Director of Food and Beverage

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Director of Food and Beverage

Destination by Hyatt

Wild Dunes Resort

US - SC - Isle of Palms

Administrative

Director

Full-time

Yearly US Dollar (USD) pay basis

Req ID: ISL001935

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Summary

Nestled on the northern tip of Isle of Palms, a barrier island just off the South Carolina coast, Wild Dunes Resort spans 1,600 acres of oceanfront beauty. The resort offers a diverse collection of accommodations, including Sweetgrass Inn, Boardwalk Inn, and Residences at Sweetgrass.

Located about 30 minutes from historic downtown Charleston, Wild Dunes Resort, a Destination by Hyatt, brings together flexible meeting and event spaces with the best of the Lowcountry. Guests enjoy two championship Tom Fazio golf courses, award-winning tennis and pickleball, The Spa at Sweetgrass, 2.5 miles of pristine beachfront, extensive recreation, and a distinctive collection of dining experiences.

Consistently recognized by leading travel publications and industry organizations, Wild Dunes Resort is a premier coastal destination for leisure travel, meetings and events, golf getaways, weddings, and group experiences.

Position Summary

At Hyatt, we believe our guests choose Hyatt because of our dedicated associates who deliver exceptional service and meaningful experiences. As a member of the Resort Executive Committee, the Director of Food & Beverage serves as a key strategic and operational leader responsible for shaping the resort's food and beverage vision while driving exceptional guest satisfaction, colleague engagement, and financial performance.

Reporting directly to the Managing Director, this highly visible leadership role oversees front of house food and beverage operations across the resort, including restaurants, bars and lounges, banquet and catering operations, in-room dining, and seasonal outlets. The Director of Food & Beverage partners closely with the Director of Culinary Operations and resort leadership to deliver innovative dining experiences while maximizing revenue, operational efficiency, and profitability.

Essential Responsibilities

Strategic Leadership & Operations

• Provide overall leadership and direction for front of house food and beverage operations across the resort.
• Works closely with the Director of Culinary Operations to ensure seamless food and beverage experience.
• Develop and execute short- and long-term strategic plans that support the resort's business objectives and guest experience goals.
• Serve as an active member of the Resort Executive Committee, contributing to the overall success and strategic direction of the property.
• Lead operational excellence initiatives focused on service standards, quality, efficiency, and profitability.
• Evaluate and implement innovative dining and beverage concepts that enhance the resort's competitive position and guest experience.

Financial Management

• Develop, manage, and achieve annual operating budgets, forecasts, and business plans.
• Drive revenue growth while effectively managing expenses, labor costs, and operational efficiencies.
• Monitor and analyze financial performance, identifying opportunities to improve profitability and operational effectiveness.
• Oversee inventory controls, purchasing programs, payroll management, and cost containment initiatives.
• Ensure accurate forecasting and reporting for all food and beverage operations.

Guest Experience & Service Excellence

• Champion a culture of hospitality that delivers exceptional guest experiences and memorable service.
• Maintain Hyatt, and department service standards throughout all food and beverage venues.
• Analyze guest feedback and implement continuous improvement initiatives to enhance satisfaction scores.
• Resolve guest concerns promptly and professionally while fostering positive guest relationships.

Talent Leadership & Development

• Recruit, develop, coach, and retain high-performing food and beverage leaders and team members.
• Foster a culture of accountability, collaboration, engagement, and professional growth.
• Conduct performance evaluations, succession planning, and leadership development initiatives.
• Promote diversity, equity, inclusion, and belonging throughout the department.
• Lead colleague recognition and engagement efforts to maintain a positive workplace culture.

Quality & Compliance

• Partner closely with culinary leadership to maintain exceptional food quality, presentation, and consistency.
• Ensure compliance with all local, state, and federal regulations, including health, sanitation, and safety requirements.
• Conduct regular operational inspections and quality assurance reviews.
• Maintain Hyatt brand standards and corporate compliance expectations across all outlets.
• Ensure appropriate food safety, beverage controls, and risk management practices are consistently followed.

Cross-Functional Collaboration

• Collaborate with Sales, Marketing, Events, Recreation, Golf, Rooms Operations, and other departments to create seamless guest experiences.
• Partner with corporate and regional leadership on strategic initiatives and operational goals.
• Support resort-wide programming, special events, and revenue-generating opportunities.

Qualifications

Required Qualifications

• Minimum of 8 years of progressive food and beverage leadership experience within luxury hospitality, resort, or hotel environments.
• Minimum of 5 years in a senior food and beverage management role with responsibility for multiple outlets and banquet operations.
• Demonstrated success leading high-volume food and beverage operations with significant revenue responsibility.
• Strong business acumen with proven ability to improve financial performance and operational effectiveness.
• Exceptional leadership, coaching, communication, and relationship-building skills.
• Experience managing diverse teams across multiple departments and operational disciplines.
• Proficiency in Microsoft Office Suite, including Excel and Word.
• Outstanding organizational, analytical, and administrative capabilities.
• Excellent verbal and written communication skills.

Preferred Qualifications

• Resort experience within a luxury, full-service, or destination property.
• Previous Hyatt experience or experience with comparable luxury hospitality brands.
• Experience leading food and beverage concept development, renovations, or operational transformations.
• Bachelor's degree in Hospitality Management, Business Administration, Culinary Management, or a related field.
• Food Manager Certification and alcohol service certifications preferred.

Ideal Candidate Profile

The ideal candidate is a seasoned, dynamic and visionary hospitality leader who combines operational excellence with creativity and strategic thinking. They possess a passion for delivering extraordinary guest experiences, developing exceptional teams, and driving strong financial results. This leader thrives in a fast-paced resort environment and demonstrates a hands-on leadership style, entrepreneurial mindset, and commitment to continuous improvement.

Why Join Wild Dunes Resort?

Join one of the Southeast's premier oceanfront resort destinations and become part of a leadership team dedicated to creating exceptional experiences for guests and colleagues alike. At Wild Dunes Resort and Hyatt, you'll have the opportunity to shape the future of food and beverage operations while advancing your career with a globally recognized hospitality leader.

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Apply

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