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Director of Food & Beverage

Company: Innisbrook Resort
Location: Palm Harbor
Posted on: June 20, 2022

Job Description:

Innisbrook, home to the PGA Tour's Valspar Championship, is looking for a Food and Beverage Director to oversee the operation and strategic initiatives of all facets of its Food and Beverage division. This position reports to the Managing Director.


Direct and organize the food and beverage function of the hotel/resort in order to maintain high service levels and standards of Food and Beverage while meeting and/or exceeding the budgeted revenue and profit goals. Participate in total hotel management as a member of the Executive Committee.


-Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation.
-Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, i.e., room service (if ever re-introduced), restaurants, banquets, culinary/kitchens, stewards, etc.
-Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.
-Participate with the chef, outlet managers, and catering managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
-Implement effective control of food, beverage and labor costs among all sub-departments.
-Assist the area managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
-Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service. Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment.
-Develop (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, i.e., budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
-Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Plan and administer a training and development program within the department which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development. Oversee departmental matters as they relate to federal, state and local employment and civil rights laws.
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

-Monitor hotel activities and troubleshoot problems.
-Additional duties as necessary and assigned.
-Professionally represent the hotel in community and industry organizations and events.
-Participate as a team player with all departments.
-Provide constructive feedback to all departments.
Be a leader and a role model to all employees.


Hotel/Restaurant Management degree or accredited Culinary School preferred. Demonstrated success at high end, complex resorts in the Food and Beverage operations, as well as culinary sales and marketing experience. Minimum 5 years experience as a F&B Director.


-Considerable knowledge of complex mathematical calculations and computer accounting programs. Budgetary analysis capabilities required.
-Must be able to speak, read, write and understand the primary language(s) used in the workplace.
-Must be able to read and write to facilitate the communication process.
-Requires good communication skills, both verbal and written.
-Must have exceptional organizational, management skills.
-Must have exceptional food and beverage knowledge.
May be required: to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.


-Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10--F) and kitchens (+110--F), possibly for one hour or more.
-Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
-Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
-Must be able to exert well-paced ability to reach other departments of the hotel on a timely basis.
-Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
-Must be able to lift up to 15 lbs. on a regular and continuing basis.
-Must have the ability to bend, squat and frequently lift 25 lbs. and occasionally lift up to 50 lbs.
-May be required to lift trays of food or food items weighing up to 30 lbs.
-Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
-Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
-Talking and hearing occur continuously in the process of communicating with guests, supervisors, and subordinates.
-Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
-Requires manual dexterity to use and operate all necessary equipment.
Must have finger dexterity to be able to operate office equipment such as computers, multi-line touch tone phone, scanners, printers, FAX machines, photocopiers and other office equipment as needed.


-Must be able to work effectively in a stressful environment, communicate with others, effectively deal with members and guests and accept constructive criticism from supervisors.
-Must be able to change activity frequently and cope with interruptions.

Keywords: Innisbrook Resort, Palm Harbor , Director of Food & Beverage, Executive , Palm Harbor, Florida

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