Director of Food & Beverage Operations

About the role

Responsible for daily food and beverage operations at Taghazout Bay Marriott Resort, overseeing culinary, restaurants, bars, room service and banquets. The role drives departmental strategy, ensures brand standards, and focuses on revenue growth and financial performance.

Key responsibilities

• Develop and execute a food and beverage operating strategy aligned with the brand’s business goals.
• Supervise daily shift operations, staffing levels, and compliance with policies and standards.
• Manage budgets, monitor financial performance, and recommend equipment investments.
• Lead and coach the F&B team, fostering a culture of service excellence and innovation.
• Ensure cash and liquor control, profit margins, and guest satisfaction through regular inspections and feedback analysis.

Required profile

• High school diploma/GED with 6 years of relevant experience, or a 2‑year degree in Food Service Management or related field with 4 years of experience.
• Proven experience in food and beverage, culinary, or event management within a hotel or resort environment.

Required skills

• Strong leadership and communication abilities.
• Budgeting, financial analysis, and cost control expertise.
• Knowledge of brand service standards and operational policies.