For 30 years, Tommy Bahama has created a world where the sun always shines, the water is always warm and easy breezy styles are always in season.  Now, we’re bringing that daydream to life with the first Tommy Bahama Resort; Tommy Bahama Miramonte Resort & Spa.  The luxury boutique resort has transformed its unique 215-room resort to showcase island living meets desert luxury.  Centrally located in the heart of the greater Palm Springs Valley in the prestigious Indian Wells.  The resort is woven through 11 expansive acres of fragrant citrus trees and flower gardens surrounding eleven two-story guest room buildings.  A place to escape the everyday and enjoy the award-winning Spa, signature restaurant Grapefruit Basil, three salt-water pools with full-service cabanas, chef’s garden, bocce ball courts.

Tommy Bahama Miramonte is an oasis at the heart of it all: a destination where guests come to escape the deadlines and demands of the everyday; where they’re inspired to soak up life’s simple pleasures and celebrate its greatest moments.  The magic of this place is rooted in the land and brought to life where desert luxury meets an island state of mind and experiences that connect guests with a variety of offerings that are unique to the region. Welcome to your estate of wellbeing.

Position Summary: 

The Director of F&B is responsible for the Restaurants, Bars, & Events.

Salary Range: $120,000/per year - $135,000/per year

Review work procedures and operational problems to determine ways to improve service, performance, or safety. Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted. Develops and maintains effective communications between all operating departments including the hotel. Uses purchasing and inventory knowledge to track costs, transfers, waste, promo, and forecasting in all revenue centers for food and beverage. Approves menus by consulting with GM, Controller, and Chef; reviews potential food and beverage menus, evaluates past popularity of menu options, and develops new menus based on trends. Communicates the goals and objectives of the Company and inspires/empowers employees to achieve those goals. Seeks alternative forms of advertising and promotion including but not limited to electronic marketing and communication (website, e-mail, Facebook, Twitter). Establishes and maintains annual revenue and cost projections which are to be reviewed and revised on a quarterly basis. Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.

Duties and Responsibilities: 

• A warm personality, attentive, and presentable. 
• Committed to delivering high levels of customer service.
• Responds courteously and efficiently to queries and problems from guests, and all staff. 
• Manage the staffing, training, and day-to-day activities of the banquets, restaurant, and bar staff
• Market the Food and Beverage outlets; develop and manage implementation of menus, package deals, and promotions for all F&B
• Develop, implement, and manage the department's business plan and budget; continually analyze, forecast, monitor and control labor and food costs
• Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and to enhance future sales

• 3 or more years as a Director of Food and Beverage preferred
• Requires knowledge of principles and practices within the food profession
• Knowledge of hotel operations, including marketing plans, human resources, budget forecasting, etc. is highly preferred

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