Director of Food & Beverage
About The Position
Pyramid Global Hospitality is hiring a Director of Food & Beverage for Sunseeker Resort Florida Gulf Coast, by Curio, a waterfront resort in Southwest Florida with 785 guest rooms, more than 60,000 square feet of event and meeting space, and 18 food and beverage outlets. The Director will provide strategic and operational leadership for the resort’s Food & Beverage division in a complex, high-volume resort environment. The role oversees restaurants, bars, culinary operations, banquet and catering, special events, pool operations, recreation, and stewarding. The Director leads the Food & Beverage leadership team, including the Executive Chef, who reports directly to this position, and partners with culinary leadership on food quality, menu development, standards, cost controls, and execution. The position also has direct oversight of the full pool operation, encompassing both Food & Beverage and recreation. The Director is responsible for financial performance, revenue growth, budgets, forecasts, labor plans, cost controls, and P&L results. With a new event center opening and banquet, catering, and special events expected to grow, the Director will help build and scale those operations while maintaining high standards for service, quality, safety, guest satisfaction, and team engagement. The role also involves coordinating with Sales, Catering, Events, Recreation, and other resort departments; developing and retaining talent; and maintaining a visible presence with guests and team members. The schedule is flexible and may include evenings, weekends, and holidays based on business needs.
Requirements
- At least 8 years of progressive Food & Beverage leadership experience.
- Experience leading multiple Food & Beverage outlets and diverse operations in a large, complex hospitality environment.
- Experience overseeing restaurants, bars, culinary operations, banquets, catering, and special events.
- Success leading and scaling banquet, catering, and special events operations.
- Strong financial acumen and experience managing budgets, forecasting, labor, cost controls, revenue generation, and P&L performance.
- Ability to develop and execute strategies that drive revenue and profitability.
- Strong culinary understanding and experience working with Executive Chefs and culinary leadership.
- Success recruiting, developing, and retaining high-performing teams.
- Strong leadership, communication, organizational, and problem-solving skills.
- Ability to lead through change, growth, and operational complexity.
- Exceptional guest service orientation and passion for creating memorable experiences.
- Ability to work a flexible schedule, including evenings, weekends, holidays, and other periods based on business needs.
Nice To Haves
- Leadership experience in a large, full-service or luxury resort environment.
- Experience overseeing pool operations, including Food & Beverage and recreation.
Responsibilities
- Provide strategic leadership and operational oversight for restaurants, bars, culinary, banquets, catering, special events, pool operations, recreation, and stewarding.
- Oversee the entire pool operation, including Food & Beverage and recreation, with responsibility for guest experience, operational excellence, safety, and financial performance.
- Lead and develop the Food & Beverage leadership team, including the Executive Chef, who reports to the Director.
- Partner with the Executive Chef and culinary leaders on food quality, menu development, culinary standards, cost controls, and consistent execution.
- Lead banquet, catering, and special events operations and scale them to support the new event center and anticipated growth.
- Establish and maintain consistent operational standards across Food & Beverage outlets and experiences.
- Drive revenue generation and maximize division profitability.
- Develop and manage annual budgets, forecasts, labor plans, and financial objectives.
- Monitor and analyze P&L results, labor and food and beverage costs, inventory, purchasing, and other financial indicators.
- Identify opportunities to increase revenue, improve margins, enhance productivity, and strengthen financial performance.
- Coordinate effectively with 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.
- Build a culture of accountability, collaboration, service excellence, and continuous improvement.
- Develop training, succession planning, and leadership development strategies.
- Maintain a visible leadership presence throughout the resort and engage regularly with guests and team members.
- Monitor guest feedback and satisfaction metrics and implement improvements to the guest experience.
- Ensure compliance with applicable health, safety, sanitation, licensing, and regulatory requirements.
- Collaborate with resort leadership on initiatives to enhance guest experience and financial performance.
- Perform other duties as assigned to support the resort.
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What This Job Offers
Job Type
Full-time
Career Level
Director
Education Level
No Education Listed
