Director of Food Beverage

Roles and responsibilities

• Leadership and Team Management:

  • Lead, motivate, and manage the food and beverage team, including chefs, kitchen staff, servers, bartenders, and other front-of-house and back-of-house staff.
  • Provide guidance, training, and development opportunities to enhance team performance and promote a positive workplace culture.
  • Conduct regular performance reviews, provide feedback, and implement staff development plans.
  • Establish and enforce operational standards for food quality, service, and safety across all food and beverage outlets.
  • Manage recruitment, staffing levels, and scheduling to ensure the department runs efficiently and cost-effectively.

• Menu Planning and Development:

  • Collaborate with the executive chef and culinary team to design and update menus that reflect current food trends, customer preferences, and seasonal availability.
  • Ensure that menus are aligned with the overall brand and concept of the property, considering pricing strategies, target audience, and competitive positioning.
  • Monitor the quality of food preparation and presentation, ensuring that all dishes meet the highest standards of quality and consistency.
  • Evaluate customer feedback and sales trends to refine menu offerings, pricing, and promotions.

• Financial Management and Budgeting:

  • Develop and manage the food and beverage department's budget, including forecasting, cost control, and profitability analysis.
  • Monitor financial performance, track sales, expenses, and labor costs, and implement corrective actions when necessary to meet financial targets.
  • Analyze and optimize food and beverage costs, ensuring efficient use of resources, minimizing waste, and maximizing profit margins.
  • Ensure that all financial transactions are accurate, and maintain proper inventory controls for both food and beverage products.

• Operational Excellence:

  • Oversee the daily operations of all food and beverage outlets, ensuring smooth service delivery and adherence to company standards.
  • Ensure the highest standards of cleanliness, hygiene, and safety are maintained in all food and beverage areas in compliance with local regulations and industry best practices.
  • Develop and implement standard operating procedures (SOPs) for food and beverage operations, including health and safety guidelines, service protocols, and quality standards.
  • Ensure that all staff are properly trained on these SOPs and are equipped to deliver an exceptional guest experience.

Desired candidate profile

1. • Leadership and Management: Strong leadership skills with the ability to motivate, manage, and develop a diverse team of professionals.
   • Financial Acumen: Strong understanding of budgeting, cost control, financial forecasting, and profitability analysis in food and beverage operations.
   • Customer-Centric: Ability to drive customer satisfaction through exceptional service, quality control, and responsiveness to guest feedback.
   • Operational Efficiency: Excellent organizational and time management skills, with the ability to handle multiple tasks and prioritize effectively in a fast-paced environment.
   • Creativity: Ability to innovate and develop new concepts, menu items, or promotional activities that enhance the customer experience and drive revenue.
   • Communication Skills: Excellent verbal and written communication skills to interact with staff, customers, and senior management effectively.
   • Problem-Solving: Strong problem-solving and decision-making skills to handle operational challenges and customer complaints efficiently.

2. Technical Skills:

   • Proficiency with restaurant and hotel management software (e.g., POS systems, reservation platforms, inventory management software).
   • Familiarity with financial reporting and budgeting tools (e.g., Excel, financial software).
   • Knowledge of food safety, health, and hygiene regulations.
   • Experience with digital marketing, social media, and other promotional tools to drive food and beverage sales.

3. Personal Attributes:

   • Passionate About Hospitality: A genuine passion for food and beverage service and a commitment to creating exceptional dining experiences.
   • Attention to Detail: A keen eye for detail to ensure the highest standards of service, quality, and presentation are maintained at all times.
   • Resilient and Calm Under Pressure: Ability to manage stressful situations and make critical decisions in high-pressure environments.
   • Adaptable: Flexible and able to adjust to changing demands, industry trends, and customer expectations.