Director of Food and Beverage

I. Job Summary

The Director of Food & Beverage functions as the strategic business leader and operational head of the entire Food and Beverage Division. This includes, but is not limited to, restaurants, bars, room service, banquet/catering facilities, and potentially the minibar program. The goal is to maximize profitability, maintain exceptional quality and service standards, and ensure brand alignment across all venues.

II. Core ResponsibilitiesA. Financial Performance & Strategy

• Budgeting & Forecasting: Develop and manage the annual Food and Beverage budget, creating monthly forecasts to accurately predict revenue, expenses, and profitability targets.
• Cost Control: Implement robust cost-control procedures for food, liquor, labor, and operating supplies (china, glass, silver, linen). Actively monitor and manage inventory levels to minimize waste and optimize profit margins.
• Revenue Management: Analyze market trends, competitor pricing, and historical data to set strategic pricing for menus, catering packages, and promotions to maximize sales and revenue.
• CAPEX: Recommend and justify capital expenditure (CAPEX) for F&B equipment, venue renovations, and technology upgrades.

B. Operations & Quality Assurance

• Menu Development: Collaborate closely with the Executive Chef and culinary team to design and execute diverse, appealing, and cost-effective menus for all outlets (including seasonal changes and special events).
• Service Standards: Establish and enforce comprehensive Standard Operating Procedures (SOPs) and service standards across all departments to ensure consistent, exceptional guest experiences aligned with the hotel brand.
• Compliance: Ensure strict compliance with all local and national health, safety, food hygiene, liquor licensing, and occupational safety regulations.
• Technology: Oversee the functionality and strategic use of all F&B related systems, including Point of Sale (POS), inventory management, and reservations software.

C. Leadership & Team Development

• Team Oversight: Lead, manage, and motivate a diverse team of F&B outlet managers, banquet managers, and administrative staff.
• Talent Management: Oversee the recruitment, onboarding, training, and ongoing professional development of all F&B personnel.
• Performance Management: Conduct regular performance reviews, set departmental and individual goals, and hold the leadership team accountable for achieving results.
• Culture: Foster a positive, collaborative, and professional working environment built on strong communication and accountability.

D. Guest Experience & Interdepartmental Collaboration

• Guest Interaction: Maintain a visible presence during peak hours, engaging with guests to solicit feedback, resolve complex complaints immediately, and ensure satisfaction.
• Sales & Events: Work closely with the Sales and Catering teams to coordinate all banquet and group event functions, from menu planning and contract negotiation to flawless execution.
• Cross-Functional Liaison: Collaborate effectively with the General Manager, Executive Committee, and Heads of Departments (Rooms, Sales, Finance) to ensure cohesive hotel operations.

III. Required Qualifications and SkillsCategoryQualificationsEducationBachelor’s degree in Hospitality Management, Food Service Management, Business Administration, or a related field. An MBA is often preferred.Experience5-10 years of progressive experience in Food and Beverage operations, with at least 3-5 years in a senior leadership role (e.g., Assistant F&B Director or Director) within a high-volume hotel, luxury, or multi-outlet environment.Key Skills

* Financial Acumen: Strong understanding of P&L management, forecasting, and cost control.

* Leadership: Proven ability to lead large, diverse teams and influence outcomes.

* Innovation: Ability to conceptualize and execute new F&B concepts to drive local traffic and revenue.

* Communication: Excellent verbal, written, and presentation skills.

Job Type: Full-time