Director of Food & Beverage

EOS•Marathon, FL

2d•Onsite

About The Position

Isla Bella Beach Resort is seeking an accomplished and highly engaged Director of Food & Beverage to lead our resort-wide Food & Beverage operation. This executive leadership position oversees a diverse collection of restaurants, bars, pool and beach service, banquets, catering, weddings, and special events. The Director of Food & Beverage is responsible for the overall guest experience, operational performance, financial results, and leadership development of the F&B division. We are looking for a leader who is equally comfortable developing strategy, analyzing financial performance, coaching leaders, and being visible on the floor during service. The ideal candidate brings strong multi-outlet experience, financial acumen, high service standards, and a genuine passion for developing successful hospitality teams.

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, Director of Outlets, or senior multi-outlet F&B leader strongly preferred
Demonstrated experience overseeing multiple F&B outlets and leading large, diverse teams
Strong financial acumen with experience managing budgets, forecasts, labor, inventory, cost of sales, and departmental profitability
Proven ability to develop leaders, build strong teams, and create accountability
Strong understanding of elevated service standards and the luxury guest experience
Experience developing strategies to grow revenue and improve outlet profitability
Excellent communication, organization, decision-making, and problem-solving skills
Ability and willingness to maintain a highly visible presence throughout resort operations
Experience with banquets, catering, weddings, and large-scale events preferred
Working knowledge of POS, scheduling, inventory, and hotel operating systems

Nice To Haves

Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred; equivalent hospitality leadership experience will also be considered

Responsibilities

Provide strategic and day-to-day leadership for all resort Food & Beverage operations, including restaurants, bars, pool and beach service, banquets, catering, weddings, and special events
Maintain a highly visible, hands-on presence throughout the operation, particularly during peak meal periods, events, weekends, and holidays
Establish and maintain elevated service standards across all F&B experiences
Ensure consistent delivery of exceptional guest service and personally support the resolution of significant guest concerns
Review guest feedback, satisfaction results, and outlet performance to identify opportunities and implement meaningful improvements
Partner closely with the Executive Chef and culinary leadership to ensure strong alignment between front-of-house and back-of-house operations
Continuously evaluate outlet concepts, menus, programming, service delivery, and the overall F&B experience to identify opportunities for improvement
Lead, coach, develop, and hold accountable F&B managers and associates while creating a positive, professional, and service-driven culture
Build a strong F&B leadership team through effective hiring, onboarding, training, coaching, and performance management
Establish clear expectations and accountability for operational and service performance
Develop future leaders through ongoing coaching, succession planning, and career development
Ensure teams receive consistent training on service standards, product knowledge, responsible alcohol service, and resort expectations
Partner with People + Culture on recruitment, retention, employee relations, engagement, and leadership development initiatives
Develop and execute strategies to grow F&B revenue, improve profitability, and strengthen the performance of individual outlets and the overall division
Own departmental budgets, forecasts, labor planning, operating expenses, and financial performance
Monitor revenue, food and beverage costs, labor productivity, cost of sales, inventory, and other key performance indicators
Analyze financial and operational results and implement action plans when performance is not meeting expectations
Identify revenue opportunities through programming, promotions, menu strategy, pricing, upselling, and enhanced guest experiences
Partner with Finance and Culinary leadership on forecasting, purchasing, inventory management, and cost-control initiatives
Ensure appropriate staffing and scheduling based on forecasted business volumes and operational needs
Maintain strong controls around purchasing, inventory, cash handling, discounts, complimentary items, and other F&B transactions
Provide leadership and operational oversight for banquets, weddings, conferences, catering, and special events
Partner with Sales and Conference Services to ensure events are operationally successful and client expectations are achieved
Collaborate with Culinary, Rooms, Housekeeping, Engineering, Finance, People + Culture, and other resort departments to support seamless resort operations
Participate as an active member of the resort's Executive Leadership Team and contribute to overall resort strategy, culture, and financial performance
Ensure compliance with health, sanitation, food safety, responsible alcohol service, workplace safety, and company standards
Maintain appropriate operational controls and ensure F&B leaders consistently follow established policies and procedures
Promote a safe, professional, organized, and well-maintained working environment throughout all F&B areas