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The Lodge at Marconi is seeking a hands-on Food & Beverage Director to lead the next stage of growth for Mable’s Restaurant, our banquet and event operations, and the broader dining experience at our historic Tomales Bay property.

This role is ideal for a grounded, financially disciplined hospitality leader who can build systems, develop people, partner closely with culinary leadership, and deliver warm, consistent service across restaurant, bar, breakfast, weddings, retreats, and group business. The right candidate will bring both restaurant instincts and hotel/event discipline. They will be visible on the floor, confident with the numbers, calm in the details, and motivated by the opportunity to shape a distinctive food and beverage program in a rural coastal lodge setting.

Mable’s is an important part of the Lodge at Marconi’s identity. The Director of Food & Beverage will help define and communicate that identity through service, programming, events, beverage offerings, guest experience, and close collaboration with the property’s marketing and public relations partners. This includes helping identify stories, moments, menus, partnerships, and experiences that can be shared with hotel guests, locals, event clients, and regional audiences.

The Director of Food & Beverage reports to the General Manager and works closely with the Executive Chef, Sales and Events, Rooms, Finance, and Marketing/PR partners.

• Lead daily food and beverage operations for Mable’s Restaurant, bar, breakfast, banquets, weddings, retreats, and group meals.
• Build and maintain clear operating systems, including service standards, opening and closing procedures, training materials, pre-shift communication, manager logs, banquet execution standards, and accountability routines.
• Partner closely with the Executive Chef to align menu, service, staffing, purchasing, event execution, cost control, and guest experience.
• Provide visible, hands-on leadership during key service periods, events, and high-impact guest moments.
• Lead, train, coach, and hold accountable F&B managers, supervisors, servers, bartenders, banquet staff, and related hourly team members.
• Oversee labor planning, scheduling, productivity, and staffing levels across restaurant, bar, breakfast, banquets, and events.
• Manage F&B financial performance, including revenue, cost of goods, labor, banquet profitability, beverage performance, inventory, forecasting, and budget accountability.
• Review financial results regularly and translate them into practical operational decisions around scheduling, pricing, purchasing, training, service, and programming.
• Partner with Sales and Events to ensure strong communication, accurate BEOs, thoughtful planning, and successful execution of weddings, retreats, group meals, and special events.
• Support the continued development of Mable’s as a restaurant with a strong sense of place, local relevance, and warm, unpretentious service.
• Collaborate with marketing and public relations partners to identify and support content opportunities, including menu changes, seasonal offerings, beverage features, events, local partnerships, guest moments, staff stories, and the broader food and beverage experience at the Lodge.
• Help ensure that the restaurant’s public presence, including website content, social media, listings, menus, photography, and event promotion, accurately reflects the guest experience and supports revenue goals.
• Contribute ideas for restaurant programming, community engagement, special dinners, seasonal offerings, and partnerships that strengthen Mable’s visibility with locals, hotel guests, and regional visitors.
• Monitor guest feedback, online reviews, and service trends, and use that information to improve training, operations, reputation, and guest satisfaction.
• Maintain compliance with health, safety, alcohol service, labor, and company standards.
• Bring a calm, resourceful, problem-solving approach to a rural coastal operation where flexibility, presence, and follow-through matter.

Qualifications

• 5 or more years of progressive food and beverage leadership experience.
• At least 2 years in a senior F&B manager, assistant director, director, or comparable leadership role.
• Experience in hotel, resort, private club, destination restaurant, or event-heavy food and beverage operations strongly preferred.
• Banquet, wedding, retreat, or group dining experience required.
• Strong financial literacy, including labor management, cost control, inventory, budgeting, forecasting, and departmental P&L review.
• Experience leading managers, supervisors, and hourly service teams.
• Strong service instincts, with the ability to create standards that are warm, practical, consistent, and appropriate to the setting.
• Ability to partner effectively with culinary leadership while maintaining clear ownership of service, operations, financial performance, and guest experience.
• Comfort working with marketing, PR, or social media partners to support restaurant visibility, event promotion, and storytelling.
• Experience with POS, scheduling, inventory, payroll, and reporting systems.
• Flexible schedule, including evenings, weekends and holidays.
• ServSafe, responsible beverage service certification, or ability to obtain required certifications.