Director of Food & Beverage

POSITION SUMMARY: The Director of Food and Beverage is responsible for leading and managing the overall performance of the organization's restaurant portfolio. This role involves ensuring high-quality service, maximizing operational efficiency, and achieving financial objectives. The Director of Food and Beverage will provide strategic guidance, leadership, and support to individual restaurant managers and teams.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Implement innovative concepts and initiatives to enhance guest experiences and revenue generation
• Oversee the day-to-day operations of multiple restaurants, ensuring adherence to established standards and procedures.
• Monitor restaurant performance metrics, such as sales, profitability, guest satisfaction, and staff productivity.
• Maintain consistency in service quality, food and beverage offerings, and overall guest experience.

• Develop and manage annual budgets for each restaurant, optimizing revenue generation and cost control.
• Analyze financial reports and performance indicators to identify areas for improvement and opportunities for cost savings.
• Recruit, train, and develop restaurant managers and staff, fostering a culture of teamwork, collaboration, and excellence.
• Provide mentorship, guidance, and support to restaurant managers, assisting them in achieving their performance goals.
• Monitor members' feedback and reviews, addressing concerns and implementing improvements to enhance members' satisfaction.
• Ensure that each restaurant maintains a welcoming and hospitable environment for patrons.
• Ensure compliance with health, safety, and sanitation regulations in all restaurant locations.
• Maintain consistency in brand standards, presentation, and quality across all restaurants.

Education / Experience

• Bachelor's degree in hospitality management preferred
• Minimum of 5 years related management experience, preferably in a private club, hotel or resort setting.
• Proven experience in restaurant management, including a track record of successfully overseeing multiple restaurant locations.

Qualifications/Skills

• Strong leadership, communication, and organizational skills.
• Proficiency in financial analysis and budget management.
• Knowledge of industry trends, customer preferences, and culinary innovations.
• Ability to work effectively under pressure and adapt to a fast-paced environment.
• Knowledge of NorthStar a plus.

Licenses or Certificates

• Florida Food Manager Certification
• Florida Safe Serve Alcohol Compliance
• CPR/AED Certification

Physical Requirements (The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.)

• Must be able to lift, push, pull and move up to 50 lbs. on a regular basis
• Frequent walking, reaching, bending, turning, squatting, stooping, and stretching
• Must be able to stand for extended periods
• Normal vision and hearing ranges required

Grooming

• All employees are required to maintain a neat, clean, and well-groomed appearance. (Specific grooming standards are available.)
• Nails should be kept clean.
• Hair must be neat and tidy.
• Perfume or strong scents should be avoided to maintain a neutral environment.

Other

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, seasonality, rush jobs or technological.)