Director of Food & Beverage

EOS Hospitality • Marathon, FL

21h • Onsite

About The Position

The Director of Food & Beverage provides 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. This role involves leading, coaching, and developing F&B managers and associates to create a positive, professional, and service-focused culture. The Director will maintain a visible, hands-on presence throughout the operation, ensuring consistent delivery of exceptional guest service and promptly addressing any concerns. Collaboration with the Executive Chef and culinary leadership is key to ensuring strong front-of-house and back-of-house operations. The position focuses on developing and executing strategies to increase F&B revenue, improve profitability, enhance the guest experience, and strengthen outlet performance. This includes managing departmental budgets, forecasts, labor, scheduling, purchasing, inventory, cost controls, and operating expenses, while monitoring key performance indicators and taking corrective action as needed. The Director will oversee hiring, onboarding, training, performance management, and succession planning for the F&B leadership team, establishing and maintaining service standards, and ensuring ongoing associate training. Reviewing guest feedback and performance metrics to implement improvement plans is also a core function. The role requires partnership with various resort departments to ensure seamless execution and compliance with all health, sanitation, safety, and company standards. The Director will also participate as an active member of the resort’s Executive/Leadership Team, contributing 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.

Benefits

• Medical, dental, and vision insurance
• 401(k) with company match
• Paid time off and holidays
• Employee discounts on resort accommodations, dining, and activities
• Professional development and career growth opportunities

What This Job Offers

• Job Type: Full-time
• Career Level: Director