Position Overview Julep Farms is seeking a highly driven, hospitality-focused Food & Beverage Director to oversee and elevate all culinary and beverage operations across our modern farm resort in the North Georgia Mountains. This leadership role is responsible for managing the overall guest dining experience, financial performance, event execution, bar programming, service standards, staffing, and operational systems throughout the property. This is not a traditional corporate restaurant role. Julep Farms is a dynamic, fast-paced environment where no two days are the same. The ideal candidate thrives in both leadership and hands-on operations, possesses exceptional attention to detail, and understands how to create memorable hospitality experiences in a luxury yet approachable setting. The Food & Beverage Director will work closely with ownership, culinary leadership, event teams, and resort operations to ensure all food and beverage offerings align with the Julep Farms brand and guest experience standards. Core Responsibilities Leadership & Operations Oversee all food and beverage operations including restaurant service, bars, catering, weddings, private events, brunches, resort offerings, and seasonal experiences. Lead, mentor, and develop front-of-house management teams and service staff. Create and maintain exceptional hospitality standards across all guest touchpoints. Ensure daily operations run smoothly while maintaining efficiency, organization, and cleanliness. Assist in creating SOPs, systems, and operational structure for continued growth. Foster a culture of accountability, professionalism, teamwork, and hospitality excellence. Be highly visible on the floor during service periods and events. Financial & Administrative Manage labor costs, scheduling, inventory, and purchasing. Monitor food and beverage cost percentages and implement strategies for profitability. Review and analyze sales reports, budgets, and operational performance metrics. Work alongside ownership to develop revenue-driving initiatives and seasonal programming. Assist with vendor relationships, pricing negotiations, and ordering systems. Ensure proper cash handling procedures and POS compliance. Beverage Program Oversee bar operations, wine selections, cocktail programming, and beverage service standards. Collaborate with mixologists and bar teams on seasonal cocktails and curated beverage experiences. Ensure consistency in beverage quality, presentation, and profitability. Maintain compliance with all alcohol laws, licensing, and safety standards. Weddings & Events Oversee food and beverage execution for weddings, private events, retreats, and resort experiences. Collaborate with event coordinators and culinary teams to ensure seamless execution. Ensure banquet and plated event service standards remain elevated and detail-oriented. Assist in creating customized food and beverage experiences unique to each event. Guest Experience Maintain a strong presence with guests and proactively resolve concerns or service issues. Continuously evaluate and improve guest satisfaction and service flow. Ensure all guest interactions reflect the elevated yet welcoming Julep Farms experience. Qualifications Minimum 5+ years of senior-level food & beverage or hospitality management experience. Strong background in restaurants, resorts, boutique hotels, event venues, or luxury hospitality environments. Experience managing both restaurant and event operations preferred. Hospitality Degree or similar (a must) Strong leadership, communication, and organizational skills. Ability to thrive in a fast-paced, constantly evolving environment. Financial acumen including labor management, inventory controls, and cost analysis. Wine, cocktail, and beverage knowledge strongly preferred. Experience with POS systems, scheduling software, and operational reporting. Must be able to work nights, weekends, holidays, and event-heavy schedules. Ideal Candidate Traits Strong sense of initiative and ownership Calm under pressure Hospitality-first mindset Highly detail-oriented Creative thinker with operational discipline Professional yet approachable leadership style Passion for food, beverage, events, and guest experiences High level of common sense and problem-solving ability Team builder who leads by example About Julep Farms Located in the scenic Northeast Georgia Mountains, Julep Farms is a modern farm resort offering elevated dining, weddings, overnight cottages, events, shopping, cocktails, and immersive hospitality experiences. Julep blends refined hospitality with the warmth and charm of a modern farm setting, creating memorable experiences for guests from across the Southeast. From intimate weddings and curated dining experiences to seasonal events and luxury cottage stays, Julep Farms continues to grow as one of the region's most unique hospitality destinations. Compensation & Benefits Competitive salary based on experience Performance-based bonus opportunities after first season is completed Dining and resort discounts Opportunity for growth within an expanding hospitality brand Collaborative and creative work environment To Apply Please submit a resume along with a brief introduction outlining your hospitality background and why you feel you would be a strong fit for the Julep Farms team.

Pay:

$80,000.00 - $92,000.00 per year

Benefits:

Employee discount Health insurance Application Question(s): Do you live locally? If not, are you open to relocating? How many years of experience do you have as a Food and Beverage/Resort Director? What would make you stand out from other candidates? Please describe your professional culinary experience. Have you worked as an Executive Chef, Sous Chef, Kitchen Manager, Line Cook, or in another hands-on culinary role? Please include the position(s) and approximate number of years How many years of hands-on commercial kitchen experience do you have? None Less than 2 years 2-5 years 5-10 years 10+ years Are you comfortable working hands-on in the kitchen when needed, including cooking on the line, assisting with prep, plating, and leading service? Yes Somewhat / depending on the station No Which kitchen stations or areas are you personally proficient in?

Examples:

sauté, grill, fry, garde manger, prep, banquet/event production, pastry, expediting. Have you been responsible for creating or developing restaurant menus? If yes, briefly describe your experience with menu development, recipe costing, portioning, and pricing. Describe your experience with inventory, ordering, receiving, waste control, and vendor management.

Work Location:

In person