Job Description
Position:
Director of Food and Beverage | Convention Center | Elements Restaurant
Location:
Logan, UT
Onsite Position:
Elements Restaurant Area/Territory Locations:
Riverwoods Convention Center• 615 Riverwoods Parkway, Logan, UT 84321
Elements Restaurant• 35 E 640 S, Logan, UT 84321 Job Type:
Manager Level, Full‑Time, Permanent Salary:
$90,000•$100,000 USD
Bonus Opportunities:
up to 15% quarterly, based on quarterly earned wages
Leadership & Team Structure:
Oversees front and back of the house operations. Direct reports•3 Chefs & 2 Managers About the Portfolio The Riverwoods Conference Center:
The Riverwoods Convention Center is a premier event venue in Logan, supporting conferences, meetings, weddings, tradeshows, and community events. With flexible meeting and ballroom spaces and direct access to adjacent hotels and dining, the Convention Center serves as a major economic and demand driver for group and catering business within the portfolio.
Elements Restaurant:
Elements Restaurant is a locally recognized dining outlet serving hotel guests, convention attendees, and the surrounding Logan community. The restaurant plays a key role in food‑and‑beverage revenue generation, event catering, and group dining tied to convention and hotel business. About Remington Hospitality:
Remington Hospitality, a U.S•based, third‑party hotel management company founded in 1968, with operations across the United States and the Caribbean and Latin America (CALA) region. In CALA, Remington manages branded and independent properties in Mexico, the Dominican Republic, Puerto Rico, and the Cayman Islands, with continued regional growth planned. Today, Remington manages 100+ hotels across 30 states and 26 brands, delivering strong financial discipline, brand compliance, and operational accountability while fostering a collaborative, performance‑driven culture focused on long‑term success and professional growth.
About the Position:
We are seeking a dynamic, strategic, and highly operational Director of Food & Beverage to lead all aspects of our upscale Elements restaurant and Riverwoods conference center located in Logan, Utah. This role requires a hands-on executive leader who is equally comfortable driving elevated guest experiences in the front of house while maintaining disciplined execution, quality, and efficiency in the back of house. The ideal candidate brings a balance of refined hospitality, culinary acumen, financial discipline, and team leadership, with a proven ability to operate in a multi-revenue stream environment of restaurant dining, banquet operations, catering, and large-scale events.
Key Responsibilities:
Provide overall leadership, direction, and accountability for all F&B operations, including restaurant, bar, banquet, and conference services
Develop and execute strategic plans to enhance revenue, profitability, and guest satisfaction across all outlets
Partner with Executive Chef and operational leaders to create a cohesive and elevated food and beverage vision
Establish and maintain a culture of service excellence, accountability, and continuous improvement Front of House (FOH) Leadership Champion an elevated, personalized guest experience aligned with upscale service standards
Oversee service execution in all outlets, ensuring consistency, professionalism, and attention to detail
Develop and implement service standards, training programs, and guest recovery protocols
Lead floor presence during peak periods and high-profile events, ensuring seamless execution
Manage beverage programming, including wine lists, cocktail offerings, and bar operations to align with concept and profitability goals Back of House (BOH) Leadership Partner closely with the culinary team to ensure menu integrity, food quality, and operational efficiency
Oversee kitchen cost controls, including food cost, waste management, and inventory systems
Ensure compliance with all health, safety, and sanitation standards
Support menu engineering, product sourcing, and seasonal programming to drive innovation and margin optimization
Maintain disciplined execution of production workflows for both restaurant and banquet operations Banquet & Conference Center Operations Oversee planning and execution of conferences, events, and banquets ranging from intimate gatherings to large-scale functions
Ensure seamless coordination between sales, culinary, and operations teams
Drive excellence in event execution, timing, presentation, and client satisfaction
Optimize labor and operational planning to deliver high-quality experiences at scale
Build strong relationships with clients, event planners, and internal stakeholders Financial Performance & Accountability Own and manage full P&L accountability for the F&B division
Drive revenue growth while maintaining disciplined expense management and margin targets
Develop budgets, forecasts, and actionable strategies to exceed GOP and flow-through expectations
Monitor and analyze key performance indicators (KPIs), including revenue per cover, banquet profitability, labor efficiency, and cost of goods
Implement systems and controls to ensure accuracy, accountability, and operational transparency Team Development & Culture Recruit, develop, and mentor a high-performing team across FOH and BOH functions
Foster a people-centered, culture-driven environment focused on engagement, retention, and professional growth
Provide ongoing coaching, training, and leadership development for managers and supervisors
Ensure alignment between service, culinary, and operational teams
Lead by example with a visible, hands-on leadership style Requirements Seven to Ten (7-10) years F&B leadership in upscale restaurant, hotel, or conference center environments
Experience managing multi-outlet operations (restaurant, catering, banquets, large-scale events)
Strong background in conference center catering, including planning and executing high-volume events, meetings, and group functions
Proven ability to lead FOH & BOH
teams, including Chefs and Managers
Expertise in banquet operations, event logistics, and client-facing execution with a focus on seamless service delivery
Strong P&L ownership (budgeting, forecasting, labor management, cost control, KPIs)
Knowledge of menu engineering, food quality, and beverage programs (wine/cocktails)
Ability to partner with Sales & Events teams and build relationships with clients, planners, and corporate groups
Hands-on, visible leader with strong team development and coaching skills
Excellent communication, organization, and problem-solving abilities in high-volume environments
Must be onsite in Logan, UT, with flexibility for evenings/weekends and local travel between locations
What we are looking for Prior experience in Food and Beverage leadership role with proven record of success.
Knowledge of federal, state and local laws and regulations as it relates to food and liquor, ensuring food and beverage staff have all been trained in responsible alcohol service.
Strong computer skills in Microsoft Suite
Some travel may be required
Flexible to work varying schedules including nights, weekends, and holidays
Someone who enjoys working as and being part of a team that provides great experiences for our Guests! Physical Requirements (In-Office Role)
Ability to work in a standard office environment.
Prolonged periods of sitting at a desk and working on a computer. (6-8 hours a day)
Occasional standing and walking throughout the workday.
Frequent fine motor skills, use of hands and fingers for keyboarding/typing, utilizing a mouse or trackpad, writing, and operating office equipment.
Ability to communicate effectively verbally and in writing.
Occasionally required to stand, walk, bend, reach, or carry items.
Ability to lift and/or move 10-25 pounds as needed (e.g., files, office supplies).
Visual ability to read from a computer screen and printed materials including close visual focus for extended periods and color differentiation (for certain roles).
Ability to hear and participate in conversations and meetings, use phone and/or headset
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role. Compensation & Benefits Base Salary:
$90,000•$100,000 annually (commensurate with experience, qualifications, and market alignment)
Bonus:
Quarterly incentive plan tied to performance metrics•up to 15% of quarterly earn salary Health Benefits:
Medical, dental, and vision insurance
Retirement:
401(k) with company match
Time Off:
Paid vacation, holidays, and personal days
Perks:
Discounted hotel stays across the portfolio
Growth:
Career development and advancement opportunities
Culture:
People-first environment focused on excellence and innovation
