Executive Director of Food

** Executive Director of Food & Beverage**

**Job Category****:** Sunseeker Resort **Requisition Number****:** EXECU006365 Showing 1 location **Job Details**

**Description**

The Executive Director of Food and Beverage (EDFB) is responsible for overseeing all aspects of the Food & Beverage (F&B) operations for the resort. The EDFB will create a highly motivated and effective employee culture within the department that will exceed guest service excellence, create unique and memorable food and beverage experiences, and achieve all financial goals identified for the department. They will be a hands-on leader who utilizes coaching, teaching, mentoring, training, and inspiring to guide and lead the entire F&B Division. This position oversees the development and implementation of all departmental strategies, ensures the successful implementation of the overall resort service strategy and brand initiatives for Sunseeker Resorts. The EDFB plays an active role collaborating with their various colleagues to help strategize and improve the overall resort operations, as well as ensuring we exceed employee satisfaction and retention goals for the property. This role reports directly to the Vice President of Food and Beverage.

All duties are performed in accordance with department and property policies, practices and procedures.

**Job Duties**

Leads the day-to-day overall Food & Beverage strategy and operations for the department

Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing overall performance

Coach employees by creating a shared understanding about what needs to be achieved and collaborate on ways to best execute and achieve the goal

Reward and recognize employees for outstanding performance

Develop and maintain effective client, vendor, and customer rapport for mutually beneficial business relationships

Strategically finds ways to grow revenue and manage the division's budget, including effectively managing details associated with overall food and beverage cost (COGS), and labor

Ensures all outlets maintain a safe and healthy environment for clients, customers, and employees

Act in accordance with all applicable state health and alcohol related laws, policies, procedures, rules, guidelines, regulations, to ensure only the highest level of food safety and standards

Oversee all restaurant, culinary, and beverage leadership teams, including establishment and achievement of profit objectives, desired standards of food & beverage quality, overall service expectations, merchandising, F&B events, and promotions

Oversee and participate in the direction, creation and implementation of departmental policies, operating procedures, training programs, directives, evaluations, staffing, and compendium plans

Constantly reviewing and evaluating the overall degree of customer satisfaction for the individual outlets, providing feedback, and suggest adjustments as necessary to achieve maximum guest satisfaction

Monitors the daily COGS and labor expense for the department on a daily basis to ensure overall benchmark goals are being attained

Develops, cultivates, and implements strategies that supports employee engagement, retains existing employees, and attracts new talent

Constantly evaluating market trends and industry insights to stay ahead of the curve and turn these ideas into measurable growth objectives

Works closely with Marketing to ensure there is an adequate balance of PR, internet, web, social, packages, promotions, special events as it relates to the Food & Beverage department

Collaborates closely with the sales department for all catering, banquet, wedding, and high profile holiday and special events

Promote diversity, inclusion, pride, respect, camaraderie and fairness

Exercise discretion and independent judgment when evaluating new programs, new services and new ideas

Stay abreast of property goals in order to create, support and present departmental goals to executive leadership

Continue to learn and be on the forefront of new technology for the hotel industry

Develop collaborative relationships and synergy with all support departments such as Convention Sales & Services, Facilities, Food and Beverage, Security, Front Services, Front Office, F&B, Golf Course and Executive Offices

Perform other functions as needed

**Minimum Requirements**

Combination of education and experience will be considered. Candidate will need to be authorized to work in the US as defined by the Immigration Act of 1986. Sunseeker Resorts does do criminal background checks.

Education: Bachelors Degree

Education Details: Emphasis in Hospitality Administration, Food & Beverage Management, Culinary Arts, and/or related fields

Certification: Yes

Certification Details: SERV Safe certification and/or related training associated with Food Safety, and HAACP systems

Years of Experience:

Minimum seven (7) years of previous Senior Level, or Director of Food & Beverage experience required within a large hotel/resort setting with multiple food & beverage venues, and sizable banquet and convention space

Minimum ten (10) years of experience in the direction and management of employees in a food & beverage restaurant, hotel, or resort environment

**Other Minimum Requirements**

Diverse Food & Beverage background demonstrating previous successful experience in both casual and fine dining

Previous experience in pre and grand opening of a new resort project in a senior or director level leadership capacity, in addition to opening various individual restaurant, and bar concepts

Thorough knowledge of all aspects of creating, training, developing, and maintaining overall F&B departmental service standards that complement the overall resorts service culture plan

Ability to work closely with the culinary team on menu engineering and architecture providing guests with a variety of exceptional quality while also creating a profitable outcome

Excels in a collaborative environment working well with others for a common goal

Ability to perform well under pressure, manage multiple priorities, and meet established deadlines

Strong work ethic and business acumen; is a constant steward of the business

Passion for people; creates excellent customer experiences for both internal and external customers

Intermediate/advanced level computer skills and analytics; Word, Excel, Outlook, Power Point, Oracle Symphony, and Fourth Procurement systems

**Preferred Requirements**

Formal wine training or certifications

Previous Mixology, and Beverage program architecture

Previous Culinary knowledge, training, certification, a plus

**Physical Requirements**

The Physical Demands and Work Environment described here are a representative of those that must be met by a team member to successfully perform the essential functions of the role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role.

Physical Demands / Work Environment

General Labor Restaurant - While performing the duties of this job, the Team Member is regularly required to walk, stand, sit, talk, hear, see, reach, stoop, kneel, and use hands and fingers to perform repetitive motions such as operate a point-of-sale register, restaurant equipment, time clock, and phone. May be required to lift, push, pull, move, transport, or carry up to 50 lbs. May be required to work various shifts/days in a 24-hour situation. Regular attendance is a requirement of the role. Exposure to noise, temperature (i.e. kitchen and refrigeration) and light fluctuations. Ability to work in an open or confined area as well as the ability to stand for an extended period of time.

**COVID-19 Vaccination National Mandate**

Allegiant requires new team members to complete a record in Allegiants Vacc