Essential Responsibilities
- Provide strategic and day-to-day leadership for all Food & Beverage operations, including restaurants, bars, pool/beach service, banquets, catering, and other resort F&B outlets.
- Lead, coach, develop, and hold accountable F&B managers and associates while creating a positive, professional, and service-focused culture.
- Maintain a visible, hands-on presence throughout the operation, particularly during peak meal periods, events, weekends, and holidays.
- Ensure consistent delivery of exceptional guest service and promptly address guest concerns and service opportunities.
- Partner closely with the Executive Chef and culinary leadership to ensure strong collaboration between front-of-house and back-of-house operations.
- Develop and execute strategies to increase F&B revenue, improve profitability, enhance the guest experience, and strengthen outlet performance.
- Manage departmental budgets, forecasts, labor, scheduling, purchasing, inventory, cost controls, and operating expenses.
- Monitor food and beverage costs, labor productivity, revenue trends, and other key performance indicators and take action when results are not meeting expectations.
- Ensure appropriate staffing levels and effective scheduling based on business volumes and operational needs.
- Oversee hiring, onboarding, training, performance management, succession planning, and development of the F&B leadership team.
- Establish and maintain service standards and ensure associates receive ongoing training and coaching.
- Review guest feedback and performance metrics and implement action plans to continuously improve the guest experience.
- Partner with Sales, Catering, Culinary, Rooms, Finance, People + Culture, and other resort departments to ensure seamless execution of events and resort operations.
- Ensure compliance with all health, sanitation, food safety, alcohol service, workplace safety, and company standards.
- Maintain strong controls related to cash handling, inventory, purchasing, complimentary items, discounts, and other F&B transactions.
- Participate as an active member of the resort's Executive/Leadership Team and contribute to overall resort strategy and performance.
Qualifications
- Minimum of 5 years of progressive Food & Beverage leadership experience, preferably within a luxury resort, upscale hotel, or high-volume hospitality environment.
- Previous experience as a Director of Food & Beverage, Assistant Director of Food & Beverage, or senior multi-outlet F&B leader strongly preferred.
- Demonstrated experience leading multiple outlets and large, diverse teams.
- Strong financial acumen with experience managing budgets, forecasts, labor, inventory, cost of sales, and departmental profitability.
- Excellent leadership, communication, organization, and problem-solving skills.
- Strong understanding of luxury service standards and guest experience.
- Ability to remain highly visible and engaged in a fast-paced resort environment.
- Experience with banquets, catering, weddings, and special events preferred.
- Working knowledge of POS, scheduling, inventory, and hotel operating systems.
- Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred, or equivalent hospitality leadership experience.
Work Environment
This position requires flexibility to work evenings, weekends, holidays, and other periods based on resort business needs. The Director of Food & Beverage should expect to spend significant time throughout the resort's outlets and operational areas rather than primarily working from an office.
EOS Hospitality and Isla Bella Beach Resort offer a competitive compensation and benefits package that may include: - Medical, dental, and vision insurance
- 401(k) with company match
- Paid time off and holidays
- Employee discounts on resort accommodations, dining, and activities
- Professional development and career growth opportunities
