Director Food & Beverage

Position Summary

The Director of Food & Beverage Services (Director) is accountable for the strategic development, implementation, and continuous evolution of enterprise-wide Food & Beverage strategies. This role provides strategic leadership over F&B operational standards, training, brand innovation, and financial performance across the entire resort portfolio. The position is responsible for developing and implementing all Food & Beverage standard operating procedures and initiatives at all locations, in addition to managing tactical support efforts and leading complex, cross-functional projects that shape the brand’s F&B sales and service experience. This role reports to the VP Resort Operations & Customer Experience and works directly with resort leadership, senior stakeholders, and cross-functional departments to execute a cohesive, high-impact food and beverage service strategy across all site restaurants, pool bar grills, marketplaces, and other ancillary outlets. In addition, this position is the lead for future F&B concept research and development, including sourcing, positioning and global implementation of the brand’s evolving F&B Services strategy.

The Director leads and develops a corporate Food & Beverage team, including (but not limited to) the Associate Director, Corporate Chef and Food & Beverage Manager(s), and provides strategic guidance and developmental support to Regional Food & Beverage leaders. In addition, the position partners with the AVP of Resort Operations and Guest Experience and Director of Resort Activities to ensure a cohesive resort experience strategy for both ancillary and COA operations.

The Director works directly with General Managers, Directors of Operations, and on-site Food and Beverage leaders to drive strategy on Food & Beverage initiatives at the regional and market level. This includes enterprise project leadership, operational execution and defining project scope, timelines, deliverables, and resource plans in alignment with long-term F&B Services goals and guest satisfaction targets.

Relocation Assistance Available

Expected Contributions

Strategic & Operational Leadership

• •Leads the development, implementation, and continuous improvement all F&B brand standards, concepts, and experiences across the enterprise.
• •Leads future F&B concept research and brand innovation efforts, including competitive benchmarking, sourcing, positioning, and rollout strategies.
• •Partners with Resort Operations Planning on new outlet and resort openings to ensure alignment with brand requirements, customer expectations, and business needs.
• •Champion’s the creation, delivery, and effectiveness of F&B service training programs.
• •Leads the development and execution of brand beverage standards, including supplier relationships, contract negotiations, and product distribution strategy.
• •Oversees enterprise F&B training strategy and supports the facilitation of site-level training efforts on all food and beverage service-related processes.
• •Partners with the quality team to maintain and update food and beverage service policies within Policy Studio and ensure alignment with brand standards.
• •Ensures all licensing obligations for Marriott Vacation Ownership and Hyatt Vacation Ownership brands are met, including compliance with brand agreements.
• •Oversees adherence to state and federal guidelines for food, beverage, and licensing standards, and proactively informs senior stakeholders of regulatory changes and operational impacts.
• •Partners with Resort Operations planning & Architecture & Construction (A&C) to provide guidance on F&B space planning for new resorts and concepts.
• •Reviews monthly financial statements for all regions, identifies performance gaps, and partners with site teams to develop improvement strategies.
• •Leads calls with underperforming outlets and supports the development and execution of performance action plans.
• •Analyzes food safety and quality assurance audit results across all sites, working with local teams to implement corrective actions and best practices.
• •Partners with A&C and Finance & Accounting on CAPEX plans for F&B outlets, including equipment needs, redesign efforts, and other business needs.
• •Reviews and approves CAPEX requests, as required, Ensuring alignment with brand goals, budget parameters, and strategic direction from senior leadership.
• •Supports the F&B planning, staffing, and training efforts for new resort openings.

Project Management

• •Leads the creation, execution, and ongoing management of F&B-related project plans, adjusting as needed based on evolving requirements and stakeholder feedback.
• •Defines project scope, milestones, and deliverables in partnership with stakeholders.
• •Secures and manages required project resources and cross-functional participation.
• •Conduct data analysis and/or needs assessments to inform project approach and recommendations.
• •Oversees the day-to-day operational and logistical aspects of each project.
• •Prepares and delivers clear, data-driven project reports, dashboards, and presentations to stakeholders and other interested parties.
• •Facilitates both formal and informal stakeholder meetings, maintaining open lines of communication and transparency throughout project lifecycles.
• •Proactively manages stakeholder expectations and resolves issues through collaboration and influence. Identifies and implements process improvements that enhance the effectiveness of F&B operations and project execution.
• •Provides coaching and mentorship to project team members.
• •Promotes continuous improvement by recommending solutions to address internal process gaps and inefficiencies.
• •Enforces standard operating policies and procedures and ensures alignment across functions during project execution.

Strategic Planning and Development

• •Synthesizes insights from internal stakeholders, surveys, external benchmarks, and market data to inform enterprise F&B strategy.
• •Collaborates with the VP of Resort Operations & Experience and key stakeholders to translate strategic direction into executable initiatives.
• •Develops implementation plans, resource strategies, and outcome metrics for all F&B programs and initiatives.

Execution & Implementation

• •Leads the day-to-day execution of strategic and tactical support projects, including research, analysis, stakeholder alignment, and reporting.
• •Manages timelines, deliverables, and communications related to project rollout across corporate and site locations.
• •Serves as the enterprise change agent, ensuring alignment, buy-in, and adoption of new or revised brand strategies, tools, and training programs.
• •Collaborates closely with property leadership, corporate departments, and third-party vendors to ensure successful deployment of F&B strategies and tools.

Outcomes & Performance Monitoring

• •Implements and sustains new or revised F&B practices, programs, and initiatives, ensuring impact is measurable and aligned with brand goals.
• •Prepares and delivers communications, training materials, and ongoing support resources as part of program implementation.
• •Develops ongoing dashboards and reporting tools to monitor and analyze performance, adjust strategy, and ensure continuous improvement.
• •Tracks and reports on KPIs related to guest satisfaction, service consistency, outlet profitability, and training effectiveness.

Candidate Profile

Education

• •Bachelor’s degree in Hospitality Management, Hotel and Restaurant Management, Business Administration, Culinary Arts, or a related field required.
• •Master's degree in Business Administration, or a related discipline preferred.

Experience

• •8 – 10 years of progressive experience in food and beverage operations. Multi-site level and/or corporate support experience preferred.
• •Strong knowledge of front and back-of-house food and beverage processes required.
• •Experience overseeing medium to large sized projects from initial concept to implementatio