Director of Food and Beverage

Pyramid Global Hospitality•Wesley Chapel, FL

5d•$120,000 - $130,000•Onsite

About The Position

Pyramid Global Hospitality is seeking a Director of Food & Beverage to provide strategic leadership and hands-on management for all food and beverage operations, including restaurants, banquets, and outlet support teams. This Executive role will report directly to the Managing Director and will partner with the corporate team to create a sustainable operation that exceeds guest expectations and achieves financial results. The role is based at the award-winning Saddlebrook Resort, a 480-acre property known as a premier meeting and vacation destination and a top athletic training facility. The resort features 495 rooms and suites, exceptional restaurants and lounges, two golf courses, and multiple tennis courts.

Requirements

Three to five years of experience as a Director of Food & Beverage at a luxury hotel or resort, with demonstrated success in high‑volume banquet and catering operations.
Strong expertise in budgeting, forecasting, labor management, and capital expenditures within a resort or large F&B environment.
College education required; degree in Hotel Management, Hospitality, or Business Administration preferred.
Highly organized leader with strong attention to detail and the ability to manage multiple priorities while meeting deadlines.
Excellent computer proficiency.
Ability to thrive in a dynamic, fast‑paced, and guest‑focused resort environment.
Strong verbal and written communication skills in English.
Exceptional interpersonal and leadership skills with the ability to inspire and develop teams.
Physical ability to stand for extended periods and actively engage in outlet and event operations.
Current TIPS Alcohol Certification or comparable alcohol service certification required (or ability to obtain within a designated timeframe).

Nice To Haves

Experience in a Forbes 4‑ or 5‑Star property strongly preferred.

Responsibilities

Provide leadership and oversight for all food and beverage outlets, banquet operations, and service teams, ensuring consistent execution of luxury service standards.
Drive maximum operational efficiency, presentation, and quality across all F&B venues while maintaining exceptional guest satisfaction scores.
Lead in service standards, including staff training, ongoing auditing, coaching, and accountability.
Develop, implement, and maintain operating procedures, training programs, schedules, policies, and labor standards for all F&B departments.
Manage all financial aspects of the department, including labor control, budgeting, forecasting, purchasing, inventory management, and capital planning.
Oversee maintenance and lifecycle management of all food and beverage equipment and supplies.
Evaluate and enhance existing procedures while developing new concepts or service enhancements that elevate the guest experience.
Serve as a senior leader in guest engagement—handling escalated guest requests, concerns, and recovery situations with professionalism and care.
Foster strong communication and collaboration across all resort departments to ensure seamless service delivery.
Support and lead high‑volume banquet and group operations, including weddings, social events, and corporate functions.