Director of Food & Beverage

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Director of Food & Beverage

Food & Beverage Full Time Senior Management Brooksville, FL, US

2 days ago Requisition ID: 1311

About Cabot

Cabot is a global developer and operator of world-class golf destinations with a growing portfolio of six Cabot properties and four Cabot-managed properties. The Cabot portfolio includes Cabot Cape Breton in Nova Scotia, Canada, Cabot Saint Lucia in the Caribbean, Cabot Revelstoke in British Columbia, Canada, Cabot Citrus Farms in the United States, Cabot Highlands in Scotland, and Cabot Bordeaux in France. With extensive expertise in golf and hospitality management, Cabot also oversees the operations of several premier golf courses through its Cabot-managed properties in the U.S., including Cascata Golf Club and Rio Secco Golf Club in Las Vegas, Nevada; Grand Bear Golf Club in Saucier, Mississippi; and Chariot Run Golf Club in Laconia, Indiana.

Cabot continues to cultivate a legacy of excellence, providing guests and homeowners with exclusive access to bespoke, destination-inspired experiences and a commitment to exceptional service across its luxury residential and boutique resort offerings.

Cabot Citrus Farms

Cabot's first American property, Cabot Citrus Farms, is set across 1,200 acres of pristine natural beauty in the Central-West region of Florida, aptly known as the Nature Coast. Offering dramatic elevation changes, sandy soil, and rolling hills canopied by towering sand pines, palmetto trees, and century-old moss‑covered oaks, the unique landscape is enchanting. With two 18‑hole golf courses, one 10‑hole course, an 11‑hole par‑3 course, and an unparalleled practice facility, Cabot Citrus Farms is the ultimate golf adventure. In addition to golf, the property offers luxury accommodations, real estate opportunities, elevated food and beverage experiences, and off‑course activities that include a Sport Club, a fishing pond, sports courts, a pool, and a racquet club coming in the future.

Position Overview

The Director of Food and Beverage is a key member of the Cabot Citrus Farms' leadership team, and helps grow its Food and Beverage team and operation. As the on‑site leader of the department, the Director provides hands‑on, day‑to‑day oversight across all indoor and outdoor dining venues, in‑cottage dining, private dining events, and on‑course service. The role builds positive relationships and partnerships across the property, supports an engaged team whose members feel valued and take pride in their work, and leads strategic initiatives to drive revenue growth, enhance guest satisfaction, and uphold the highest standards of quality and service. The Director is accountable for the department’s operating standards and financial performance. The Executive Chef reports directly to the Director, who provides overall direction for the culinary function in partnership with the Chef and culinary team.

The Profile

The ideal candidate is a seasoned, strategic hospitality leader with progressive food and beverage experience, including responsibility for multiple outlets or a similarly complex operation. Luxury resort, hotel, or other high‑touch hospitality experience is preferred. The candidate has a record of leading managers and frontline teams, developing talent, and maintaining consistent service and operating standards, along with the financial and operational capability to manage budgets, labor, purchasing, revenue, expenses, and performance. The candidate has working knowledge of food safety, sanitation, responsible alcohol service, workplace safety, applicable regulatory requirements, and is comfortable using point‑of‑sale, financial, scheduling, inventory, and guest‑feedback systems. The ideal candidate brings strong communication, coaching, judgment, and relationship‑building skills and demonstrates a commitment to culinary excellence and exceptional guest experiences. As a trusted teammate, the Director demonstrates confidence, authenticity, humility, and warmth; supports Cabot's mission to "Create Magical Places Where Remarkable Memories are Made"; and builds positive relationships with guests, colleagues, and suppliers.

Key Responsibilities

• Oversee all food and beverage outlets and services at Cabot Citrus Farms, including on‑site indoor and outdoor dining venues, in‑cottage dining, private dining events, and on‑course outlets. Ensure coordinated operations and a seamless guest experience.
• Set and communicate the department’s vision, service standards, priorities, and expectations.
• Provide direct leadership to the Executive Chef and establish clear accountability across the department.
• Recruit, develop, coach, and retain food and beverage leaders and team members. Lead workforce planning, onboarding, training, performance management, recognition, and engagement.
• Foster a guest‑centered culture and a respectful work environment. Empower team members to deliver exceptional service and resolve guest concerns fairly and promptly.
• Maintain an active presence in the outlets, interact with guests, review post‑stay survey results and other feedback, and follow up on service concerns and opportunities for improvement.
• Prepare and manage the departmental budget and forecasts. Review financial reports and monitor revenue, labor, expenses, and operating results. Address variances and meet financial objectives without compromising quality or guest satisfaction.
• Manage supplier relationships and purchasing practices, negotiate or support contracts within delegated authority, and monitor vendor performance, product quality, service, and cost.
• Partner with the Executive Chef and culinary teams to develop menus, wine lists, cocktail offerings, and dining concepts that reflect the property and appeal to its guests. Coordinate menu launches, staffing, service standards, and communication between culinary and front‑of‑house teams.
• Maintain high standards for cleanliness, sanitation, food safety, responsible alcohol service, and workplace safety throughout food and beverage areas to protect guests and team members. Ensure required training and compliance with applicable laws, policies, and procedures.
• Develop and maintain operating procedures, assess workflows and systems, and implement improvements to strengthen service, efficiency, communication, and operational performance.
• Actively participate as a member of the Executive Team, build strong relationships across departments, and ensure business goals, updates, and strategies are clearly communicated to Food and Beverage leaders and teams.
• Work a flexible schedule, including evenings, weekends, and holidays, based on operational needs.

Qualifications

• Minimum of 5 years of management experience leading multi‑outlet Food & Beverage operations, ideally with resort and fine dining experience. A proven track record in managing restaurants, bars, banquets, and experience in labor and cost control measures is essential.
• In‑depth knowledge of food and beverage operations, including luxury service standards, inventory management, cost control, and health and safety regulations, is crucial.
• Successful record of leading teams that have made a progressive improvement in guest satisfaction and service delivery.
• Excellent organizational and multitasking skills, with the ability to prioritize tasks and meet deadlines in a fast‑paced environment.
• Proficiency in computer software applications, including MS Office Suite, point‑of‑sale systems, and inventory management software.
• Positive attitude and excellent organizational, communication, and interpersonal skills.

Physical Requirements

• Spend significant time walking and/or standing while moving among food outlets and kitchens on the property to oversee operations and interact with guests and team members.
• Occasionally reach, bend, stoop, squat, kneel, crouch, or twist to inspect work areas or access supplies and equipment.
• Occasionally lift, carry, or push up to 50 pounds.
• Work in a fast‑paced environment and move safely around active kitchens and service areas, which may include noise, heat, wet or slippery floors, sharp objects, and moving equipment.
• Work outdoors in Florida weather, including heat, humidity, direct sun, rain, and wind, as operational needs require.
• Perform the essential functions of the position with or without reasonable accommodation.

We offer a comprehensive benefits package, including:

• Health, Dental, and Vision Insurance
• 401(k)
• 10 Paid Vacation Days
• 5 Paid Wellness Days
• 14 Paid Company Holidays
• Paid Maternity and Paternity Leave
• Complimentary Staff Lunch
• Employee Discount Program
• And much more!

Our team is our greatest asset and the key to our success. By attracting the most caring, engaging, and driven people in golf and hospitality, we have developed an incredibly positive and exceedingly vibrant culture. With a focus on the principles of the Golden Rule - treating others as we wish to be treated - the warmth, kindness and good nature of our team is ultimately what sets Cabot apart. Work hard and be nice to people - it's as simple as that!