Director of Food & Beverage Operations

About the role

The Director of Food & Beverage Operations leads the strategic vision and daily execution of all food, beverage and culinary services across the property, including restaurants, bars, room service and banquets. This senior position ensures brand standards are met, drives revenue growth, and delivers an exceptional guest experience while fostering employee satisfaction.

Key responsibilities

• Develop and implement department strategies aligned with brand objectives and market demand.
• Oversee financial performance, analyze budgets, and recommend capital expenditures for equipment and renovations.
• Manage all F&B outlets, ensuring consistent service quality, menu innovation, and operational efficiency.
• Lead, coach, and evaluate the food and beverage leadership team to achieve performance targets.
• Collaborate with other department heads to integrate F&B offerings into overall property initiatives.

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 a related field with 4 years of experience.
• Proven track record of managing large‑scale F&B operations in a hotel or resort environment.
• Strong financial acumen and ability to drive profitability.

Required skills

• Customer and personal service expertise, including needs assessment and satisfaction evaluation.
• Financial resource management, budgeting, and cost control.
• Administration and strategic planning, resource allocation, and leadership techniques.
• Applied business knowledge for market analysis, risk identification, and strategic alignment.
• Material resource management, ensuring appropriate use of equipment and facilities.