Director of Food & Beverage

Key Responsibilities:

• Develop and implement long-term F&B strategies aligned with the hotel’s overall vision and goals.
• Oversee the daily operations of all F&B outlets, banquet operations, and room service.
• Drive innovation in menu planning, service delivery, and guest experience.
• Ensure adherence to brand standards, hygiene practices (HACCP), and service quality.
• Prepare and manage departmental budgets, forecasts, and P&L analysis.
• Monitor food and beverage costs, labor costs, and other KPIs to maximize profitability.
• Identify opportunities to drive revenue growth through promotions, events, and upselling.
• Lead, coach, and motivate a high-performing F&B team, including managers, chefs, and service staff.
• Conduct regular training programs to enhance product knowledge and service excellence.
• Create succession plans and staff development programs.
• Maintain a strong presence in the outlets to ensure guest satisfaction and resolve any concerns promptly.
• Foster relationships with VIP guests, corporate clients, and event planners.
• Respond to feedback through various channels (guest surveys, social media, in-person).
• Ensure compliance with local laws, health and safety regulations, licensing, and sanitation standards.
• Monitor inventory, stock rotation, and vendor management.
  

Skills