Director of Food and Beverage
Oversees all food and beverage operations within a hospitality business, such as a hotel, resort, restaurant, or event venue.
* Menu Development & Innovation: Collaborate with chefs and culinary teams to develop new and seasonal menus that align with guest preferences and business goals. Ensure that food quality, presentation, and taste consistently meet or exceed standards. Stay current with food trends and make recommendations for menu adjustments.
* Staff Management: Recruit, hire, train, and manage food and beverage staff, including chefs, servers, bartenders, and support staff. Set performance expectations, conduct evaluations, and provide ongoing training to ensure high service standards. Foster a positive and collaborative work environment to enhance employee engagement and retention.
* Guest Experience & Service Quality: Monitor and maintain exceptional guest service levels in all food and beverage outlets. Address guest complaints and resolve issues swiftly to ensure satisfaction. Oversee the overall dining experience, including ambiance, cleanliness, and staff behavior.
* Health & Safety Compliance: Ensure food and beverage operations comply with health and safety regulations, including sanitation, food safety, and alcohol service laws. Conduct regular inspections to ensure cleanliness and proper food storage.
* Inventory & Supply Chain Management: Manage inventory levels of food, beverages, and supplies, and work with vendors for purchasing and cost control. Track consumption patterns and adjust orders to minimize waste and optimize stock levels.
* Marketing & Promotion: Work closely with marketing and sales teams to promote food and beverage offerings, events, and special promotions. Develop creative campaigns to attract guests and enhance brand visibility.
Skills & Qualifications:
* Education: Typically, a bachelor's degree in hospitality management, business administration, or a related field is preferred.
* Experience: 5+ years of experience in food and beverage operations, with at least 2 years in a management role.
* Leadership: Strong leadership, team management, and motivational skills.
* Financial Acumen: Experience in budgeting, financial reporting, and cost management.
* Communication: Excellent interpersonal and communication skills to collaborate with teams, guests, and vendors.
* Problem-Solving: Ability to address issues proactively and ensure smooth operations under pressure.
* Creativity: Ability to develop unique and appealing dining concepts.
Work Environment:
The role is typically based in a hospitality venue, such as a hotel, resort, or large restaurant, and may involve working evenings, weekends, and holidays. A Director of Food and Beverage may be involved in high-level decision-making and require regular interaction with guests, staff, and other departments within the business.