Director of Restaurants at Camp Creek Resort

Job SummaryThe Director of Food & Beverage assists in directing and overseeing all restaurant Food & Beverage operations, including guest satisfaction and service standards, personnel management, menu development and mix, ordering and vendor relations, food production, inventory control, budgeting, forecasting, and expense management. This role is accountable for food and beverage cost controls, overall profitability, and operational excellence.Provides inspirational leadership through training, certification compliance, performance management, and disciplined follow-up, including corrective action processes, individual development plans, and -day onboarding and countdown plans for new openings and re-openings. Demonstrates the ability to multitask, adapt to changing business demands, and proactively adjust operational variables to exceed financial and service goals.Leads with a solutions-oriented, optimistic mindset—focused on problem-solving, flexibility, and creative execution. Contributes innovative ideas for beverage, wine, and food menus, tabletop presentation, and service standards while planning ahead and holding teams accountable. Develops future leaders and upholds the values, culture, and vision of St. Joe Club and Resorts.Primary Responsibilities & Essential FunctionsReviews and assist as needed with schedules for the restaurant operations of the restaurants on property and any new restaurant concepts in the futureManages and assists in the ordering of all alcohol beverages, maintains liquor pour cost, implements recipes and retail pricing of productAssures unit management development through well planned cross training programsReview all purchase requests of unit managers prior to submittal for paymentWorks closely with the kitchen to ensure expedient ticket times, excellent food quality and proper plate presentationSupervises EOM inventories of unit managers and unit chefs, and coordinates with Food & Beverage Cost ControllerAssists the Resort Food & Beverage Director with budget development and cost analysisPromotes and implements all St. Joe Club & Resorts’ standards, procedures, and policiesResponsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problemsManages department head members that may include, but is not limited to, Restaurant Managers, Greeters, Servers, Bartenders and Server AssistantsAssures that effective orientation and training are given to each new associate. Works closely with Director of Training and Quality to ensure ongoing training program participation and departments follow training programsMonitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expensesAssures adherence to reconciliation of all over/short, missing check reports, full bottle sales slips, check issue and return procedures and other related reporting and accountability proceduresAttends daily and weekly food and beverage meetings and all company training meetingsMaintain a cohesive relationship with the Culinary, Sales, and Marketing Team to enhance communication with any Revenue Maximizing opportunitiesIncorporates safe work practices in job performanceRegular and reliable attendancePerforms other duties as requiredEducation and ExperienceFour-year college degree preferred or equivalent education/experienceTABC certification or Food Service Sanitation certification requiredFirst Aid and CPR certification preferredMinimum 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 hotelsExperience in a first-class medium-large resort with multiple outlet operations preferredProven track record of continuously improving the customer experience across all Food & Beverage functionsExperience managing a large team in a high-volume guest-focused environmentThree 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 needsAbility to read write and speak and communicate in basic English preferredAbility to resolve and troubleshoot problems individuallyKnowledge, Skills, AbilitiesDetail oriented and thoroughAbility to remain discreet and respect the privacy of guestsAbility to perform consistent work to the highest of standardsAbility to interact with guests in a pleasant friendly wayThorough 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 regulationsAccounting Skills: Complex mathematical skills and considerable skills in the use of a calculator to prepare complex mathematical calculations without error, i.e., budgets, forecastingStrong 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 functionsAbility 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 conflictsAbility to access, understand and accurately input information using a moderately complex computer systemAbility to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functionsHearing, smelling, tasting and visual ability to observe and distinguish product quality and detect signs of emergency situationsPhysical DemandsAbility to stand for long periods of timeFrequent bending, stooping, reaching, and kneelingFrequent typingFrequent chopping, slicing, dicing knife work, etc.Must be able to lift 50 lbs.Working ConditionsPrimarily indoors, in a commercial kitchen environmentExposure to high kitchen temperatures, moderate to high noise levels from kitchen equipment and busy service periodsExposures to cleaning chemicals (proper PPE provided)Fast-paced, high-pressure environment especially during banquets and large eventsThe 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.
#J-18808-Ljbffr