Director of Food & Beverage at Camp Creek Resort

THE ST JOE COMPANY•Inlet Beach, FL

12d•Onsite

About The Position

The Director of Food & Beverage position is responsible for directing, supervising, and providing leadership for the Food & Beverage Services to achieve the highest levels of Guest Satisfaction, quality service, and compliance with St Joe Hospitality policies and procedures while meeting/exceeding financial goals. This position is responsible for the short-term planning and day-to-day operations of the Division. The role directly supervises the Banquet Supervisor, Restaurant Manager, and managers of all other outlets. The Director of Food & Beverage recommends, implements, and monitors the departments budgets and manages expenses within approved budget constraints.

Requirements

TABC certification or Food Service Sanitation certification required
Minimum 3-5 years professional food and beverage management background in various establishments including knowledge of banquet, fine and casual dining, and beverage operations required and hotels
Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs
Ability to read write and speak and communicate in basic English preferred
Ability to resolve and troubleshoot problems individually
Detail oriented and thorough
Ability to remain discreet and respect the privacy of guests
Ability to perform consistent work to the highest of standards
Ability to interact with guests in a pleasant friendly way
Thorough knowledge of food and beverage industry in a resort setting, current market trends and federal, state, and local laws pertaining to the hospitality industry, i.e., OSHA, TABC, Department of Health and Sanitation regulations
Accounting Skills: Complex mathematical skills and considerable skills in the use of a calculator to prepare complex mathematical calculations without error, i.e., budgets, forecasting
Strong oral and written communication skills: Ability to communicate effectively in English with employees and customers, understand reports, and related correspondence, and accurately perform all essential job functions
Ability to effectively deal with internal and external customers and staff, some of whom will require high levels of patience, tact, empathy, and diplomacy to diffuse anger, collect accurate information and resolve conflicts
Ability to access, understand and accurately input information using a moderately complex computer system
Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions
Hearing, smelling, tasting and visual ability to observe and distinguish product quality and detect signs of emergency situations

Nice To Haves

Four-year college degree preferred or equivalent education/experience
First Aid and CPR certification preferred
Experience in a first-class medium-large resort with multiple outlet operations preferred
Proven track record of continuously improving the customer experience across all Food & Beverage functions
Experience managing a large team in a high-volume guest-focused environment
Three to five years of experience in a related position.

Responsibilities

Cover the duties of the Resort Manager in their absence
Provide overall leadership and accountability for the Food & Beverage Division, ensuring operational excellence and compliance with St. Joe Hospitality, Forbes, and AAA Standards
Maintain effective relationships and communication with Culinary, Sales, and Marketing teams to identify revenue-maximizing opportunities
Ensure smooth day-to-day operations across all Food & Beverage outlets, including oversight of reservations systems and event/banquet functions
Implement and enforce standard operation procedures (SOPs), policies, and legal requirements, including wage and hour and alcoholic beverage regulations
Develop, monitor, and manager department budgets, including forecasting, reforecasting, and day-to-day budget oversight
Maintain responsibility for departmental sales, expenses, and profitability goals
Approve and analyze menu proposals, wine lists, and product offerings to ensure cost efficiency and revenue optimization
Monitor ordering and receiving programs to ensure proper quantity, pricing, and quality of supplies
Identify cost saving opportunities and implement strategies to improve operations efficiency
Resolve guest complaints and proactively address potential issues to ensure high levels of satisfaction
Monitor operational issues, associate performance, and service delivery to maintain quality assurance standards
Assist with the planning and execution of special events and banquets, ensuring exceptional guest experiences
Recruit, train, develop, coach, and empower staff to maintain high levels of engagement, performance, and adherence to standards
Approve organizational charts, staffing levels, job descriptions, and scheduling procedures for all departments
Develop and manage training programs and professional development plans for all staff and management personnel
Conduct performance evaluations, salary reviews, and provide discipline or recognition as appropriate
Ensure compliance with all safety, sanitation, and preventive maintenance standards
Develop, manage, and maintain safety standards across all Food & Beverage departments
Monitor operational systems, equipment, and vehicles to ensure optimal performance
Research new products and trends to enhance offerings and profitability
Participate in task forces, committees, and special projects as assigned
Maintain open communication and positive working relationships with all departments
Perform all other duties as assigned