Director of Food & Beverage

Position Title: Director of Food & Beverage; Reports to: Area Managing Director; Employee Categories: Full Time; Year Round; FLSA Category: Exempt; Salaried Position.

About the role

The primary responsibility of the Director of Food and Beverage is to direct and organize services of the resort's food and beverage (including but not limited to the all restaurants and dining outlets, in-room dining, and special events) according to resort brand standards and in the resort’s continuing effort to deliver outstanding guest service and financial profitability.

Responsibilities

• Oversees the management of all restaurants, bars, banquet and catering events, in-room dining including guest service standards and initiatives, product quality, cost controls, overall profitability, marketing initiatives, systems use and management, budgeting and forecasting, department management, policy & procedure implementation and enforcement, and meeting participation and facilitation.
• Manages food & beverage financials, budget, forecast and training to sustain the Forbes 5‑star rating.
• Monitors and develops team member performance, providing supervision and professional development, conducting counseling and evaluations, and delivering recognition.
• Monitors and assesses product and service satisfaction trends, evaluates and addresses issues, and makes improvements accordingly.
• Ensures compliance with health, safety, sanitation, and alcohol awareness standards.
• Initiates and implements marketing and up‑selling techniques to promote restaurant food and beverage services and maximize overall revenue.
• Ensures employees have current knowledge of outlet offerings, products, services, facilities, events, pricing and policies, and knowledge of the resort and local area.
• Recruits, interviews, and trains team members.
• Monitors budget and reviews financial transactions to ensure expenditures are authorized and budgeted.
• Maintains food and equipment inventories and keeps inventory records.
• Develops weekly staff work schedule based on forecasted occupancy while monitoring labor costs in accordance with budget.

Requirements

• Minimum 8–10 years of progressive F&B leadership experience, including at least 5–7 years in a director-level or multi-outlet leadership role.
• Experience in a luxury resort, hotel, or fine-dining environment (Forbes, AAA Five Diamond, or comparable rated property).
• Bachelor's degree from an accredited institution in Food Service Management, Hospitality, Business Administration, or a related field preferred.
• Demonstrated knowledge of Forbes Travel Guide service standards.
• Proven track record managing multiple concurrent outlets (fine dining, casual/poolside, banquets/events, in-room dining, bar/lounge).
• Extensive spirits, beer and wine expertise.
• Experience operating in a seasonal or high-volume-swing business, scaling teams up and down efficiently.
• Demonstrate natural leadership and management qualities with positive team-building.
• Experience managing a diverse, multicultural workforce, including international staff (J-1/H-2B visa program experience a plus).
• Knowledge of food cost, beverage cost, and labor cost control.
• Familiarity with inventory management, purchasing, and vendor/supplier relationships.
• Experience with POS and scheduling systems (UKG/WFM or Hotel Effectiveness experience a plus).
• Knowledge of Massachusetts health, safety, and liquor licensing regulations.
• Ability to have a flexible schedule according to operational needs.
• Ability to