Director of Food & Beverage

Director Of Food & Beverage

Sunseeker Resort Florida Gulf Coast, by Curio is a stunning waterfront destination located in Southwest Florida, offering the perfect blend of luxury and leisure. With 785 guest rooms and more than 60,000 square feet of event and meeting space, the resort is designed to accommodate both upscale leisure getaways and dynamic business gatherings. Guests can indulge in an impressive collection of 18 food and beverage outlets, from fine dining to casual coastal fare, showcasing flavors from around the world. The resort also features a luxurious pool scene, including the largest rooftop pool in Florida, providing sweeping views of Charlotte Harbor and an elevated, resort-style experience. Sunseeker is where elevated hospitality meets sun-soaked relaxation.

Sunseeker Resort is seeking an experienced and dynamic Director of Food & Beverage to lead the resort's comprehensive Food & Beverage operations. This is a high-impact leadership opportunity for an experienced hospitality executive who thrives in a complex, high-volume resort environment and has a proven track record of driving operational excellence, financial performance, revenue growth, team development, and exceptional guest experiences.

The Director of Food & Beverage will provide strategic and operational leadership across the resort's restaurants, bars, banquet and catering operations, special events, pool operations, recreation, culinary, and stewarding functions. This leader will play a critical role in continuing to elevate the resort's Food & Beverage offerings while preparing the operation for significant growth associated with the opening of the new event center and the anticipated expansion of banquet, catering, and special events.

The Opportunity

The Director of Food & Beverage will be responsible for the overall leadership, strategic direction, and operational performance of the resort's Food & Beverage division.

This position will oversee restaurants, bars, culinary operations, banquet and catering, special events, pool operations, recreation, and stewarding while ensuring exceptional standards for service, quality, guest satisfaction, financial performance, and team engagement.

The Executive Chef reports directly to the Director of Food & Beverage, creating an important partnership between culinary and front-of-house leadership and requiring a strong understanding of both culinary and overall Food & Beverage operations.

The Director will also have direct oversight of the entire pool operation, including both Food & Beverage and recreation, and will be responsible for ensuring a seamless and elevated experience throughout the pool environment.

With the opening of the new event center and anticipated growth in banquet, catering, and special events, this leader will be instrumental in building, developing, and scaling these operations to support increased business volume while maintaining exceptional service and operational standards.

Key Responsibilities

• Provide strategic leadership and overall operational oversight for the resort's Food & Beverage division, including restaurants, bars, culinary, banquets, catering, special events, pool operations, recreation, and stewarding.
• Directly oversee the entire pool operation, including pool Food & Beverage and recreation, ensuring exceptional guest experiences, operational excellence, safety, and financial performance.
• Lead and develop the Food & Beverage leadership team, including the Executive Chef, who reports directly to the Director of Food & Beverage.
• Partner closely with the Executive Chef and culinary leadership to ensure food quality, menu development, culinary standards, cost controls, and consistent execution across all outlets and events.
• Lead and oversee banquet, catering, and special events operations, with an emphasis on developing and scaling these areas in support of the new event center and anticipated growth.
• Establish and maintain consistent operational standards across all Food & Beverage outlets and experiences.
• Drive revenue generation and maximize profitability across the Food & Beverage division.
• Develop and manage annual budgets, forecasts, labor plans, and financial objectives.
• Monitor and analyze P&L performance, labor costs, food and beverage costs, inventory, purchasing, and other key financial indicators.
• Identify opportunities to increase revenue, improve margins, enhance productivity, and strengthen overall financial performance.
• Ensure effective coordination between Food & Beverage, culinary, banquet, catering, events, recreation, Sales, and other resort departments.
• Partner with Sales and Catering leadership to maximize group, banquet, catering, and special event opportunities.
• Ensure successful Food & Beverage execution for resort-wide events, activations, group programs, and special events.
• Recruit, develop, coach, and retain high-performing leaders and team members.
• Establish a culture of accountability, collaboration, service excellence, and continuous improvement.
• Develop training, succession planning, and leadership development strategies to build a strong internal talent pipeline.
• Maintain a visible leadership presence throughout the resort and regularly engage with guests and team members.
• Monitor guest feedback and satisfaction metrics and implement strategies to continuously improve the guest experience.
• Ensure compliance with all applicable health, safety, sanitation, licensing, and regulatory requirements.
• Collaborate with resort leadership to develop and implement initiatives that enhance the overall guest experience and financial performance.
• Perform other duties as assigned to support the overall success of the resort.

What We're Looking For

The ideal candidate is an accomplished Food & Beverage executive with significant experience leading large, complex resort operations and multiple F&B outlets. This individual should be equally comfortable developing strategy, managing financial performance, leading large teams, engaging with guests, and being highly visible in day-to-day operations.

Qualifications

• Minimum of 8 years of progressive Food & Beverage leadership experience, preferably within a large, full-service or luxury resort environment.
• Proven experience leading multiple Food & Beverage outlets and diverse operations within a large, complex hospitality environment.
• Demonstrated experience overseeing restaurants, bars, culinary operations, banquets, catering, and special events.
• Proven success leading and scaling banquet, catering, and special events operations, preferably in a high-volume resort or large-scale event environment.
• Experience overseeing pool operations, including both Food & Beverage and recreation, is strongly preferred.
• Strong financial acumen with demonstrated experience managing budgets, forecasting, labor, cost controls, revenue generation, and P&L performance.
• Proven ability to develop and execute strategies that drive revenue and profitability.
• Strong culinary understanding and experience working closely with Executive Chefs and culinary leadership.
• Demonstrated success recruiting, developing, and retaining high-performing teams.
• Strong leadership, communication, organizational, and problem-solving skills.
• Ability to effectively lead through change, growth, and operational complexity.
• Exceptional guest service orientation with a passion for creating memorable experiences.
• Ability to work a flexible schedule, including evenings, weekends, holidays, and other periods based on business needs.

Compensation: $140,000 - $150,000

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.