Food and Beverage Director

COMPANY OVERVIEW:

Become a part of New Old Florida in Apalachicola - the coolest place to stay, drink and eat on the Panhandle.

We’re seeking a dynamic leader with a passion for hospitality: the Food & Beverage Director role is the perfect stage for your expertise.

In the heart of Apalachicola, The Gibson Inn, home to The Franklin Café and Parlor Bar, stands as a beacon of old-world charm fused with contemporary sophistication. Since the doors swung open in 1907, The Gibson Inn has cemented its reputation as a dining icon and a celebrated local watering hole. Frequented by guests and locals, Franklin Café and our Parlor Bar promise an array of craft cocktails, exquisite local brews, and an enticing menu.

Within the freshly revamped walls of The Gibson Inn, a 45-room boutique hotel, each guest room is handcrafted and unique, with that level of care and detail carried through everything we offer. The true essence of our establishment, however, lies in our people. Our team consistently delivers unmatched hospitality characterized by warmth, friendliness, and an unwavering drive to exceed expectations. This commitment not only ensures our guests leave with incredible memories but also creates an excellent work environment for our staff.

If you’re a local, apply today to be part of a legacy that spans over a century.

POSITION SUMMARY:

Hands-on, servant leadership is what the role of our hotel's Food & Beverage Director is all about. In this critical position, you will be the force behind our food and beverage operations, blending strategy with a “roll up your sleeves” approach to leadership, delivering exceptional guest experiences and operational excellence.

What does that look like day to day?

• Delivering Memorable Guest Experiences
  • As a natural motivator and team builder, your oversight of our restaurants and events will cultivate a culture of collaboration and enthusiasm, empowering “Front of House” (FOH) and “Back of House” (BOH) teams to achieve their full potential. Working closely with the culinary and sales teams, you will craft innovative menus, execute memorable events, and elevate the overall dining experience.
• Inspiring and Empowering Teams
  • You’ll manage performance evaluations, provide mentorship, and guide your teams through both opportunities and challenges, stepping in to make tough decisions when necessary.
• Operational and Financial Excellence
  • A key part of your role will involve analyzing daily and weekly point-of-sale (POS) reports, monitoring sales, covering counts and labor costs, and ensuring we meet budget goals. You’ll also participate in weekly meetings, conduct annual market analyses to stay competitive, and work closely with the sales team to drive bookings and deliver results.
• Training and Compliance Leadership
  • You’ll play an essential role in ensuring team members remain compliant with certifications. Your responsibilities will include reporting incidents and accidents, filing workers' compensation claims, following safety protocols, and ensuring smooth operations and a safe environment for guests and staff.

If you do your best work in fast-paced environments, enjoy connecting with people, and have a passion for creativity and growth, this is your chance to shine.

Apply Today!

RESPONSIBILITIES:

• Lead with Vision: Inspire, train, and develop FOH and BOH teams, fostering a high-performing and collaborative workforce.
• Drive Excellence: Manage labor, food, and beverage costs, ensuring profitability while delivering outstanding quality and experiences.
• Innovate with Purpose: Collaborate with the Executive Chef on menu development, pricing strategies, and seasonal innovations.
• Elevate Events: Partner with the sales team to grow the banquet and events program, ensuring flawless planning and execution.
• Own Operations: Conduct monthly inventory counts, oversee scheduling and payroll, and refine room service offerings.
• Engage Guests: Be the face of hospitality by interacting with guests and ensuring their experiences exceed expectations.

QUALIFICATIONS:

• Proven leadership experience in food and beverage management
• Expertise in beverage programs, including beer, wine, and spirits
• Familiarity with TOAST POS or similar systems (preferred)
• Able to work a flexible schedule, including availability for nights and weekends
• Strong organizational skills and a competitive, results-oriented mindset

COMPENSATION & BENEFITS:

Annual Salary: $65,000 based on experience and achievement

Benefits:

• Paid time off, such as PTO, sick days, and vacation days
• Health insurance
• Life insurance
• Dental insurance
• Vision insurance
• Retirement benefits or accounts
• 401k with employer matching
• Healthcare spending or reimbursement accounts, such as HSAs, FSAs, and HRAs
• Long-term disability insurance
• Short-term disability insurance
• Flexible scheduling

Schedule: To be the ideal candidate, you must be willing to work a flexible schedule with nights and weekends as required.

Start your journey with Forgotten Coast Hospitality in Northwest Florida. We are local to the core—kindness and respect are the foundation of who we are. We believe that hiring and nurturing the right people is the best way to serve our guests, community, and deliver memorable experiences.