Director of Food And Beverage

The Director of Food & Beverage is a strategic executive leader responsible for driving the vision, financial performance, and operational excellence of the Food & Beverage division. This role oversees all dining outlets, banquet operations, lounges, and in-room dining, ensuring a world-class guest experience while aligning with the hotel’s overall business objectives. The Director collaborates with senior leadership to develop innovative food and beverage strategies, enhance revenue opportunities, and uphold the highest service and quality standards.

Responsibilities:

· Partner with the General Manager and executive team to develop and execute a strategic plan for the Food & Beverage division, aligning with overall hotel goals.

· Lead budgeting and financial forecasting, ensuring food and beverage costs, payroll, and overhead expenses meet or exceed budgeted expectations.

· Analyze financial performance metrics, identify revenue growth opportunities, and implement cost control measures to maximize profitability.

· Oversee menu engineering, pricing strategies, and competitive market analysis to drive sales and optimize margins.

· Monitor and report on financial variances, providing data-driven recommendations for continuous improvement.

· Ensure the seamless execution of all food and beverage operations, delivering exceptional guest experiences across all outlets and banquet functions.

· Establish and uphold service standards that reflect luxury hospitality expectations, ensuring consistency, efficiency, and guest satisfaction.

· Stay ahead of industry trends and market demands, implementing innovative food and beverage experiences that enhance the property’s reputation.

· Drive initiatives to improve quality, sustainability, and operational efficiencies across all dining venues.

· Lead, mentor, and develop a high-performing Food & Beverage leadership team, fostering a culture of excellence, collaboration, and innovation.

· Oversee recruitment and retention strategies to attract top talent and ensure a strong leadership pipeline.

· Ensure compliance with labor laws and employment regulations, maintaining a positive and productive work environment.

· Champion professional development programs and succession planning initiatives to strengthen internal talent.

Qualifications:

· Bachelor’s degree in hospitality management, Business, or a related field (or equivalent experience) preferred.

· Proven experience in high-volume hotel or resort operations

· Strong financial acumen, including expertise in food and beverage cost controls, inventories, and P&L management.

· Exceptional leadership and team development skills with the ability to mentor and grow a high-performing team.

· Ability to innovate and drive culinary and beverage programming, ensuring alignment with brand standards and guest expectations.

· Excellent problem-solving skills and the ability to thrive in a fast-paced, dynamic hotel environment.

· Proficiency in Microsoft Office Suite (Excel, Word, Outlook) and familiarity with POS and inventory management systems.

· Outstanding written and verbal communication skills, with confidence in guest interactions, team leadership, and conducting meetings.

· Passion for guest experience and service excellence, with a focus on operational efficiency and revenue growth.