Director of Food & Beverage
The Director of Food & Beverage is responsible for overseeing all aspects of the food and beverage operations within the hotel.
Key Responsibilities:
* Strategic Planning & Budgeting: Develop and implement F&B strategies to enhance revenue, profitability, and guest satisfaction.
* Prepare and manage the annual F&B budget, including forecasting, cost control, and financial reporting.
* Operational Management: Oversee day-to-day operations of all F&B outlets, including restaurants, bars, room service, and banquet services.
* Ensure that all F&B operations comply with health, safety, and hygiene regulations.
* Monitor and analyze F&B performance metrics to drive continuous improvement.
* Staff Management & Development: Recruit, train, and develop F&B staff, including managers, chefs, servers, and bartenders.
* Conduct performance evaluations and provide constructive feedback to enhance team performance.
* Foster a positive and collaborative work environment.
* Guest Experience: Ensure exceptional service standards and guest satisfaction across all F&B outlets.
* Handle guest feedback and resolve any issues promptly and professionally.
* Develop and implement strategies to attract and retain guests.
* Menu Development & Innovation: Collaborate with chefs and kitchen staff to design and update menus that meet guest preferences and seasonal trends.
* Implement innovative food and beverage concepts to differentiate the hotels offerings from competitors.
* Vendor & Inventory Management: Manage relationships with food and beverage suppliers to ensure quality products and favorable terms.
* Oversee inventory management and control to minimize waste and optimize stock levels.
* Marketing & Promotion: Develop and execute marketing plans to promote F&B offerings and increase visibility.
* Coordinate with the hotels marketing team to create promotional materials and special events.
* Compliance & Standards: Ensure compliance with all legal, health, and safety regulations.
* Maintain high standards of cleanliness, presentation, and service across all F&B areas.
Qualifications:
* Bachelors degree in Hospitality Management, Culinary Arts, Business Administration, or a related field.
* Advanced degree preferred.
* Minimum of 3-5 years of experience in F&B management, preferably in a 4-star or luxury hotel environment.
* Proven track record of successful financial management and operational oversight.
* Strong leadership and interpersonal skills, with the ability to motivate and manage a diverse team.
* Excellent communication and problem-solving abilities.
* Creative and innovative mindset with a keen understanding of current food and beverage trends.
* Proficiency in hotel management software and Microsoft Office Suite.