Director of Food and Beverage - Convention Center & Elements Restaurant, Logan UT ($90K - $100K)

• 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 workflow