This role will be located at one of Discovery Land Company’s locations: Zapotal in Costa Rica.

Zapotal is seeking a Bilingual Food & Beverage Director to join the Food & Beverage Service Department.

The Food & Beverage Director is responsible for the leadership and coordination of the F&B Operation, primarily overseeing all outlets, which encompass casual dining to fine dining experiences within the club. The Food & Beverage Director will work to maintain and improve operational standards for both in the front of house and back of house to ensure all guests receive exceptional and genuine service at all times, reflective of international luxury service standards. In this role, you will be part of creating the Discovery Land Company experience for our members and fellow employees.

• Promote and oversee the establishment and maintenance of: (a) service excellence in the areas of a la carte dining (i.e., breakfast, lunch, and dinner), bars and beverage outlets, private parties, banquets and special events, comfort stations, and non-traditional outlets; (b) beverage excellence through product selection, menus, signature items, and locally sourced products; and (c) culinary excellence through product selection, menus, signature items, regional specialties, kitchen organization, and food safety.
• Hire, train, develop and support Management and Supervisory level positions as well as line staff and other key Food and Beverage positions at the Project.
• Work closely with the Executive Chef to develop and manage the Food and Beverage Program’s contribution to lifestyle through the establishment of healthy, delicious choices at every meal, the constant availability of recovery foods and beverages, and programs to support the residential experience at the Project.
• Leverage network contacts to achieve and maintain access to rare and unique products.
• Communicate regularly with Project management to ensure a coordinated effort at providing year-round service excellence. Supervise inventory management and cost control.
• Ensure compliance with prescribed standards in the areas of guest satisfaction, food costs, labor costs, safety, and sanitation and product preparation.
• Actively monitor Food and Beverage Program services to ensure standards of operation constantly meet or exceed the presently established guidelines.
• Troubleshoot as needed to bring standards of service and quality to the desired level of excellence.
• Coordinate buying programs for food, beverage, and associated supplies, with a focus on the best quality and pricing possible. Coordinate menu presentations and content with Senior Chefs.
• Effectively communicate and coordinate operational activities with key relationships in all areas of the Project. Consult on the design, purchase, and installation of all food and beverage FF&E.
• Manage the development of operating and capital budgets according to the budget calendar, monitor budgets on a monthly basis, and take effective corrective action as required. Analyze other financial statements, manage cash flow, and establish controls to safeguard funds. Review income and costs relative to goals and take corrective action as necessary.
• Maintain operations in accordance with all applicable liquor laws. Manage the expenses including but not limited labor, linen, breakage, shrinkage, beverage, equipment, and supplies. Supervise the management of inventories of all china, glassware, and silverware. Maintain par levels commensurate with Project needs.
• Attend all relevant operational meetings. Complete daily, weekly, and monthly reports as required.
• Provide support services to the Marketing and Sales Teams.

• Leadership: Demonstrate strong leadership, communication, and organizational skills.
• Service Excellence: Uphold a commitment to quality and excellence in F&B operations.
• Teamwork: Work collaboratively to achieve departmental objectives.
• Flexibility: Adapt to flexible work hours, including evenings, weekends, and holidays.
• Calm under Pressure: Maintain composure during busy periods.

• Degree in Hospitality Management with at least five years' experience in a luxury full-service environment.
• Five or more years of experience in a restaurant manager or similar capacity, preferably in an international setting.
• Proven leadership abilities and vision for quality and excellence.
• Strong knowledge of HACCP and local food safety standards.
• Excellent communication, leadership, and organizational skills.
• Language Skills: Ability to read, write, speak, and understand English and Spanish.
• Experience and Cultural Sensitivity: Familiarity with Latin American culture and business practices is advantageous, enhancing interactions with members, guests, and team members in the region.

• Fluency in Spanish and English, with strong oral and written communication skills in both languages.
• Strategic thinking and vision for quality F&B operations.
• Exceptional organizational and leadership skills.

• Degree in Hospitality Management, or a related field

• Work is primarily conducted in an office environment.
• Prolonged periods of sitting and computer use may be required.
• Be able to stand for long periods.
• Be able to walk for long periods and be exposed to indoor and outdoor temperatures.
• Potential physical demands include standing for extended periods, lifting items occasionally exceeding 50 pounds, and working indoors and outdoors in various weather conditions.