Director of Food & BeverageA well-known hotel resort and spa in
Miramar Beach, FL is seeking a
Director of Food & Beverage to direct and organize the activities of the Food and Beverage Department to maintain high standards of food and beverage quality, service, and merchandising while maximizing profits. This is a hands-on leadership role supporting multiple outlets (restaurants, bars, banquets, room service, etc.) and ensuring compliance with brand standards and required inspections.
Job Responsibilities: - Plan and direct administrative and operational functions of the Food and Beverage Department to meet daily operational needs.
- Lead in a hands-on management style across sub-departments including room service, restaurants, and banquets.
- Approve and monitor schedules for restaurants and bars to support profitability and service standards.
- Partner with the Chef and restaurant leaders to develop elevated presentations and merchandising menus featuring new and trending items.
- Implement effective controls for food, beverage, and labor costs across all sub-departments.
- Support area managers in establishing and achieving profit objectives, service standards, and cleanliness expectations.
- Monitor guest acceptance/satisfaction and recommend or implement operational changes as needed.
- Develop and maintain key operating tools (budgeting, forecasting, purchase specifications, recipes, portion specs, menu abstracts, production controls, job descriptions, etc.).
- Evaluate team performance and continuously encourage improvement.
- Plan and administer training and development programs in collaboration with Human Resources.
- Ensure compliance during routine inspections (EcoSure, Health Department, Steritech, Alcohol & Tobacco, Hilton Quality Assurance).
- Provide weekly management support in restaurants.
Qualifications: - High school diploma required.
- Culinary, sales, and service background required.
- College degree in a related field preferred.
- Extensive experience required in resorts, restaurants, bars, banquets, stewarding, kitchen, catering, and management.
- Experience in resorts of a similar size strongly preferred.
- Strong math skills with the ability to build and maintain accurate spreadsheets.
- Ability to professionally handle internal/external customer concerns using tact, patience, and diplomacy.
- Ability to read, listen, and communicate effectively in English (verbal and written).
- Ability to use common hospitality systems (POS, property management systems, financial tracking, etc.).
- Knowledge of food safety regulations and Hilton standards to maintain compliance.
- Must be available to work weekends and holidays.
- Food manager certification.
Compensation and Benefits: - Pay Rate: $150,000-$160,000 per year (based on experience)
- Schedule: Full-time (40 hours/week); must be available for weekends and holidays; schedules may vary based on business needs
- Position Type: Direct Hire
