Position Overview

Northview Hotels & Resorts is seeking an experienced, hands-on Food and Beverage Director to help bring the next chapter of The King & Prince Beach & Golf Resort to life. This opening leadership role will be responsible for helping execute the resort's culinary and food and beverage vision, supporting operational readiness, overseeing standards, and ensuring consistent delivery across the resort's dining and event experiences.

Working closely with the resort's leadership team and Executive Chef, the Food and Beverage Director will help translate the established culinary direction into daily operational excellence. This role will focus on execution, accountability, team leadership, consistency, guest satisfaction, financial performance, and maintaining the standards required for a refined resort experience.

The ideal candidate is a strong Food & Beverage operator who understands how to lead through standards, service culture, training, communication, and follow-through. This individual should be comfortable in an opening environment, able to build structure, support leaders, and ensure that culinary and service expectations are consistently delivered across multiple resort outlets and experiences.

Key Responsibilities

• Support the execution of the resort's culinary and food and beverage vision as The King & Prince undergoes a major renovation and repositioning.
• Partner closely with the Executive Chef, other Food & Beverage leadership, property leadership, and Northview Hotels & Resorts to ensure culinary standards are implemented and maintained.
• Oversee daily culinary and food and beverage operations across restaurants, banquets, events, golf club dining, poolside offerings, in-room dining, and other resort dining touchpoints.
• Help lead opening readiness, including operational planning, staffing support, training, kitchen organization, outlet preparation, service rehearsals, and systems implementation.
• Ensure established menus, recipes, presentations, service expectations, and quality standards are executed consistently across all outlets and meal periods.
• Hold teams accountable to standards for food quality, timing, presentation, cleanliness, organization, sanitation, safety, purchasing, inventory, and cost control.
• Support the Executive Chef in leading, coaching, and developing culinary leaders, sous chefs, cooks, stewards, and other team members.
• Work collaboratively with Food & Beverage leadership to ensure culinary execution aligns with service standards, beverage programming, banquet needs, member experiences, and guest expectations.
• Monitor guest feedback, team performance, operational flow, and service consistency, taking proactive steps to resolve issues and improve the experience.
• Support financial performance through effective labor management, food cost controls, purchasing discipline, waste reduction, inventory practices, and productivity standards.
• Maintain a strong presence in the operation, providing hands-on leadership during key service periods, events, openings, and high-volume business levels.
• Help create a culture rooted in hospitality, accountability, pride, teamwork, and genuine care for guests, members, and team members.
• Ensure the culinary operation supports both the emotional character of the resort and the elevated expectations of today's luxury and lifestyle travelers.

Ideal Candidate

The ideal candidate is a collaborative, operationally strong leader who is energized by openings, standards, and team development. This person does not need to be the primary creator of the concept or menu, but must be highly skilled at bringing established concepts to life through disciplined execution, clear communication, training, and accountability.

They should understand both culinary operations and broader Food & Beverage expectations, with the ability to support an Executive Chef while also serving as a senior leader who can connect the kitchen, service teams, property leadership, and guest experience.

This person is hands-on, steady under pressure, and passionate about building teams that deliver consistent, high-quality hospitality.

Qualifications

• Significant culinary and food and beverage leadership experience in a luxury resort, full-service hotel, private club, high-volume restaurant group, or destination hospitality environment.
• Experience supporting openings, renovations, repositionings, or major operational transitions is strongly preferred.
• Proven ability to oversee standards and execution across multiple outlets or venues.
• Strong understanding of resort culinary operations, including restaurants, banquets, events, poolside dining, golf club dining, and high-volume service environments.
• Demonstrated ability to lead, train, coach, and hold teams accountable.
• Strong financial and operational acumen, including labor management, purchasing, inventory, food cost control, productivity, and waste management.
• Ability to partner effectively with an Executive Chef and Food & Beverage leadership team.
• Excellent communication, organization, problem-solving, and follow-through skills.
• A hands-on leadership style with a strong floor presence and commitment to operational excellence.
• Passion for hospitality, team culture, guest satisfaction, and maintaining elevated standards.