Director of Food And Beverage

The Director of Food & Beverage is a senior leadership role responsible for overseeing the culinary and dining operations within hospitality establishments such as hotels, restaurants, or resorts. This position involves creating and implementing strategic plans to drive revenue, enhance guest experiences, and ensure exceptional food and beverage services. The Director collaborates with chefs, managers, and staff to maintain high standards of quality, innovation, and customer satisfaction.

Responsibilities

• Develop and execute food and beverage concepts aligned with target market preferences.
• Set operational standards for food quality, menu presentation, and service excellence.
• Manage culinary teams, including chefs, cooks, and service staff, to deliver exceptional experiences.
• Create cost-effective menus, pricing strategies, and budget projections.
• Monitor food safety and hygiene practices to comply with health regulations.
• Oversee inventory management, procurement, and vendor relationships for F&B supplies.
• Analyze financial performance, sales trends, and customer feedback to drive improvement.
• Plan and coordinate special events, promotions, and dining experiences to attract guests.
• Implement training programs to enhance staff skills in culinary techniques and service.
• Collaborate with marketing and sales teams to drive F&B revenue and brand loyalty.

• Bachelor's degree in Hospitality Management, Culinary Arts, or related field.
• Proven experience in food and beverage leadership roles within the hospitality industry.
• Strong knowledge of culinary trends, menu planning, and F&B operations.
• Financial acumen to manage budgets, cost controls, and profitability.
• Excellent communication, leadership, and interpersonal skills to lead diverse teams.

• Bachelor's degree in Hospitality Management, Culinary Arts, or related field.
• Proven experience in food and beverage leadership roles within the hospitality industry.
• Strong knowledge of culinary trends, menu planning, and F&B operations.
• Financial acumen to manage budgets, cost controls, and profitability.
• Excellent communication, leadership, and interpersonal skills to lead diverse teams.