Director of Food & Beverage

Wequassett Resort and Golf Club; Harwich (MA); On-site; USD 145,000 - 165,000; Full time

Job summary

Wequassett Resort and Golf Club seeks a Director of Food & Beverage to lead all dining operations, including restaurants, bars, banquets, and in-room dining, ensuring exceptional guest service and profitability.

The role requires 8–10 years F&B leadership, with 5–7 years at a director level, in luxury settings. Bachelor’s in Hospitality or related field preferred; Forbes travel standards experience is a plus.

Qualifications

• Minimum 8–10 years of progressive F&B leadership experience, including 5–7 years in a director-level role.
• Experience in luxury resort or fine dining environments (Forbes/AAA Five Diamond or comparable).
• Bachelor's degree in Food Service Management, Hospitality or related field preferred.

Responsibilities

• Oversees management of all restaurants, bars, banquets, and in-room dining; ensures guest service standards, product quality, and profitability.
• Manage F&B financials, budgeting, forecasting, and training to sustain Forbes 5-star rating.
• Develop team performance, provide supervision and professional development, and conduct evaluations.

Skills

F&B leadership

Luxury hospitality

Team leadership

Cost controls

Forbes travel standards

Multi-outlet management

Vendor relationships

Food/beverage operations

Education

Bachelor's degree in Hospitality or related field

Tools

POS systems

UKG/WFM

Hotel Effectiveness

Job description

Description

Position Title: Director of Food & Beverage

Position Reports to: Area Managing Director

Employee Categories: Full Time; Year Round

FLSA Category: Exempt; Salaried Position

The primary responsibility of the Director of Food and Beverage is to direct and organize services of the resort's food and beverage (including but not limited to the all restaurants and dining outlets, in-room dining, and special events) according to resort brand standards and in the resort’s continuing effort to deliver outstanding guest service and financial profitability.

Key Responsibilities:

• Oversees the management of all restaurants, bars, banquet and catering events, in-room dining to include, but not limited to, guest service standards and initiatives, product quality, cost controls, and overall profitability, marketing initiatives, systems use and management, budgeting and forecasting, department management, policy & procedure implementation and enforcement, and meeting participation and facilitation.
• Manage food & beverage financials, budget, forecast and training to include sustaining our Forbes 5-star rating
• Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counseling and evaluations and delivering recognition.
• Monitor and assess product and service and satisfaction trends, evaluate and address issues, and make improvements accordingly.
• Ensure compliance with health, safety, sanitation, and alcohol awareness standards.
• Initiate and implement marketing and up-selling techniques to promote restaurant food and beverage services and maximize overall revenue.
• Ensure employees have current knowledge of outlet offerings, products, services, facilities, events, pricing and policies, and knowledge of resort and local area.
• Recruit, interview, and train team members.
• Monitor budget and review financial transactions to ensure that expenditures are authorized and budgeted.
• Maintain food and equipment inventories and keep inventory records.
• Develop weekly staff work schedule, based on forecasted occupancy while monitoring labor costs in accordance with budget.

Qualifications & Requirements:

• Minimum 8–10 years of progressive F&B leadership experience, including at least 5–7 years in a director-level or multi-outlet leadership role
• Experience in a luxury resort, hotel, or fine-dining environment (Forbes, AAA Five Diamond, or comparable rated property)
• Bachelor's degree from an accredited institution in Food Service Management, Hospitality, Business Administration, or a related field preferred
• Demonstrated knowledge of Forbes Travel Guide service standards.
• Proven track record managing multiple concurrent outlets (fine dining, casual/poolside, banquets/events, in-room dining, bar/lounge)
• Extensive spirits, beer and wine expertise
• Experience operating in a seasonal or high-volume-swing business, scaling teams up and down efficiently
• Demonstrate natural leadership and management qualities with positive team-building.
• Experience managing a diverse, multicultural workforce, including international staff (J-1/H-2B visa program experience a plus)
• Knowledge of food cost, beverage cost, and labor cost control
• Familiarity with inventory management, purchasing, and vendor/supplier relationships
• Experience with POS and scheduling systems (UKG/WFM or Hotel Effectiveness experience a plus)
• Knowledge of Massachusetts health, safety, and liquor licensing regulations
• Ability to have a flexible schedule according to operational needs.

Physical Requirements

• Ability to stand and walk for extended periods (up to 8+ hours per shift) across multiple outlets and event spaces
• Ability to lift, carry, and move up to 25–50 lbs (e.g., cases of product, event equipment, supplies)
• Ability to bend, reach, kneel, and climb stairs throughout the resort's various dining and event venues
• Comfortable working in varied environments, including outdoor service areas subject to weather and seasonal conditions
• Manual dexterity sufficient for using POS systems, radios, and standard office/kitchen equipment

Salary Range: $145,000 - $165,000 per year. Actual compensation offered will be based on a variety of factors unique to each candidate, including but not limited to skill set, depth and years of experience, certifications, and education.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.

Source: EOS Hospitality