Director of Food & Beverage

Job description

The Director of Food & Beverage leads and manages the hotel’s food and beverage operations to ensure exceptional guest experiences, high service standards, operational efficiency, and strong financial performance. Oversees all restaurants, bars, banquets, and in‑room dining. Develops operational strategies to meet departmental and business goals. Ensures consistent food quality, service, presentation, and guest satisfaction. Monitors revenue, profitability, costs, and financial performance. Prepares and manages the food & beverage budget, forecasts, and business plans. Controls food, beverage, and operating costs while maintaining quality. Develops menus, promotions, and concepts in collaboration with culinary and commercial teams. Ensures compliance with food safety, hygiene, health and safety, and regulatory requirements. Recruits, leads, trains, coaches, and develops the food & beverage team. Sets clear performance standards and succession planning. Monitors guest feedback and implements improvement initiatives. Coordinates with culinary, rooms, sales & marketing, finance, engineering, and other departments for smooth operations. Manages supplier, contractor, and partner relationships. Ensures effective inventory management and purchasing practices with procurement and finance. Plans and oversees F&B events, banquets, special occasions, and promotions. Analyzes market trends to identify revenue‑growth opportunities and enhance the hotel’s F&B offering. Aligns all operations with hotel policies, brand standards, and company values. Prepares and presents regular operational and financial reports to the General Manager. Promotes a culture of service excellence, teamwork, innovation, and continuous improvement within the department.

Requirements

• Proficient in leading and managing food & beverage operations
• developing and implementing operational strategies
• ensuring high standards of food quality and service
• overseeing restaurants, bars, and banquets
• monitoring revenue, profitability, and costs
• preparing and managing budgets and forecasts
• controlling food, beverage, and operating costs
• developing menus and promotions with culinary and commercial teams
• complying with food safety and local regulations
• recruiting, training, and developing staff
• establishing performance standards and succession planning
• monitoring guest feedback and improving service
• coordinating with culinary, rooms, sales, finance, and engineering
• managing supplier and contractor relationships
• handling inventory and purchasing with procurement and finance
• planning F&B events and promotions
• analyzing market trends for revenue opportunities
• preparing regular operational and financial reports
• fostering a culture of excellence and innovation

Skills