Director of Food & Beverage

Pyramid Hotel Group is hiring a Director of Food & Beverage for onsite leadership at Sunseeker Resort in Punta Gorda, FL 33980.

Responsibilities

• Provide overall leadership and strategic direction for all food and beverage operations across the resort.
• Lead performance for multiple outlets, including restaurants, bars, lounges, poolside venues, and the Harbor Yards Food Hall.
• Develop and execute annual F&B budgets, forecasts, business plans, and operating strategies.
• Drive revenue growth and profitability through menu strategy, pricing, labor management, purchasing, inventory controls, and cost management.
• Set and maintain high standards for food quality, beverage quality, service, cleanliness, and the overall guest experience.
• Partner with the Executive Chef and culinary leadership to develop innovative menus, improve food quality, and ensure outlet consistency.
• Oversee beverage operations, including cocktail programs, wine programs, purchasing, inventory, cost controls, and responsible alcohol service.
• Review financial performance and key operating metrics to identify opportunities to improve revenue, profitability, productivity, and guest satisfaction.
• Plan strategies to maximize outlet performance based on seasonality, occupancy, resort demand, local business, special events, and group business.
• Provide leadership for banquet and catering food and beverage operations in partnership with the resort’s meetings and events teams.
• Ensure F&B programs align with the needs of meetings, conferences, weddings, social events, and other resort programming.
• Recruit, develop, coach, and retain a high-performing F&B leadership team.
• Set clear expectations and accountability for department leaders, and consistently monitor performance.
• Build a team culture focused on hospitality, teamwork, accountability, innovation, and continuous improvement.
• Maintain strong relationships with guests, ownership, executive leadership, vendors, community partners, and other stakeholders.
• Remain highly visible throughout operations with regular interaction with guests and team members.
• Ensure compliance with health, safety, sanitation, licensing, and alcohol regulations.
• Work closely with Human Resources on staffing strategies, employee relations, training, retention, and succession planning.
• Collaborate with Sales, Revenue Management, Marketing, Rooms, Culinary, and other departments to improve the resort experience and financial performance.
• Create and drive promotions, programming, activations, and special events that increase F&B capture and strengthen the resort’s market position.
• Monitor industry trends and identify opportunities to introduce new concepts, products, service standards, and revenue-generating initiatives.
• Perform other duties as assigned by the General Manager.

Requirements

• Minimum of 7 years of progressive food and beverage leadership experience, including Director or senior leadership level responsibilities.
• Previous experience leading F&B operations in a large-scale resort, luxury hotel, convention hotel, or complex multi-outlet operation strongly preferred.
• Experience overseeing multiple restaurants, bars, lounges, pool operations, and/or banquet and catering operations.
• Proven financial acumen, including budgeting, forecasting, labor management, inventory control, purchasing, and P&L management.
• Strong understanding of both restaurant and hotel food and beverage operations.
• Experience developing and leading high-performing leadership teams in a large, complex environment.
• Strong knowledge of contemporary food, beverage, wine, cocktail, and service trends.
• Exceptional communication, organizational, and interpersonal skills.
• Ability to create a culture of accountability while maintaining a positive and engaging team environment.
• Strong business judgment and ability to make sound decisions in a fast-paced, highly visible resort environment.
• Ability to work flexible schedules, including evenings, weekends, and holidays, as required.
• Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.

Compensation

• $140,000
• $150,000