Director of Food & Beverage

Director of Food & Beverage

Lake Lure area, Western North Carolina | Full-time, on-site | Reports to the Assistant General Manager

Base salary: $115,000–$125,000

A mountain/lake resort community is seeking a visible Food & Beverage leader to oversee a varied restaurant, banquet, wedding, golf and member-service operation. You will combine departmental financial ownership with hands-on leadership of managers, seasonal teams and service standards. The setting calls for approachable hospitality, dependable execution and collaboration across a mix of member and public-facing experiences.

What You Will Do

Lead front- and back-of-house managers across restaurants, seasonal outlets, banquets, weddings and member events.

Own departmental P&L, budgets, forecasting, labor, purchasing, cost control, pricing and monthly financial reporting.

Partner with the Executive Chef on menu execution, recipe costing, quality and culinary standards.

Develop managers and associates through recruiting, training, coaching and clear accountability.

Maintain a visible presence with members and guests, resolve concerns and build productive stakeholder relationships.

Coordinate operating calendars and resources with sales, marketing, golf, lodging and event teams.

Manage beverage purchasing, vendor relationships, inventory controls and alcohol-safety/service training.

Maintain sanitation and food-safety standards and recommend practical equipment, workflow and capital improvements.

Required Qualifications

At least four years of food and beverage management with direct P&L responsibility.

Meaningful leadership across multiple outlets and substantial banquet or event activity.

Proven ability to lead through managers, develop teams and adapt staffing to seasonal demand.

Strong budgeting, forecasting, purchasing, labor-management and cost-control skills.

Clear communication with guests, members, associates, vendors and senior stakeholders.

Microsoft Word and Excel proficiency and willingness to learn the property’s operating systems.

Ability to work on-site and cover evenings, weekends, holidays and peak hospitality periods.

Preferred Experience

Resort, club or member-community leadership with a mix of public dining, lodging guests and events.

Weddings, golf groups/tournaments, outdoor events and seasonal or international staffing.

Northstar or comparable club-management software.

A relevant four-year degree or culinary arts program certificate.

Culinary leaders with substantial front-of-house, administrative and financial ownership may also bring relevant experience.

Compensation and Work Environment

Base salary of approximately $115,000–$125,000.

Health, dental, vision, disability and life/AD&D insurance; paid time off, paid holidays and a 401(k) with company match.

Relocation support or temporary housing may be available; details are subject to discussion and availability.

A realistic commute or relocation plan to the Lake Lure area is essential.

The operation is highly seasonal. The leader should be comfortable improving systems and facilities while managing an established, functioning operation.

Please submit your resume for confidential consideration. Company information will be shared with qualified candidates during the hiring process.