Food and Beverage Director

Additional Information

Job Number 26116101

Job Category Food and Beverage & Culinary

Location 1290 Blvd Of The Arts, Sarasota, Florida, United States, 34236 VIEW ON MAP (

Schedule Full Time

Located Remotely? N

Position Type Management

Pay Range: $75,000 - $85,000 annually

Expiration Date: 10/25/2026

Additional Information: This hotel is owned and operated by an independent franchisee, Oliver Hospitality . The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

The Director of Food & Beverage serves as the senior-most F&B leader at the property and is accountable for the overall strategic, financial, and operational performance of all food and beverage outlets, including the hotel's restaurant, rooftop bar, and lobby bar.

This executive role provides visionary leadership to drive profitability, elevate guest experience, and position each outlet for long-term success. The Director balances analytical decision-making, financial stewardship, operational excellence, and concept innovation while fostering a high-performing leadership culture.

The position works in close partnership with the Executive Chef, Sales & Marketing, and Property General Manager to align culinary direction, revenue strategy, and brand positioning.

Strategic & Financial Leadership

• Own full departmental P&L, including budgeting, forecasting, and long-term financial planning

• Establish pricing strategies, cost controls, and margin targets across food and beverage programs

• Analyze revenue trends, sales mix, labor productivity, and outlet performance to maximize yield

• Identify opportunities for revenue growth, operational efficiencies, and profitability improvement

• Drive data-informed decisions using financial, cost, and performance analytics

Multi-Venue Oversight

• Provide executive leadership across the restaurant, rooftop bar, lobby bar, and event/catering operations

• Ensure consistent service standards while supporting concept differentiation and brand identity

• Oversee seasonal strategies, outlet programming, promotions, and special events

• Optimize staffing models, scheduling strategies, and labor deployment across outlets

• Partner with support departments to maintain facilities, systems, and operational excellence

Brand, Concept & Guest Experience

• Shape and evolve the overall F&B vision, positioning, and guest experience strategy

• Collaborate with the Executive Chef on menu direction, menu engineering, and culinary innovation

• Lead initiatives such as concept enhancements, outlet repositioning, and experiential programming

• Ensure product presentation, beverage identity, and service delivery align with brand standards

• Serve as senior escalation point for complex guest or ownership concerns

Leadership & Talent Development

• Recruit, develop, and mentor outlet leaders and management teams

• Establish performance expectations, accountability structures, and succession plans

• Foster a culture of engagement, service excellence, and continuous improvement

• Align organizational structure and staffing strategies with business demands

• Partner with HR on workforce planning and leadership development

Sales & Revenue Collaboration

• Partner with Sales & Marketing to drive group, catering, and outlet revenue

• Align promotions, activations, and outlet programming with demand cycles

• Ensure seamless execution of events and client expectations

• Develop new revenue streams and partnership opportunities

Administrative & Compliance Oversight

• Oversee payroll processes, labor compliance, and scheduling controls

• Ensure timely completion of inventories, billing, and financial reporting

• Maintain compliance with food safety, sanitation, and alcohol service regulations

• Lead departmental meetings, reporting, and performance reviews

Qualifications:

• 5+ years of progressive Food & Beverage leadership experience, including multi-outlet oversight

• Demonstrated success managing departmental financial performance and P&L

• Strong analytical, financial, and strategic planning capabilities

• Proven leadership experience developing high-performing teams

• Visionary mindset with a focus on innovation and guest experience

• Excellent communication, leadership, and decision-making skills

• Comprehensive knowledge of food safety and regulatory compliance

• Hospitality or lifestyle hotel experience strongly preferred

• Must be eligible to work in the United States

Physical Requirements:

• Must be able to work on your feet for up to 12 hours. Position requires prolonged standing, bending, stooping, twisting, and lifting products and supplies weighing 20 pounds and occasional lifting and/or moving up to 50 pounds as well as repetitive hand and wrist motion.

This company is an equal opportunity employer.

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