Director of Food and Beverage

SkyBridge Luxury & Associates has partnered with an exclusive luxury resort in Vermont to source a dynamic and experienced Director of Food & Beverage (F&B) to lead the resort’s diverse culinary operations. This premier property is celebrated for its farm-to-table dining, exceptional service, and immersive guest experiences that highlight the natural beauty and flavors of Vermont.

The Director of Food & Beverage will oversee all F&B outlets, including fine dining restaurants, casual eateries, bars, banquet operations, and in-room dining, ensuring seamless service and innovative culinary offerings. This leadership role requires a visionary professional with a passion for elevating guest experiences, driving revenue growth, and fostering a culture of excellence.

Key Responsibilities:

• Operational Leadership: Oversee the daily operations of all F&B outlets, ensuring consistency in service, quality, and brand standards.
• Team Development: Lead, mentor, and develop a team of chefs, restaurant managers, banquet staff, and front-of-house professionals, promoting a culture of teamwork and continuous improvement.
• Guest Experience: Curate exceptional dining experiences that reflect the resort’s luxury brand, incorporating seasonal, locally sourced ingredients and innovative culinary trends.
• Financial Management: Manage F&B budgets, control costs, optimize profitability, and oversee P&L performance, ensuring financial targets are met or exceeded.
• Strategic Planning: Develop and execute strategic plans to enhance F&B offerings, improve operational efficiency, and support the resort’s growth objectives.
• Event & Banquet Management: Collaborate with the events team to deliver seamless banquet services, weddings, corporate functions, and special events, ensuring high guest satisfaction.
• Vendor & Inventory Management: Establish strong relationships with vendors, manage inventory, and ensure consistent product quality and supply chain efficiency.
• Compliance & Safety: Ensure adherence to health and safety regulations, licensing requirements, and environmental sustainability practices.

Qualifications:

• Minimum of 5–7 years of leadership experience in luxury hospitality, preferably in a resort environment.
• Proven track record in multi-outlet F&B management, including fine dining, banquets, and beverage programs.
• Strong financial acumen, with experience managing budgets, forecasting, and optimizing revenue streams.
• Excellent leadership and team-building skills, with the ability to motivate and inspire diverse teams.
• Strong background in guest service excellence and problem-solving in high-pressure environments.
• Proficiency in F&B management systems and Microsoft Office Suite.
• Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field preferred.

Job Type: Full-time

Pay: $115,000.00 - $125,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Schedule:

• 10 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

Work Location: In person

Salary : $115,000 - $125,000