Director of Food & Beverage

About the role

The Director of Food & Beverage leads the strategic direction of the property's culinary operations, including restaurants, bars, room service, and banquets. Reporting to senior hotel leadership, the role ensures the brand’s service standards are met while driving revenue growth and financial performance.

Key responsibilities

• Develop and implement property‑wide food and beverage strategies aligned with brand objectives.
• Oversee daily operations of all F&B outlets, ensuring quality, service excellence, and guest satisfaction.
• Manage budgeting, forecasting, and financial reporting to monitor performance against targets.
• Recommend and justify capital expenditures for equipment, renovations, and upgrades.
• Lead and mentor the F&B team, fostering employee engagement and development.
• Collaborate with sales, marketing, and other departments to create promotional initiatives and enhance the guest experience.

Required profile

• High school diploma or GED with at least 6 years of progressive experience in food & beverage, culinary, or event management, OR a 2‑year degree in Hospitality, Food Service Management, Business Administration, etc., with at least 4 years of relevant experience.
• Proven track record of managing multi‑outlet operations in a hotel or resort environment.
• Strong financial acumen and ability to drive profitability.

Required skills

• Customer and personal service knowledge.
• Management of financial resources.
• Administration and strategic planning expertise.
• Applied business knowledge for market analysis and decision‑making.
• Management of material resources, including equipment and facilities.

What we offer

• Opportunity to shape the culinary vision of a leading hospitality brand.
• Competitive compensation package.
• Professional development and career advancement pathways.