Director of Restaurants at Camp Creek Resort

Job description

Job Details

Job Location: Camp Creek Resort - Inlet Beach, FL

Position Type: Full Time

Salary Range: Undisclosed

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 -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

The above statements are intended to describe the general nature and level of work being performed and are not an exclusive list of all duties and responsibilities. The St. Joe Company/St. Joe Resort Operations reserves the right to amend and change responsibilities to meet business and organizational needs.

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Who can apply

Review the original listing for work authorization, qualifications and employer requirements.