Performance Hospitality
Job Details
Job Location B Ocean Resort - Fort Lauderdale, FL
Position Type Full Time
Salary Range $90000.00 - $115000.00 Salary
Travel Percentage None
Job Shift Any
Job Category Restaurant - Food Service
Description
The Director of Food & Beverage (DOFB) owns the strategy and execution of all F&B operations-restaurants, bars, lounges, in-room dining, banquets/catering, stewarding, and (if applicable) minibar and pool service. You'll deliver standout guest experiences, build high-performing teams, and drive financial results through disciplined operations, menu engineering, and smart commercial strategy. Key Responsibilities
Strategy & Leadership Set the F&B vision and annual plan; align outlet concepts, pricing, promotions, and service standards with brand and market. Lead outlet managers, Executive Chef/Sous Chefs, Banquets, and Stewarding; establish a culture of accountability, coaching, and recognition. Guest Experience & Brand Standards
Be floor-present during peaks; ensure sequence-of-service, pacing, and presentation standards are met. Manage VIP experiences, service recovery, and online reputation; maintain ambiance (music, lighting, cleanliness). Financials & Commercial Performance
Own F&B P&L: budgets, forecasts, labor planning, and flow-through; deliver food cost, beverage variance, and labor targets. Partner with Revenue/Marketing on need-period actions, RevPASH optimization, upsell programs, and events/activations. Lead menu engineering and pricing to improve mix and margin; review daily sales/mix and implement corrective plans. Operations & Compliance
Standardize SOPs for openings/closings, prep, service, cash handling, PCI, and inventory controls. Enforce
ServSafe/HACCP , responsible alcohol service ( TIPS/TEAM ), OSHA, allergy protocols, and local licensing; pass health/brand audits. Banquets & Events
Oversee catering P&L, staffing, and execution; ensure accurate BEOs, charge capture, and post-con reviews; grow rebooks and referrals. Procurement, Inventory & Stewarding
Direct purchasing and vendor relationships; negotiate pricing and contracts; maintain pars and quality specs. Improve inventory accuracy, waste reduction, and stewarding standards; protect assets and minimize breakage. People & Talent
Recruit, onboard, schedule, and develop leaders and hourly teams; conduct huddles, trainings, and performance reviews. Build bench strength and succession plans; drive engagement and retention. Systems & Reporting
Ensure effective use of POS, inventory tools, reservation/waitlist platforms, and labor systems. Publish KPIs and dashboards (guest scores, RevPASH, check average, covers, labor %, COGS, beverage variance, audit results). Projects & Continuous Improvement
Lead openings/renovations, concept refreshes, seasonal menus, and promotional calendars. Champion sustainability initiatives (waste diversion, responsible sourcing, water/energy best practices). Benefits We Offer:
Competitive Salary : A comprehensive and competitive compensation package. Performance Bonuses : Based on company and individual performance. Health Benefits : Full medical, dental, and vision coverage. Retirement Savings : 401(k) plan with company match to help secure your financial future. Paid Time Off (PTO) : Generous vacation, sick leave, and paid holidays to promote work-life balance. Professional Development : Opportunities for career advancement, mentorship, and ongoing learning. Employee Discounts : Discounts on hotel stays and services across PHM properties. Wellness Programs : Access to health and wellness initiatives to support a balanced lifestyle. Flexible Work Environment : Options for flexible scheduling and work arrangements to promote work-life balance. Performance Hospitality Management (PHM) is an Equal Opportunity Employer (EEO):
PHM is committed to diversity, equity, and inclusion in the workplace. We provide equal employment opportunities to all qualified individuals regardless of race, color, religion, gender, gender identity, sexual orientation, national origin, disability, or age. We embrace diversity and are committed to creating an inclusive environment for all employees.
Qualifications
7-10+ years progressive F&B leadership with
3-5+ years multi-outlet and banquet oversight
(hotel/resort or upscale restaurant group). Proven results delivering guest satisfaction, revenue growth, and targeted food/labor costs. Strong expertise in menu engineering, pricing, inventory controls, and labor management. Skilled leader and communicator with executive presence; effective at coaching, conflict resolution, and cross-functional collaboration. Proficient with POS (e.g., Micros/Toast), inventory/costing tools, reservations platforms (OpenTable/Resy/SevenRooms), and Microsoft 365/Google Workspace. Certifications:
ServSafe Food Protection Manager and TIPS/TEAM/ServSafe Alcohol
required or within 30 days . Bachelor's degree in Hospitality/Business
preferred ; WSET/Cicerone or culinary background a plus. Physical Requirements
Frequent standing/walking during service; occasional bending, reaching, and stair use. Lift/push/pull up to
30-40 lbs
(cases, equipment). Flexible schedule including early mornings, late nights, weekends, and holidays.
Job Location B Ocean Resort - Fort Lauderdale, FL
Position Type Full Time
Salary Range $90000.00 - $115000.00 Salary
Travel Percentage None
Job Shift Any
Job Category Restaurant - Food Service
Description
The Director of Food & Beverage (DOFB) owns the strategy and execution of all F&B operations-restaurants, bars, lounges, in-room dining, banquets/catering, stewarding, and (if applicable) minibar and pool service. You'll deliver standout guest experiences, build high-performing teams, and drive financial results through disciplined operations, menu engineering, and smart commercial strategy. Key Responsibilities
Strategy & Leadership Set the F&B vision and annual plan; align outlet concepts, pricing, promotions, and service standards with brand and market. Lead outlet managers, Executive Chef/Sous Chefs, Banquets, and Stewarding; establish a culture of accountability, coaching, and recognition. Guest Experience & Brand Standards
Be floor-present during peaks; ensure sequence-of-service, pacing, and presentation standards are met. Manage VIP experiences, service recovery, and online reputation; maintain ambiance (music, lighting, cleanliness). Financials & Commercial Performance
Own F&B P&L: budgets, forecasts, labor planning, and flow-through; deliver food cost, beverage variance, and labor targets. Partner with Revenue/Marketing on need-period actions, RevPASH optimization, upsell programs, and events/activations. Lead menu engineering and pricing to improve mix and margin; review daily sales/mix and implement corrective plans. Operations & Compliance
Standardize SOPs for openings/closings, prep, service, cash handling, PCI, and inventory controls. Enforce
ServSafe/HACCP , responsible alcohol service ( TIPS/TEAM ), OSHA, allergy protocols, and local licensing; pass health/brand audits. Banquets & Events
Oversee catering P&L, staffing, and execution; ensure accurate BEOs, charge capture, and post-con reviews; grow rebooks and referrals. Procurement, Inventory & Stewarding
Direct purchasing and vendor relationships; negotiate pricing and contracts; maintain pars and quality specs. Improve inventory accuracy, waste reduction, and stewarding standards; protect assets and minimize breakage. People & Talent
Recruit, onboard, schedule, and develop leaders and hourly teams; conduct huddles, trainings, and performance reviews. Build bench strength and succession plans; drive engagement and retention. Systems & Reporting
Ensure effective use of POS, inventory tools, reservation/waitlist platforms, and labor systems. Publish KPIs and dashboards (guest scores, RevPASH, check average, covers, labor %, COGS, beverage variance, audit results). Projects & Continuous Improvement
Lead openings/renovations, concept refreshes, seasonal menus, and promotional calendars. Champion sustainability initiatives (waste diversion, responsible sourcing, water/energy best practices). Benefits We Offer:
Competitive Salary : A comprehensive and competitive compensation package. Performance Bonuses : Based on company and individual performance. Health Benefits : Full medical, dental, and vision coverage. Retirement Savings : 401(k) plan with company match to help secure your financial future. Paid Time Off (PTO) : Generous vacation, sick leave, and paid holidays to promote work-life balance. Professional Development : Opportunities for career advancement, mentorship, and ongoing learning. Employee Discounts : Discounts on hotel stays and services across PHM properties. Wellness Programs : Access to health and wellness initiatives to support a balanced lifestyle. Flexible Work Environment : Options for flexible scheduling and work arrangements to promote work-life balance. Performance Hospitality Management (PHM) is an Equal Opportunity Employer (EEO):
PHM is committed to diversity, equity, and inclusion in the workplace. We provide equal employment opportunities to all qualified individuals regardless of race, color, religion, gender, gender identity, sexual orientation, national origin, disability, or age. We embrace diversity and are committed to creating an inclusive environment for all employees.
Qualifications
7-10+ years progressive F&B leadership with
3-5+ years multi-outlet and banquet oversight
(hotel/resort or upscale restaurant group). Proven results delivering guest satisfaction, revenue growth, and targeted food/labor costs. Strong expertise in menu engineering, pricing, inventory controls, and labor management. Skilled leader and communicator with executive presence; effective at coaching, conflict resolution, and cross-functional collaboration. Proficient with POS (e.g., Micros/Toast), inventory/costing tools, reservations platforms (OpenTable/Resy/SevenRooms), and Microsoft 365/Google Workspace. Certifications:
ServSafe Food Protection Manager and TIPS/TEAM/ServSafe Alcohol
required or within 30 days . Bachelor's degree in Hospitality/Business
preferred ; WSET/Cicerone or culinary background a plus. Physical Requirements
Frequent standing/walking during service; occasional bending, reaching, and stair use. Lift/push/pull up to
30-40 lbs
(cases, equipment). Flexible schedule including early mornings, late nights, weekends, and holidays.