Executive Director of Food & Beverage - Saint John's Resort

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 and operates as a flagship Humanitarian Hotel—where profits support charitable initiatives through the Pulte Family Charitable Foundation. 

The resort features a high-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, and Food & 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 role is responsible for driving 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 resort objectives, market positioning, and ownership expectations 

• Lead menu engineering initiatives, pricing strategies, and concept development to maximize revenue and guest satisfaction 

• Identify and implement innovative programming, seasonal offerings, and experiential dining concepts that differentiate the resort 

• Conduct competitive analysis and market research to inform strategic decisions and maintain competitive positioning 

• Partner with Sales and Events to optimize banquet 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 and optimize inventory controls, vendor relationships, and procurement practices 

• Ensure full compliance with health, safety, and sanitation regulations; maintain inspection-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 ensure timely review, response, and corrective action by outlet leaders 

• Implement and sustain service training programs that reinforce luxury hospitality standards