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.
Key Responsibilities
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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
Qualifications & Experience
- 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.
