Job Description
Job Description
Job Summary
The Food & Beverage Director is responsible for overseeing the overall management of all food and beverage operations across the venue, including bars, lounges, restaurants, and banquet services. This senior leadership role focuses on ensuring operational excellence, enhancing guest satisfaction, optimizing profitability, and maintaining high standards of service. The Director will work closely with senior leadership to align the F&B strategy with the venue’s overall goals, drive business growth, and develop innovative food and beverage concepts. This role will also oversee financial performance, staff management, training, and compliance with all industry regulations.
Education & Experience
• Bachelor’s degree in Hospitality Management, Business Administration, or a related field is preferred. Equivalent experience may be considered in lieu of formal education.
• Food Safety Certification (e.g., ServSafe) and any relevant certifications in food and beverage management are a plus.
• A minimum of 5-7 years of progressive experience in the food and beverage industry, with at least 3 years in a leadership/management role (e.g., F&B Manager, Assistant F&B Director, etc.).
• Proven experience in managing multiple outlets (such as restaurants, bars, banquet services) in a luxury setting.
• Strong background in financial management (budgeting, cost control, revenue generation, P&L accountability).
• Experience with vendor management, including supplier negotiations and product quality audits.
• Prior experience in strategic planning and implementing food and beverage concepts that support both operational and business goals.
• Experience working with cross-functional teams such as marketing, sales, and human resources to drive business success.
Skills & Competences
• Ability to inspire, motivate, and develop a diverse team.
• Commitment to delivering outstanding guest service and resolving issues promptly.
• Quick, effective decision-making under pressure to ensure smooth operations.
• Strong understanding of P&L, budgeting, cost control, and revenue generation.
• Excellent verbal and written communication, building positive relationships with staff and guests.
• Efficiently managing multiple tasks and meeting deadlines in a fast-paced environment.
• Ability to develop and execute long-term strategies to drive guest satisfaction and profitability.
• Proficiency in Microsoft Office, POS systems, and F&B management software.
• Ability to thrive in a dynamic, fast-paced environment and adjust to changing priorities.
• Ability to engage in high-level strategic discussions and present recommendations to the Board and senior leadership
Physical Requirements
• Long hours are sometimes required.
• Sedentary work – Exerting up to 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.