Director of Food & Beverage at Camp Creek Resort

Job Summary

The purpose of The Director of Food & Beverage position is to direct, supervise and provide leadership for the Food & Beverage Services in efforts to achieve the highest levels of Guest Satisfaction, quality service and compliance with St Joe Hospitality policies and procedures while meeting/exceeding financial goals. This position is responsible for the short-term planning and day-to-day operations of the Division. The role directly supervises the Banquet Supervisor, Restaurant Manager, and managers of all other outlets. The Director of Food & Beverage recommends, implements, and monitors the departments budgets and manages expenses within approved budget constraints.

Primary Responsibilities & Essential Functions

• Cover the duties of the Resort Manager in their absence
• Provide overall leadership and accountability for the Food & Beverage Division, ensuring operational excellence and compliance with St. Joe Hospitality, Forbes, and AAA Standards
• Maintain effective relationships and communication with Culinary, Sales, and Marketing teams to identify revenue-maximizing opportunities
• Ensure smooth day-today operations across all Food & Beverage outlets, including oversight of reservations systems and event/banquet functions
• Implement and enforce standard operation procedures (SOPs), policies, and legal requirements, including wage and hour and alcoholic beverage regulations
• Develop, monitor, and manager department budgets, including forecasting, reforecasting, and day-to-day budget oversight
• Maintain responsibility for departmental sales, expenses, and profitability goals
• Approve and analyze menu proposals, wine lists, and product offerings to ensure cost efficiency and revenue optimization
• Monitor ordering and receiving programs to ensure proper quantity, pricing, and quality of supplies
• Identify cost saving opportunities and implement strategies to improve operations efficiency
• Resolve guest complaints and proactively address potential issues to ensure high levels of satisfaction
• Monitor operational issues, associate performance, and service delivery to maintain quality assurance standards
• Assist with the planning and execution of special events and banquets, ensuring exceptional guest experiences
• Recruit, train, develop, coach, and empower staff to maintain high levels of engagement, performance, and adherence to standards
• Approve organizational charts, staffing levels, job descriptions, and scheduling procedures for all departments
• Develop and manage training programs and professional development plans for all staff and management personnel
• Conduct performance evaluations, salary reviews, and provide discipline or recognition as appropriate
• Ensure compliance with all safety, sanitation, and preventive maintenance standards
• Develop, manage, and maintain safety standards across all Food & Beverage departments
• Monitor operational systems, equipment, and vehicles to ensure optimal performance
• Research new products and trends to enhance offerings and profitability
• Participate in task forces, committees, and special projects as assigned
• Maintain open communication and positive working relationships with all departments
• Perform all other duties as assigned

Education and Experience

• Four-year college degree preferred or equivalent education/experience
• TABC certification or Food Service Sanitation certification required
• First Aid and CPR certification preferred
• Minimum 3-5 years professional food and beverage management background in various establishments including knowledge of banquet, fine and casual dining, and beverage operations required and hotels
• Experience in a first-class medium-large resort with multiple outlet operations preferred
• Proven track record of continuously improving the customer experience across all Food & Beverage functions
• Experience managing a large team in a high-volume guest-focused environment
• Three to five years of experience in a related position.
• Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs
• Ability to read write and speak and communicate in basic English preferred
• Ability to resolve and troubleshoot problems individually

Knowledge, Skills, Abilities

• Detail oriented and thorough
• Ability to remain discreet and respect the privacy of guests
• Ability to perform consistent work to the highest of standards
• Ability to interact with guests in a pleasant friendly way
• Thorough knowledge of food and beverage industry in a resort setting, current market trends and federal, state, and local laws pertaining to the hospitality industry, i.e., OSHA, TABC, Department of Health and Sanitation regulations
• Accounting Skills: Complex mathematical skills and considerable skills in the use of a calculator to prepare complex mathematical calculations without error, i.e., budgets, forecasting
• Strong oral and written communication skills: Ability to communicate effectively in English with employees and customers, understand reports, and related correspondence, and accurately perform all essential job functions
• Ability to effectively deal with internal and external customers and staff, some of whom will require high levels of patience, tact, empathy, and diplomacy to diffuse anger, collect accurate information and resolve conflicts
• Ability to access, understand and accurately input information using a moderately complex computer system
• Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions
• Hearing, smelling, tasting and visual ability to observe and distinguish product quality and detect signs of emergency situations

Physical Demands

• Ability to stand for long periods of time
• Frequent bending, stooping, reaching, and kneeling
• Frequent typing
• Frequent chopping, slicing, dicing knife work, etc.
• Must be able to lift 50 lbs.

Working Conditions

• Primarily indoors, in a commercial kitchen environment
• Exposure to high kitchen temperatures, moderate to high noise levels from kitchen equipment and busy service periods
• Exposures to cleaning chemicals (proper PPE provided)
• Fast-paced, high-pressure environment especially during banquets and large events

The above statements are intended to describe the general nature and level of work being performed and are not an exclusive list of all duties and responsibilities. The St. Joe Company/St. Joe Resort Operations reserves the right to amend and change responsibilities to meet business and organizational needs.