Director of Food & Beverage

Cabot Citrus OPCO LLC•Brooksville, FL

2d•Onsite

About The Position

The Director of Food and Beverage is a key member of the Cabot Citrus Farms leadership team and leads the property’s food and beverage department. This hands-on, on-site role oversees indoor and outdoor dining venues, in-cottage dining, private dining events, and on-course service. The Director builds effective partnerships across the property, fosters an engaged team, and leads initiatives to grow revenue, improve guest satisfaction, and maintain high standards of quality and service. The role is accountable for the department’s operating standards and financial performance. The Executive Chef reports directly to the Director, who provides overall direction for the culinary function in partnership with the Chef and culinary team. The ideal candidate is a strategic hospitality leader with progressive food and beverage experience, including responsibility for multiple outlets or a similarly complex operation. Luxury resort, hotel, or other high-touch hospitality experience is preferred. The Director is expected to lead managers and frontline teams, develop talent, maintain consistent service and operating standards, and manage budgets, labor, purchasing, revenue, expenses, and performance. The position requires working knowledge of food safety, sanitation, responsible alcohol service, workplace safety, regulatory requirements, and relevant operational systems. The Director works a flexible schedule, including evenings, weekends, and holidays, as operational needs require.

Requirements

At least 5 years of management experience leading multi-outlet Food & Beverage operations; resort and fine dining experience is ideal.
Proven track record managing restaurants, bars, and banquets, including labor and cost control measures.
In-depth knowledge of food and beverage operations, luxury service standards, inventory management, cost control, and health and safety regulations.
Record of leading teams that have progressively improved guest satisfaction and service delivery.
Excellent organizational and multitasking skills, with the ability to prioritize tasks and meet deadlines in a fast-paced environment.
Proficiency with computer software applications, including MS Office Suite, point-of-sale systems, and inventory management software.
Positive attitude and excellent organizational, communication, and interpersonal skills.
Ability to perform the essential functions of the position with or without reasonable accommodation.

Nice To Haves

Luxury resort, hotel, or other high-touch hospitality experience.
Resort and fine dining experience.

Responsibilities

Oversee all food and beverage outlets and services, including indoor and outdoor dining venues, in-cottage dining, private dining events, and on-course outlets, ensuring coordinated operations and a seamless guest experience.
Set and communicate the department’s vision, service standards, priorities, and expectations.
Provide direct leadership to the Executive Chef and establish clear accountability across the department.
Recruit, develop, coach, and retain food and beverage leaders and team members; lead workforce planning, onboarding, training, performance management, recognition, and engagement.
Foster a guest-centered culture and respectful work environment; empower team members to provide exceptional service and resolve guest concerns fairly and promptly.
Maintain an active presence in outlets, interact with guests, review post-stay surveys and other feedback, and follow up on service concerns and improvement opportunities.
Prepare and manage departmental budgets and forecasts; review financial reports and monitor revenue, labor, expenses, and operating results; address variances and meet financial objectives without compromising quality or guest satisfaction.
Manage supplier relationships and purchasing practices, negotiate or support contracts within delegated authority, and monitor vendor performance, product quality, service, and cost.
Partner with the Executive Chef and culinary teams to develop menus, wine lists, cocktail offerings, and dining concepts; coordinate menu launches, staffing, service standards, and communication between culinary and front-of-house teams.
Maintain cleanliness, sanitation, food safety, responsible alcohol service, and workplace safety standards; ensure required training and compliance with applicable laws, policies, and procedures.
Develop and maintain operating procedures, assess workflows and systems, and implement improvements to service, efficiency, communication, and operational performance.
Participate as a member of the Executive Team, build relationships across departments, and communicate business goals, updates, and strategies to Food and Beverage leaders and teams.
Work a flexible schedule, including evenings, weekends, and holidays, based on operational needs.