Effective Immediately (2/1/2026) Now Hiring:
Food and Beverage (F&B) Director to oversee all resort dining, bar, banquet, and kitchen operations to ensure high-quality service, guest satisfaction, and profitability. The F&B Director will help restaurant managers and chefs manage budgets, inventories, staff hiring/firing and scheduling, menu development, and abidance with safety standards while driving revenue through strategic planning. This executive role requires 3+ years of management experience and strong leadership skills.
We offer a competitive benefits package which consists of Medical, Dental, Vision, 401K, Life Insurance and Paid Time Off.
We are an Equal Opportunity Employer.
Key Responsibilities and Duties
Operational Management:
Directs daily operations of restaurants, bars, and catering, ensuring compliance with health, safety, and sanitation regulations.
Financial Performance:
Develops budgets, manages inventory, analyzes financial statements, and controls costs to maximize profitability.
Menu & Quality Control:
Collaborates with head and executive chefs to plan menus, set pricing, and maintain high standards for food preparation, presentation, and service.
Leadership & Staffing:
Interviews and/or approves all hires. Trains, mentors, and supervises staff, including chefs, managers, and service personnel.
Strategic Planning & Marketing:
Develops promotional strategies with marketing department to increase business, tracks industry trends, and coordinates special events.
Vendor Management:
Gets to know all F&B vendors. Negotiates contracts with suppliers to ensure quality products at cost‑effective prices.
Qualifications and Skills Experience: 3+ years experience in high-volume food service operations (resorts or large restaurants).
Education: Bachelor's in Hospitality Management, Culinary Arts, or Business Administration preferred.
Skills: Strong financial acumen (budgeting, cost control), excellent leadership/communication skills, and deep knowledge of food safety regulations.
Certification: Relevant certifications like ServSafe required. Can complete upon hire.
Additional Notes: The Food & Beverage Director reports to the General Manager and has authority over all restaurants at the resort, as well as the Coffee House. Though officially above the Executive Chef, the Executive Chef runs the resort’s three on-site kitchens: Conference Center Kitchen, Marina II and Dockside kitchens (respectively) but Food & Beverage Director has total authority over the Head Chefs of the three satellite restaurants (Antler’s, Palmer’s and North Star) and over all the 6 restaurant managers.
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We offer a competitive benefits package which consists of Medical, Dental, Vision, 401K, Life Insurance and Paid Time Off.
We are an Equal Opportunity Employer.
Key Responsibilities and Duties
Operational Management:
Directs daily operations of restaurants, bars, and catering, ensuring compliance with health, safety, and sanitation regulations.
Financial Performance:
Develops budgets, manages inventory, analyzes financial statements, and controls costs to maximize profitability.
Menu & Quality Control:
Collaborates with head and executive chefs to plan menus, set pricing, and maintain high standards for food preparation, presentation, and service.
Leadership & Staffing:
Interviews and/or approves all hires. Trains, mentors, and supervises staff, including chefs, managers, and service personnel.
Strategic Planning & Marketing:
Develops promotional strategies with marketing department to increase business, tracks industry trends, and coordinates special events.
Vendor Management:
Gets to know all F&B vendors. Negotiates contracts with suppliers to ensure quality products at cost‑effective prices.
Qualifications and Skills Experience: 3+ years experience in high-volume food service operations (resorts or large restaurants).
Education: Bachelor's in Hospitality Management, Culinary Arts, or Business Administration preferred.
Skills: Strong financial acumen (budgeting, cost control), excellent leadership/communication skills, and deep knowledge of food safety regulations.
Certification: Relevant certifications like ServSafe required. Can complete upon hire.
Additional Notes: The Food & Beverage Director reports to the General Manager and has authority over all restaurants at the resort, as well as the Coffee House. Though officially above the Executive Chef, the Executive Chef runs the resort’s three on-site kitchens: Conference Center Kitchen, Marina II and Dockside kitchens (respectively) but Food & Beverage Director has total authority over the Head Chefs of the three satellite restaurants (Antler’s, Palmer’s and North Star) and over all the 6 restaurant managers.
#J-18808-Ljbffr