Cluster F&B Director | 5* Luxury Hotels | Porto Cervo

Assists in leading the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service, and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the department. Delivers products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.

Main duties:

Developing and Implementing the F&B Strategy for Hotel Outlets

1. Develop and oversee the Food & Beverage strategy across multiple restaurants, bars, and outlets (15 in total) within the hotel portfolio.
2. Implement the F&B strategy in collaboration with Hotel Managers, departmental heads, and the marketing team, ensuring alignment with brand objectives.
3. Drive F&B initiatives, including special promotions, menu development, and food and beverage pairings to enhance the guest experience.

Customer Service and Satisfaction

1. Monitor and evaluate guest needs, ensuring high levels of customer satisfaction across all outlets.
2. Implement and maintain brand standards and operational benchmarks for service quality, proactively addressing feedback.
3. Conduct regular assessments and customer satisfaction reviews, using guest feedback data to guide service improvements.

Budgeting and Financial Management

1. Administer and manage the F&B budget, ensuring efficient resource allocation and cost control to meet financial goals.
2. Review financial reports to track F&B performance against budget, implementing corrective actions where necessary.
3. Oversee cash and liquor control procedures across all F&B areas, ensuring compliance with company policies.

Leadership and Team Development

1. Lead, mentor, and manage the F&B leadership team to uphold high service standards, operational efficiency, and strong guest focus.
2. Conduct regular team meetings and ensure effective communication across all F&B areas, including pre-shift briefings and inter-departmental updates.
3. Oversee staffing requirements to meet operational needs and service expectations, providing feedback to team members based on observed service behaviors.

Human Resources and Talent Management

1. Drive talent acquisition, conducting interviews and selecting candidates who demonstrate strong functional expertise and alignment with brand values.
2. Set performance goals and expectations for F&B leadership, monitoring progress through structured appraisals and the performance review process.
3. Develop and implement ongoing training programs to ensure team members understand guest expectations, brand standards, and service excellence.

Job Requirements:

1. Minimum of 5 years experience leading complex F&B operations in Italy or abroad.
2. Previous work experience in an international hotel chain and in a fine dining restaurants company.
3. Excellent knowledge of English and Italian languages, both oral and written.
4. The knowledge of other languages is considered a plus.
5. Proficiency with Opera Sales & Catering, Outlook, Excel, Word, PowerPoint.

Location: Porto Cervo, Sardinia (Italy)