Director of Food + Beverage

Job Snapshot

Bambara - Salt Lake City

Why We're Here

We believe heartfelt, human connections make people's lives better. Especially the people who work here.

Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today.

Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you.

How We're Different

Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day.

It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine.

That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better.

It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too.

What You'll Do

Provide restaurant guests with friendly and professional service, excellent food quality, strong price value, and consistency of execution in an attractive, well-maintained environment. Development of an annual marketing plan to penetrate new sales opportunities and maximize use within existing markets.

Some of your responsibilities include :

• Achieve budgeted revenues and expenses and improve profitability related to the F+B department.
• Monitor budgets in all areas of cost control with consistent focus on cost of inventory, sales, and payroll.
• Increase level of guest happiness by delivery of an outstanding product and service.
• Direct the daily activities and assignments of staff, ensure appropriate coverage, develop and communicate departmental strategies and goals, and assign / prioritize work.
• Direct supervision of the Executive Chef to provide excellent quality and presentation of all food to the guests.
• Provide direct oversight of the property-wide Banquet and Catering operations.
• Partner with the Sales Department to review all F+B minimums and selling guidelines.
• Collaborate with Director of Sales and Director of Catering on sales and marketing strategies.
• Directly lead all aspects of banquet operations including developing and maintaining managerial and captain oversight of all operations.
• Review and approve all menus and pricing in restaurant outlets and banquet / catering.
• Ensure that evaluation of food product, front-of-house employee performance, and development of product consistent with our market position.
• Develop a selection and pricing strategy for all liquors and wines, and supervise their procurement.
• Ongoing maintenance of the physical asset through capital planning as required in the budget process.
• Follow all Health and Safety regulations.
• Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and coach employees; address complaints and problem solve.

What You Bring