Executive Director of Food & Beverage

Area Executive Director of Food & Beverage - $190K - $215K

#SJRM-57543

Requisition Number

SJRM-57543

Job Description

AREA EXECUTIVE DIRECTOR OF FOOD & BEVERAGE -$190k - $215k

Saint John's Resort — Plymouth, Michigan

About Saint John’s Resort

Saint John’s Resort is a premier destination resort rooted in purpose, hospitality excellence, and community impact. Situated on 200+ acres in Plymouth, Michigan, the property blends historic architecture with modern luxury andoperatesas a flagship Humanitarian Hotel—where profits support charitable initiatives through the Pulte Family Charitable Foundation.

The resort features ahigh-volume, complex, multi-outlet Food & Beverage operation, including elevated restaurants and lounges, expansive banquet and catering services, large-scale weddings and social events, corporate conferences, andFood & Beverage operations supporting a Championship Golf Course. This role oversees a dynamic, fast-paced environment requiring strong operational discipline, financial acumen, and a hands-on leadership approach.

With an emphasis on guest experience, associate engagement, and execution at scale, Saint John’s Resort, offers a rare opportunity to lead one of the region’s most robust and visible resort Food & Beverage platforms while shaping strategy, elevating standards, and driving continuous improvement across all outlets.

POSITION SUMMARY

The Executive Director of Food & Beverage provides strategic leadership and executive oversight of all F&B operations at Saint John's Resort. This roleis responsible fordriving operational excellence, cultivating a service-first culture, and delivering exceptional guest experiences across all outlets, banquet operations, and event services. The Executive Director partners closely with the Assistant Director of Food & Beverage,who manages daily operations,while focusing on strategic planning, performance optimization, financial stewardship, and the development of a high-performing leadership team.

CORE RESPONSIBILITIES

Strategic F&B Planning

• Develop and execute the annual F&B strategic plan aligned with resortobjectives, market positioning, and ownership expectations
• Lead menu engineering initiatives, pricing strategies, and concept development to maximize revenue and guest satisfaction
• Identifyand implement innovative programming, seasonal offerings, and experiential dining concepts that differentiate the resort
• Conduct competitive analysis and market research to inform strategic decisions andmaintaincompetitive positioning
• Partner with Sales and Events tooptimizebanquet and catering strategies, ensuring seamless execution of weddings and large-scale events

Operational Excellence

• Establish and enforce operational standards, systems, and SOPs that ensure consistency, efficiency, and quality across all F&B outlets
• Oversee outlet performance through structured audits, inspections, and compliance reviews
• Drive accountability for food quality, presentation standards, timing, and service execution
• Monitor andoptimizeinventory controls, vendor relationships, and procurement practices
• Ensure full compliance with health, safety, and sanitation regulations;maintaininspection-ready status at all times

Service Excellence & Guest Experience

• Champion a service culture rooted in anticipation, personalization, and exceeding guest expectations
• Ensure F&B outlets consistently achieve guest satisfaction benchmarks and service excellence goals
• Maintain visible leadership presence across outlets; engage with guests proactively to build relationships and gather feedback
• Monitor guest survey feedback and ensuretimelyreview, response, and corrective action by outlet leaders
• Implement and sustain service training programs that reinforce luxury hospitality standards
• Oversee divisional P&L performance including revenue optimization, labor productivity, cost of goods, and controllable expenses
• Developaccurateforecasts, annual budgets, and capital plans; deliver sustained profitability improvements
• Analyze daily, weekly, and monthly financial reports toidentifytrends, variances, and opportunities
• Partner with Finance to close budget gaps, reduce chargebacks, andoptimizeprofitability across all revenue centers
• Ensureaccuratebilling, revenue capture, and inventory controls for all F&B operations
• Build and sustain a positive, high-performance culture founded on accountability, collaboration, and continuous improvement
• Lead consistent one-on-one meetings with direct reports andfacilitateweekly leadership huddles to align priorities and outcomes
• Recruit, develop, andretaintop talent; strengthen the leadership pipeline through coaching, mentorship, and succession planning
• Reduce turnover, enhance engagement, and foster an environment where team members thrive and grow
• Model the values and behaviors expected of theteam;lead by example in professionalism, service, and work ethic
• Oversee completion and sustainment of all F&B training programs, certifications, and SOP compliance requirements

Leadership & Cross-Functional Collaboration

• Serve as the executive liaison between ownership, senior resort leadership, and the F&B division
• Provide executive-level direction while empowering the Assistant Director of Food & Beverage to oversee daily operations
• Partner cross-functionally with Rooms, Sales, Events, Engineering, and other divisions to ensure alignment and seamless guest experiences
• Represent F&B in executive committee meetings, ownership reviews, and strategic planning sessions

QUALIFICATIONS

Required

• 8+ years of progressive leadership experience in food & beverage operationsacross outlets and high-volume events
• Prior food & beverage leadership experience in a high-volume, luxury resort with at least 40,000 square feet of event space and 500+ events annually.
• Minimum 5 years in an executive or senior leadership role (Director level or above)
• Proventrack recordof driving measurable improvement in guest satisfaction, financial results, and team culture
• Strong financial acumen withdemonstratedsuccess in budgeting, forecasting, P&L management, and cost controls
• Exceptional leadership, coaching, and communication skills with the ability to inspire high-performing teams
• Experience managing multi-outlet operations including restaurants, bars,in-roomdining andhigh-volume banquet and event operations (weddings, corporate events, golf outings)
• Flexibility to work evenings, weekends, and holidays as business demands require
• Strong acumen inProfitSwordandActablSuite.

Preferred

• Experience ina Forbes5star/5 diamondluxury hospitality, resort,andlarge-scale conference center environments
• Culinary background or deep understanding of kitchen operations
• Bachelor's degree in Hospitality Management, Business Administration, or related field
• Certification in food safety management (ServSafeManager or equivalent)

PERFORMANCE EVALUATION

Success in this role will be measured by:

• Guest satisfaction scores meeting or exceeding established benchmarks
• Achievement of financial targets including forecast accuracy, budget adherence, and profitability goals
• Sustained reduction in turnover and measurable improvement in team engagement scores
• Outlet service standards compliance, training completion rates, mystery guest shopper scores exceeding 90%, andtimelyguest survey responses
• Successful execution of strategic initiatives and programming objectives
• Health and safety inspection results and compliance audit performance

Schulte Companies is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team!

What's in it for you?

When you join Schulte Companies you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! Schulte Companies provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to:

• Work Today, Get Paid today, with Daily Pay!
• Free Telemedicineand Virtual Mental Health care accessfor All Associatesstartingday one!
• Multiple Health Insurance and Life Insurance options
• 401kPlan + Company Match
• Paid Time Off
• Holiday Pay
• Pet Insurance
• Employee Assistance Program
• Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships+ more!

Our Company:

Schulte Companies is a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants.

*The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process.

*Schulte Companies is an Equal Opportunity Employer.

Location

Saint John's Resort-21238

Position Type

Full-time

Compensation Range

$190,000 - $215,000

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