Job Description

As a Director of Food & 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:

• Develop and implement strategies to enhance overall guest experience and satisfaction.
• Collaborate with culinary and kitchen team to create innovative and appealing menus.
• Coordinate and execute special events, banquets, and catering functions.
• Oversee inventory management, ensuring proper stock levels and minimizing waste.
• Establish and maintain strong relationships with vendors and suppliers for quality sourcing.
• Conduct regular market analysis to identify trends, competition, and opportunities for improvement.
• Enforce health and safety regulations, including food safety and sanitation standards.
• Implement cost control measures and monitor expenses to optimize departmental profitability.
• Drive continuous improvement initiatives in service standards and operational efficiency.
• Lead and participate in regular colleagues’ meetings to ensure effective communication and team cohesion.
• Foster a positive and inclusive work environment, promoting high morale and engagement.
• Coach, train, and manage the F&B colleagues.
• Maintain high standards of food & beverage quality and guest service.
• Achieve budgeted revenues and expenses while maximizing profitability in the food & beverage department.
• Contribute to the profitability and guest satisfaction perception of other hotel departments.
• Enhance guest satisfaction by improving the product through colleague development, job engineering, and quality image.
• Ensure compliance with business operations and legal regulations.
• Market the food & 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.
• Implement and manage all company programs to ensure compliance with standard operating procedures (SOPs).
• Uphold environmental, health, and safety standards in alignment with organizational policies.
• Adhere to the company’s environmental, health, and safety procedures and policies.