Director of Food & Beverage

Director of Food & Beverage Job Purpose The Director of Food & Beverage is responsible for leading and managing the hotel’s Food & Beverage operations, ensuring exceptional guest experiences, high service standards, operational efficiency, and strong financial performance across all restaurants, bars, banquets, and food service outlets. Key Responsibilities • Lead and oversee the overall Food & Beverage operation across all outlets and functions. • Develop and implement operational strategies to achieve departmental goals and business objectives. • Ensure consistently high standards of food quality, service, presentation, and guest satisfaction. • Oversee restaurants, bars, banquets, in-room dining, and other Food & Beverage operations. • Monitor departmental revenue, profitability, costs, and financial performance. • Prepare and manage the Food & Beverage budget, forecasts, and business plans. • Control food, beverage, and operating costs while maintaining quality standards. • Develop and implement menus, promotions, and F&B concepts in collaboration with the Culinary and Commercial teams. • Ensure compliance with food safety, hygiene, health and safety, and local regulatory requirements. • Recruit, lead, train, coach, and develop Food & Beverage team members and management. • Establish clear performance standards and ensure effective succession planning within the department. • Monitor guest feedback and implement initiatives to continuously improve guest satisfaction and service delivery. • Coordinate closely with Culinary, Rooms, Sales & Marketing, Finance, Engineering, and other departments to ensure smooth operations. • Manage relationships with suppliers, contractors, and external partners. • Ensure effective inventory management and appropriate purchasing practices in coordination with the Procurement and Finance teams. • Plan and oversee F&B events, banquets, special occasions, and promotional activities. • Analyze market trends and identify opportunities to increase revenue and enhance the hotel’s Food & Beverage offering. • Ensure all Food & Beverage operations are aligned with hotel policies, brand standards, and company values. • Prepare and present regular operational and financial reports to the General Manager. • Promote a culture of service excellence, teamwork, innovation, and continuous improvement within the Food & Beverage Department.

Lead and oversee the overall Food & Beverage operation across all outlets and functions. Develop and implement operational strategies to achieve departmental goals and business objectives. Ensure consistently high standards of food quality, service, presentation, and guest satisfaction. Oversee restaurants, bars, banquets, in-room dining, and other Food & Beverage operations. Monitor departmental revenue, profitability, costs, and financial performance. Prepare and manage the Food & Beverage budget, forecasts, and business plans. Control food, beverage, and operating costs while maintaining quality standards. Develop and implement menus, promotions, and F&B concepts in collaboration with the Culinary and Commercial teams. Ensure compliance with food safety, hygiene, health and safety, and local regulatory requirements. Recruit, lead, train, coach, and develop Food & Beverage team members and management. Establish clear performance standards and ensure effective succession planning within the department. Monitor guest feedback and implement initiatives to continuously improve guest satisfaction and service delivery. Coordinate closely with Culinary, Rooms, Sales & Marketing, Finance, Engineering, and other departments to ensure smooth operations. Manage relationships with suppliers, contractors, and external partners. Ensure effective inventory management and appropriate purchasing practices in coordination with the Procurement and Finance teams. Plan and oversee F&B events, banquets, special occasions, and promotional activities. Analyze market trends and identify opportunities to increase revenue and enhance the hotel’s Food & Beverage offering. Ensure all Food & Beverage operations are aligned with hotel policies, brand standards, and company values. Prepare and present regular operational and financial reports to the General Manager. Promote a culture of service excellence, teamwork, innovation, and continuous improvement within the Food & Beverage Department.