Director of Food and Beverage

Summary

The Director of Food and Beverage (DOF&B) leads all aspects of the diverse restaurant operations for the resort. The DOF&B will create a highly motivated and effective employee culture within the department that will exceed guest service excellence, create unique and memorable food and beverage experiences, and achieve all financial goals identified for the department. They will be a hands-on leader who utilizes coaching, teaching, mentoring, training, and inspiring to guide and lead the comprehensive restaurants and food hall. This position oversees the development and implementation of all departmental strategies, ensures the successful implementation of the overall resort service strategy and brand initiatives for Sunseeker Resorts. The Director of Food and Beverage plays an active role collaborating with Director of Beverage (DOBev), Director of Banquets (DOB), Director of Catering, and the Director of Resort Special Events (DOF&BS) to help strategize and improve the overall resort operations, as well as ensuring we exceed employee satisfaction and retention goals for the property. This role reports directly to the Executive Director of Food and Beverage.

All duties are performed in accordance with department and Sunseeker Resorts policies, practices, and procedures

Job Duties

• Leads the day-to-day overall Food & Beverage strategy and operations for the department.
• Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching, and managing overall performance
• Coach employees by creating a shared understanding about what needs to be achieved and collaborate on ways to best execute and achieve the goal
• Reward and recognize employees for outstanding performance
• Develop and maintain effective client, vendor, and customer rapport for mutually beneficial business relationships
• Strategically finds ways to grow revenue and manage the division's budget, including effectively managing details associated with overall food and beverage cost (COGS), and labor
• Ensures all outlets maintain a safe and healthy environment for clients, customers, and employees
• Act in accordance with all applicable state health and alcohol related laws, policies, procedures, rules, guidelines, regulations, to ensure only the highest level of food safety and standards
• Oversee all restaurant leadership teams, including establishment and achievement of profit objectives, desired standards of food & beverage quality, overall service expectations, merchandising, F&B events, and promotions
• Oversee and participate in the direction, creation and implementation of departmental policies, operating procedures, training programs, directives, evaluations, staffing, and compendium plans
• Constantly reviewing and evaluating the overall degree of customer satisfaction for the individual outlets, providing feedback, and suggest adjustments as necessary to achieve maximum guest satisfaction
• Monitors the daily COGS and labor expense for the department daily to ensure overall benchmark goals are being attained
• Develops, cultivates, and implements strategies that supports employee engagement, retains existing employees, and attracts new talent
• Constantly evaluating market trends and industry insights to stay ahead of the curve and turn these ideas into measurable growth objectives
• Works closely with Marketing to ensure there is an adequate balance of PR, internet, web, social, packages, promotions, special events as it relates to the Food & Beverage department
• Collaborates closely with the Director of Resort Special Events on all high-profile holiday and special events
• Promote diversity, inclusion, pride, respect, camaraderie, and fairness
• Exercise discretion and independent judgment when evaluating new programs, new services and new ideas
• Stay abreast of property goals in order to create, support and present departmental goals to executive leadership
• Continue to learn and be on the forefront of new technology for the hotel industry
• Create ways to further enrich the guest experience by continuously reviewing, implementing, and refining procedures to ensure every opportunity to offer extraordinary guest experiences while maintaining a culture of smiles, retention of luxury standards
• Proactively seek guest feedback and liaise with other departments when opportunities present themselves ensuring a seamless and elevated guest experience
• Manage guest requests and own all complaints; resolve issues immediately and follow up to ensure the guest’s satisfaction
• Collaborates closely with the sales department for all catering, banquet, wedding, and high-profile holiday and special events
• Develop collaborative relationships and synergy with all support departments such as Convention Sales & Services, Facilities, Security, Front Services, Front Office, F&B, Golf Course and Executive Offices
• Foster a management team that possesses and delivers on key strategies of guest service, employee relations, team cooperation, financial responsibility and asset management
• Ensure all accounting, payroll and employee relations matters are handled in compliance with company policy
• Perform other functions as needed

Minimum Requirements

Combination of education and experience will be considered. Candidate will need to be authorized to work in the US as defined by the Immigration Act of 1986. Sunseeker Resorts does do criminal background checks

Education: Bachelor’s Degree

Education Details: Bachelor’s Degree with Emphasis in Hospitality Administration, Food & Beverage Management, and/or related fields

Certification: Yes

Certification Details: SERV Safe certification and or relative related training associated with Food Safety, and HAACP systems

Years of Experience: Minimum four (4) years of previous Senior Level, Director, or Senior Manager F&B experience required within a large hotel/resort setting with multiple food & beverage venues

Minimum seven (7) years of experience in the direction and management of employees in a food & beverage restaurant, hotel, or resort environment

Combination of education and experience will be considered

Other Minimum Requirements

• Diverse Food & Beverage background demonstrating previous successful experience in both casual and fine dining.
• Previous experience in pre and grand opening of a new resort project in a managerial, senior or director level leadership capacity, in addition to opening various individual restaurant, and bar concepts
• Thorough knowledge of all aspects of creating, training, developing, and maintaining overall F&B departmental service standards that complement the overall resorts service culture plan
• Ability to work closely with the culinary team on menu engineering and architecture providing guests with a variety of exceptional quality while also creating a profitable outcome
• Excels in a collaborative environment working well with others for a common goal.
• Ability to perform well under pressure, manage multiple priorities, and meet established deadlines
• Strong work ethic and business acumen; is a constant steward of the business.
• Passion for people; creates excellent customer experiences for both internal and external customers
• Ability to work varied shifts, including weekends and holidays
• Working knowledge of Microsoft Office Oracle Symphony, and Fourth Procurement systems
• Excellent customer service skills
• Ability to function well under pressure, manage multiple priorities, and meet established deadlines
• Must possess mature personal discretion and sound judgment
• Strong leadership abilities, sound judgment, superior problem solving and decision-making skills
• Excellent organizational, analytical and project management skills, with particular attention to quality and detail
• Interpersonal skills to deal effectively with all business contacts
• Professional appearance and demeanor

Preferred Requirements

• Formal wine training or certifications
• Previous Mixology and Beverage program architecture
• Previous Culinary knowledge, training, certification, a plus

Physical Requirements

The Physical Demands and Work Environment described here are a representative of those that must be met by a Team Member to successfully perform the essential functions of the role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role.

General Labor Restaurant - While performing the duties of this job, the Team Member is regularly required to walk, stand, sit, talk, hear, see, reach, stoop, kneel, and use hands and fingers to perform repetitive motions such as operate a point-of-sale register, restaurant equipment, time clock, and phone. May be required to lift, push, pull, move, transport, or carry up to 50 lbs. May be required to work various shifts/days in a 24-hour situation. Regular attendance is a requirement of the role. Exposure to noise, temperature (i.e. kitchen and refrigeration) and light fluctuations. Ability to work in an open or confined area as well as the ability to stand for an extended period of time.

EEO Statement

Equal Opportunity Employer: Disability/Veteran

For more information, see www.sunseekerresorts.com

People of color, women, LGBTQIA , immigrants, veterans and persons with disabilities are encouraged to apply.