Director of Resort Operations

POSITION OVERVIEW

Balboa Bay Resort is seeking an experienced Director of Resort Operations with a strong Food & Beverage background to join our Executive Leadership team. This critical role is responsible for driving operational excellence, exceptional guest experiences, and strong financial performance across our luxury waterfront resort.

The ideal candidate is a hands‑on, strategic leader who thrives in a high‑volume resort environment and brings deep expertise in Food & Beverage along with proven cross‑departmental operational leadership. This position oversees all operational departments—including Rooms Division, Food & Beverage, Engineering, Security, and other assigned areas—ensuring the seamless execution of systems, standards, and services that support outstanding guest satisfaction, team member engagement, and sustained profitability.

• Provide strategic leadership and oversight to department heads and managers across resort operations, with a strong focus on Food & Beverage excellence.
• Drive revenue growth, profitability, service levels, and team member engagement across all operational departments.
• Lead hiring, training, performance management, and development of management teams in alignment with company policies and labor regulations.
• Prepare and manage annual operating budgets; analyze forecasts, P&Ls, and cost reports to maximize profitability and control expenses.
• Optimize menu pricing, product mix, wine programs, and promotional strategies to enhance F&B financial performance.
• Partner closely with department leaders to ensure seamless execution of operational strategies and day‑to‑day excellence.
• Ensure F&B outlets, banquets, and catering operations deliver consistently high‑quality products and elevated service standards.
• Maintain a visible leadership presence throughout dining venues and public areas, proactively addressing guest feedback and service opportunities.
• Ensure compliance with all food safety, sanitation, alcohol service (TIPS), health department, OSHA, and safety standards.
• Present budgets, financial results, and operational strategies to the ownership group and executive leadership.

• Support and collaborate with the Executive Committee to achieve overall resort goals.
• Approve labor decisions, merit increases, promotions, scheduling, and time‑off requests within policy guidelines.
• Resolve guest concerns professionally and effectively, escalating when appropriate.
• Ensure responsible alcohol service and address safety or security incidents as needed.

• High school diploma or GED required;
  Bachelor’s degree in Hospitality Management preferred.
• 5+ years of progressive Food & Beverage leadership experience, including 2+ years in a management role within a resort or hotel environment.
• Strong knowledge of restaurant, banquet, and catering operations; familiarity with Front Office operations strongly desired.
• Proven ability to lead large teams in a fast‑paced, high‑volume, service‑driven environment.
• Demonstrated financial acumen, including budgeting, forecasting, labor management, and cost controls.
• Excellent communication, leadership, and interpersonal skills with a strong guest‑first mindset.
• Ability to remain calm, decisive, and solutions‑oriented during peak business periods or emergency situations.
• Proficiency in MS Office and ability to learn hotel operating systems.
• TIPS®, Food Handler, and Serv Safe certifications required (or ability to obtain within designated time frames).
• Bilingual Spanish a plus.
• Flexible schedule required, including weekends, holidays, and varying shifts.