Executive Director, Food & Beverage — Resort Operations

The St Joe Company; Rosemary Beach (FL); On-site; USD 110,000 - 170,000; Full time

Job summary

The St. Joe Company is seeking a Director of Food & Beverage to lead the F&B division across resort outlets, ensuring exceptional guest satisfaction, financial performance, and adherence to brand standards.

The role oversees banquet and restaurant operations, budgets, and staff development in a high-volume resort setting. Responsibilities include strategic planning, SOP enforcement, cost control, and collaboration with Culinary, Sales, and Marketing teams to drive revenue while maintaining

Qualifications

• 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 of professional food and beverage management experience in diverse outlets and resort settings.

Responsibilities

• Cover the duties of the Resort Manager in their absence.
• Provide leadership for the Food & Beverage Division to ensure operational excellence and compliance with standards.
• Develop, monitor, and manage department budgets, including forecasting and cost control.
• Oversee multiple outlets, reservations systems, and event/banquet functions to maximize revenue.
• Recruit, train, and coach staff; maintain engagement and adherence to standards.
• Plan and execute special events, manage staffing and scheduling, and ensure guest satisfaction.

Skills

Leadership

Budgeting

Operations management

Customer service

Regulatory knowledge

Team management

English language

Education

Bachelor’s degree in Hospitality or related field

TABC certification

Food Service Sanitation certification

First Aid/CPR certification (preferred)

Job description

The St. Joe Company is seeking a Director of Food & Beverage to lead the F&B division across resort outlets, ensuring exceptional guest satisfaction, financial performance, and adherence to brand standards.

The role oversees banquet and restaurant operations, budgets, and staff development in a high-volume resort setting. Responsibilities include strategic planning, SOP enforcement, cost control, and collaboration with Culinary, Sales, and Marketing teams to drive revenue while maintaining