Director of Food & Beverage

Description

The Landmark, Door County's largest resort located in the heart of Egg Harbor, WI, is seeking an experienced and dynamic Director of Food & Beverage to join our leadership team. This is an exciting opportunity for a hands-on leader with a passion for exceptional guest service, culinary excellence, and operational efficiency.

Key Responsibilities:

- Lead, manage, and develop all food and beverage operations within the resort. Direct daily operations and drive key initiatives for our onsite restaurant, Carrington, as well as group events in our banquet space. 

- Full departmental P&L accountability, including budgeting, forecasting, and financial performance tracking.  

- Manage inventory, control costs, and implement cost containment strategies to maximize profitability without compromising quality.  

- Collaborate with the Executive Chef and kitchen staff to ensure a high standard of culinary offerings and exceptional guest dining experiences.  

- Foster a positive, team-oriented environment through training, mentoring, and developing staff.  

- Maintain compliance with all health and safety regulations, ensuring top-quality service and operations.  

- Provide strategic direction and vision for food and beverage programs, consistently elevating guest satisfaction.

Compensation & Benefits: 

5+ weeks of Paid Leave Time in your first year of employment.  

Comprehensive Medical, Dental, and Vision Benefits.  

Short-Term Disability & Life Insurance Offered 

Supplemental Insurance options such as Accident & Critical Illness.  

401k with 6% match after eligibility period.  

Cell phone reimbursement. 

Relocation assistance available.

Salary: Starting at $85k depending on experience

Requirements

Qualifications:

- Prior experience in a senior management role within the Food & Beverage industry, with a proven track record of success.  

- Strong understanding of P&L management, including budgeting, forecasting, and cost control.  

- Experience with inventory management and cost containment strategies.  

- Culinary background with Executive Chef experience preferred.  

- Excellent communication, leadership, and interpersonal skills.  

- A hands-on leader with a commitment to delivering exceptional guest experiences.