Director of Food and Beverage

Description

About Treetops Resort: 

Nestled in the heart of northern Michigan, Treetops Resort offers a sanctuary for adventure and relaxation. Our award-winning destination is renowned for its exceptional hospitality, breathtaking landscapes, and a wide array of recreational activities. At Treetops Resort, we are committed to providing unforgettable experiences for our guests, whether they are seeking thrilling outdoor adventures or a peaceful retreat. Join our team and be part of creating memorable moments in a place where luxury meets the great outdoors. 

About the Position: 

The Director of Food and Beverage is responsible for overseeing all aspects of the resort’s food and beverage operations, including restaurants, bars, banquets, and catering. This role requires a strategic leader who can drive guest satisfaction, control costs, and lead a diverse team across multiple outlets. The ideal candidate has proven experience managing high-volume, multi-outlet food and beverage operations, strong financial acumen, and a commitment to team development.

Qualifications

Responsibilities: 

• Lead and manage all food and beverage outlets, including restaurants, bars, seasonal outlets, and conference services, ensuring high-quality service and guest satisfaction. 

• Oversee menu development in collaboration with the resorts Banquet and Restaurant Chefs, ensuring diverse, innovative, and cost-effective offerings that align with guest expectations. 

• Recruit, train, and develop a talented team of managers and staff, fostering a positive and collaborative work environment focused on growth and retention. 

• Develop and implement strategies to control food and labor costs while maintaining the highest quality standards. 

• Create and manage budgets, forecasts, and financial reports to ensure profitability across all F&B operations. 

• Collaborate with the other departments to support the successful execution of guest's specific needs. 

• Ensure compliance with all health, safety, and sanitation regulations. 

• Build strong relationships with vendors and manage purchasing to maintain cost-effective, high-quality supplies. 

• Implement guest feedback systems and continually improve the dining experience based on customer input and industry trends. 

• Maintain a visible presence on the floor, especially during peak times, ensuring smooth operations and guest satisfaction. 

• Address operational challenges proactively, working with department heads and senior management to find long-term solutions. 

Requirements: 

• Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field. 

• Minimum of 5 years of experience in food and beverage management specifically in a resort setting, with a proven track record of success in leading high-volume, multi-outlet operations. 

• Strong leadership skills, with experience in team development, training, and retention. 

• Excellent financial acumen, with the ability to manage budgets, control costs, and analyze financial performance. 

• Proven ability to deliver exceptional guest experiences and manage customer relations. 

• Strong organizational skills, with the ability to manage multiple priorities and meet deadlines. 

• Excellent communication and interpersonal skills. 

• Proficiency in Microsoft Office and POS systems, Squirrel is preferred.  

• Ability to work flexible hours, including evenings, weekends, and holidays as required. 

• A strategic mindset with a commitment to long-term stability and growth.