Director Food & Beverage

Overview

Del Webb Viera, a new 55 plus resort style community is currently searching for an F&B Director with a successful track record in restaurant and private club food and beverage operations. Plan and manage the Food and Beverage department to achieve customer (residents, guests and employees) satisfaction and quality service while meeting/exceeding sales and financial goals.This role serves as a key leadership to operational team, focusing on compliance with local, state, and federal regulations, as well as providing guidance on food and operational safety in restaurant operations. 

 

The Director of Food and Beverage provides exemplary service in a manner consistent with the values and mission of the Castle Group.  He or she performs all responsibilities while demonstrating outstanding customer service skills representative of Castle Royal Service. 

 

Responsibilities

• Ensure compliance with local, state, and federal food and beverage regulations. 

• Oversee alcohol and food license permitting processes. 

• Oversee the implementation and optimization of Point of Sale (POS) systems. 

• Ensure ergonomic efficiency in kitchen operations. 

• Serve as an equipment specialist, ensuring proper use, maintenance, and upgrades. 

• Manage food and beverage budgeting, including scheduling, cost of goods, and profit/loss analysis. 

• Develop and implement comprehensive training plans, modules, and manuals. 

• Effectively manage time and prioritize tasks to meet operational goals. 

Supervisory Responsibilities 

• Carry out supervisory responsibilities in accordance with Castle’s policies and applicable laws.   

• Responsibilities include interviewing, hiring, and training, developing and mentoring employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. 

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

Education and Experience 

• 5 years minimum in Food and Beverage Manager/ Executive Chef with progressive growth

• Proficient understanding of cost of goods sold, menu pricing, and financial schedule extension.  
• Knowledge of events and banquets to service potential and current residents 

• Experience placing food and beverage orders both in person and online, through major vendors.  

 

Skills and Abilities 

• Fluent in English language both written and spoken.  

• Multiple Point of Sales systems 

• Ability to prioritize tasks and to delegate them when appropriate. 

• Ability to act with integrity, professionalism, and confidentiality. 

• Communicate, receive and exchange ideas and information by means of spoken and written language.  

• Experienced in conflict resolution for both guest and team members 

• Able to work under tight deadlines and use time effectively based on key priorities. 

• Intermediate command of computer hardware/software, specifically Microsoft Office Suite. 

• Strong customer service, communication, and interpersonal skills to help create effective customer-focused relationships with all levels within the organization.  

 

Physical requirements 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

 

• Able to work under pressure, maintain composure and utilize good judgement during emergency/difficult and stressful situations. 

• Ability to  

• lift up to 30 lbs.  

• work in a sitting position for long periods of time.  

• Extensive use of fingers for typing and visual use of the computer monitor.  

• Communicate, receive and exchange ideas and information by means of the spoken and written word;  

• Ability to quickly and easily navigate the property/building as required to meet the job functions. 

• May be required to travel for training sessions off-site on an ad-hoc basis.