Food & Beverage Director

Hospitality Confidential is pleased to present an exciting opportunity for an experienced Food & Beverage Director to lead the dining operations at a well-established, full-service resort. This year-round leadership position oversees the people and operations behind the resort’s restaurant, bar, kitchen, special events, and seasonal food and beverage programming. The Food & Beverage Director will build and develop a strong team, maintain high standards for food and service, and manage the department’s financial and operational performance. The ideal candidate is a visible, hands‑on leader who is equally comfortable managing a busy service, mentoring employees, reviewing labor and financial performance, planning for seasonal changes, and collaborating across departments. This person will lead by example and help create an environment where employees enjoy coming to work and guests return year after year. The Food & Beverage Director is responsible for the leadership, performance, and daily operations of the resort’s food and beverage department. Working closely with the President/CEO, Director of Marketing & Special Events, CFO, Bar Manager/Assistant Front‑of‑House Manager, and Kitchen Manager, this leader will oversee staffing, service standards, financial controls, menu development, beverage programming, assist in special event coordination, and the overall guest experience. This is a hands‑on position requiring a strong presence during service, the ability to work across front‑of‑house operations, and enough knowledge of back‑of‑house functions to effectively support the kitchen team. The role also requires flexibility to lead through significant seasonal changes in business volume, staffing, operating hours, and departmental priorities. Food and Beverage Leadership and Operations Lead the resort’s restaurant, bar, kitchen, and overall food and beverage operations Work directly with the Bar Manager/Assistant Front‑of‑House Manager and Kitchen Manager Maintain a visible leadership presence with guests and employees Establish clear service and performance expectations and hold the team accountable Serve as Manager on Duty as scheduled Maintain an accurate and effective restaurant reservation system Work and train in all front‑of‑house positions as operationally necessary Maintain sufficient knowledge of back‑of‑house operations to manage and support the department Assist with resort operating systems and emergency procedures, including alarms, water, sewer, generators, and related infrastructure when needed Ensure food and beverage spaces remain safe, clean, organized, functional, and service-ready Staffing, Scheduling, and Employee Development Lead food and beverage recruiting, hiring, onboarding, training, performance management, discipline, and termination processes Create front‑of‑house schedules and coordinate with the Kitchen Manager to ensure appropriate front‑ and back‑of‑house coverage Partner with department managers on staffing, training, employee development, and daily operations Develop and maintain front‑of‑house and management training programs Coordinate new‑hire orientation with the Director of Marketing & Special Events and the President & CEO Oversee post‑hire onboarding and pre‑arrival communication for new employees Confirm arrival dates, required documentation, dress codes, menus, policies, procedures, and other necessary information Coordinate uniform ordering and distribution for new and returning employees Mentor employees and managers to improve performance, professional growth, retention, and workplace culture Recommend, implement, monitor, and enforce departmental policies and operating procedures Partner with the President & CEO on employee housing assignments, policy enforcement, conflicts, and significant workplace concerns Coordinate employee events and initiatives that strengthen morale and the resort’s workplace culture Guest Experience and Service Standards Maintain a strong and visible leadership presence during restaurant, bar, and event service Observe operational performance and provide real‑time coaching and support Address guest concerns, employee issues, and unusual situations with professionalism, discretion, and sound judgment Partner with department managers and ownership to improve guest satisfaction, service quality, food quality, and the overall resort experience Create an environment that encourages repeat business and long‑term guest loyalty Menu, Beverage, and Programming Development Collaborate with kitchen leadership and ownership on menu development, testing, pricing, and implementation Coordinate menu meetings and oversee the testing and evaluation of new dishes Ensure menus are cost‑effective, operationally achievable, and aligned with available staffing and equipment Maintain consistency with the resort’s standards and guest expectations Assist with wine lists, wine programs, and beverage offerings Maintain professional relationships with food, beverage, equipment, and service vendors Develop seasonal and off‑season food and beverage programming that attracts resort guests and local customers Create promotions and experiences that increase traffic, revenue, and guest engagement Events and Special Engagements Partner with the Director of Marketing & Special Events on weddings, group functions, resort events, and other engagements Review Banquet Event Orders and advise on staffing, service plans, timelines, food and beverage requirements, and logistics Schedule event employees, assign roles, prepare the team, and oversee food and beverage execution Lead events when the Director of Marketing & Special Events is unavailable Supervise service, support event staff, resolve guest and operational concerns, and coordinate with other resort departments Ensure event teams follow approved Banquet Event Orders and service expectations Financial Management and Administration Develop and manage food and beverage budgets in partnership with the President & CEO and CFO Monitor revenue, labor, cost of goods sold, operating expenses, and budget‑to‑actual performance Manage scheduling and labor levels to balance service standards with financial objectives Oversee inventory, purchasing, and cost‑control procedures, follow RFP procedures, obtaining the proper approvals for purchasing where needed. Review payroll reports and correct timeclock errors before payroll processing Provide accurate event billing information and submit charges promptly Review revenue and expense reports and communicate discrepancies or coding questions Provide invoices, receipts, purchase records, and other documentation to Accounting Recommend operational changes that improve efficiency, profitability, and the guest experience Marketing and Resort Communication Provide accurate and timely information regarding events, promotions, menu changes, operating hours, and special offerings Coordinate with the Director of Marketing & Special Events to ensure food and beverage initiatives are communicated effectively Oversee the placement of approved signage, promotional materials, and digital screen updates in food and beverage areas Ensure employees understand current promotions, menus, events, and guest offerings Facilities and Cross‑Departmental Coordination Coordinate maintenance, repairs, setup, and service priorities with the Facilities Director Oversee seasonal furniture, server stations, plumbing, equipment, fixtures, and safety concerns within food and beverage areas Collaborate with resort managers and ownership on department‑wide and resort‑wide priorities Support resort operating systems and emergency procedures when necessary Perform additional responsibilities as assigned by the President & CEO Required Qualifications At least five years of hospitality or food and beverage industry experience At least two years of front‑of‑house management experience Formal hospitality management training through education, professional development, employer‑sponsored programs, or equivalent on‑the‑job experience Strong knowledge of restaurant and beverage operations Demonstrated experience with staffing, scheduling, labor management, employee training, and service standards Strong communication, leadership, organization, problem‑solving, and guest‑service skills Professional judgment and the ability to handle sensitive employee and guest matters discreetly Ability to communicate effectively with employees at every level of the organization Ability to work successfully in a seasonal operation with significant changes in volume, staffing, schedules, and operating hours Preferred Qualifications Bachelor’s degree in hospitality management, business administration, or a related field Experience managing restaurant and special‑event operations Experience with budgeting, inventory, cost of goods sold, purchasing, and financial reporting Experience developing or managing wine and beverage programs Previous resort, hotel, club, or seasonal hospitality experience Physical Requirements Ability to sit, stand, and walk for extended periods Ability to remain on your feet throughout restaurant service and events Ability to bend, reach, carry, push, and pull during normal operations Ability to lift and carry 50 pounds or more when necessary Ability to work indoors and outdoors in varying seasonal conditions Compensation and Benefits Annual salary of $65,000-$75,000, depending on experience Eligibility for a discretionary performance bonus Medical and Vision insurance with 75% of the employee premium paid by the employer. Dental covered 100% by employer for employee. Medical, vision, and dental coverage begins on the first day of the month following 60 days of qualifying employment Paid and unpaid vacation under the Administrative Vacation Schedule Unlimited unpaid sick time, subject to applicable documentation requirements Complimentary shift meals 40% restaurant discount, extended to a spouse or established domestic partner Complimentary golf rounds with a cart, subject to course policies and availability Private single-family housing available at a substantially discounted rental rate Schedule and Seasonal Expectations This is a full‑time, year‑round position with significant seasonal changes in business volume and scheduling. During peak season, managers may work 60 or more hours per week, including evenings, weekends, and holidays. From approximately October through May, restaurant and bar service is substantially reduced and generally operates from Friday dinner through Sunday dinner. The restaurant and bar are closed entirely during March and April. During reduced‑service periods, the Food & Beverage Director will focus on: Recruiting and onboarding Employee and management training Menu and operational planning Budgeting and financial review Professional development Deep cleaning and organization Equipment and facility planning Policy and procedure updates Vendor coordination Resort and employee initiatives Extended vacations should generally be scheduled during these reduced‑service periods. The Food & Beverage Director must maintain the hours necessary to remain eligible for applicable benefits throughout the year. Details Employment Type: Full‑time, year‑round Department: Restaurant & Bar Reports To: President & CEO Schedule: Flexible availability required, including evenings, weekends, holidays, and extended hours during peak season Work Environment: Resort restaurant, bar, events, and indoor and outdoor operational areas Our client provides equal employment opportunities to all employees and applicants without regard to race, color, religion, sex, gender, sexual orientation, gender identity, national origin, age, disability, genetic information, marital status, veteran status, or any other status protected by applicable federal, state, or local law. #J-18808-Ljbffr Hospitality Confidential