Director of Restaurants at Camp Creek Resort

THE ST JOE COMPANY•Inlet Beach, FL

1d•Onsite

About The Position

The Director of Food & Beverage assists in directing and overseeing all restaurant Food & Beverage operations, including guest satisfaction and service standards, personnel management, menu development and mix, ordering and vendor relations, food production, inventory control, budgeting, forecasting, and expense management. This role is accountable for food and beverage cost controls, overall profitability, and operational excellence. Provides inspirational leadership through training, certification compliance, performance management, and disciplined follow-up, including corrective action processes, individual development plans, and 30-60-90-day onboarding and countdown plans for new openings and re-openings. Demonstrates the ability to multitask, adapt to changing business demands, and proactively adjust operational variables to exceed financial and service goals. Leads with a solutions-oriented, optimistic mindset—focused on problem-solving, flexibility, and creative execution. Contributes innovative ideas for beverage, wine, and food menus, tabletop presentation, and service standards while planning ahead and holding teams accountable. Develops future leaders and upholds the values, culture, and vision of St. Joe Club and Resorts.

Requirements

Four-year college degree preferred or equivalent education/experience
TABC certification or Food Service Sanitation certification required
First Aid and CPR certification preferred
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
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.
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

First Aid and CPR certification preferred
Experience in a first-class medium-large resort with multiple outlet operations preferred
Ability to read write and speak and communicate in basic English preferred

Responsibilities

Reviews and assist as needed with schedules for the restaurant operations of the restaurants on property and any new restaurant concepts in the future
Manages and assists in the ordering of all alcohol beverages, maintains liquor pour cost, implements recipes and retail pricing of product
Assures unit management development through well planned cross training programs
Review all purchase requests of unit managers prior to submittal for payment
Works closely with the kitchen to ensure expedient ticket times, excellent food quality and proper plate presentation
Supervises EOM inventories of unit managers and unit chefs, and coordinates with Food & Beverage Cost Controller
Assists the Resort Food & Beverage Director with budget development and cost analysis
Promotes and implements all St. Joe Club & Resorts’ standards, procedures, and policies
Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems
Manages department head members that may include, but is not limited to, Restaurant Managers, Greeters, Servers, Bartenders and Server Assistants
Assures that effective orientation and training are given to each new associate.
Works closely with Director of Training and Quality to ensure ongoing training program participation and departments follow training programs
Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses
Assures adherence to reconciliation of all over/short, missing check reports, full bottle sales slips, check issue and return procedures and other related reporting and accountability procedures
Attends daily and weekly food and beverage meetings and all company training meetings
Maintain a cohesive relationship with the Culinary, Sales, and Marketing Team to enhance communication with any Revenue Maximizing opportunities
Incorporates safe work practices in job performance
Regular and reliable attendance
Performs other duties as required