Director of Food and Beverage
Director of Food and Beverage
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Job Description
The Director of Food and Beverage is responsible for overseeing all aspects of the food and beverage operations. This role is crucial in maintaining the highest standards of quality consistency and service across all dining venues. The Director will engage in strategic planning management and innovation to drive revenue elevate guest satisfaction and uphold the hotels esteemed reputation for culinary excellence. Staying informed on global food and beverage trends the Director will lead and inspire a diverse team while collaborating with various departments to create a worldclass dining experience that aligns with the brands values and standards.
Qualifications :
- Education: A bachelors degree in Hospitality Management Culinary Arts or a related field is preferred along with advanced certifications in Food and Beverage management or hospitality.
- Experience: A minimum of 1015 years in the hospitality industry with substantial experience in Food and Beverage operations. At least 5 years in a senior management role with prior experience as an Executive Chef being advantageous. Experience in a luxury hotel or resort particularly within an international chain is essential.
- Knowledge of Food and Beverage Operations: A comprehensive understanding of food and beverage operations including oversight of multiple outlets menu planning service standards and industry trends. Experience in managing fine dining casual dining bars room service and banquet services is crucial.
- Leadership and Management Skills: Proven leadership and management capabilities including experience supervising a large diverse team delegating responsibilities motivating staff and fostering a positive work environment. Excellent communication interpersonal and problemsolving skills are essential.
- Financial Acumen: Proficiency in financial management principles including budgeting cost control revenue forecasting and profit optimization. Experience in analyzing financial reports identifying trends and implementing strategies to enhance financial performance is required.
- Guest Service Orientation: Exceptional skills in delivering outstanding dining experiences and maintaining high levels of guest satisfaction. A guestcentric approach the ability to handle complaints professionally and a commitment to exceeding guest expectations are essential.
- Industry Knowledge and Adaptability: Uptodate knowledge of global F&B market trends and emerging culinary innovations. Ability to adapt to changing guest preferences and integrate new ideas into the hotels F&B offerings is important.
- Regulatory Compliance: Familiarity with health safety and sanitation regulations as well as best practices in food handling and preparation. Knowledge of local and international food service laws and regulations to ensure compliance is necessary.
- Language and Cultural Competence: Fluency in English is required; proficiency in additional languages is advantageous. Cultural competence and the ability to interact effectively with guests and staff from diverse backgrounds are highly valued.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
