[ref. w07633401] Director of Food and Beverage

Job description / Role

Employment: Full Time

Candidate profile:

Regis brand's distinguished service standards. This role is responsible for driving operational excellence and financial performance while ensuring an exceptional luxury guest experience that reflects the brand's iconic rituals and Forbes Five-Star standards.

The ideal candidate will be a seasoned professional with a proven track record in managing high-end, award-winning luxury F&B outlets, demonstrating strong financial acumen and a passion for elevating guest satisfaction and team performance.

Key qualifications & experience:

• Minimum 5 years experience as director of food & beverage in a luxury resort or 5-star hotel environment managing diverse and high-profile F&B operations.
• Bachelor's degree in hospitality management or equivalent professional hospitality training.
• Deep understanding of all facets of luxury food & beverage operations including multi-outlet management, award-winning restaurants, and globally recognized bar/lounge concepts.
• Proven ability to implement and uphold Forbes Travel Guide Five-Star standards and elevate brand rituals to create unique guest experiences.
• Demonstrated leadership skills with a charismatic, open, and energetic approach fostering a motivated and engaged workforce.
• Highly organized and process-driven with strong financial acumen including expertise in budgeting, forecasting, cost control, and audit practices.
• Experienced in managing large, diverse teams and committed to continuous staff development, training, and performance management.
• Strong communicator with a customer-centric mindset and a passion for delivering excellence in luxury hospitality.
• Understanding market dynamics, enterprise level objectives, and important aspects of the company's business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.

Responsibilities:

• Lead all F&B outlets to deliver exceptional quality and service that meets and exceeds brand and guest expectations.
• Drive revenue growth and maximize departmental profitability through strategic planning and operational efficiency.
• Ensure seamless implementation of brand service strategies, luxury standards, and health and safety regulations.
• Inspire and develop a high-performing team aligned with the St. Regis culture of sophistication and personalized service.
• Collaborate with culinary and beverage teams to innovate and maintain award-winning menus and beverage programs.
• Manage all aspects of F&B financial performance including sales, costs, and profitability, ensuring a strong return on investment.

Core work activities:

• Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
• Reviews financial reports and statements to determine how food and beverage is performing against budget.
• Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.
• Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department's financial performance.
• Establishes challenging, realistic, and obtainable goals to guide operation and performance.
• Strives to improve service performance.

• Develops and manages food and beverage budget.
• Monitors the department's actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
• Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
• Focuses on maintaining profit margins without compromising guest or employee satisfaction.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Serves as a role model to demonstrate appropriate behaviors.
• Develops means to improve profit including estimating cost and benefit, exploring new business opportunities, etc.
• Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation, and driving necessary change.
• Ensures that regular ongoing communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).
• Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team. Ensures direct reports do the same for their team.
• Develops a food and beverage operating strategy that is aligned with the brand's business strategy and leads its execution.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations.

Company Industry: Audit & Accountancy

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