Director of Operations - F&B

About this opportunity

The Director of Operations – Food & Beverage serves as the strategic, operational, and commercial leader of the resort’s entire culinary and beverage ecosystem. Overseeing 11 distinct dining and drinking venues alongside an extensive, high-volume conference, catering, and gala banquet footprint, this executive is responsible for delivering world-class guest experiences, setting benchmarks in luxury service, driving multi-million-dollar top-line revenue, and maximizing departmental profitability while nurturing high-performing talent. 1. Strategic Leadership & Concept Development Direct the strategic positioning of all 11 food and beverage venues (ranging from fine dining, beach clubs, pool bars, all-day dining, to specialty destination concepts) to ensure distinct market identities and competitiveness. Conceptualize, pilot, and refresh seasonal menus, beverage programs, guest activation series, and signature culinary pop-ups in close alignment with the Executive Chef and Head Sommelier. Champion luxury brand service rituals and ensure flawless execution across both casual luxury and ultra-fine-dining environments. 2. Large-Scale Banqueting & Event Management Provide executive oversight for large-scale banquet spaces, beachfront event lawns, and private ballroom facilities handling high-profile galas, international summits, multi-day incentive groups, and high-end luxury weddings. Partner with the Director of Sales & Marketing and Director of Catering & Conference Services to structure yield-optimized banquet packages, maximize space utilization, and capture premium private dining revenue. Enforce rigorous production, staging, and service standards capable of catering to simultaneous events running across separate wings and outdoor venues of the resort. 3. Financial Stewardship & Commercial Acumen Assume full P&L accountability for the multi-outlet F&B operation, establishing annual operating budgets, capital expenditure (CapEx) forecasts, and monthly financial reviews. Control cost of goods sold (COGS—Food & Beverage), operational labor margins, and operating expenses without compromising guest experience or product quality. Drive aggressive beverage and average check maximization through upselling programs, dynamic pricing, and targeted culinary masterclasses or pairing experiences. 4. Operational Excellence & Quality Assurance Oversee procurement quality, supply chain integrity, par-level management, and vendor relations across domestic and international specialty food distributors. Establish standard operating procedures (SOPs) and luxury service touchpoints matching leading global auditing standards (e.g., Forbes Travel Guide) Maintain rigorous adherence to local and international health, safety, food handling, HACCP, and hygiene regulations across all service prep areas, bars, satellite kitchens, and banquet setups. 5. Talent Management & Team DevelopmentLead, mentor, and build a diverse team of hospitality professionals, instilling a culture of pride, empowerment, hospitality craft, and career growth. Design and execute tailored luxury service training academies covering table-side service techniques, sommelier skills, mixology trends, and conflict resolution. Manage workforce scheduling, productivity models, and succession planning across all operational tiers.