be accountable for food and beverage budgets, forecasts, and P&L performance.
• Monitor food, beverage, wine, and labor costs to maximize profitability while maintaining high guest satisfaction.
• Oversee inventory management, purchasing controls, and waste reduction initiatives.
• Ensure accurate and timely billing, financial reconciliations, and reporting for all outlets and group events.

Team Leadership & Development

• Hire, train, coach, and develop food and beverage leaders and frontline teammates.
• Foster a culture of hospitality excellence, accountability, teamwork, and continuous improvement.
• Provide ongoing training in service standards, winery hospitality, food safety, sanitation, and brand expectations.
• Serve as a role model for leadership presence, professionalism, and VIVÂMEE Virtues.

Guest Experience & Quality Assurance

• Monitor guest feedback and service scores across all food and beverage touchpoints.
• Proactively resolve guest concerns and lead effective service recovery efforts.
• Ensure consistent delivery of elevated, 5-star guest experiences.
• Maintain compliance with food safety, sanitation, liquor laws, and company policies.

Facilities & Operational Oversight

• Conduct regular walkthroughs of dining venues, kitchens, bars, tasting spaces, and event locations.
• Ensure steps of service, design standards, setup, and breakdown processes are documented through SOPs and checklists.
• Coordinate with facilities teams to ensure maintenance, cleanliness, and readiness prior to service and events.
• Maintain required certifications, safety procedures, and storage standards across all food and beverage spaces.

About Renault Winery & Resort

Renault Winery & Resort is a historic New Jersey destination offering a distinctive blend of winery, dining, lodging, and event experiences. Founded in 1864, Renault has grown into a premier hospitality destination featuring award-winning wines, multiple dining venues, luxury accommodations, and renowned event spaces.

As part of VIVÂMEE Hospitality, Renault is undergoing a thoughtful revitalization designed to honor its heritage while elevating guest experiences through soulful hospitality, creativity, and meaningful connection.

Disclaimer

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this document is intended to reflect the current role accurately, management reserves the right to modify the position or require other tasks to be performed when circumstances change.

Renault Winery & Resort is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Renault Winery & Resort may provide reasonable accommodation to qualified individuals and encourages both prospective and current teammates to discuss potential accommodations with the employer.