Director of Food & Beverage

Benchmark Hospitality

  • Saint Michaels, MD
  • $140,000 per year
  • Permanent
  • Full-time
  • 6 days ago
Job Description:PropertyAbout UsWelcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships.Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers.Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences.Location DescriptionWe invite you to become part of our crew at one of the most desirable destinations on the Eastern Shore, the Inn at Perry Cabin.A Forbes 4-star historical gem tucked away on acres of privacy along the serene Miles River in St. Michaels, Maryland, the Inn at Perry Cabin encompasses genuine hospitality with a strong sense of nautical heritage. Our luxury resort provides a unique and authentic Chesapeake Bay experience and has been recognized as a top resort in the Mid-Atlantic by Condé Nast and Travel + Leisure. Providing upscale amenities such as Links at Perry Cabin (our exclusive Pete Dye-designed golf course), the Spa at Perry Cabin (our therapeutic oasis), and a Fleet of five sailboats, including the historic 1902 Skipjack, Stanley Norman, and a stately 55-foot Hinckley Yacht, Inn at Perry Cabin is one of the most desirable and unforgettable places to work on the Eastern Shore. Adding to the charm of the resort is a zero-edge swimming pool, lush gardens maintained by our on-property horticulturist, complementary bicycles, kayaks and paddleboards, and a unique array of resort activities.As a member of our crew, you will work with the BEST. Our team of diverse and passionate professionals enjoy an environment that fosters growth and encouragement in all they do. Our culture is supported by our Pillars: Service, Teamwork, Professionalism & Respect, Integrity, and Delivering Results. Our INN Crew share the goal of providing exceptional service and creating lasting memories for all guests of the Inn. If you are ready to set sail into a new adventure, apply today and enjoy the many benefits and great opportunities for growth at Inn at Perry Cabin!For more information about the Inn at Perry Cabin, please visit our website atAt Pyramid Global Hospitality, we are committed to caring for our team members by offering a comprehensive benefits package for full-time employees. Our benefits include medical insurance with employer contribution, as well as vision, dental, life, pet, and accident insurance options. We also provide a 401(k) program with an employer match and immediate full vesting, along with paid time off. Plus, all employees, including part-time team members, enjoy exclusive discounts across our portfolio of hotels. Join our team and experience the support, flexibility, and benefits that help you thrive both professionally and personally.*OverviewThe Director of Food & Beverage is responsible for leading all aspects of the hotel’s foodand beverage operations to deliver exceptional guest experiences while maximizingprofitability. This role oversees restaurants, bars, banquets, catering, kitchens, andstewarding, ensuring operational efficiency, service excellence, and adherence to brandstandards. The Director drives business performance by developing and executing strategicplans, optimizing labor and cost controls, and implementing innovative concepts thatenhance revenue and market share. As a key member of the Executive Committee, theDirector collaborates across departments to align F&B initiatives with the hotel’s overallgoals, fostering a culture of accountability, continuous improvement, and financialdiscipline.ESSENTIAL FUNCTIONS
  • Plan and direct the functions of administration and planning of the Food and
Beverage Department to meet the daily needs of the operation.
  • Clearly describe, assign and delegate responsibility and authority for the operation
of the various food and beverage sub-departments, such as room service,restaurants, banquets, kitchens, and steward.
  • Develop, implement and monitor schedules for the operation of all F&B outlets to
achieve a profitable result.
  • Participate with the chefs and restaurant managers in the creation of attractive and
merchandising menus designed to attract a predetermined customer market.
  • Implement effective control of food, beverage and labor costs among all sub-
departments.
  • Assist the managers in establishing and achieving predetermined profit objectives
and desired standards of quality food, service, cleanliness, merchandising andpromotion.
  • Regularly review and evaluate the degree of customer acceptance of the individual
outlets, to recommend new operating and marketing policies whenever declining orconstant sales imply dissatisfaction by the customers, a material change in themake-up or the customer market, or a change in the competitive environment.
  • Develop (with the aid of sub-department heads) operating tools necessary and
incidental to modern management principles, such as budgeting, forecasting,purchase specifications, recipes, portion specifications, menu abstracts, foodproduction control, and job descriptions.• Continuously evaluate the performance and encourage improvement of thepersonnel in the food and beverage department.
  • Plan and administer a training and development program within the department
which will provide well trained employees at all levels and permit advancement forthose persons qualified and interested in career development.QualificationsEducation & Experience
  • Bachelor’s degree in Hospitality Management, Business Administration, or a
related field (or equivalent experience).
  • 5–7 years of progressive hotel Food & Beverage leadership experience, including at
least 3 years in a senior role.
  • Demonstrated leadership skills with the ability to inspire, motivate, and hold teams
accountable.Skills & Competencies
  • Strong business acumen with a proven record of achieving revenue and profit goals.
  • High energy, entrepreneurial mindset, and commitment to service excellence.
  • Effective communication and interpersonal skills for working with guests, teams,
and leadership.
  • Proficiency in Microsoft Office Suite; POS and F&B management systems
experience preferred.
  • Experience in developing and implementing new F&B concepts is an advantage.
WORK REQUIREMENTS
  • Ability to work in varied environments including administrative offices, kitchens,
banquet spaces, indoor/outdoor venues, and around potential hazards (heat, cold,fumes, chemicals).
  • Frequent standing, walking, bending, reaching, and occasional lifting of up to 25
pounds.
  • Flexibility to work evenings, weekends, and holidays as business requires.
Compensation RangeThe compensation for this position is $140,000.00/Yr. - $140,000.00/Yr. based on qualifications and experience.

Benchmark Hospitality