Job Description:
Director of Food and Beverage
Job Summary:
The Director of Food and Beverage is responsible for the strategic planning, management, and daily operations of all food and beverage services within the organization. This includes overseeing multiple outlets such as restaurants, bars, catering services, and room service, ensuring exceptional service quality, operational efficiency, cost control, and profitability.
Key Responsibilities:
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Operational Management:
- Oversee the day-to-day operations of all food and beverage outlets, including restaurants, bars.
- Maintain consistent quality standards for food, beverages, and service.
- Ensure compliance with health and safety regulations and industry standards.
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Financial Oversight:
- Develop and manage budgets for food and beverage departments.
- Monitor financial performance, ensuring that all departments are operating within budget and achieving profitability targets.
- Implement strategies to reduce costs and increase revenues.
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Staff Management and Training:
- Recruit, train, and manage F&B staff, ensuring high levels of customer service.
- Conduct performance evaluations and implement development plans for staff.
- Foster a positive, inclusive, and productive work environment.
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Menu Development and Innovation:
- Collaborate with chefs, bar managers, and other culinary staff to create and revise menus.
- Keep up to date with industry trends, introducing innovative concepts and offerings to attract guests.
- Ensure the food and beverage offerings align with the company’s brand and customer expectations.
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Customer Experience and Quality Assurance:
- Address guest feedback and resolve any service-related issues promptly.
- Ensure all F&B services meet or exceed guest expectations.
- Conduct regular quality control checks to maintain high standards in all areas of food and beverage service.
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Vendor and Inventory Management:
- Establish relationships with suppliers and vendors, negotiate contracts, and ensure timely and cost-effective procurement of goods.
- Oversee inventory management, ensuring adequate stock levels without excess waste.
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Strategic Planning and Reporting:
- Analyze market trends, guest preferences, and competition to set long-term goals for the F&B operations.
- Prepare reports for senior management regarding performance, trends, and forecasts.
- Develop and implement strategies for continuous improvement.
Skills and Qualifications:
- Education: Bachelor’s degree in hospitality management, business administration, or related field (or equivalent experience).
- Experience: 3+ years of experience in the food and beverage industry, with at least 2 years in a senior management role.
- Leadership: Strong leadership skills with the ability to motivate and manage a large team.
- Financial Acumen: Experience with budgeting, cost control, and financial analysis.
- Communication: Excellent interpersonal and communication skills.
- Problem-Solving: Strong decision-making and problem-solving abilities.
- Customer Service: Exceptional customer service orientation and the ability to handle complaints and issues professionally.
- Knowledge of Industry Trends: In-depth knowledge of food and beverage trends, health regulations, and operational best practices.
Working Conditions:
- This position may require evening, weekend, and holiday work depending on the hotels need and schedule.
- Flexibility to adapt to a fast-paced and dynamic environment.
Reporting To:
Compensation:
- Competitive salary with performance bonuses and benefits.
