Food & Beverage Director

Fay Hospitality Catskills LLC•Callicoon, NY

2d•$100,000 - $120,000

About The Position

The Food & Beverage Director provides strategic leadership and operational oversight for all food and beverage operations at Villa Roma Resort, including restaurants, bars, banquets, and special events. This position requires strong business acumen, financial management expertise, and exceptional organizational skills to drive profitability while maintaining service excellence. The director manages the complete business operations of F&B while partnering with the Executive Chef on culinary matters, ensuring seamless integration of service delivery and financial performance.

Requirements

Bachelor's degree in Hospitality Management, Business Administration, or related field
Minimum 8-10 years of progressive F&B management experience
Minimum 5 years in multi-outlet operations with P&L responsibility
Demonstrated success in financial management and cost control
Strong analytical and problem-solving abilities
Excellent negotiation and contract management skills
Proven leadership and team development experience
Advanced proficiency in financial analysis and reporting
ServSafe and alcohol service certifications required
Proficiency with POS systems, inventory management software, and Microsoft Office Suite

Nice To Haves

Master's degree in Business or Hospitality Management
Experience in resort or hotel operations with multiple F&B outlets
Certified Hospitality Department Executive (CHAE) or similar designation
Sommelier certification or advanced wine and spirits knowledge
Experience with revenue management systems and forecasting tools
Background in large-scale banquet and catering operations
Experience managing bar and beverage programs
Knowledge of craft beverage trends and mixology

Responsibilities

Develop and execute comprehensive strategic plans for all F&B operations
Establish annual goals and objectives aligned with resort financial targets
Identify and implement revenue enhancement opportunities across all venues
Analyze market trends and competitive positioning to inform strategic decisions
Develop concepts for new revenue streams and service enhancements
Create and implement standard operating procedures across all departments
Lead long-term planning for facility improvements and equipment replacement
Prepare and manage annual operating budgets for all F&B departments
Develop capital expenditure budgets and justify equipment investments
Monitor and control food, beverage, and labor costs to achieve target margins
Analyze profit and loss statements and implement corrective actions as needed
Conduct monthly financial reviews with department managers
Prepare financial forecasts and variance analyses for senior leadership
Establish and monitor key performance indicators for all operations
Implement cost control measures while maintaining quality standards
Oversee menu pricing strategies and profitability analysis
Negotiate contracts with food, beverage, and supply vendors
Establish and maintain strategic vendor relationships to optimize quality and pricing
Oversee procurement processes and purchasing systems
Conduct regular vendor performance reviews and manage service agreements
Develop specifications for product quality and consistency
Manage inventory control systems and maintain appropriate par levels
Implement purchasing policies and approval processes
Evaluate and onboard new suppliers as business needs evolve
Direct all bar and beverage operations including cocktail bars, wine service, and special events
Develop comprehensive beverage programs including wine lists, cocktail menus, and specialty offerings
Manage liquor inventory control systems and maintain compliance with all regulations
Oversee liquor purchasing, pricing strategies, and profitability for beverage operations
Ensure all bar operations maintain proper licensing and regulatory compliance
Implement responsible alcohol service training and policies
Monitor beverage cost percentages and implement controls to achieve targets
Develop promotional beverage programs to drive revenue
Partner with Bar Manager on staffing, training, and operational standards
Provide leadership and direction to all F&B department managers
Establish service standards and operational expectations across all venues
Coordinate operations between restaurants, bars, banquets, and room service
Conduct regular operational audits and quality assessments
Resolve escalated guest concerns and service issues
Partner with Executive Chef on menu development and culinary initiatives
Ensure compliance with all health, safety, and legal requirements
Oversee special events and banquet operations to ensure profitability
Recruit, hire, and onboard department managers and key personnel
Conduct performance evaluations for direct reports and oversee evaluation process for all F&B staff
Manage labor budgets and staffing levels across all departments
Develop succession planning and career development programs
Handle complex employee relations issues in partnership with HR
Foster a culture of excellence, accountability, and continuous improvement
Implement training programs to enhance service quality and operational efficiency
Ensure compliance with all employment laws and company policies
Prepare comprehensive financial reports for General Manager and ownership
Analyze operational data to identify trends and improvement opportunities
Develop and present business cases for capital investments and new initiatives
Monitor guest satisfaction metrics and implement action plans
Track industry benchmarks and competitive performance indicators
Prepare annual business reviews and strategic recommendations