director of food and beverage services

Hilton

<div>Director of Food &amp; Drinks
A Director of Food &amp; Drinks is responsible for managing operations of all Food and Beverage outlets to deliver an excellent Guest and Member experience while training staff and working within budgeted guidelines. 
What will I be doing? 
As a Director of Food &amp; Drinks, you are responsible for managing operations of all Food and Beverage outlets to deliver an excellent Guest and Member experience. A Director of Food &amp; Drinks will also be required to lead, train, and develop team members and work within all budgeted guidelines. Specifically, you will be responsible for performing the following tasks to the highest standards:<ul><li>
Manage all Food and Beverage Outlet operations</li><li>
Maintain exceptional levels of customer service</li><li>
Ensure compliance of brand standards</li><li>
Recruit, manage, train and develop the Food and Beverage team</li><li>
Manage guest queries in a timely and efficient manner</li><li>
Work within budgeted guidelines in relation to Food, Liquor Costs and Payroll</li><li>
Set departmental targets and objectives, work schedules, budgets, and policies and procedures</li><li>
Develop menus with other members of Food and Beverage team</li><li>
Accountable for monthly stock takes</li><li>
Incentivise team members to maximize sales and revenue</li><li>
Carry out annual and mid-year appraisals with Managers under your responsibility</li><li>
Evaluate guest satisfaction levels with a focus on continuous improvement</li><li>
Ensure communication meetings are conducted and post-meeting minutes generated</li><li>
Be environmentally aware</li><li>
Assist other departments wherever necessary and maintain good working relationships</li><li>
Comply with hotel security, fire regulations and all health and safety legislation</li></ul>
What are we looking for? 
A Director of Food &amp; Drinks serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul><li>
Management and/or supervisory Food and Beverage experience</li><li>
Able to meet financial targets</li><li>
Ability to comply with all Food and Beverage brand standards</li><li>
Ability to work under pressure</li><li>
Excellent grooming standards</li><li>
Willingness to develop team members and self</li><li>
Flexibility to respond to a range of different work situations</li><li>
Ability to work on your own or in teams</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul><li>
Degree in relevant area</li><li>
Passion for delivering exceptional levels of guest service</li></ul> 
What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Director of Food & Drinks

Omni Hotels

<div>Overview:
<div>
San Francisco Hotel</div><div></div><div> 
Amidst the breathtaking views that can be found in any corner of the city, San Francisco has something for everyone. You will find a vibrant culture full of art, historical landmarks, museums, world-class restaurants (including a few gourmet food trucks), music festivals, community fairs and championship-caliber sports teams. In just seven square miles, this coastal city packs in a lot and right in the hustle and bustle of it all is the four-star Omni San Francisco Hotel; an ideal destination for guests and associates alike.</div><div></div><div> 
The associates at the Omni San Francisco Hotel establish challenging and motivating careers as they receive training and mentoring from a hotel that consistently holds rank at the top of guest service scores. With low turnover, a familial setting and a commitment to development evidenced by its internal promotion rate, the Omni San Francisco Hotel is the perfect place to jumpstart your career. If you seek empowerment, recognition and a diligence to provide superior service, the Omni San Francisco Hotel could be everything you have been looking for.</div>
Job Description:
<div>
The Assistant Director of Food and Beverage supports the overall leadership, strategic direction, and operational excellence of the hotel&rsquo;s food and beverage division, including Monte&rsquo;s Restaurant, Monte&rsquo;s Bar, In-Room Dining, and all banquet and catering operations. This role serves as a key partner to the Director of Operations, helping to execute departmental goals, drive financial performance, maintain brand standards, and ensure exceptional guest experiences across all dining outlets and event spaces. The Assistant Director plays a significant leadership role in banquet operations while also providing oversight, guidance, and support to all other F&amp;B departments, with a strong focus on team development, service quality, operational efficiency, and cross-departmental collaboration. In addition, this position ensures full compliance with applicable Union Collective Bargaining Agreements (CBA), including adherence to scheduling requirements, work rules, and departmental policies, while promoting positive labor relations and consistent operational practices.</div>
Responsibilities:
<div>
Leadership &amp; Departmental Oversight</div><ul><li>
Oversee all food and beverage operations, ensuring consistent service standards and operational excellence.</li><li>
Serve as acting leader in the absence of the Director of Operation, making key operational decisions and ensuring smooth continuity.</li><li>
Support the management, training, and development of supervisory and hourly teams across banquets, outlets, and in-room dining.</li><li>
Promote a positive and professional work culture focused on teamwork, accountability, and guest satisfaction.</li></ul><div></div><div> 
Banquet &amp; Event Operations</div><ul><li>
Provide leadership and oversight of banquet operations, ensuring flawless execution of events, conferences, and meetings.</li><li>
Collaborate with the Director of Catering and Conference Services and banquet leadership to ensure accurate event setups, seamless service, and proper staffing.</li><li>
Ensure post-event procedures, including breakdown, cleanup, captain&rsquo;s reports, and banquet check review, are completed accurately and efficiently.</li><li>
Maintain and enforce Omni standards for presentation, service, and guest interaction during all events.</li><li>
Monitor the condition of banquet equipment and coordinate repairs or replacements as needed.</li><li>
Respond promptly and professionally to guest concerns or service issues related to banquet functions.</li></ul><div></div><div> 
Food &amp; Beverage Outlets &amp; In-Room Dining</div><ul><li>
Support the operational performance of Monte&rsquo;s Restaurant, Monte&rsquo;s Bar, and all other food and beverage outlets.</li><li>
Oversee in-room dining operations to ensure timely, courteous service and high-quality presentation.</li><li>
Partner with outlet leaders to maintain service consistency, staff engagement, cleanliness, and product quality.</li><li>
Work closely with the culinary leadership to monitor menu quality, food presentation standards, and product innovation.</li><li>
Drive effective communication among culinary, service, and support teams to ensure efficient and cohesive service execution.</li><li>
Support sales initiatives, upselling strategies, and guest engagement programs designed to strengthen revenues.</li></ul><div></div><div> 
Financial &amp; Administrative Management</div><ul><li>
Assist with food and beverage budget oversight, including monitoring of labor, food, beverage, and operational expenses.</li><li>
Support cost control efforts by analyzing financial statements, labor reports, and forecasting models.</li><li>
Help oversee inventory management, purchasing controls, and proper use of systems such as Micros, Birchstreet, and Kronos.</li><li>
Ensure accurate and timely completion of payroll, scheduling, and administrative tasks.</li><li>
Support promotional initiatives, sales strategies, menu updates, and marketing programs to grow revenue and improve guest satisfaction.</li></ul><div></div><div> 
Compliance &amp; Operational Standards</div><ul><li>
Ensure compliance with health, safety, and sanitation regulations, including enforcement of liquor liability laws and local/state mandates.</li><li>
Ensure RBS certification and California Food Handler Certificates are kept current and updated for all F&amp;B team members.</li><li>
Maintain a consistent presence on the floor during peak periods to uphold service standards and support staff.</li><li>
Conduct regular pre-shift meetings, service training, and coaching sessions across all outlets and banquet departments.</li><li>
Ensure all team members have appropriate tools, training, and resources needed to meet service expectations.</li></ul>
Qualifications:
<ul><li>Proven experience in food and beverage leadership, ideally within an upscale or full-service hotel environment.</li><li>
Strong background in banquet operations, event execution, and high-volume service management.</li><li>
Experience overseeing multiple food and beverage outlets, including in-room dining.</li><li>
Strong financial acumen, including familiarity with budgeting, forecasting, and labor management.</li><li>
Excellent communication, leadership, and organizational skills.</li><li>
Ability to work a flexible schedule, including evenings, weekends, and holidays.</li><li>
Familiarity with Micros or other F&amp;B systems preferred.</li><li>
Required certifications prior to hire: RBS and California Food Handler&rsquo;s Certificate.</li><li>
Culinary training or experience with menu development is a plus.</li><li>
Prior Union experience preferred.</li></ul> 
Physical Requirements<ul><li>
Ability to stand, walk, and move for extended periods, including full shifts.</li><li>
Ability to lift, push, and pull up to 50 pounds occasionally and smaller loads frequently.</li><li>
Ability to work in variable temperature conditions and withstand long hours typical of the hospitality industry.</li></ul> 
Working Environment<ul><li>
Work primarily performed inside hotel banquet halls, dining outlets, kitchens, and in-room dining service areas.</li><li>
Exposure to food and beverage products, cleaning chemicals, and commercial kitchen equipment.</li><li>
Fast-paced environment, particularly during peak business periods and large events, requiring flexibility and adaptability.</li></ul> 
Tools and Equipment<ul><li>
Kronos, Birchstreet, Microsoft Office, Synergy, OpenTable, FDC, Oracle, Micros.</li><li>
MICROS POS, desktop computer, telephone, printer, and standard office and restaurant equipment.</li></ul><div></div><div> 
Pay Scale - $110,000The pay scale provided is a range that Omni Hotels &amp; Resorts reasonably expects to pay. Actual compensation offered may fluctuate based on a candidate&rsquo;s qualifications and/or experience.</div><div></div><div> 
Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records</div><div></div> 
Omni Hotels &amp; Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement 
 
If you are interested in applying for employment with Omni Hotels &amp; Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.</div>

Assistant Director of Food & Beverage

Millennium Lakeview Hotel

<div>As a Director of Food &amp; Beverage, you are entrusted with the strategic oversight and operational management of both front and back-of-house food and beverage operations. Your role is pivotal in ensuring customer satisfaction and delivering high-quality service, all while surpassing financial objectives. This includes effective management of profit and quality across various food and beverage outlets, encompassing restaurants, catering, and banquet operations. Key responsibilities include:
Key Job Responsibilities:<ul>
<li>
Develop and implement strategies to enhance overall guest experience and satisfaction.</li>
<li>Collaborate with culinary and kitchen team to create innovative and appealing menus.</li>
<li>Coordinate and execute special events, banquets, and catering functions.</li>
<li>Oversee inventory management, ensuring proper stock levels and minimizing waste.</li>
<li>Establish and maintain strong relationships with vendors and suppliers for quality sourcing.</li>
<li>Conduct regular market analysis to identify trends, competition, and opportunities for improvement.</li>
<li>Enforce health and safety regulations, including food safety and sanitation standards.</li>
<li>Implement cost control measures and monitor expenses to optimize departmental profitability.</li>
<li>Drive continuous improvement initiatives in service standards and operational efficiency.</li>
<li>Lead and participate in regular colleagues&rsquo; meetings to ensure effective communication and team cohesion.</li>
<li>Foster a positive and inclusive work environment, promoting high morale and engagement.</li>
<li>Coach, train, and manage the F&amp;B colleagues.</li>
<li>Maintain high standards of food &amp; beverage quality and guest service.</li>
<li>Achieve budgeted revenues and expenses while maximizing profitability in the food &amp; beverage department.</li>
<li>Contribute to the profitability and guest satisfaction perception of other hotel departments.</li>
<li>Enhance guest satisfaction by improving the product through colleague development, job engineering, and quality image.</li>
<li>Ensure compliance with business operations and legal regulations.</li>
<li>Market the food &amp; beverage outlets, develop and manage the implementation of menus, package deals, promotions, displays, decorations, and presentations within corporate guidelines to meet/exceed sales and financial goals.</li>
<li>Implement and manage all company programs to ensure compliance with standard operating procedures (SOPs).</li>
<li>Uphold environmental, health, and safety standards in alignment with organizational policies.</li>
<li>Adhere to the company&rsquo;s environmental, health, and safety procedures and policies.</li></ul></div>

Director of Food & Beverage

Five stars hotel

I. Job SummaryThe Director of Food &amp; 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 &amp; Strategy<ul><li>Budgeting &amp; Forecasting: Develop and manage the annual Food and Beverage budget, creating monthly forecasts to accurately predict revenue, expenses, and profitability targets.</li><li>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.</li><li>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.</li><li>CAPEX: Recommend and justify capital expenditure (CAPEX) for F&amp;B equipment, venue renovations, and technology upgrades.</li></ul>B. Operations &amp; Quality Assurance<ul><li>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).</li><li>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.</li><li>Compliance: Ensure strict compliance with all local and national health, safety, food hygiene, liquor licensing, and occupational safety regulations.</li><li>Technology: Oversee the functionality and strategic use of all F&amp;B related systems, including Point of Sale (POS), inventory management, and reservations software.</li></ul>C. Leadership &amp; Team Development<ul><li>Team Oversight: Lead, manage, and motivate a diverse team of F&amp;B outlet managers, banquet managers, and administrative staff.</li><li>Talent Management: Oversee the recruitment, onboarding, training, and ongoing professional development of all F&amp;B personnel.</li><li>Performance Management: Conduct regular performance reviews, set departmental and individual goals, and hold the leadership team accountable for achieving results.</li><li>Culture: Foster a positive, collaborative, and professional working environment built on strong communication and accountability.</li></ul>D. Guest Experience &amp; Interdepartmental Collaboration<ul><li>Guest Interaction: Maintain a visible presence during peak hours, engaging with guests to solicit feedback, resolve complex complaints immediately, and ensure satisfaction.</li><li>Sales &amp; 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.</li><li>Cross-Functional Liaison: Collaborate effectively with the General Manager, Executive Committee, and Heads of Departments (Rooms, Sales, Finance) to ensure cohesive hotel operations.</li></ul>III. Required Qualifications and SkillsCategoryQualificationsEducationBachelor&rsquo;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&amp;B Director or Director) within a high-volume hotel, luxury, or multi-outlet environment.Key Skills* Financial Acumen: Strong understanding of P&amp;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&amp;B concepts to drive local traffic and revenue.* Communication: Excellent verbal, written, and presentation skills.Job Type: Full-time

Director of Food and Beverage

Chandigarh Group Of Colleges Landran

Job Title: Assistant Professor &ndash; Food &amp; Beverage Services Institution: Chandigarh Group of Colleges (CGC), Landran Location: Mohali, Punjab Employment Type: Full-TimeAbout the InstitutionChandigarh Group of Colleges (CGC), Landran is a leading educational institution committed to academic excellence, industry-oriented education, and holistic student development.Job DescriptionCGC Landran invites applications for the position of Assistant Professor &ndash; Food &amp; Beverage Services for its Hotel Management / Hospitality Department. The ideal candidate should be passionate about teaching, possess strong subject knowledge, and have relevant industry exposure.Key Responsibilities<ul><li>Deliver lectures and practical sessions in Food &amp; Beverage Services and related subjects</li><li>Plan and prepare lesson plans, course materials, and assessments</li><li>Conduct practical demonstrations, lab sessions, and service training</li><li>Mentor and guide students for academic and professional development</li><li>Participate in curriculum development and academic activities</li><li>Support departmental activities, seminars, workshops, and industry interactions</li><li>Maintain academic records and follow institutional policies</li></ul>Eligibility Criteria<ul><li>Bachelor&rsquo;s Degree and Master&rsquo;s Degree in Hotel Management</li><li>Minimum 2&ndash;5years of teaching and/or industry experience in F&amp;B Services</li><li>Strong communication and presentation skills</li></ul>Skills Required<ul><li>In-depth knowledge of Food &amp; Beverage operations</li><li>Practical exposure to service styles, menu planning, and hospitality standards</li><li>Student-centric teaching approach</li><li>Ability to integrate industry practices with academics</li></ul>Interested candidate can share their resume at ankita.hr@cgc.edu.in or DM at 9875939971Job Type: Full-timePay: &#8377;30,000.00 - &#8377;35,000.00 per monthWork Location: In person

Assistant Professor- F&B Services

Mövenpick

<div>Company Description 
&quot;Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities. 
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ 

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot; 
Job Description 
We are seeking a visionary and goal-oriented Director of Food and Beverage to join our luxury resort in the Movenpick Aswan. As a key member of our team, you will oversee all aspects of our food and beverage operations, ensuring exceptional guest experiences while driving profitability and efficiency.<ul><li>
Develop and implement strategic plans to achieve departmental goals and maximize revenue</li><li>
Oversee the planning and execution of all food and beverage operations across multiple outlets</li><li>
Create and manage budgets, forecasts, and financial reports for the F&amp;B department</li><li>
Ensure each outlet is managed by a highly accountable team, focusing on profitability and service excellence</li><li>
Coordinate the formulation of the Annual Operating Budget, including projected revenues, expenses, and equipment needs</li><li>
Monitor all costs and implement measures to control them effectively</li><li>
Maintain strict adherence to the Department Operational Budget</li><li>
Uphold and enhance service standards across all outlets and banquet operations</li><li>
Handle guest complaints, requests, and inquiries related to food, beverage, and service with utmost professionalism</li><li>
Establish and maintain strong relationships with guests, focusing on exceptional customer service</li><li>
Ensure all Departmental Operations Manuals are prepared, updated, and followed</li><li>
Collaborate with marketing to develop and implement effective F&amp;B promotional strategies</li><li>
Stay current with industry trends and implement innovative F&amp;B concepts to maintain a competitive edge</li></ul> 

Qualifications 
<ul><li>
International experience and luxury hospitality background required.</li><li>
Minimum of five years experience in a food and beverage senior leadership role, preferably in a luxury resort setting</li><li>
Proven track record in managing large operational teams with multiple F&amp;B outlets</li><li>
Strong financial acumen with experience in budgeting, forecasting, and profit optimization</li><li>
Excellent leadership skills with the ability to build and maintain a high-performing team culture</li><li>
Outstanding communication and interpersonal skills, with the ability to interact effectively with guests, staff, and stakeholders</li><li>
Demonstrated success in developing and implementing innovative F&amp;B concepts and service standards</li><li>
Proficiency in food and beverage management software and point-of-sale systems</li><li>
In-depth knowledge of health and safety regulations in the hospitality industry</li><li>
Expertise in menu planning, food cost control, and inventory management</li><li>
Strong problem-solving skills and ability to make decisive actions in a fast-paced environment</li><li>
Fluency in English additional languages are a plus</li><li>
Passion for F&amp;B arts and current food and beverage trends</li><li>
Commitment to sustainability and responsible sourcing practices</li></ul></div>

Mandarin Oriental

<div>
 
 Mandarin Oriental Hotel Group
 
 
 
 Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.
 
 
 Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world&rsquo;s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.
 
 
 
 Mandarin Oriental, Bodrum
 
 
 
 A stunning resort overlooking the Aegean Sea, Mandarin Oriental, Bodrum is where dreams come true. A luxury 5-star hotel retreat with two private beaches and excellent leisure facilities, we invite you to lie back, relax and savour the moment. With an idyllic location in Paradise Bay, we offer a seductive blend of style, serenity and 5-star comfort. With a range of gourmet restaurants, relaxing spa and choice of rooms, suites and villas, our unique resort is world-class.
 
 
 
 Duties &amp; Responsibilities
 
 
 
 To ensure the profitability, efficiency and creativity in each Food and Beverage venue including banqueting, outside catering events and in-room dining.
 
 
 To partner with Sales &amp; Marketing to increase exposure and coverage of the Food and Beverage venues in various local and international media.
 
 
 To analyze and control food and beverage cost in order to achieve financial targets.
 
 
 To approve menus, prices and promotional events for all Food and Beverage venues in order to maximize revenue generating opportunities.
 
 
 To identify areas for improvement in service and food and beverage quality by reviewing various service quality audit reports, guest comments and guest incident reports, and formulate action plans.
 
 
 To encourage proactive, efficient and effective inter-departmental communication and working practices in order to promote a climate of teamwork, enthusiasm and productivity.
 
 
 To conduct and assist colleagues counseling and disciplinary procedures in accordance with Mandarin Oriental, Bodrum procedures.
 
 
 To develop, implement and maintain the Standard Operating Procedures for the division.
 
 
 To be part of the Executive Committee team and provide advice and support in decisions and projects relating to the entire property.
 
 
 To manage budget of the entire Food and Beverage Division, monitor and control the expenses and ensure that there is no substantial overrun of costs.
 
 
 To accurately forecast financial performance.
 
 
 To provide support to Human Resources including recruiting, training and developing colleagues.
</div>

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