Director

The Director of Food and Beverage is responsible for the overall management and operation of all food and beverage outlets within the hotel. This includes overseeing restaurant, bar, and banquet operations, as well as managing staff, inventory, and financial performance. The ideal candidate will have a strong understanding of food and beverage trends, a passion for exceptional guest service, and a proven track record of success in the hospitality industry.

Key Responsibilities:

• Financial Management:
• Develop and implement annual budgets and forecasts for all food and beverage outlets.
• Monitor and analyze financial performance, including revenue, expenses, and profitability.
• Identify opportunities to increase revenue and reduce costs.
• Operational Management:
• Oversee the daily operations of all food and beverage outlets, ensuring smooth and efficient service.
• Develop and implement operational policies and procedures to maintain consistent standards.
• Manage staffing levels and schedules to optimize labor costs and guest satisfaction.
• Menu Development:
• Collaborate with the culinary team to develop creative and appealing menus that align with current food trends and guest preferences.
• Ensure that menu items are consistently executed to the highest standards.
• Guest Experience:
• Foster a culture of exceptional guest service and ensure that all staff members are trained to deliver outstanding experiences.
• Respond to guest inquiries and complaints in a timely and professional manner.
• Team Leadership:
• Recruit, hire, and train a talented team of food and beverage professionals.
• Provide ongoing coaching and development to staff members to enhance their skills and knowledge.
• Motivate and inspire the team to achieve high performance levels.
• Inventory Management:
• Implement effective inventory control systems to minimize waste and loss.
• Monitor and manage food and beverage inventory levels.
• Quality Assurance:
• Maintain high standards of food quality, presentation, and sanitation.
• Conduct regular inspections of food and beverage outlets to ensure compliance with health and safety regulations.

Qualifications:

• Bachelor's degree in hospitality management or a related field.
• Minimum of 5 years of experience in food and beverage management, preferably in a luxury hotel setting.
• Strong leadership and interpersonal skills.
• Excellent organizational and time management skills.
• Proficiency in financial analysis and budgeting.
• Knowledge of food and beverage cost control and inventory management.
• Ability to work flexible hours, including weekends and holidays.