The Food and Beverage Director is responsible for overseeing assigned Food & Beverage outlets and executing group functions as related to F&B, to ensure optimum performance, exceptional guest service and maximum profitability of all functions.

• Foster a culture of excellence by providing guidance, mentorship, and motivation to a team of passionate individuals, ensuring exceptional service that reflects the pinnacle of hospitality in our resort.
• Elevate the dining experience by meticulously maintaining the physical atmosphere and cleanliness of the restaurant, from inspecting tabletops and side stations to overseeing every detail that contributes to an enchanting and luxurious environment.
• Take the initiative to develop and execute captivating promotions, events, and unique culinary experiences that surprise and delight our guests, keeping them eagerly anticipating their next visit to our exceptional resort.
• Maintain unwavering standards of cleanliness, ensuring impeccable hygiene and sanitation practices within the outlets, and setting an example that reinforces our commitment to excellence and guest well-being.
• Supervise and nurture the performance, attendance, attitudes, appearance, and conduct of the team, fostering a culture of continuous improvement and delivering service that exceeds expectations.
• Monitor and maintain the outlets' systems and equipment to guarantee optimal performance, swiftly addressing any issues that may arise to minimize disruptions and deliver seamless service to our guests.
• Implement innovative strategies to continually enhance revenues, leveraging your business acumen and market insights to identify new opportunities and maximize profitability within the food and beverage outlets.
• Assist with the development, training, and inspiration of the outlets staff, nurturing their talents and providing opportunities for growth and advancement within the organization.
• Partner with our People Services department to recruit and hire exceptional staff members, ensuring a talented and diverse team that embodies the spirit of our resort and delivers unparalleled service.
• Take charge of ordering all necessary food & beverage supplies to ensure proper stocking levels and budget compliance and promote efficiency and productivity within the department.
• Attend and actively contribute to appropriate resort, division, and department meetings, sharing insights, and collaborating with colleagues to drive overall success.
• Resolve guest issues promptly and with exceptional care and effectiveness, showcasing your problem-solving skills and dedication to guest satisfaction.
• Maintain a consistently professional demeanor and attitude, serving as a role model for the team and embodying the highest standards of professionalism in all interactions.
• Have a safety-conscious mindset and remain constantly vigilant and aware of safety issues (broken glass, etc.), ensuring the well-being of guests and staff alike.
• Financial Management: Ensuring the department operates within budget, monitoring financial performance, and implementing cost-saving initiatives.
• Menu Development: Collaborating with chefs and culinary teams to create appealing menus that reflect current trends and guest preference.
• Other duties as assigned.

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.
• Minimum of 3-5 years of progressive experience in food and beverage operations, with at least 2 years in a senior management or director-level position.
• In-depth knowledge of food and beverage service standards, cost control, budgeting, and revenue management.
• Proficiency in industry-standard software systems, including POS, scheduling, inventory, and payroll systems.
• Strong understanding of labor laws, tip credit regulations, and service charge distribution practices

Physical Requirements and Working Conditions:

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Must be capable of frequently carrying, lifting. pushing or pulling up to 25lbs, occasionally lifting 50lbs. Bending and moving intermittently. Use fingers to grasp, move or assemble very small objects. Must be able to balance, stoop, kneel, crouch, bend, stretch and twist or reach. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus.
• While performing the duties of this job, the employee will be exposed to an indoor and outdoor working environment and the noise level in the workplace is usually moderate to high.

Typical equipment used include but are not limited to computers, POS systems, handheld devices, phones and household cleaning supplies.