Director of Food & Beverage

Pyramid Global Hospitality•Captiva, FL

7d•$165,000 - $175,000•Onsite

About The Position

South Seas Island Resort is seeking an accomplished and innovative Director of Food & Beverage to lead all dining, beverage, banquet, catering, and culinary operations across the resort. This executive leader will be responsible for creating exceptional guest experiences, driving financial performance, developing high-performing teams, and ensuring operational excellence throughout the resort's diverse food and beverage venues. Reporting directly to the Resort Manager/General Manager, the Director of Food & Beverage will oversee multiple restaurants, bars, poolside dining venues, banquet operations, catering services, and culinary leadership while fostering a culture centered on service excellence, teamwork, and profitability.

Requirements

Bachelor's degree in Hospitality Management, Business Administration, Culinary Management, or related field preferred.
Minimum 10 years of progressive Food & Beverage leadership experience within full-service resorts, luxury hotels, or destination hospitality properties.
Minimum 5 years in a Director of Food & Beverage, Executive Director of F&B, Resort Director of Operations, or similar senior leadership role.
Demonstrated experience leading complex resort food and beverage operations, including multiple revenue centers, diverse guest segments, and seasonal business fluctuations.
Proven success managing multi-outlet environments consisting of restaurants, bars, pool venues, grab-and-go concepts, banquet operations, catering, and special event programming.
Experience overseeing large-scale banquet and catering operations, including weddings, conferences, social events, and group business.
Strong financial acumen with a proven track record of driving revenue growth, improving profitability, and managing multi-million-dollar operating budgets.
Extensive experience with labor management, food and beverage cost controls, forecasting, inventory management, and productivity initiatives.
Proven ability to lead, develop, and retain large, diverse teams through multiple levels of management.
Strong understanding of luxury service standards and guest experience management.

Responsibilities

Serve as a member of the resort Executive Committee and contribute to overall business strategy and operational success.
Develop and execute food and beverage initiatives that align with resort objectives and enhance guest satisfaction.
Identify trends, market opportunities, and innovative concepts to elevate the resort's dining experiences.
Partner with Sales, Marketing, Revenue Management, and Operations teams to maximize resort revenues.
Oversee all food and beverage outlets, bars, lounges, banquet facilities, catering operations, and culinary programs.
Ensure exceptional service standards are maintained across all guest-facing operations.
Establish and enforce operational procedures, quality standards, and service expectations.
Monitor guest feedback and implement action plans to continuously improve service delivery.
Ensure compliance with health, sanitation, food safety, and alcohol service regulations.
Develop and manage annual operating budgets, forecasts, and capital expenditure plans.
Drive revenue growth while maintaining labor and cost controls.
Analyze financial performance, food costs, beverage costs, labor productivity, and outlet profitability.
Implement strategies to improve margins and operational efficiencies.
Review financial reports and identify opportunities for revenue enhancement and expense management.
Collaborate with Executive Chef and culinary leadership to develop innovative menus and dining concepts.
Oversee beverage programming, wine lists, cocktail offerings, and seasonal promotions.
Ensure consistency in food quality, presentation, and guest experience throughout the resort.
Support special events, holiday programming, and destination dining experiences.
Lead banquet and catering operations for weddings, social events, corporate retreats, and resort functions.
Partner with Sales and Event Management teams to deliver memorable event experiences.
Ensure proper staffing, execution, and profitability of all banquet functions.
Drive catering revenue through creative programming and service enhancements.
Recruit, train, mentor, and develop department managers and team members.
Foster a culture of accountability, engagement, and continuous improvement.
Conduct performance evaluations and create development plans for future leaders.
Promote a positive work environment focused on teamwork and service excellence.