Executive Director of Food & Beverage at Saint John's Resort

Schulte Hospitality Group • Plymouth, MI

3d

About The Position

The Executive Director of Food & Beverage provides strategic leadership and executive oversight of all F&B operations at Saint John's Resort. This role is responsible for driving operational excellence, cultivating a service-first culture, and delivering exceptional guest experiences across all outlets, banquet operations, and event services. The Executive Director partners closely with the Assistant Director of Food & Beverage, who manages daily operations, while focusing on strategic planning, performance optimization, financial stewardship, and the development of a high-performing leadership team.

Requirements

• 8+ years of progressive leadership experience in food & beverage operations across outlets and high-volume events
• Minimum 5 years in an executive or senior leadership role (Director level or above)
• Proven track record of driving measurable improvement in guest satisfaction, financial results, and team culture
• Strong financial acumen with demonstrated success in budgeting, forecasting, P&L management, and cost controls
• Exceptional leadership, coaching, and communication skills with the ability to inspire high-performing teams
• Experience managing multi-outlet operations including restaurants, bars, in-room dining and high-volume banquet and event operations (weddings, corporate events, golf outings)
• Flexibility to work evenings, weekends, and holidays as business demands require
• Strong acumen in ProfitSword and Actabl Suite.
• Minimum of High School education, post-high school education preferred 
• Minimum of 3 years experience as a Restaurant General Manager or Director of Food & Beverage 
• Food Handler and Alcohol Awareness Certifications (if applicable) 
• Knowledge of alcohol serving practices and standards   
• Knowledge of federal and state labor laws as well as local health and sanitation laws and regulations   
• Experience in the recruiting, interviewing and hiring of restaurant, bar and culinary talent
• Experience managing Restaurant and Bars in the capacity of Assistant General Manager or higher 
• Extensive passion for and an understanding of the Restaurant and Bar industry and proven track record of success
• Leadership and supervisory practices and skills; effective verbal and written communication skills   
• Team player   
• Ability to exceed expectations of guests   
• Problem solving, decision-making and conflict-resolution skills

Nice To Haves

• Experience in a Forbes 5 star/5 diamond luxury hospitality, resort, and large-scale conference center environments
• Culinary background or deep understanding of kitchen operations
• Bachelor's degree in Hospitality Management, Business Administration, or related field
• Certification in food safety management (ServSafe Manager or equivalent)
• Bachelors Degree in Hospitality/Restaurant Management or equivalent is preferred

Responsibilities

• Strategic F&B Planning
• Develop and execute the annual F&B strategic plan aligned with resort objectives, market positioning, and ownership expectations
• Lead menu engineering initiatives, pricing strategies, and concept development to maximize revenue and guest satisfaction
• Identify and implement innovative programming, seasonal offerings, and experiential dining concepts that differentiate the resort
• Conduct competitive analysis and market research to inform strategic decisions and maintain competitive positioning
• Partner with Sales and Events to optimize banquet and catering strategies, ensuring seamless execution of weddings and large-scale events
• Operational Excellence
• Establish and enforce operational standards, systems, and SOPs that ensure consistency, efficiency, and quality across all F&B outlets
• Oversee outlet performance through structured audits, inspections, and compliance reviews
• Drive accountability for food quality, presentation standards, timing, and service execution
• Monitor and optimize inventory controls, vendor relationships, and procurement practices
• Ensure full compliance with health, safety, and sanitation regulations; maintain inspection-ready status at all times
• Service Excellence & Guest Experience
• Champion a service culture rooted in anticipation, personalization, and exceeding guest expectations
• Ensure F&B outlets consistently achieve guest satisfaction benchmarks and service excellence goals
• Maintain visible leadership presence across outlets; engage with guests proactively to build relationships and gather feedback
• Monitor guest survey feedback and ensure timely review, response, and corrective action by outlet leaders
• Implement and sustain service training programs that reinforce luxury hospitality standards
• Financial Stewardship
• Oversee divisional P&L performance including revenue optimization, labor productivity, cost of goods, and controllable expenses
• Develop accurate forecasts, annual budgets, and capital plans; deliver sustained profitability improvements
• Analyze daily, weekly, and monthly financial reports to identify trends, variances, and opportunities
• Partner with Finance to close budget gaps, reduce chargebacks, and optimize profitability across all revenue centers
• Ensure accurate billing, revenue capture, and inventory controls for all F&B operations
• Culture Building & Leadership Development
• Build and sustain a positive, high-performance culture founded on accountability, collaboration, and continuous improvement
• Lead consistent one-on-one meetings with direct reports and facilitate weekly leadership huddles to align priorities and outcomes
• Recruit, develop, and retain top talent; strengthen the leadership pipeline through coaching, mentorship, and succession planning
• Reduce turnover, enhance engagement, and foster an environment where team members thrive and grow
• Model the values and behaviors expected of the team; lead by example in professionalism, service, and work ethic
• Oversee completion and sustainment of all F&B training programs, certifications, and SOP compliance requirements
• Leadership & Cross-Functional Collaboration
• Serve as the executive liaison between ownership, senior resort leadership, and the F&B division
• Provide executive-level direction while empowering the Assistant Director of Food & Beverage to oversee daily operations
• Partner cross-functionally with Rooms, Sales, Events, Engineering, and other divisions to ensure alignment and seamless guest experiences
• Represent F&B in executive committee meetings, ownership reviews, and strategic planning sessions
• Responsible for budgeted revenues and expenses and improves profitability related to the Food & Beverage Department 
• Monitors budgets in all areas of cost control with consistent focus on cost of inventory, sales, and payroll 
• Increases level of guest satisfaction by delivery of an outstanding product and service 
• Understands and executes all brand directives for strategic partners 
• Complies with brand dictated menus and programs 
• Directs the daily activities and assignments of staff, ensure appropriate coverage, develop and communicate departmental strategies and goals, and assign/prioritize work 
• Directs Supervision to the Executive Chef to provide excellent quality and presentation of all food to the guests 
• Provides direct oversight of the property wide Banquet and Catering options 
• Partners with the Sales Department to review all F+B minimums and selling guidelines.  
• Collaborates with Director of Sales on sales and marketing strategies 
• Accountable for all Brand Standards related to Food and Beverage 
• Directly leads all aspects of banquet operations including developing and maintaining managerial and captain oversight of all operations 
• Reviews and approve all menus and pricing in restaurant outlets and banquet/catering.  
• Ensures that evaluation of food product, front-of-house employee performance, and development of product consistent with our market position.  
• Develops a selection and pricing strategy for all liquors and wines, and supervise their procurement 
• Ongoing maintenance of the physical asset through capital planning as required in the budget process 
• Follows all Health and Safety regulations 
• Interviews, hires, and trains employees; plan, assign, and direct work; appraise performance; reward and coach employees; address complaints and problem solve 
• Other duties as assigned

Benefits

• Work Today, Get Paid today, with Daily Pay!
• Free Telemedicine and Virtual Mental Health care access for All Associates starting day one!
• Multiple Health Insurance and Life Insurance options
• 401k Plan + Company Match
• Paid Time Off
• Holiday Pay
• Pet Insurance
• Employee Assistance Program
• Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more!

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED