Director of Operations

Position OverviewThe Food & Beverage Director of Operations is responsible for the overall operational performance, profitability, guest experience, and leadership of the Food & Beverage division. This role oversees all F&B operations, including restaurants, bars, beach/deck operations, events, beverage, and culinary operations, ensuring each area operates efficiently and consistently to the Company's standards. The F&B Director of Operations is responsible for leading the F&B management team, establishing clear expectations and accountability, driving financial performance, maintaining service standards, and ensuring the operation is prepared to deliver an exceptional guest experience. This is a highly hands-on leadership position requiring strong operational knowledge, financial discipline, exceptional communication, and the ability to lead through both strategy and execution.Key ResponsibilitiesF&B OperationsOversee the day-to-day operations of all Food & Beverage outlets and service areas.Ensure all F&B operations are properly staffed, organized, and prepared for service.Establish and maintain consistent operational and service standards across all outlets.Ensure opening, service, and closing procedures are followed consistently.Monitor service levels, guest experience, cleanliness, organization, and overall execution.Maintain a strong presence throughout service and during key operating periods.Identify operational issues quickly and implement effective solutions.Ensure all departments are working cohesively and communicating effectively.Continuously evaluate operations and identify opportunities to improve efficiency, service, and profitability.Leadership & ManagementLead and manage all F&B leadership, including General Managers, Restaurant Managers, Beverage leadership, Culinary leadership, and other department heads.Establish clear roles, responsibilities, expectations, and performance standards for the management team.Hold managers accountable for their departments, teams, financial performance, and overall execution.Conduct regular management meetings and one-on-ones.Provide coaching, training, and development to F&B leaders.Identify staffing needs and work with Human Resources and leadership on recruitment and hiring.Participate in performance reviews, disciplinary actions, and employee development as required.Ensure managers are actively leading their teams and not simply managing from an office.Build a culture of accountability, professionalism, teamwork, and ownership.Financial ManagementOwn the overall financial performance of the F&B division.Develop and manage departmental budgets and operating plans.Monitor sales, labor, COGS, payroll, purchasing, and other key financial metrics.Review weekly and monthly financial reporting and identify variances.Establish and monitor financial KPIs for each F&B department.Work closely with Finance and Accounting to ensure accurate reporting and financial controls.Ensure appropriate labor levels based on business volume and forecasts.Identify opportunities to increase revenue while controlling unnecessary expenses.Maintain strong purchasing and inventory controls.Ensure all invoices, inventory, recipes, and financial information are accurately entered and maintained in MarginEdge or the Company's designated systems.Review COGS and inventory reporting regularly and take corrective action when necessary.Ensure managers understand their financial responsibilities and are held accountable for results.Labor & SchedulingOversee F&B staffing levels and labor planning.Ensure schedules are created based on forecasted business levels and operational needs.Monitor labor costs and make adjustments as necessary.Ensure managers are scheduling appropriately and maintaining proper staffing levels.Review overtime and labor variances.Ensure compliance with all applicable labor laws and Company policies.Develop staffing plans for peak periods, special events, and seasonal operations.Guest Experience & Service StandardsEstablish and maintain exceptional service standards across all F&B operations.Regularly observe service and provide immediate feedback and coaching.Ensure management is visible and actively engaged on the floor during service.Monitor guest feedback, complaints, reviews, and service trends.Personally address escalated guest concerns when appropriate.Ensure service recovery is handled professionally and consistently.Maintain the Company's standards for hospitality, presentation, cleanliness, and professionalism.Continuously look for ways to elevate the guest experience.Beverage OperationsOversee beverage operations in partnership with the Beverage Director.Ensure beverage programs are properly executed and financially managed.Monitor beverage COGS, inventory, purchasing, recipes, pricing, and margins.Ensure all beverage inventory is accurately completed and submitted according to Company procedures.Ensure beverage staff are properly trained on menus, service standards, responsible alcohol service, and Company policies.Ensure all beverage operations remain compliant with applicable liquor laws and regulations.Culinary OperationsWork closely with the Executive Chef and culinary leadership to ensure strong communication between the kitchen and front-of-house teams.Monitor food quality, consistency, presentation, and execution.Review food costs, purchasing, waste, and inventory.Ensure menus are operationally and financially appropriate.Support menu development and seasonal planning.Ensure culinary operations meet all health, safety, sanitation, and Company standards.Events & High-Volume OperationsWork closely with the Events team to ensure F&B operations are prepared for private events, buyouts, activations, and high-volume service.Ensure staffing, menus, beverage, equipment, rentals, and operational requirements are properly planned.Provide operational leadership during major events and high-volume periods.Ensure event execution meets client, guest, and Company expectations.Review post-event performance and identify opportunities for improvement.Training & DevelopmentEstablish consistent F&B training standards and programs.Ensure all managers are properly trained on operational procedures, systems, policies, and financial expectations.Ensure new employees receive appropriate onboarding and training.Develop service training and ongoing education programs.Identify high-performing employees and create opportunities for advancement.Build a strong internal leadership pipeline.Policies, Procedures & SOPsDevelop, implement, and maintain F&B SOPs and operational procedures.Ensure all managers and employees understand and follow Company policies.Regularly review procedures and update them based on operational needs.Ensure compliance with health, safety, sanitation, liquor, employment, and other applicable regulations.Establish clear opening, closing, service, inventory, purchasing, and cash-handling procedures.Ensure managers are accountable for enforcing policies consistently.Communication & Cross-Department CollaborationMaintain consistent communication with the Director of Operations, Ownership, General Managers, Finance, Hotel, Marketing, Events, and other departments.Ensure leadership is informed of significant operational issues, staffing concerns, financial variances, and guest issues.Maintain clear communication between F&B outlets and departments.Ensure important information is communicated to the appropriate team members in a timely manner.Proactively escalate issues before they become larger operational problems.Seasonal PlanningLead F&B operational planning for seasonal openings and closings.Develop staffing, training, purchasing, inventory, and operational plans prior to opening.Ensure all outlets are properly prepared before opening.Conduct pre-season training and management meetings.Review prior-season performance and implement improvements.Lead the F&B closeout process at the end of the season, including inventory, staffing, financial reconciliation, equipment, and operational documentation.Leadership ExpectationsThe Food & Beverage Director of Operations is expected to lead from the front and maintain a high level of visibility, accountability, and ownership.The ideal candidate:Leads by example and sets the standard for the entire F&B team.Is highly proactive and does not wait to be told what needs to be done.Holds managers accountable while providing the support and resources necessary for them to succeed.Is visible and engaged during service.Understands that operational excellence requires consistent follow-through.Anticipates problems before they happen and develops solutions.Is comfortable making decisions and taking ownership of those decisions.Maintains a calm and professional presence in high-pressure environments.Communicates clearly, directly, and consistently.Is comfortable having difficult conversations when necessary.Creates structure and accountability across the F&B organization.Continuously looks for ways to improve the business.Qualifications7+ years of progressive food & beverage/hospitality operations experience, including senior leadership experience.Proven success managing high-volume, upscale or luxury restaurants, bars, events, and seasonal operations.Strong knowledge of P&L management, labor, COGS, inventory, budgeting, and forecasting.Experience leading and developing GMs and department heads across multiple operations.Strong understanding of service standards, SOPs, compliance, and operational systems.