Responsibilities

Developing and Maintaining Food and Beverage Goals

Establishes clear service expectations and holds the food and beverage leadership team accountable for their performance. Reviews financial reports to assess performance against budget and provides recommendations for capital expenditures in line with the brand's strategic objectives. Collaborates with leadership to identify areas of concern and develop strategies to enhance financial outcomes. Sets realistic yet challenging goals to direct operational performance and consistently pursues improvements in service quality.

Budget Management

Develops and manages budgets, tracks sales to meet revenue targets, enforces cash and liquor controls, and maintains profitability while ensuring guest and employee satisfaction.

Leading the Food and Beverage Team

Leads with integrity and clear communication, sets and exceeds goals, fosters teamwork and innovation, aligns strategies with brand objectives and stays updated on market trends.

Ensuring Exceptional Customer Service

Provides outstanding service to enhance guest satisfaction, regularly reviews feedback to improve operations, coaches employees, and balances service excellence with profitability.

Maintaining Food Safety and Hygiene

Ensures compliance with regulations via training and audits, manages allergen controls, develops crisis plans, and promotes continuous improvement in safety practices.

Sustainability Practices

Collaborates on sourcing sustainable ingredients, reduces waste, promotes eco-friendly packaging, trains staff on sustainability, monitors progress with KPIs, and pursues ongoing environmental innovations.

Qualifications

Bachelor degree in Hospitality Management, Business Administration or related fields.
Minimum 2 years experience as Director of Food & Beverage in a 4- or 5-star hotel or minimum 7 years managerial experience in hotel Food and Beverage operations. (preferably in a 5-star hotel)

Director Director of Food & Beverage