Executive Director of Food & Beverage

Saint John’s Resort is a premier destination resort rooted in purpose, hospitality excellence, and community impact. Situated on 200+ acres in Plymouth, Michigan, the property blends historic architecture with modern luxury and operates as a flagship Humanitarian Hotel—where profits support charitable initiatives through the Pulte Family Charitable Foundation. The resort features a high-volume, complex, multi-outlet Food & Beverage operation, including elevated restaurants and lounges, expansive banquet and catering services, large-scale weddings and social events, corporate conferences, and Food & Beverage operations supporting a Championship Golf Course.

About the role

The Executive Director of Food & Beverage provides strategic leadership and executive oversight of all F&B operations at Saint John's Resort. This role is responsible for driving operational excellence, cultivating a service-first culture, and delivering exceptional guest experiences across all outlets, banquet operations, and event services. The Executive Director partners closely with the Assistant Director of Food & Beverage, who manages daily operations, while focusing on strategic planning, performance optimization, financial stewardship, and the development of a high-performing leadership team.

Responsibilities

• Develop and execute the annual F&B strategic plan aligned with resort objectives, market positioning, and ownership expectations.
• Lead menu engineering initiatives, pricing strategies, and concept development to maximize revenue and guest satisfaction.
• Identify and implement innovative programming, seasonal offerings, and experiential dining concepts that differentiate the resort.
• Conduct competitive analysis and market research to inform strategic decisions and maintain competitive positioning.
• Partner with Sales and Events to optimize banquet and catering strategies, ensuring seamless execution of weddings and large-scale events.
• Establish and enforce operational standards, systems, and SOPs that ensure consistency, efficiency, and quality across all F&B outlets.
• Oversee outlet performance through structured audits, inspections, and compliance reviews.
• Drive accountability for food quality, presentation standards, timing, and service execution.
• Monitor and optimize inventory controls, vendor relationships, and procurement practices.
• Ensure full compliance with health, safety, and sanitation regulations; maintain inspection-ready status at all times.
• Champion a service culture rooted in anticipation, personalization, and exceeding guest expectations.
• Ensure F&B outlets consistently achieve guest satisfaction benchmarks and service excellence goals.
• Maintain visible leadership presence across outlets; engage with guests proactively to build relationships and gather feedback.
• Monitor guest survey feedback and ensure timely review, response, and corrective action by outlet leaders.
• Implement and sustain service training programs that reinforce luxury hospitality standards.
• Oversee divisional P&L performance including revenue optimization, labor productivity, cost of goods, and controllable expenses.
• Develop accurate forecasts, annual budgets, and capital plans; deliver sustained profitability improvements.
• Analyze daily, weekly, and monthly financial reports to identify trends, variances, and opportunities.
• Partner with Finance to close budget gaps, reduce chargebacks, and optimize profitability across all revenue centers.
• Ensure accurate billing, revenue capture, and inventory controls for all F&B operations.
• Build and sustain a positive, high-performance culture founded on accountability, collaboration, and continuous improvement.
• Lead consistent one-on-one meetings with direct reports and facilitate weekly leadership huddles to align priorities and outcomes.
• Recruit, develop, and retain top talent; strengthen the leadership pipeline through coaching, mentorship, and succession planning.
• Reduce turnover, enhance engagement, and foster an environment where team members thrive and grow.
• Model the values and behaviors expected of the team; lead by example in professionalism, service, and work ethic.
• Oversee completion and sustainment of all F&B training programs, certifications, and SOP compliance requirements.
• Serve as the executive liaison between ownership, senior resort leadership, and the F&B division.
• Provide executive-level direction while empowering the Assistant Director of Food & Beverage to oversee daily operations.
• Partner cross-functionally with Rooms, Sales, Events, Engineering, and other divisions to ensure alignment and seamless guest experiences.
• Represent F&B in executive committee meetings, ownership reviews, and strategic planning sessions.

Requirements

• 8+ years of progressive leadership experience in food & beverage operations across outlets and high-volume events.
• Prior food & beverage leadership experience in a high-volume, luxury resort with at least 40,000 square feet of event space and 500+ events annually.
• Minimum 5 years in an executive or senior leadership role (Director level or above).
• Proven track record of driving measurable improvement in guest satisfaction, financial results, and team culture.
• Strong financial acumen with demonstrated success in budgeting, forecasting, P&L management, and cost controls.
• Exceptional leadership, coaching, and communication skills with the ability to inspire high-performing teams.
• Experience managing multi-outlet operations including restaurants, bars, in-room dining and high-volume banquet and event operations (weddings, corporate events, golf outings).
• Flexibility to work evenings, weekends, and holidays as business demands require.
• Strong acumen in ProfitSword and Actabl Suite.

Qualifications

• Experience in a Forbes 5 star/5 diamond luxury hospitality, resort, and large-scale conference center environments.
• Culinary background or deep understanding of kitchen operations.
• Bachelor's degree in Hospitality Management, Business Administration, or related field.
• Certification in food safety management (ServSafe Manager or equivalent).

Performance Evaluation

Success in this role will be measured by:

• Guest satisfaction scores meeting or exceeding established benchmarks.
• Achievement of financial targets including forecast accuracy, budget adherence, and profitability goals.
• Sustained reduction in turnover and measurable improvement in team engagement scores.
• Outlet service standards compliance, training completion rates, mystery guest shopper scores exceeding 90%, and timely guest survey responses.
• Successful execution of strategic initiatives and programming objectives.
• Health and safety inspection results and compliance audit performance.

Benefits

• Work Today, Get Paid today, with Daily Pay.
• Free Telemedicine and Virtual Mental Health care access for all associates starting day one.
• Multiple Health Insurance and Life Insurance options.
• 401k Plan + Company Match.
• Paid Time Off.
• Holiday Pay.
• Pet Insurance.
• Employee Assistance Program.
• Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships, and more.

Pay

Compensation Range: $190,000 - $215,000