From Culinary Passion to Executive Leadership: The F&B Career Path

From Culinary Passion to Executive Leadership: The F&B Career Path
Posting date: 07/27/26
The best way to find out what a company’s culture is like is to hear it directly from a Team Member that currently works there. To spotlight the Food and Beverage (F&B) roles and culture at Westgate Resorts, we sat down for a Q&A with Liana Monette, Food and Beverage Assistant Director, at our Park City resort.
1. Tell us a bit about yourself and your career journey. How did you end up at Westgate Resorts?
My journey in hospitality started in 2015 when I came to Park City as a J-1 student for the summer . My second job was as a hostess at Drafts, and that's where I truly fell in love with the food and beverage industry. I was drawn to the fast-paced environment, the teamwork, and the Westgate culture where team members were trained to create memorable experiences for our guests. I knew I wanted to be part of that world.
After my summer ended, I returned home to finish my master's degree in marketing. Once I graduated, I started looking for internship opportunities that would allow me to continue building a career in hospitality. Westgate Park City gave me that opportunity, and I joined the team in March 2017 as the Food & Beverage Administrative Assistant.
I came in eager to learn and determined to prove myself, even though I was terrified about making mistakes. My internship gave me a behind-the-scenes look at what it takes to successfully operate a food and beverage business. I was fascinated by how much there was to learn and inspired by the dedication of the leaders I worked alongside.
I always joke that I probably drove my director a little crazy because every time I finished a task, I would immediately ask, "What's next?" He kept giving me more responsibilities, and each one became another opportunity to learn.
After my internship, I was offered a supervisor position at Drafts. From there, I became the manager of the Marketplace, which started my management career. Over the past decade, I've had the privilege of managing every Food & Beverage outlet at our resort, including our Marketplace, the Coffee Shop, Banquets, DBB, and eventually Edge Steakhouse. Each role taught me something new and helped prepare me for the next opportunity. Today, I serve as the Food and Beverage Assistant Director, where I continue to draw on those experiences to support our team, help operations, and create memorable experiences for our guests.
2. What skills helped you get to where you are today? How did you refine these?
Curiosity has probably been the most important skill throughout my career. I've always wanted to understand not just how to do something, but why it's done that way.
I have taken every opportunity to learn from leaders I admire and from every experience along the way. One philosophy I've always lived by is to never become too comfortable. I often say that the day I go home without learning something new is the day it's time for me to move on. It has been almost a decade, and I am still learning.
Adaptability has also been essential. Every outlet operates differently, and every team has unique strengths and challenges.
Being part of multiple F&B operations taught me how to adjust my work style while keeping the guests and our team at the center of every decision. Every new role challenged me in different ways and showed me how to not give up when it is not easy.
Some of the greatest opportunities come from working through the difficult moments rather than avoiding them. I also believe in always being prepared and ready when difficulties arise. When there is a problem, you should always have the confidence to step forward knowing that the solution starts with you.
3. What is it about Westgate’s Food and Beverage roles that offer a clear career path?
Westgate gives people the opportunity to grow if they're willing to put in the work. I experienced that firsthand. I started as a hostess, got a chance to do a yearlong internship, moved into