Director of Food and Beverage

About Treetops Resort: Nestled in the heart of northern Michigan, Treetops Resort offers a sanctuary for adventure and relaxation. Our award-winning destination is renowned for its exceptional hospitality, breathtaking landscapes, and a wide array of recreational activities. At Treetops Resort, we are committed to providing unforgettable experiences for our guests, whether they are seeking thrilling outdoor adventures or a peaceful retreat. Join our team and be part of creating memorable moments in a place where luxury meets the great outdoors. About the Position: The Director of Food and Beverage is responsible for overseeing all aspects of the resorts food and beverage operations, including restaurants, bars, banquets, and catering. This role requires a strategic leader who can drive guest satisfaction, control costs, and lead a diverse team across multiple outlets. The ideal candidate has proven experience managing high-volume, multi-outlet food and beverage operations, strong financial acumen, and a commitment to team development. Responsibilities: Lead and manage all food and beverage outlets, including restaurants, bars, seasonal outlets, and conference services, ensuring high-quality service and guest satisfaction. Oversee menu development in collaboration with the resorts Banquet and Restaurant Chefs, ensuring diverse, innovative, and cost-effective offerings that align with guest expectations. Recruit, train, and develop a talented team of managers and staff, fostering a positive and collaborative work environment focused on growth and retention. Develop and implement strategies to control food and labor costs while maintaining the highest quality standards. Create and manage budgets, forecasts, and financial reports to ensure profitability across all F&B operations. Collaborate with other departments to support the successful execution of guest's specific needs. Ensure compliance with all health, safety, and sanitation regulations. Build strong relationships with vendors and manage purchasing to maintain cost-effective, high-quality supplies. Implement guest feedback systems and continually improve the dining experience based on customer input and industry trends. Maintain a visible presence on the floor, especially during peak times, ensuring smooth operations and guest satisfaction. Address operational challenges proactively, working with department heads and senior management to find long-term solutions. Requirements: Bachelor's degree in Hospitality Management, Culinary Arts, or a related field. Minimum of 5 years of experience in food and beverage management specifically in a resort setting, with a proven track record of success in leading high-volume, multi-outlet operations. Strong leadership skills, with experience in team development, training, and retention. Excellent financial acumen, with the ability to manage budgets, control costs, and analyze financial performance. Proven ability to deliver exceptional guest experiences and manage customer relations. Strong organizational skills, with the ability to manage multiple priorities and meet deadlines. Excellent communication and interpersonal skills. Proficiency in Microsoft Office and POS systems; Squirrel is preferred. Ability to work flexible hours, including evenings, weekends, and holidays as required. A strategic mindset with a commitment to long-term stability and growth. J-18808-Ljbffr

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