Director of Food & Beverage

Position Summary:

The Director of Food & Beverage is responsible for overseeing the entire food and beverage operations within the establishment. This includes managing the day-to-day operations, planning menus, maintaining service standards, ensuring profitability, and upholding the brand’s reputation for quality. The Director is tasked with developing innovative strategies to improve guest satisfaction, while leading a team of managers and staff to deliver exceptional service.

Key Responsibilities:

• Operational Leadership:

  • Oversee the daily operations of all food and beverage outlets, including restaurants, bars, catering, and room service.
  • Ensure adherence to health and safety regulations, including food safety standards.
  • Implement and maintain standard operating procedures (SOPs) for food and beverage service, customer interactions, and staff operations.
  • Monitor service levels, quality of food, and cleanliness of dining and kitchen areas.
  • Develop and manage efficient workflows to ensure timely and high-quality service.

• Team Management & Development:

  • Lead, motivate, and mentor the food and beverage team, including managers, chefs, servers, and support staff.
  • Ensure proper staffing levels are maintained in all areas and facilitate training programs to enhance employee skills.
  • Foster a culture of teamwork, excellence, and customer satisfaction among all food and beverage personnel.
  • Conduct regular performance evaluations and provide feedback to team members.

• Financial Management:

  • Prepare and manage the annual food and beverage budget, ensuring all financial targets (e.g., revenue, costs, and profitability) are met.
  • Control costs through efficient inventory management, menu pricing, waste reduction, and labor scheduling.
  • Review monthly financial reports, analyzing variances, and making recommendations for corrective action.
  • Develop and implement strategies to increase revenue, including promotions, special events, and pricing adjustments.

• Menu Planning & Development:

  • Work with chefs and culinary teams to develop seasonal menus that align with the establishment’s concept and guest preferences.
  • Ensure that menus are cost-effective, innovative, and able to accommodate dietary restrictions and preferences.
  • Conduct regular tastings and menu evaluations to ensure quality and guest satisfaction.

• Guest Relations & Satisfaction:

  • Develop and maintain relationships with key guests, VIPs, and corporate clients.
  • Address guest complaints and concerns swiftly and professionally, ensuring resolution to exceed guest expectations.
  • Track guest feedback and implement necessary improvements to food quality, service, and ambiance.
  • Lead by example in delivering exemplary customer service standards.

• Marketing & Promotions:

  • Collaborate with the marketing team to develop campaigns that drive food and beverage sales.
  • Oversee the execution of events such as wine tastings, themed dinners, holiday specials, and other promotions.
  • Monitor competitor offerings and trends to ensure the establishment remains competitive.

• Compliance & Safety:

  • Ensure all health, safety, and food hygiene standards are met according to local and national regulations.
  • Monitor the safe use of all kitchen equipment and appliances.
  • Maintain appropriate insurance coverage and ensure the establishment’s adherence to all food and beverage regulations.