Director of Food And Beverage

Job Description

Position Overview

The Food & Beverage Director oversees the full strategic and operational leadership of all F&B venues within the property, ensuring outstanding guest experiences, financial performance, brand consistency, and operational excellence. This role establishes and drives high standards across restaurant, bar, lounge, banqueting, and in-room dining operations while ensuring effective cost control, team development, and alignment with the hotel's overall business strategy.

1. Strategic & Operational Leadership

• Develop and execute the F&B business strategy in alignment with hotel goals, brand standards, and guest expectations.
• Monitor daily operations across all F&B outlets to ensure smooth, efficient, and high-quality service delivery.
• Lead menu engineering, product innovation, and guest-experience enhancements in coordination with Executive Chef and outlet managers.
• Maintain strong relationships with internal stakeholders, suppliers, and external partners.

1. Financial Management

• Drive revenue growth by developing sales strategies, upselling initiatives, and promotional concepts.
• Oversee budgeting, forecasting, cost control, and P&L performance for all F&B outlets.
• Ensure proper inventory management, purchasing efficiency, and waste reduction.
• Analyze financial reports and implement corrective actions to maintain profitability.

1. Guest Experience & Quality Assurance

• Ensure all outlets consistently achieve high guest satisfaction scores.
• Implement and monitor service standards, SOPs, and brand guidelines across all departments.
• Respond to guest feedback, complaints, and escalations in a timely and professional manner.

1. Talent Management & Leadership

• Lead, mentor, and develop F&B management teams to ensure capability, engagement, and operational readiness.
• Oversee manpower planning, recruitment, training, and succession planning for F&B teams.
• Foster a culture of excellence, accountability, diversity, and continuous improvement.
• Conduct performance reviews and set departmental KPIs in alignment with hotel strategies.

1. Compliance, Hygiene & Safety

• Ensure strict compliance with HACCP, municipality guidelines, and all health and safety regulations.
• Oversee hygiene audits, food safety inspections, and operational compliance for all outlets.
• Maintain accurate records and ensure readiness for internal and external audits.

1. Menu & Concept Development

• Collaborate closely with the culinary leadership team to develop innovative menus and beverage programs.
• Conduct competitive market research to maintain modern and relevant F&B concepts.
• Ensure sustainability and cost-effectiveness in menu design and ingredient sourcing.

1. Event & Banqueting Management

• Oversee planning and execution of events, banquets, corporate functions, and special promotions.
• Ensure coordination between F&B, culinary, and sales teams for seamless event delivery.

• Bachelor's degree in Hospitality Management or related field.
• Minimum 812 years of progressive F&B leadership experience in luxury hospitality.
• Proven track record of managing multi-outlet operations.
• Strong financial acumen and P&L management skills.
• Deep understanding of global F&B trends, guest expectations, and service excellence.
• Strong leadership presence, communication skills, and stakeholder management.