Director of Food & Beverage

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We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.

Rosewood Miramar Beach, a Rosewood Hotel, is looking for an extraordinary and multi-talented Director of Food & Beverage. The Director of Food & Beverage is responsible for the strategic leadership, financial performance, guest experience, and cultural relevance of the Food & Beverage division within a complex, multi-outlet, luxury hospitality environment. The role provides executive oversight of all front-of-house food and beverage operations, including restaurants, bars, banquets, pools & beach operations, in-room dining, private members club, and experiential activations/programming, ensuring alignment with the hotel’s brand positioning, service philosophy, and commercial objectives.

As a senior member of the Executive Committee, the Director of Food & Beverage plays a central role in shaping the property’s experiential and destination identity, working in close partnership with the Director of Programming, Sales & Marketing, Public Relations, Finance, Culinary leadership, and ownership stakeholders to deliver compelling, revenue-driven experiences that resonate with guests, the local community, and global audiences.

The property includes a Michelin-starred restaurant operated in partnership with a Chef Partner. While Culinary leadership does not report into the Director of Food & Beverage, this role works in close collaboration with the Executive Chef, Chef Partner and culinary leadership to ensure alignment across service excellence, guest journey, financial performance, and the ongoing stewardship of the restaurant’s reputation and brand integrity.

Essential Duties and Responsibilities:

• Provide strategic direction for the Food & Beverage division, aligning operations, experiences, and programming with the hotel’s overall vision and brand positioning.
• Serve as a senior member of the Executive Committee, contributing to property-wide strategy, planning, and long-term development.
• Act as a visible ambassador of the hotel’s service philosophy, culture, and values - internally and externally.
• Provide executive oversight of all food and beverage outlets, lounges, bars, banquets, in-room dining, stewarding, and related service operations.
• Ensure consistently exceptional service standards across all guest touchpoints, aligned with luxury and ultra-luxury benchmarks.
• Establish, implement, and continuously refine service standards, operating procedures, and quality assurance frameworks, ensuring scalability during peak periods and high-profile events.
• Serve as Manager on Duty as required, providing leadership presence and real-time decision making.
• Lead the Food & Beverage experiential strategy in close partnership with the Director of Programming, ensuring F&B is a central pillar of the hotel’s programming calendar.
• Collaborate on the conception and execution of:

• • Seasonal and signature events
  • Food & beverage-led activations
  • Festivals, pop-ups, and special dinners
  • Community-facing and destination-driven experiences

• Ensure all programming balances creativity, operational excellence, guest impact, and financial performance.
• Oversee programming calendars, budgets, and post-event performance reviews to evaluate guest response, financial results, and repeatability.
• Partner with Sales, Marketing, and Public Relations to ensure programming supports storytelling, media visibility, awards positioning, and overall brand equity.
• Hold accountability for the Food & Beverage division’s financial performance, including revenue, profitability, cost control, and labor optimization.
• Lead annual budgeting, forecasting, and long-range financial planning for the division.
• Analyze financial and operational performance, identify trends, and implement strategies to optimize revenue mix across outlets, banquets, and experiential programming.
• Evaluate the financial viability, ROI, and post-implementation performance of new concepts, activations, and initiatives.
• Provide strategic input into capital planning, including FF&E investment, outlet refreshes, and equipment needs.
• Work collaboratively with Culinary leadership and the Chef Partner of the Michelin-starred restaurant to ensure a cohesive and world-class guest experience.
• Align front-of-house service, beverage programs, and guest engagement with the culinary vision and standards of excellence.
• Serve as a key liaison between Culinary leadership, Operations, Ownership, and the Executive Committee, working in close partnership with the Chef Partner while maintaining full integration of the restaurant within the Food & Beverage division and Rosewood operating standards.
• Recruit, develop, mentor, and inspire senior Food & Beverage leaders, leading leaders across multiple layers of the organization.
• Build robust succession planning and leadership pipelines across both operational and experiential/programming roles.
• Champion associate engagement, training, recognition, and professional development, fostering a culture of accountability, collaboration, and excellence.
• Uphold and model the hotel’s philosophy regarding hiring, performance management, employee relations, and disciplinary practices.
• Ensure all Food & Beverage operations comply with local regulations, health and safety requirements, licensing, and internal brand standards.
• Lead preparation for and execution of external audits, inspections, and evaluations (e.g., Forbes, Michelin, 50 Best, internal brand reviews).
• Oversee risk management, operational governance, and leadership during reputational, service recovery, or guest-impact situations.
• Maintain strong relationships with regulatory bodies, partners, media, and community stakeholders.

• All other duties as required

Leadership & Strategic Skills:

• Proven ability to lead complex, multi-outlet Food & Beverage operations in a luxury or ultra-luxury environment.
• Strong strategic thinker with the ability to translate vision into executable, high-impact results.
• Experience balancing creativity and experiential innovation with operational discipline and financial rigor.

Financial & Business Acumen:

• Demonstrated expertise in P&L management, budgeting, forecasting, and cost control.
• Ability to analyze financial statements, identify performance drivers, and implement corrective strategies.
• Commercial mindset with experience evaluating ROI on programming, events, and new initiatives.

Experiential & Brand-Driven Hospitality:

• Deep understanding of experience-led hospitality and destination-driven programming.
• Ability to collaborate effectively with Programming, Marketing, PR, and Culinary partners to deliver cohesive storytelling and guest journeys.

Communication & Influence:

• Exceptional verbal and written communication skills.
• Ability to influence, negotiate, and collaborate across diverse stakeholder groups, including ownership, executive leadership, Chef Partners, and external partners.
• Calm, confident decision-making in high-pressure or emotionally charged situations.

Qualifications:

• Bachelor’s degree in Hospitality Management, Business, or a related field preferred; equivalent experience considered.

Experience:

• Minimum 7–10 years of progressive senior leadership experience in Food & Beverage within a luxury or ultra-luxury hospitality environment.
• Demonstrated experience in multi-outlet operations, high-profile programming, and working alongside renowned culinary talent or Chef Partners.

Physical & General Requirements:

• Ability to move throughout operational areas and participate actively in service and events as required.
• Flexibility to work evenings, weekends, and holidays based on business needs.

The salary range for this position is $175,000 to $185,000. This is the pay range for this position that the Hotel reasonably expects to pay. This position also may be eligible for bonuses. Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel experience, location, and education.