Director of Food and Beverage

Responsibilities

• Develop and execute the resort's food and beverage strategy to drive revenue, profitability, and guest satisfaction.
• Establish short- and long-term operational goals aligned with the resort's strategic plan.
• Identify market trends and guest preferences to develop innovative dining concepts and experiences.
• Contribute to overall resort planning and decision-making.
• Oversee annual budgeting, forecasting, and financial planning for all food and beverage operations.
• Drive achievement of revenue, profitability, and cost-control targets.
• Analyze financial reports, labor metrics, menu performance, and operating expenses to identify opportunities for improvement.
• Develop strategies to maximize banquet, catering, restaurant, bar, and special event revenues.
• Ensure effective inventory management and purchasing controls.
• Direct all food and beverage operations, including restaurants, bars, catering, golf course offerings, events and tournaments.
• Develop, implement, and reinforce a robust training program featuring premium standards of fine dining.
• Become and expert at all Information Technology systems related to Tributer’s Food and Beverage operation.
• Ensure consistent execution of luxury service standards and operational procedures.
• Monitor service quality, product presentation, and guest interactions across all outlets.
• Lead initiatives to improve efficiency, productivity, and guest experience.
• Ensure proper staffing levels to meet business demands.
• Champion a culture of exceptional hospitality and guest engagement.
• Monitor guest satisfaction scores, reviews, and feedback to identify service improvement opportunities.
• Resolve complex guest concerns and service recovery situations.
• Ensure all food and beverage offerings reflect the resort's brand and service philosophy.
• Recruit, mentor, and develop department managers and supervisors.
• Build a leadership pipeline through coaching, succession planning, and professional development.
• Foster a positive, collaborative, and accountability-driven culture.
• Conduct performance evaluations and establish measurable goals for leadership team members.
• Champion employee engagement and retention initiatives.
• Partner with the Executive Chef to develop creative menus, dining concepts, and seasonal offerings.
• Oversee beverage programming, including wine, spirits, and cocktail initiatives.
• Evaluate and enhance outlet concepts to remain competitive and relevant within the hospitality market.
• Lead special promotions and guest experience events.
• Provide strategic oversight for tournaments, member events, and resort catering operations.
• Collaborate with Sales and Events teams to maximize event revenue and guest satisfaction.
• Ensure flawless execution of all banquet and catering functions.
• Ensure compliance with all health, safety, sanitation, and liquor regulations.
• Lead departmental safety programs and risk management initiatives.
• Ensure proper documentation and compliance during audits and inspections.
• Develop and maintain strong relationships with suppliers and business partners.
• Negotiate contracts and pricing agreements to maximize value and quality.
• Oversee capital expenditures related to food and beverage facilities and equipment.
• Identify opportunities for sustainable and environmentally responsible practices.

Qualifications

• Education: Bachelor's degree in Hospitality Management, Business Administration, Culinary Management, or a related field required. Master's degree preferred.
• Experience: Minimum of 3-5 years in a senior management or director-level role. Proven experience managing multiple outlets and high-volume banquet operations. Demonstrated success in revenue growth, cost management, and organizational leadership.