Director of Food and Beverage

The Director of Food & Beverage provides strategic leadership and operational oversight for all food and beverage operations across the resort. This executive-level position is responsible for driving revenue growth, enhancing guest satisfaction, ensuring operational excellence, and developing high-performing teams across multiple dining venues, bars, banquet facilities, catering operations, and in-room dining services.

As a key member of the resort leadership team, the Director of Food & Beverage collaborates closely with the General Manager, Executive Chef, Sales & Marketing, and Finance departments to align food and beverage operations with the resort's overall business objectives and guest experience standards. The Director of Food & Beverage is an influential resort leader responsible for shaping the property's culinary vision, driving financial performance, and creating exceptional dining experiences that strengthen the resort's reputation, guest loyalty, and overall success. This role requires a balance of strategic thinking, operational expertise, financial discipline, and inspirational leadership.

• 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.
• Participate in corporate initiatives provided through CoralTree Hospitality Management.

• 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.
• Maintain adherence to company standards, policies, and procedures.
• 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.

• Bachelor's degree in Hospitality Management, Business Administration, Culinary Management, or a related field required.
• Master's degree preferred.

• 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.