Director of Food Beverage

Supports the General Manager in his assignment and assures that set objectives are understood and implemented in the operation.

Lead, manage, and inspire the Food & Beverage Division, including Outlets, Banquets, Culinary, and Stewarding, ensuring all service standards are followed.

Drive innovative promotions, menus, and concepts, creating a destination of choice for both Hotel and external guests.

Ensure optimal performance by being a consistent presence on the floor to support and lead the team to deliver service excellence.

Work closely and in partnership with the culinary & stewarding teams to ensure that all food & beverage service aspects exceed guest expectations and promote teamwork as a strong component of the luxury service culture.

Follow up on guest complaints with the leadership team and ensure appropriate internal follow-up, including implementing training resolutions and effective performance management where applicable.

Maintain a first-class and positive visual impact within the outlets including ambiance, cleanliness, orderliness, décor, and service flows.

Ensure the implementation and adherence of standards in guest service and constantly seek out ways to improve product and service as well as increase volumes and profits!

Consistently offer professional, friendly, and engaging service.

Liaise with all Food & Beverage departments to ensure that all resources are being effectively utilized and that the entire division operates as a unified force.

Analyze Food & Beverage business trends to develop accurate forecasts and strategies to maximize profits.

Prepare annual budgets and administer them in a fiscally responsible manner.

Assist in the preparation of the Hotel’s annual strategic plan and achieve the goals and targets therein.

Provide vision and creativity in renovation opportunities.

Lead and support all Food & Beverage departments in the achievement of their financial and operational targets.

Drive revenue and profit through the development and implementation of strategies, practices, and promotions while maintaining the integrity of the overall concept.

Implement effective control of food, beverage, labor, and operating expenses throughout the Food & Beverage division.