Food + Beverage Director

EOS Hospitality•Marathon, FL

5d•Onsite

About The Position

The Food + Beverage Director will lead, coach, and develop all Food & Beverage leaders and team members, fostering a culture of accountability, engagement, service excellence, and continuous improvement. This role involves overseeing all Food & Beverage outlets, bars, banquet operations, catering events, and special programming, ensuring consistent execution of service standards and brand expectations. The Director will also be responsible for developing and managing annual operating budgets and forecasts, driving revenue growth, and monitoring costs. A key aspect of the role is ensuring an exceptional guest experience through regular engagement and prompt resolution of concerns. Compliance with all regulations and safety standards is paramount, as is participating in strategic planning initiatives to support overall resort objectives.

Requirements

Minimum 7–10 years of progressive Food & Beverage leadership experience.
Multi-outlet management experience required.
Proven success managing large teams, budgets, and high-volume operations.
Strong financial acumen with experience managing P&Ls, budgets, forecasting, and labor controls.
Excellent leadership, coaching, and team development skills.
Strong communication and interpersonal abilities.
Ability to build relationships across departments and levels of the organization.
Strong problem-solving and decision-making capabilities.
Proficiency with hotel and restaurant management systems.
Ability to work flexible schedules including weekends, holidays, and evenings as business demands require.
Ability to stand and walk for extended periods.
Ability to lift and carry up to 25 pounds occasionally.
Ability to work in both indoor and outdoor environments.
Ability to navigate multiple outlets and resort facilities throughout the day.

Nice To Haves

Bachelor's degree in Hospitality Management, Business Administration, or related field preferred.
Luxury resort, destination resort, or full-service hotel experience strongly preferred.
Banquet and catering leadership experience preferred.

Responsibilities

Lead, coach, and develop all Food & Beverage leaders and team members.
Foster a culture of accountability, engagement, service excellence, and continuous improvement.
Recruit, hire, train, and retain high-performing leaders and associates.
Conduct regular department meetings, one-on-ones, and performance reviews.
Promote EOS Hospitality values and service culture throughout all operations.
Oversee all Food & Beverage outlets, bars, banquet operations, catering events, and special programming.
Ensure consistent execution of service standards and brand expectations.
Monitor guest satisfaction scores and implement action plans to address opportunities.
Develop and maintain operating procedures, service standards, and training programs.
Collaborate with Culinary leadership to ensure quality, consistency, and innovation across all venues.
Ensure proper staffing levels to meet operational demands and labor objectives.
Develop and manage annual operating budgets and forecasts.
Drive revenue growth through strategic programming, promotions, menu development, and outlet optimization.
Monitor and control labor costs, food costs, beverage costs, and operating expenses.
Analyze financial performance and implement corrective action plans when needed.
Prepare monthly reports, forecasts, and presentations for executive leadership.
Achieve departmental revenue, profitability, and guest satisfaction goals.
Maintain a visible presence throughout the resort and engage with guests regularly.
Resolve guest concerns promptly and professionally.
Partner with Marketing and Sales teams to enhance dining experiences and resort programming.
Ensure all outlets consistently deliver exceptional hospitality and memorable experiences.
Ensure compliance with all federal, state, and local regulations.
Maintain food safety, sanitation, alcohol service, and health department standards.
Ensure compliance with company policies, OSHA standards, and risk management practices.
Promote a safe working environment for all associates and guests.
Participate in Executive Committee meetings and strategic planning initiatives.
Evaluate operational efficiencies and identify opportunities for growth and improvement.
Support resort-wide initiatives, renovations, openings, and special projects.
Assist in developing long-term Food & Beverage strategies that support overall resort objectives.