Director of Dining & Event Experience

Opportunity Summary

Since opening in 1928 as the iconic Sir Francis Drake Hotel this landmark has been at the heart of San Franciscos cultural and social scene. Reborn in early 2022 as Beacon Grand A Union Square Hotel it has reclaimed its legendary status with thoughtful restoration inspired design and a renewed reputation for luxury and hospitality excellence. Recognized industry-wide for its transformative comeback Beacon Grand has already earned acclaim for its elevated guest experience and standout public spaces including award recognition for design service and culinary innovation.

Located in the beating heart of Union Square Beacon Grand is more than a hotel its a cultural destination that blends storied heritage with contemporary style. From its beautifully reimagined guestrooms and suites to its celebrated dining venues and vibrant social spaces Beacon Grand strikes the perfect balance of timeless elegance and modern energy. Above it all the Starlite Room long a legendary name in San Francisco nightlife once again shines as an anchor in the sky drawing guests and locals alike with its elevated atmosphere and unforgettable views.

As cable cars rumble past the front doors and guests return to enjoy the next chapter of this historic address Beacon Grand continues to evolve with fresh experiences programming and enhancements that keep it at the forefront of luxury hospitality. This is a once-in-a-generation opportunity to join a hand-picked leadership team of hospitality innovators and play a central role in shaping the future of one of San Franciscos most celebrated hotels.

Job Summary

The Director of Dining & Event Experience is a dynamic high-impact leadership role responsible for shaping and elevating the full food and beverage experience at Beacon Grand. This position oversees the daily coordination supervision and direction of all F&B operations while driving strong financial performance through disciplined budget management labor strategy and revenue growth initiatives.

As a key member of the propertys leadership team the Director of Dining & Event Experience will champion consistently exceptional quality set the tone for great hospitality with guest experiences that are warm intuitive and consistently polished. This leader is expected to bring fresh market-savvy ideas to life developing concepts programming and promotions that build demand increase capture and strengthen Beacon Grands reputation as a must-visit destination.

This role is also central to cultivating a culture of gracious hospitality anticipatory service and continuous improvement ensuring every touchpoint reflects the warmth sophistication and energy of Beacon Grand.

A major focus of this position is leading the ongoing repositioning and evolution of The Post Room which continues to grow through new experiential enhancements and elevated programming creating reasons for guests and locals to return. The Director will also collaborate closely on Starlite the award-winning cocktail lounge helping to amplify its identity energy and market presence.

Duties & Responsibilities

• Lead the vision for Beacon Grands food & beverage identityshaping experiences that define the hotel as a premier dining and social destination in San Francisco.
• Set the standard for great hospitality where every guest interaction feels genuine welcoming and well cared for.
• Drive the continued evolution of The Post Room delivering experiential enhancements and programming that keep the venue fresh relevant and return worthy.
• Partner in the ongoing success of the award-winning Starlite Room strengthening its presence as a must-visit cocktail and nightlife destination above the city.
• Inspire and develop exceptional teams cultivating a culture of pride accountability and gracious hospitality across all F&B outlets.
• Create unforgettable moments through thoughtful service rituals elevated culinary storytelling and experiences that feel distinctly Beacon Grand.
• Champion innovation and revenue growth translating creative ideas into measurable business impact and long-term brand equity.
• Own operational excellence with a leadership mindsetensuring consistency quality and financial performance never compete but rise together.
• Build lasting local relevance forging partnerships and programming that draw San Franciscans back again and again.
• Protect and elevate the legacy of this iconic addresshonoring its history while leading the next era of modern luxury.

Leadership & People Management

• Recruit interview hire and onboard Food & Beverage leaders and team members who embody the hotels luxury service culture.
• Oversee daily operations of all F&B outlets in-room dining bar banquets/events amenity services and any other F&B-related services.
• Provide clear direction coaching and support to managers supervisors and line staff; set performance expectations and lead by example on the floor.
• Conduct timely constructive performance evaluations; recognize excellence and address performance issues promptly and professionally.
• Administer corrective action and terminations in accordance with company policies and applicable laws.
• Build team capability through ongoing training cross-training and development programs focused on luxury service product knowledge and leadership skills.
• Mentor train and coach leaders; oversee new hire training and ensure completion of all required training programs.
• Manage scheduling operational coverage and workload distribution to maintain optimal staffing and support peak business demands.

Guest Experience & Service Excellence

• Uphold and continuously elevate service standards and operating procedures across all F&B outlets ensuring a seamless luxury guest experience.
• Anticipate guest needs preferences and emerging dining trends; align offerings and service style accordingly.
• Resolve guest concerns and complaints promptly graciously and effectively; identify root causes and implement corrective action to prevent recurrence.
• Champion a guest-focused culture and inspire the team to consistently exceed expectations.

Operational & Financial Management

• Develop implement and manage the Food & Beverage departmental budget including revenue cost of goods labor and operating expenses.
• Achieve or exceed budgeted revenues and profitability for all F&B outlets; maintain strong cost controls and expense discipline without compromising quality.
• Maintain rigorous inventory control procedures for food beverage equipment and supplies including regular audits and variance analysis.
• Ensure robust cash-handling and credit control procedures; safeguard all financial transactions in compliance with company standards.
• Maintain full accountability for the Food & Beverage P&L and contribute to the preparation of the hotels annual budget and forecasts.

Concept Product & Brand Standards

• Maintain and continually refine standards of food and beverage quality in collaboration with culinary and bar leadership.
• Partner with the Executive Chef and Beverage leadership to design and evolve menus wine lists and cocktail programs that reflect the Beacon Grands identity and the local market.
• Ensure all offerings and experiences are aligned with luxury positioning brand standards and guest expectations.

Strategy Sales & Marketing

• Develop short- and long-term financial and operational plans for the Food & Beverage Division that support the hotels overall business objectives.
• Collaborate with Sales & Marketing on local and national campaigns promotions partnerships and events to drive F&B revenue and brand awareness.
• Proactively market the hotels restaurants lounges and bar as destination venues for both hotel guests and local clientele.
• Anticipate future guest and market trends; recommend and implement strategic enhancements to concepts offerings and service delivery.

Compliance & Standards

• Ensure all F&B operations are conducted in full compliance with local state and federal regulations including health safety sanitation and liquor laws.
• Maintain a clean safe and well-maintained environment in all front-of-house and back-of-house F&B areas.
• Adhere to and enforce all company policies procedures and brand standards.

Communication & Continuous Improvement

• Develop innovative solutions to enhance communication of guest feedback service performance and operational information across the F&B Division.
• Use guest feedback competitive analysis and financial results to identify opportunities for improvement and implement action plans.
• Foster collaboration with other hotel departments to ensure seamless guest experiences.
• Perform other related duties as assigned by the General Manager or senior leadership.

Qualifications

• Proven experience as a Director of Food & Beverage or senior F&B leadership role in a luxury lifestyle or upper-upscale hotel and restaurant environment.
• Strong track record of managing multiple outlets and high-volume operations while maintaining elevated service and product quality.
• Demonstrated success in P&L management budgeting forecasting and cost control.
• Exceptional leadership people management and team-building skills; experience developing leaders and front-line staff.
• Deep knowledge of food wine spirits and current dining and bar trends.
• Excellent interpersonal communication and conflict-resolution skills with a strong guest-service orientation.
• Ability to work a flexible schedule including evenings weekends and holidays as business demands.

Required Skills/Abilities

• Excellent verbal and written communication skills.
• Excellent interpersonal and negotiation skills to strive in a team environment.
• Excellent hands-on organizational skills and attention to detail.
• Excellent time management skills with a proven ability to meet deadlines.
• Strong analytical and problem-solving skills.
• Strong supervisory and leadership skills.
• Ability to adapt to the needs of the organization and employees.
• Ability to prioritize tasks and to delegate them when appropriate.
• Proficient with POS Systems (Agilysys) and reservation systems (OpenTable).
• Craftable / BirchStreet knowledge a plus

Education and Experience:

• At least five (5) years of Food & Beverage management experience required.
• Lifestyle / luxury hotel experience required opening experience a plus.
• CA / San Francisco experience preferred.

Physical Requirements:

• While performing the duties of this job the employee is regularly required to bend push pull stand walk talk or hear.
• Frequently required to use hands to finger handle or feel objects or telephone
• Long hours are sometimes required to include weekends and holidays
• Medium work exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently or constantly to lift carry push pull or otherwise move objects

Salary Range: $150K - $170K annually plus bonus eligibility

Company Benefits:

EOE: Northview Hotel Group is an equal opportunity employer committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on any characteristic as outlined by federal state or local laws

Required Experience:

Director