Renault Winery & Resort - Food & Beverage Director

Renault Winery & Resort | A VIVÂMEE Hospitality Property Renault Winery & Resort is a historic and thriving destination in Egg Harbor City, New Jersey, known for its vineyards, culinary experiences, weddings, and resort offerings. As part of VIVÂMEE Hospitality, Renault blends tradition with modern hospitality to create memorable guest experiences across its expansive grounds. At VIVÂMEE Hospitality, our culture is grounded in our core virtues: JOY - We genuinely enjoy serving others and winning together as a team HUMILITY - We respect and uplift one another, always willing to learn and support MINISTRY - We view hospitality as a meaningful act of service, creating transformative guest experiences We hire, develop, and recognize team members based on these values. Candidates who are inspired to grow within these virtues will thrive in our organization. Position Summary The Director of Food & Beverage serves as the senior leader responsible for all food and beverage operations across Renault Winery & Resort. Reporting directly to the Resort General Manager, this role oversees restaurants, bars, winery tasting rooms, banquet operations, golf-related outlets, tournaments, seasonal concepts, and future food and beverage developments. This position is accountable for driving profitability, managing departmental budgets and P&L performance, maintaining exceptional service standards, and developing high-performing teams. The Director of Food & Beverage partners closely with executive leadership, culinary teams, sales, events, and operational departments to deliver exceptional guest experiences while achieving strategic business goals. As a senior leader, the Director of Food & Beverage is expected to model servant leadership and actively demonstrate the VIVÂMEE Virtues of Joy, Humility, and Ministry. Essential Responsibilities Food & Beverage Operations & Leadership Oversee all food and beverage outlets, including restaurants, bars, winery tasting rooms, banquet operations, room service, seasonal activations, and future concepts. Establish and maintain service, culinary, and beverage standards that reflect Renault's hospitality vision and brand identity. Partner with culinary leadership to develop menus, beverage programs, wine offerings, and pricing strategies. Ensure consistency and quality across all daily operations, special events, weddings, and group functions. Drive innovation and continuous improvement throughout all food and beverage experiences. Catering & Event Operations Collaborate with Banquets, Sales, and Event teams to plan and execute weddings, corporate events, winery experiences, golf events, and group functions. Participate in weekly BEO, Group Impact, and operational meetings to ensure alignment and execution excellence. Oversee successful execution of all food and beverage aspects of events from planning through service and completion. Ensure accurate utilization of catering and CRM systems, including event bookings, BEO management, and communication documentation. Financial Management & Profitability Develop and manage annual operating budgets, forecasts, and departmental financial goals. Maintain accountability for food and beverage P&L performance. Monitor labor, food, beverage, and wine costs to maximize profitability. Implement purchasing controls, inventory management programs, and waste reduction initiatives. Review financial reporting and operational metrics to identify opportunities for revenue growth and cost optimization. Ensure accurate billing, financial reconciliation, and reporting processes. Team Leadership & Development Recruit, hire, train, coach, and develop food and beverage leadership and frontline teams. Create a culture centered on hospitality excellence, accountability, engagement, and continuous improvement. Conduct performance evaluations and provide ongoing coaching and career development opportunities. Ensure compliance with company policies, operational standards, and service expectations. Foster an inclusive and positive work environment that reflects the VIVÂMEE Virtues. Guest Experience & Quality Assurance Maintain exceptional guest satisfaction across all dining, banquet, and beverage experiences. Monitor guest feedback, reviews, and service performance metrics. Lead effective service recovery efforts and resolve escalated guest concerns. Ensure consistent delivery of luxury-level hospitality experiences. Maintain compliance with all food safety, sanitation, alcohol service, and company standards. Facilities & Operational Excellence Conduct regular inspections of kitchens, restaurants, bars, tasting rooms, banquet spaces, and service areas. Ensure SOPs, service standards, and operational checklists are consistently followed. Partner with Facilities and Maintenance teams to ensure operational readiness. Maintain all required health, safety, sanitation, and regulatory compliance standards. Ensure proper inventory storage, security, and organization throughout all food and beverage operations. Qualifications Bachelor's degree in Hospitality Management, Business Administration, Culinary Management, or a related field preferred. Minimum of 7 years of progressive food and beverage leadership experience. Minimum of 3 years in a multi-outlet Director-level or senior management role preferred. Experience within a resort, winery, luxury hotel, country club, or destination hospitality environment strongly preferred. Proven experience managing large-scale banquet, catering, and event operations. Demonstrated success overseeing budgets, forecasting, labor management, and P&L accountability. Experience leading diverse teams in a high-volume hospitality environment. Knowledge, Skills & Abilities Strong leadership, coaching, and team development skills. Thorough understanding of food, beverage, wine, and hospitality operations. Exceptional financial acumen, including budgeting, forecasting, and .