Food & Beverage Controller at Saint Johns Resort

Schulte Hosptiality Group is seeking a dynamic, service-oriented Food & Beverage Controller to join our team at Saint Johns Resort! Schulte Hosptiality Group is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team!

 

What's in it for you? When you join Schulte Hosptiality Group, you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! Schulte Hosptiality Group provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to:

 

• Work Today, Get Paid today, with Daily Pay!
• Free Telemedicine and Virtual Mental Health care access for All Associates starting day one!
• Multiple Health Insurance and Life Insurance options
• 401k Plan + Company Match
• Paid Parental Leave
• Paid Time Off
• Holiday Pay
• Pet Insurance
• Employee Assistance Program
• Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more!

 

Our Company: Schulte Hosptiality Group is a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants.

 

JOB DUTIES AND RESPONSIBILITIES

Financial Reporting and Performance Analysis

• Prepare and review financial results by outlet and business segment, ensuring accurate revenue and expense classification.
• Support month-end closing, including journal entries, accruals, inventory adjustments, and account reconciliations.
• Analyze food and beverage costs, labor expenses, operating expenses, and departmental profitability against budget, forecast, and prior year.
• Provide management with clear explanations of variances and recommended corrective actions.
• Develop reporting on key performance measures, including average check, guest counts, sales mix, cost percentages, labor productivity, and profit margins.

Revenue Controls and Reconciliation

• Oversee daily reconciliation of point-of-sale activity to accounting records, payment settlements, room charges, and house accounts.
• Review discounts, voids, refunds, complimentary items, and price overrides for proper authorization and accuracy.
• Ensure revenue is recorded in the appropriate outlet, event, and accounting period.
• Verify the correct setup and accounting treatment of menu pricing, service charges, gratuities, taxes, and package allocations.
• Partner with operations and system administrators to maintain accurate POS configurations and resolve posting discrepancies.

Food, Beverage, and Inventory Controls

• Oversee inventory procedures for kitchens, bars, storerooms, banquet operations, and golf food and beverage locations.
• Coordinate physical inventory counts and reconcile inventory balances, purchases, transfers, and usage.
• Compare actual food and beverage costs with theoretical costs; investigate waste, spoilage, overportioning, and unexplained variances.
• Review purchasing, receiving, storage, requisition, and transfer procedures to strengthen accountability.
• Partner with culinary and beverage leaders on recipe costing, portion standards, menu pricing, and product profitability.
• Monitor vendor pricing and purchasing trends to identify savings opportunities while maintaining quality standards.

Banquets and Catering

• Reconcile banquet event orders, contracts, guarantees, actual consumption, and final charges to ensure complete and accurate billing.
• Ensure events are balanced and ready for final billing within three business days of completion.
• Verify deposits, advance payments, credits, and final payments are properly recorded and applied.
• Review event-level profitability, including food, beverage, labor, rentals, and other direct costs.
• Identify missed charges, unapproved concessions, billing discrepancies, and collection issues.
• Support sales and catering leadership with financial analysis of package pricing, minimum spending requirements, and proposed concessions.

Golf Food and Beverage

• Monitor financial performance of clubhouse dining, beverage carts, halfway houses, and other on-course outlets.
• Establish controls for beverage cart inventory issuance, returns, cash handling, and daily settlement.
• Reconcile food and beverage activity associated with golf outings, tournaments, and group packages.
• Evaluate outlet hours, staffing, product mix, and seasonal demand to support profitable operations.

Budgeting and Operational Partnership

• Support annual budgets and ongoing forecasts for all food and beverage operations.
• Evaluate staffing plans and labor productivity in relation to occupancy, covers, event volume, and golf activity.
• Meet regularly with operational leaders to review results, address variances, and track corrective actions.
• Provide financial guidance on promotions, menu changes, operating schedules, and new revenue opportunities.
• Train managers on financial reports, inventory accountability, and internal control procedures.

Internal Controls and Team Leadership

• Maintain documented procedures for cash handling, purchasing, receiving, inventory, and revenue reconciliation.
• Monitor compliance with resort accounting policies and support internal and external audits.
• Maintain appropriate segregation of duties and promptly escalate material discrepancies.
• Supervise assigned accounting or cost-control staff, as applicable, and coordinate responsibilities with the central finance team.

Qualifications

• Bachelor’s degree in accounting, finance, hospitality management, or a related field preferred; equivalent relevant experience considered.
• Two or more years of progressive hospitality accounting or food and beverage cost-control experience preferred.
• Experience with multi-outlet resorts, hotels, clubs, or comparable operations; banquet, catering, and golf experience strongly preferred.
• Strong understanding of financial statements, inventory accounting, revenue controls, budgeting, and operational analysis.
• Proficiency in Excel and experience with hospitality accounting, POS, inventory, and event-management systems.
• Familiarity with the Uniform System of Accounts for the Lodging Industry (USALI) preferred.
• Strong attention to detail, sound judgment, and the ability to communicate financial information clearly to operational teams.
• Ability to work across multiple locations and accommodate inventory counts, peak business periods, and closing deadlines.

Measures of Success

• Accurate and timely financial reporting and reconciliations.
• Events balanced and prepared for billing within three business days.
• Reliable inventory records and timely resolution of cost variances.
• Complete revenue capture and consistent adherence to financial controls.
• Actionable recommendations that improve margins, labor productivity, and operational accountability.

 

*The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy.Specific compensation and benefit details will be discussed during the interview process.

 

*Schulte Hosptiality Group is an Equal Opportunity Employer.