Description

Position Title: Director of Food & Beverage

Position Reports to: Area Managing Director

Employee Categories: Full Time; Year Round

FLSA Category: Exempt; Salaried Position

The primary responsibility of the Director of Food and Beverage is to direct and organize services of the resort's food and beverage (including but not limited to the all restaurants and dining outlets, in-room dining, and special events) according to resort brand standards and in the resort’s continuing effort to deliver outstanding guest service and financial profitability.

Key Responsibilities:

Oversees the management of all restaurants, bars, banquet and catering events, in-room dining to include, but not limited to, guest service standards and initiatives, product quality, cost controls, and overall profitability, marketing initiatives, systems use and management, budgeting and forecasting, department management, policy & procedure implementation and enforcement, and meeting participation and facilitation.
Manage food & beverage financials, budget, forecast and training to include sustaining our Forbes 5-star rating
Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counseling and evaluations and delivering recognition.
Monitor and assess product and service and satisfaction trends, evaluate and address issues, and make improvements accordingly.
Ensure compliance with health, safety, sanitation, and alcohol awareness standards.
Initiate and implement marketing and up-selling techniques to promote restaurant food and beverage services and maximize overall revenue.
Ensure employees have current knowledge of outlet offerings, products, services, facilities, events, pricing and policies, and knowledge of resort and local area.
Recruit, interview, and train team members.
Monitor budget and review financial transactions to ensure that expenditures are authorized and budgeted.
Maintain food and equipment inventories and keep inventory records.
Develop weekly staff work schedule, based on forecasted occupancy while monitoring labor costs in accordance with budget.

Qualifications & Requirements:

Minimum 8–10 years of progressive F&B leadership experience, including at least 5–7 years in a director-level or multi-outlet leadership role
Experience in a luxury resort, hotel, or fine-dining environment (Forbes, AAA Five Diamond, or comparable rated property)
Bachelor's degree from an accredited institution in Food Service Management, Hospitality, Business Administration, or a related field preferred
Demonstrated knowledge of Forbes Travel Guide service standards.
Proven track record managing multiple concurrent outlets (fine dining, casual/poolside, banquets/events, in-room dining, bar/lounge)
Extensive spirits, beer and wine expertise
Experience operating in a seasonal or high-volume-swing business, scaling teams up and down efficiently
Demonstrate natural leadership and management qualities with positive team-building.
Experience managing a diverse, multicultural workforce, including international staff (J-1/H-2B visa program experience a plus)
Knowledge of food cost, beverage cost, and labor cost control
Familiarity with inventory management, purchasing, and vendor/supplier relationships
Experience with POS and scheduling systems (UKG/WFM or Hotel Effectiveness experience a plus)
Knowledge of Massachusetts health, safety, and liquor licensing regulations
Ability to have a flexible schedule according to operational needs.

Physical Requirements

Ability to stand and walk for extended periods (up to 8+ hours per shift) across multiple outlets and event spaces
Ability to lift, carry, and move up to 25–50 lbs (e.g., cases of product, event equipment, supplies)
Ability to bend, reach, kneel, and climb stairs throughout the resort's various dining and event venues
Comfortable working in varied environments, including outdoor service areas subject to weather and seasonal conditions
Manual dexterity sufficient for using POS systems, radios, and standard office/kitchen equipment

Salary Range: $145,000 - $165,000 per year. Actual compensation offered will be based on a variety of factors unique to each candidate, including but not limited to skill set, depth and years of experience, certifications, and education.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Wequassett Resort and Golf Club

Relax against a backdrop of the sparkling waters of Cape Cod’s most celebrated destination. Dine by the seaside, or in the cozy embrace of a warm tavern. Stroll the beach while the wind kisses your face, then drift to sleep overlooking the ocean sunset. This is the magic of Wequassett.

Adresse	2173 Head of the Bay Road, Route 28, Harwich, MA 02645
Type de propriété	Resort
# Emplois	16

À propos de EOS Hospitality

A New Dawn for Hospitality

EOS Hospitality manages a collection of distinctive hotels, resorts and dining outlets across the United States, partnering with owners to maximize the potential of every asset. We believe that exceptional hospitality is a business advantage. By combining strategic operations, revenue optimization, and a guest-centric approach, we create memorable experiences that strengthen performance, build brand loyalty, and drive long-term value. Every decision we make is guided by a commitment to excellence — for our owners, our teams, and the guests we serve.

Make An Impact

Build A Career As Exceptional As You

Join a community of more than 4,000 ambitious, thoughtful hospitality professionals delivering exceptional guest experiences across the U.S. At EOS, we encourage creativity, ownership, and problem-solving at all levels of the organization, and we are committed to weaving diversity, equity, and inclusion into every aspect of our business.