Food and Beverages -Director

Job Title: Food and Beverages -Director

Job Summary

Operational Management

• Oversee daily operations of F&B restaurant
• Develop and implement standard operating procedures (SOPs) to ensure consistent service quality.
• Monitor food preparation, presentation, and service to ensure excellence and compliance with company standards.
• Coordinate with kitchen and service teams to ensure smooth communication and service flow.

Financial & Budgetary Control

• Prepare and manage the F&B departments budget, forecasts, and cost controls.
• Analyze sales and revenue reports, identifying areas for improvement and growth.
• Monitor inventory, purchasing, and waste control to optimize profitability.

Staff Leadership & Training

• Recruit, train, and supervise F&B staff including chefs, servers, bartenders, and support teams.
• Conduct performance reviews and develop staff through coaching and continuous training.
• Foster a positive team culture focused on customer satisfaction and excellence.

Guest Experience & Quality Assurance

• Ensure all guest interactions reflect the brands service philosophy.
• Handle guest complaints and feedback professionally, resolving issues promptly.
• Regularly review guest satisfaction surveys and implement improvements accordingly.

Health, Safety & Compliance

• Ensure compliance with local health, hygiene, and safety regulations.
• Maintain cleanliness and sanitation across all F&B areas.
• Oversee liquor licensing and responsible service of alcohol (where applicable).

Menu & Event Coordination

• Collaborate with the Executive Chef and culinary team on menu design and seasonal offerings.
• Plan and coordinate banquets, events, and catering services.
• Develop promotional activities to increase F&B revenue and enhance brand visibility.

Qualifications & Requirements

• Bachelors degree in Hospitality Management, Culinary Arts, or related field (preferred).
• Minimum 5 years of experience in F&B management, preferably in a 4 and 5 star hotel or upscale restaurant.
• Strong leadership, communication, and organizational skills.
• Excellent financial acumen and knowledge of F&B software
• In-depth knowledge of food trends, service standards, and guest experience management.
• Certification in Food Safety and Responsible Alcohol Service (preferred).

Key Competencies

• Strategic thinking and problem-solving.
• Team leadership and people management.
• Customer service excellence.
• Budget management and cost control.
• Adaptability and decision-making under pressure.