Director Food & Beverage

Sage Hospitality Group is set to hire a Director of Food & Beverage to join us at the NEW Margaritaville in Savanah, GA!

• →High school diploma or equivalent required; bachelor’s degree in hospitality or related field preferred. 

• →ServSafe (or other food safety) Manager certification required. 

• Minimum seven years of progressive leadership experience in food and beverage management, including multi-outlet or director-level oversight. 

• Demonstrated success in managing financials, leading teams, and fostering strong workplace culture. 

• Must meet state and federal requirements for serving alcohol. 

• Advanced knowledge of food and beverage operations, including restaurants, banquets, and catering. 
• Strong financial acumen in P&L management, labor targets, food/beverage costs, budgeting, and reporting. 
• Proficiency in Microsoft Office/Google Workspace, POS systems, labor scheduling, and inventory platforms. 
• Ability to communicate effectively with associates, leadership, owners, and guests. 
• Strong organizational, problem-solving, and leadership skills. 

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 accommodations may be made to enable individuals with disabilities to perform the essential functions. 

• Ability to lift, push, pull, and carry up to 50 lbs. regularly. 

• Frequent bending, reaching, and handling during operations. 

• Mobility — full range of mobility with ability to travel up to 300 feet during a shift. 

• Continuous standing and walking throughout service and event oversight. 

• Ability to hear and respond to staff, guests, and operational needs in a busy environment. 

• Ability to manage multiple tasks simultaneously, follow instructions, and remain organized in high-pressure settings. 

• Physically demanding role requiring prolonged standing, walking, and movement across indoor and outdoor food and beverage environments, with exposure to varied temperatures during kitchen and event operations.