Director of Food & Beverage

Pyramid Global Hospitality•Charlotte Harbor, FL

1d•$140,000 - $150,000•Onsite

About The Position

Sunseeker Resort Charlotte Harbor is seeking an accomplished and dynamic Director of Food & Beverage to lead one of Southwest Florida’s most diverse and high-volume resort food and beverage operations. Located on the waterfront of Charlotte Harbor, Sunseeker Resort is a premier destination featuring 785 guest rooms and suites, 18 food and beverage concepts, 11 bar areas, two distinctive pool experiences, and 60,000 square feet of meeting and event space. The resort’s culinary portfolio ranges from elevated steak and seafood and Italian-inspired dining to casual waterfront fare, sports entertainment, rooftop dining, poolside experiences, and the expansive Harbor Yards Food Hall. The Director of Food & Beverage will provide strategic and operational leadership for the resort’s extensive food and beverage division, ensuring exceptional guest experiences while maximizing financial performance, developing talent, and maintaining the highest standards of service, quality, and safety. This is a highly visible leadership role requiring a seasoned hospitality professional who can successfully balance luxury service, high-volume operations, multiple concepts, complex revenue streams, and a large and diverse team. The ideal candidate is a proven F&B leader with experience operating within a large-scale resort, luxury hotel, convention hotel, or similarly complex hospitality environment. This individual should be equally comfortable working strategically with executive leadership and being highly visible and engaged in the operation.

Requirements

Minimum of 7 years of progressive food and beverage leadership experience, with significant experience at the Director or senior leadership level.
Previous experience leading F&B operations within a large-scale resort, luxury hotel, convention hotel, or complex multi-outlet operation strongly preferred.
Demonstrated experience overseeing multiple restaurants, bars, lounges, pool operations, and/or banquet and catering operations.
Proven financial acumen, including budgeting, forecasting, labor management, inventory control, purchasing, and P&L management.
Strong understanding of both restaurant and hotel food and beverage operations.
Experience developing and leading high-performing leadership teams in a large, complex environment.
Strong knowledge of contemporary food, beverage, wine, cocktail, and service trends.
Exceptional communication, organizational, and interpersonal skills.
Demonstrated ability to create a culture of accountability while maintaining a positive and engaging team environment.
Strong business judgment and the ability to make sound decisions in a fast-paced, highly visible resort environment.
Ability to work flexible schedules, including evenings, weekends, and holidays, as required by the operation.

Nice To Haves

Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred

Responsibilities

Provide overall leadership and strategic direction for all food and beverage operations throughout the resort.
Lead the performance of multiple restaurants, bars, lounges, poolside venues, and the Harbor Yards Food Hall.
Develop and execute annual F&B budgets, forecasts, business plans, and operating strategies.
Drive revenue growth and profitability through effective menu strategy, pricing, labor management, purchasing, inventory controls, and cost management.
Establish and maintain exceptional standards for food quality, beverage quality, service, cleanliness, and overall guest experience.
Partner closely with the Executive Chef and culinary leadership to develop innovative menus, enhance food quality, and ensure consistency across all outlets.
Oversee beverage operations, including cocktail programs, wine programs, purchasing, inventory, cost controls, and responsible alcohol service.
Analyze financial performance and key operating metrics, identifying opportunities to improve revenue, profitability, productivity, and guest satisfaction.
Develop and implement strategies to maximize outlet performance based on seasonality, occupancy, resort demand, local business, special events, and group business.
Provide leadership and oversight for banquet and catering food and beverage operations in partnership with the resort’s meetings and events teams.
Ensure F&B operations are aligned with the needs of meetings, conferences, weddings, social events, and other resort programming.
Recruit, develop, coach, and retain a high-performing F&B leadership team.
Establish clear expectations and accountability for department leaders and consistently monitor performance.
Foster a culture centered on hospitality, teamwork, accountability, innovation, and continuous improvement.
Build strong relationships with guests, ownership, executive leadership, vendors, community partners, and other key stakeholders.
Remain highly visible throughout the operation and regularly interact with guests and team members.
Ensure compliance with all applicable health, safety, sanitation, licensing, and alcohol regulations.
Work closely with Human Resources on staffing strategies, employee relations, training, retention, and succession planning.
Collaborate with Sales, Revenue Management, Marketing, Rooms, Culinary, and other departments to maximize the overall resort experience and financial performance.
Develop innovative promotions, programming, activations, and special events that increase F&B capture and enhance the resort's market position.
Monitor industry trends and identify opportunities to introduce new concepts, products, service standards, and revenue-generating initiatives.
Perform other duties and responsibilities as assigned by the General Manager.