Hospitality Confidential is pleased to present a Director of Food & Beverage opportunity at a waterfront destination on Chesapeake Bay, offering a mix of relaxation, dining, and entertainment options. Located in Chesapeake Beach, Maryland, it features amenities like a fitness center, seasonal outdoor pool, indoor pool, and on-site game room, which make it a versatile choice for leisure and business guests.

The Director of Food and Beverage oversees all aspects of the food and beverage front-of-house operations within the resort, ensuring high-quality service and customer satisfaction. This role involves strategic planning, budgeting, staff management, and compliance with health and safety regulations. The Director of Food and Beverage will work closely with the Resort Executive Chef to ensure the seamless delivery of exceptional dining experiences, aligning culinary offerings with the resort’s brand standards, guest expectations, and operational goals.

Key Skills:

• Leadership skills to motivate and develop staff.

• Able to set priorities, plan, organize, and delegate.

• In-depth knowledge of food and beverage operations, including restaurant, banquet, and bar management.

• Strong financial acumen with experience in budgeting, cost control, and revenue management.

• Excellent communication and customer service skills.

• Ability to thrive in a fast-paced environment, with a strong focus on multitasking and problem-solving.

• Professional appearance and manner.

Core Responsibilities:

• Plan, direct, and manage food and beverage front of house operations to achieve financial and operational goals.

• Recruit, train, supervise, and evaluate food and beverage front of house staff, including restaurant management, banquets team, servers, hosts/hostesses, and bartenders.

• Assume responsibility as the manager/supervisor on the floor (front-of-house) during peak meal periods ensuring food and service standards are maintained.

• Verify the accuracy of prices, State and Federal taxes, gratuities and other charges on all guest checks.

• Accurately operate the point-of-sale system to ensure compliance with operating guidelines, as well as operating within all State and Federal laws, rules and regulations.

• Collaborate with Resort Executive Chef to design and update menus, ensuring consistency in taste and presentation.

• Implement front of house policies and procedures for all restaurants.

• Develop and manage budgets, including revenue forecasting, cost controls, and financial reporting.

• Responsible for sales, expenses and profit goals as outlined in the food and beverage operating plan/budget.

• Monitor department to ensure all brand requirements are met daily in front of the house areas of resort restaurants.

• Design and maintain an appealing in-room dining menu with the resort executive chef, manage logistics for order delivery and presentation, and ensure guest satisfaction through continuous quality control and staff training.

• Consults with the Resort Executive Chef and Banquet Manager to help ensure the highest level of guest satisfaction at minimum cost on all banquets.

• Assist in staffing and scheduling banquet staff for special events and banquet functions.

• Implement and monitor front-of-house staffing levels to ensure guest satisfaction with an emphasis on minimizing labor costs.

• Oversee the training, supervising, and monitoring of food sanitation and safety procedures in the dining area(s).

• Ensure excellent levels of internal and external customer service, addressing complaints and concerns timely and professionally.

• Maintain compliance with food hygiene and health and safety regulations.

• Oversee ordering, receiving, and inventory management.

• Collaborate with the marketing team to promote food and beverage services.

• Stay informed about trends and innovations in the food and beverage industry.

• Perform other duties as assigned.

Qualifications:

• Minimum of high school diploma or certificate, post high school education and degree preferred.

• 5-7 years of food and beverage management experience, with at least 3 years in a leadership role in a resort or hospitality setting.

• Alcohol Awareness Certification (e.g. TIPs, TAM, ServSafe Alcohol)

• Food Safety Certification (e.g. ServSafe, Food Protection Manager)

• Experience with Toast preferred.

• Availability during peak operating times: weekends, evenings and holidays required.

Physical Requirements:

Position requires sitting, hand-eye coordination, stooping, kneeling and walking/standing for multiple hours in succession. This position may on occasion require lifting, carrying, pulling, or pushing up to approximately 21-50 pounds.

Compensation & Benefits:

• $100k - $120k base salary

• Medical, Dental, and Vision insurance coverage

• Life Insurance, Short-Term and Long-Term Disability

• 401k with company match

• Paid Vacation and Sick Days

• Relocation Assistance

Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.