Director of Food & Beverage

Situated on the sweeping white sands and sparkling waves of the Atlantic Ocean, One Ocean Resort is a refuge for relaxation. We beckon guests with luxurious amenities and lavish suites featuring views of the rolling surf that is the signature of the Atlantic Ocean. Join us in creating magical and memorable experiences for our guests!

Plan and manage the Human Resources and operations of the Food and Beverage departments to achieve customer (guest, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals. Position is responsible for short- and long-term planning and the management of the Food & Beverage operations in the front and back of the house. Develops and recommends the budget, marketing plans and objectives and manages within those approved plans. The major areas of responsibility/management include; Catering Operations, Kitchen, Restaurant(s), Room Service and Lounge(s). Participate in total hotel management as a member of the Hotel Executive Committee. 

Reporting Structure

Reports directly to the General Manager

Oversees all F&B leaders and staff

• Manage human resources within the F&B division.
• Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
• Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
• Implement and manage all company programs to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
• Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate and brand guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
• Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.
• Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality.
• Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
• Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
• Implement and manage all company programs to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.

Education/Formal Training

A four-year college degree or interaction education/experience

Previous opening and re-branding of luxury lifestyle food and beverage experiences

Experience

Four to five years of employment in a related position with this company or other organization(s)

Knowledge/Skills

Requires advanced knowledge of the principles and practices within the food & beverage/hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management.

• Ability to study, analyze and interpret complex activities.
• Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients.
• Must possess excellent comprehension and hearing skills due to telephone and face-to-face interaction with guests, corporate office and associates.
• Must have excellent vision for administrative responsibilities (i.e., forecast, purchase orders, budget review and invoice approval).
• Must possess excellent speech communications for guest, corporate, vendor and associate interaction, 100% of the workday.
• Must be literate for written guest communication, administrative and Human Resource responsibilities.
• Requires excellent reading and writing abilities 100% of the workday.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• Limited physical requirements in order to assist various outlets during peak business demands (i.e., banquet room turns, restaurant bussing, etc.).
• Bending/kneeling -as directed above.
• Physical ability to supervise on-floor activities required 60% of workday.
• No continuous standing.
• Climbing Stairs -up to 20 steps 20%of workday.
• No driving is required.
• Chemicals/Agents – Limited access in the course of supervising the sanitation of the operation.

Environment

Inside 90% of the workday. Due to responsibility of total operation, specifically sanitation standards, position requires 10% of workday inspecting various walk-in coolers, temperatures ranging as low as 30 degrees.

When you join our family as a full-time team member, you’re not just starting a job — you’re unlocking a world of perks! Enjoy top-notch benefits like medical, dental, and vision coverage, a 401(k) plan, disability and life insurance, exclusive room discounts, free daily meal, tuition reimbursement, and so much more. We’re here to support you, both at work and beyond!