Director of Food & Beverage – Premier Resort Hotel

Leading luxury resort property is looking to hire an exceptional Food & Beverage Director! This role will be responsible for overseeing all food & beverage operations and restaurant outlets on the property, from award-winning fine dining to elevated quick bites and in-room dining. Looking for a hands-on leader with high level F&B management experience in dynamic, large scale, multi-outlet restaurant and/or hotel environments, with a proven track record of operational success and outstanding longevity in past roles. Despite the size of the operation, this is very much a hands-on, service oriented role that calls for someone with a high degree of professionalism, polish, and integrity who is willing to remain closely in-tune with every aspect of day-to-day operations, and both staff and guest experience. The ideal candidate will have the ability to tackle bigger picture tasks like strategizing revenue, profitability growth, and scheduling activations/programs, while still being present and exemplifying leadership to the F&B teams and staff. Exciting opportunity to join an elite property with a strong work culture and excellent benefits!

Food & Beverage Director Responsibilities:

• Direct and coordinate overall food and beverage operations property-wide, including all bars, lobby space, room service, and restaurant outlets
• Maintain highest standard of service and quality which includes food production, equipment use and control, banquet service, room service, beverage service, restaurant service and food and beverage purchasing
• Provide strategic oversight of multiple restaurant outlets, ensuring consistency, creativity, and operational excellence
• Strategize on new products and service offerings, then execute those offerings
• Ensure compliance with health, safety, and sanitation standards
• Lead, mentor, and train the Food & Beverage operations team
• Interview, select, train, schedule, coach, and support associates, ensuring they perform in accordance with established brand standards
• Implement and monitor ordering and receiving program to ensure proper quantity and prices on all purchases
• Act as an ambassador for the property, maintaining a strong pulse on both staff and guest experience at all times
• Provide leadership and planning to all F&B Outlet departments to support high-caliber service culture, elevate operations, and increase guest satisfaction
• Provide unique guest services that are above and beyond to create memorable experiences and build guest retention
• Ensure that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team)
• Encourage and build mutual trust, respect, and cooperation among team members
• Taking ownership of all food & beverage operations to increase sales and profitability
• Set an example to the team by providing excellent hospitality and service at all times
• Anticipate the needs of the property and act upon them

Food & Beverage Director Requirements:

• Minimum of 5-6 years’ experience as a Food & Beverage (F&B) Director, Director of Operations, DOFB, Director of Restaurants, Director of Outlets, Multi-Unit General Manager (GM), or comparable multioutlet role in a large scale, high-volume restaurant/hotel operation with a combined revenue of $30 MIL+
• Proven background in luxury resort hotels or complex multi-outlet dining environments with multiple cuisines and service models
• Track record of excellent longevity in past positions and overall career progression
• Comprehensive knowledge of expense control as it relates to payroll, forecasting and budgeting of expenses to ensure company goals are met on a monthly and yearly basis
• Ownership mindset and values
• Proven ability to lead/motivate large, diverse teams and hold staff accountable while remaining hands on and leading by example
• Ability to multi-task and switch directions accordingly
• Strong knowledge elevated food, wine, and spirits
• Refined interpersonal skills and ability to understand that the human component is just as important as the financial component
• Process driven and able to implement operating procedures that will continue to maximize efficiency
• Manage and prioritize multiple tasks and projects at once while maintaining a high level of organization and meeting deadlines
• Creative and collaborative problem solver with the ability to work well under pressure
• Passion for providing an award-winning service experience for each and every guest
• Must be willing to work a flexible schedule consistent with the needs of the property and restaurant outlets
• Must be comfortable working weekends as needed in order to maintain a strong presence on the property and within the restaurants
• Composure in handling complaints, settling disputes, and resolving grievances and conflicts within team or clientele
• Food Safety Certification
• Able to stand/walk for long periods of time

Compensation Includes:

• Base Salary in the $150-170k range DOE
• Bonus Program
• Medical Benefits
• 401k with Matching
• PTO Plan
• Tuition Reimbursement
• Relocation Assistance