Director of Food And Beverage

Responsibilities

• Provide overall direction and leadership for all Food & Beverage operations.
• Develop and implement departmental goals, budgets, and business plans.
• Recruit, train, mentor, and evaluate management and operational teams.
• Foster a culture of excellence, teamwork, and guest-centric service.
• Conduct regular performance reviews and succession planning.
• Oversee daily operations of all restaurants, bars, lounges, room service, and banquet facilities.
• Ensure compliance with luxury hospitality standards and brand requirements.
• Monitor service quality, cleanliness, presentation, and guest satisfaction.
• Implement standard operating procedures (SOPs) and best practices.
• Coordinate with Executive Chef and department heads to ensure seamless operations.
• Prepare and manage annual budgets and forecasts.
• Drive revenue growth and maximize profitability across all outlets.
• Analyze financial reports, P&L statements, labor costs, and food costs.
• Monitor inventory levels and implement cost-control measures.
• Develop pricing strategies and promotional programs.
• Ensure exceptional service delivery and personalized guest experiences.
• Address and resolve guest complaints promptly and professionally.
• Monitor guest feedback and implement continuous improvement initiatives.
• Maintain high levels of guest satisfaction and loyalty.
• Collaborate with Sales & Marketing teams to develop F&B promotions and events.
• Identify market trends and opportunities to increase revenue.
• Build relationships with corporate clients, event planners, and VIP guests.
• Support banquet sales and catering initiatives.
• Ensure compliance with local health, safety, and sanitation regulations.
• Maintain food safety standards and hygiene protocols.
• Monitor licensing requirements and regulatory compliance.
• Conduct regular audits and risk assessments.