09/16/2026
*****JOB POSTING****
Director of Food, Beverage, and Events – Homer Seaplane Base Resort – Homer, Alaska
Company Overview: We are a family-run resort on a floatplane lake in Homer, AK, featuring a niche restaurant, premier event venue, 10 rental cabins, and our floatplane partner, Beryl Air.
We are seeking a Director of Food, Beverage & Events to take ownership of our growing food, beverage, catering, and events program. This is not simply a restaurant manager position. We are looking for an organized, entrepreneurial hospitality professional who can build and manage a capable seasonal team, execute catered events, develop new business, and help us expand the role food and beverage plays throughout the resort.
This is a two-year position, requiring on-site availability May 1 - September 30 for two consecutive seasons, with limited remote work during the off-season.
Position: Director of Food & Beverage and Events
Location: Homer, Alaska
Term: 2-Year Contract (Commitment to two consecutive May–September seasons)
Note: Expansion into winter services/catering is a possibility with the right team.
Job Description & Responsibilities: We are seeking an organized director with a strong administrative background and practical culinary skills to oversee our resort's dining, catering, and events.
Operations & Management
- Build and oversee a team capable of handling day-to-day restaurant service, including Grab & Go Breakfast and Lunch & Dinner.
- Manage purchasing, inventory, food costs, scheduling, and operating controls.
- Oversee all on-site catering and events.
- Develop systems that allow the restaurant to operate effectively without requiring the Director to cover every shift personally.
- Contribute to marketing and social media concepts for the restaurant, catering, and events businesses.
Business Development
- Actively pursue new catering contracts, events, and boxed-lunch agreements.
- Develop creative ways to increase utilization of our event venue.
- Help design an on-site guest concierge program.
- Coordinate restaurant deck entertainment and other guest experiences.
- Identify opportunities for the food and beverage program to complement our lodging, aviation, and other resort businesses.
Culinary & Catering
- Take a hands-on culinary role in catered events.
- Oversee food preparation and quality in the restaurant.
- Develop and implement practical, profitable menu ideas for both restaurant and catering operations.
- Step into restaurant production when necessary while building a team capable of managing normal daily service.
Staffing & Leadership
- Recruit, hire, train, schedule, and manage FOH and BOH employees.
- Establish clear expectations and operating procedures.
- Build a reliable team capable of supporting both restaurant operations and catered events.
Compliance
- Maintain compliance with applicable health, food-safety, workplace-safety, and alcohol regulations.
Off-Season Remote Responsibilities (October - April)
Work is limited and flexible, generally focused on:
- Seasonal planning and preparation
- Catering and event contracts
- Recruiting and staffing
- Marketing and business development
- Advance purchasing and operational planning
Qualifications
We are particularly interested in candidates who combine hospitality management and administrative strength with practical culinary experience.
Ideal candidates will have:
- Hospitality, restaurant, catering, or event-management experience
- Strong administrative, organizational, and logistical skills
- Practical culinary skills and the ability to execute catered events
Experience hiring, training, and leading FOH and BOH teams
- Strong communication and problem-solving skills
- An entrepreneurial approach to revenue generation and business development
- The ability to thrive in a seasonal operation where priorities can change quickly
- Availability for weekends and holidays during the operating season
TOTAL ANNUAL COMPENSATION: up to $51,000
May - September on-site compensation: $40,000–$45,000
- $30,000–$35,000 seasonal summer salary
- $10,000 seasonal housing stipend ($2,000/month)
- Resort perks including access to floatplane tours, water taxi services, and outdoor recreation
October–April remote compensation: approximately $6,000
- $200/week
- Flexible remote schedule
- Up to 10 hours per week
Two-Year Retention Bonus
- $7,500 upon successful completion of the second season
How to Apply
Submit a resume and cover letter detailing your relevant experience to [email protected]. In your cover letter, please include one specific idea for generating a new catering lead or increasing utilization of our event space. Interviews will be conducted on a rolling basis.
