Director of Restaurants at Camp Creek Resort

Job Summary

The Director of Food & Beverage assists in directing and overseeing all restaurant Food & Beverage operations, including guest satisfaction and service standards, personnel management, menu development and mix, ordering and vendor relations, food production, inventory control, budgeting, forecasting, and expense management. This role is accountable for food and beverage cost controls, overall profitability, and operational excellence.

Provides inspirational leadership through training, certification compliance, performance management, and disciplined follow-up, including corrective action processes, individual development plans, and 30-60-90-day onboarding and countdown plans for new openings and re-openings. Demonstrates the ability to multitask, adapt to changing business demands, and proactively adjust operational variables to exceed financial and service goals.

Leads with a solutions-oriented, optimistic mindset—focused on problem-solving, flexibility, and creative execution. Contributes innovative ideas for beverage, wine, and food menus, tabletop presentation, and service standards while planning ahead and holding teams accountable. Develops future leaders and upholds the values, culture, and vision of St. Joe Club and Resorts.

Primary Responsibilities & Essential Functions

• Reviews and assist as needed with schedules for the restaurant operations of the restaurants on property and any new restaurant concepts in the future
• Manages and assists in the ordering of all alcohol beverages, maintains liquor pour cost, implements recipes and retail pricing of product
• Assures unit management development through well planned cross training programs
• Review all purchase requests of unit managers prior to submittal for payment
• Works closely with the kitchen to ensure expedient ticket times, excellent food quality and proper plate presentation
• Supervises EOM inventories of unit managers and unit chefs, and coordinates with Food & Beverage Cost Controller
• Assists the Resort Food & Beverage Director with budget development and cost analysis
• Promotes and implements all St. Joe Club & Resorts’ standards, procedures, and policies
• Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems
• Manages department head members that may include, but is not limited to, Restaurant Managers, Greeters, Servers, Bartenders and Server Assistants
• Assures that effective orientation and training are given to each new associate. Works closely with Director of Training and Quality to ensure ongoing training program participation and departments follow training programs
• Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses
• Assures adherence to reconciliation of all over/short, missing check reports, full bottle sales slips, check issue and return procedures and other related reporting and accountability procedures
• Attends daily and weekly food and beverage meetings and all company training meetings
• Maintain a cohesive relationship with the Culinary, Sales, and Marketing Team to enhance communication with any Revenue Maximizing opportunities
• Incorporates safe work practices in job performance
• Regular and reliable attendance
• Performs other duties as required

Education and Experience

• Four-year college degree preferred or equivalent education/experience
• TABC certification or Food Service Sanitation certification required
• First Aid and CPR certification preferred
• Minimum 3-5 years professional food and beverage management background in various establishments including knowledge of banquet, fine and casual dining, and beverage operations required and hotels
• Experience in a first-class medium-large resort with multiple outlet operations preferred
• Proven track record of continuously improving the customer experience across all Food & Beverage functions
• Experience managing a large team in a high-volume guest-focused environment
• Three to five years of experience in a related position.
• Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs
• Ability to read write and speak and communicate in basic English preferred
• Ability to resolve and troubleshoot problems individually

Knowledge, Skills, Abilities

• Detail oriented and thorough
• Ability to remain discreet and respect the privacy of guests
• Ability to perform consistent work to the highest of standards
• Ability to interact with guests in a pleasant friendly way
• Thorough knowledge of food and beverage industry in a resort setting, current market trends and federal, state, and local laws pertaining to the hospitality industry, i.e., OSHA, TABC, Department of Health and Sanitation regulations
• Accounting Skills: Complex mathematical skills and considerable skills in the use of a calculator to prepare complex mathematical calculations without error, i.e., budgets, forecasting
• Strong oral and written communication skills: Ability to communicate effectively in English with employees and customers, understand reports, and related correspondence, and accurately perform all essential job functions
• Ability to effectively deal with internal and external customers and staff, some of whom will require high levels of patience, tact, empathy, and diplomacy to diffuse anger, collect accurate information and resolve conflicts
• Ability to access, understand and accurately input information using a moderately complex computer system
• Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions
• Hearing, smelling, tasting and visual ability to observe and distinguish product quality and detect signs of emergency situations

Physical Demands

• Ability to stand for long periods of time
• Frequent bending, stooping, reaching, and kneeling
• Frequent typing
• Frequent chopping, slicing, dicing knife work, etc.
• Must be able to lift 50 lbs.

Working Conditions

• Primarily indoors, in a commercial kitchen environment
• Exposure to high kitchen temperatures, moderate to high noise levels from kitchen equipment and busy service periods
• Exposures to cleaning chemicals (proper PPE provided)
• Fast-paced, high-pressure environment especially during banquets and large events