Director of Food & Beverage

EOS•Marathon, FL

2d•Onsite

About The Position

Provide strategic and day-to-day leadership for all Food & Beverage operations, including restaurants, bars, pool/beach service, banquets, catering, and other resort F&B outlets. Lead, coach, develop, and hold accountable F&B managers and associates while creating a positive, professional, and service-focused culture. Maintain a visible, hands-on presence throughout the operation, particularly during peak meal periods, events, weekends, and holidays. Ensure consistent delivery of exceptional guest service and promptly address guest concerns and service opportunities. Partner closely with the Executive Chef and culinary leadership to ensure strong collaboration between front-of-house and back-of-house operations. Develop and execute strategies to increase F&B revenue, improve profitability, enhance the guest experience, and strengthen outlet performance. Manage departmental budgets, forecasts, labor, scheduling, purchasing, inventory, cost controls, and operating expenses. Monitor food and beverage costs, labor productivity, revenue trends, and other key performance indicators and take action when results are not meeting expectations. Ensure appropriate staffing levels and effective scheduling based on business volumes and operational needs. Oversee hiring, onboarding, training, performance management, succession planning, and development of the F&B leadership team. Establish and maintain service standards and ensure associates receive ongoing training and coaching. Review guest feedback and performance metrics and implement action plans to continuously improve the guest experience. Partner with Sales, Catering, Culinary, Rooms, Finance, People + Culture, and other resort departments to ensure seamless execution of events and resort operations. Ensure compliance with all health, sanitation, food safety, alcohol service, workplace safety, and company standards. Maintain strong controls related to cash handling, inventory, purchasing, complimentary items, discounts, and other F&B transactions. Participate as an active member of the resort’s Executive/Leadership Team and contribute to overall resort strategy and performance.

Requirements

Minimum of 5 years of progressive Food & Beverage leadership experience, preferably within a luxury resort, upscale hotel, or high-volume hospitality environment.
Previous experience as a Director of Food & Beverage, Assistant Director of Food & Beverage, or senior multi-outlet F&B leader strongly preferred.
Demonstrated experience leading multiple outlets and large, diverse teams.
Strong financial acumen with experience managing budgets, forecasts, labor, inventory, cost of sales, and departmental profitability.
Excellent leadership, communication, organization, and problem-solving skills.
Strong understanding of luxury service standards and guest experience.
Ability to remain highly visible and engaged in a fast-paced resort environment.
Experience with banquets, catering, weddings, and special events preferred.
Working knowledge of POS, scheduling, inventory, and hotel operating systems.
Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred, or equivalent hospitality leadership experience.

Nice To Haves

Previous experience as a Director of Food & Beverage, Assistant Director of Food & Beverage, or senior multi-outlet F&B leader strongly preferred.
Experience with banquets, catering, weddings, and special events preferred.
Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred, or equivalent hospitality leadership experience.

Responsibilities

Provide strategic and day-to-day leadership for all Food & Beverage operations, including restaurants, bars, pool/beach service, banquets, catering, and other resort F&B outlets.
Lead, coach, develop, and hold accountable F&B managers and associates while creating a positive, professional, and service-focused culture.
Maintain a visible, hands-on presence throughout the operation, particularly during peak meal periods, events, weekends, and holidays.
Ensure consistent delivery of exceptional guest service and promptly address guest concerns and service opportunities.
Partner closely with the Executive Chef and culinary leadership to ensure strong collaboration between front-of-house and back-of-house operations.
Develop and execute strategies to increase F&B revenue, improve profitability, enhance the guest experience, and strengthen outlet performance.
Manage departmental budgets, forecasts, labor, scheduling, purchasing, inventory, cost controls, and operating expenses.
Monitor food and beverage costs, labor productivity, revenue trends, and other key performance indicators and take action when results are not meeting expectations.
Ensure appropriate staffing levels and effective scheduling based on business volumes and operational needs.
Oversee hiring, onboarding, training, performance management, succession planning, and development of the F&B leadership team.
Establish and maintain service standards and ensure associates receive ongoing training and coaching.
Review guest feedback and performance metrics and implement action plans to continuously improve the guest experience.
Partner with Sales, Catering, Culinary, Rooms, Finance, People + Culture, and other resort departments to ensure seamless execution of events and resort operations.
Ensure compliance with all health, sanitation, food safety, alcohol service, workplace safety, and company standards.
Maintain strong controls related to cash handling, inventory, purchasing, complimentary items, discounts, and other F&B transactions.
Participate as an active member of the resort’s Executive/Leadership Team and contribute to overall resort strategy and performance.