Executive Director of Food

Found in: beBee S US - 2 weeks ago


Hyannis, United States Cape Codder Resort Full time

The Executive Director of Food & Beverage (F&B) will set strategy and lead all F&B direction while overseeing the team of food and beverage professionals. The Executive Director will be in command of the department's day-to-day operations, overseeing the resort's multiple year-round restaurants, banquets/catering menu development, guest engagement and hospitality experience. Responsible for the business and operating budget plans to deliver the finest in guest satisfaction, sales potential and profitability while designing creative ways to add value to the overall guest resort experience. 

Essential Duties and Responsibilities

Develops, fosters, a culture of excellence in all areas of F&B to ensure the resort guest experience is elevated in all areas through a genuine sense of hospitality. The right leader will advance this culture of hospitality beyond F&B to all guest interaction. Exhibits a daily passion for creativity, excellence, and continuous improvement; leads by example and exhibits a strong presence within all operating areas. Leads F&B managers to build a work culture where excellence is celebrated, and leadership and staff are trained, empowered, valued, and held accountable. F&B staffing levels are maintained at a level appropriate for the volume of business and a strong focus is placed on work-life balance and staff retention. Leads strategy for F&B offering, operations and price points to maximize the guest experience, capture and spend across all resort areas while ensuring maximum efficiency throughout the seasonality of operations. Leads the F&B team to develop, plan, budget and execute seasonal, periodic, and occasional event programming across F&B to elevate the guest experience, grow F&B revenues and leverage Resort assets. Leads all F&B departments to identify, evaluate, and develop strategies to enhance revenue, increase profitability, and increase guest satisfaction. Oversees the culinary leadership team to ensure the highest levels of quality, consistency and creativity that align with the operating strategy for each outlet and banquets. Oversees the outlet management team leading the dining outlets and services at the Resort. Oversees Banquet and Catering leadership team with a strong focus of elevating the guest experience and delivering best-in-market events.  A significant focus on strategic growth and yield strategy to drive profitability in events is critical. Leads all F&B team members to a higher level of guest service to provide exceptional dining and hospitality experiences throughout the Resort.

Source: Hospitality Online



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