Director of Food & Beverage

Director of Food & Beverage – Job DescriptionPosition Summary

The Director of Food & Beverage is responsible for overseeing all food and beverage operations to ensure exceptional guest experiences, financial profitability, and consistent brand standards. This role provides strategic leadership, drives operational excellence, manages budgets, ensures compliance with health and safety regulations, and leads teams across restaurants, bars, catering/banquets, room service, and other F&B outlets.

Key ResponsibilitiesLeadership & Operations

• Provide strategic direction for all F&B outlets, ensuring high-quality service, efficiency, and guest satisfaction.
• Develop and implement operating procedures, service standards, and staff training programs.
• Monitor day-to-day operations, addressing guest concerns and ensuring a seamless experience.
• Work closely with Executive Chef(s) to develop menus, control food quality, and maintain cost-effectiveness.

Financial Management

• Develop annual budgets, forecasts, and financial plans for all F&B departments.
• Analyze financial performance, control labor and operating costs, and implement strategies to maximize revenue and profitability.
• Review inventory, purchasing, and vendor relationships to ensure quality and cost efficiency.

Team Management

• Recruit, train, mentor, and evaluate F&B managers and staff.
• Foster a culture of teamwork, professionalism, and continuous improvement.
• Conduct performance reviews and implement development plans for department team members.

Guest Experience & Quality Assurance

• Ensure high service standards and consistent guest satisfaction across all outlets.
• Oversee guest feedback systems and implement improvements based on trends and analytics.
• Partner with marketing to develop promotions, events, and guest engagement initiatives.

Compliance & Safety

• Ensure adherence to all local, state, and federal regulations (health, sanitation, alcohol service, labor compliance).
• Maintain high standards of cleanliness, safety, and food-handling procedures.
• Implement and monitor HACCP or equivalent food safety programs.

Menu & Product Development

• Collaborate with culinary and beverage teams to design innovative menus aligned with brand standards and market trends.
• Oversee wine, spirits, and beverage programs that meet guest expectations and profitability goals.

Qualifications

• Bachelor’s degree in Hospitality Management, Business Administration, or related field (preferred).
• 5–10+ years of progressive F&B leadership experience, preferably in a high-volume or luxury environment.
• Strong financial acumen, budget management, and analytical skills.
• Excellent leadership, communication, and interpersonal skills.
• Proven ability to manage multiple outlets and large teams.
• Knowledge of food safety, sanitation regulations, and labor compliance.

Key Competencies

• Strategic planning
• Guest service excellence
• People development
• Financial management
• Problem-solving & decision-making
• Operational efficiency
• Creativity & innovation in food and beverage concepts

Job Types: Full-time, Permanent

Pay: From AED250,000.00 per month