Food and Beverage Director

Overview

Responsibilities

• Direct the daily operations of all food and beverage departments to ensure maximum profitability and guest satisfaction.
• Develop and implement creative menus and promotions in collaboration with executive chefs and bar managers.
• Monitor financial performance by analyzing labor costs, food waste, and monthly profit and loss statements.
• Establish and enforce rigorous quality and safety standards across all preparation and service areas.
• Manage recruitment, training, and performance evaluations for a diverse staff of hospitality professionals.
• Negotiate contracts with vendors and suppliers to secure high-quality products at competitive prices.
• Coordinate with the events team to plan and execute large-scale banquets, weddings, and corporate functions.

Qualifications

• Extensive experience in hospitality management with a focus on high-volume food and beverage operations.
• Proven proficiency in financial accounting and budget management within a restaurant or hotel context.
• Comprehensive knowledge of local health department regulations and food safety certification requirements.
• Strong leadership skills with a track record of managing and developing large, multidisciplinary teams.
• Excellent communication skills for interacting with guests, vendors, and executive leadership.
• Experience with inventory management software and point-of-sale systems.

Nice to have

• A bachelor degree in hospitality management, business administration, or a related culinary field.
• Advanced certification from recognized industry bodies such as the Court of Master Sommeliers or the Cicerone Certification Program.
• Experience managing food and beverage operations across multiple locations or large-scale luxury resorts.
• Bilingual capabilities to facilitate communication with diverse kitchen and service staff.

Work environment

• Work is primarily conducted on-site in hotels, resorts, or restaurant complexes with significant physical presence in dining areas.
• Hours are frequently long and include evenings, weekends, and holidays to cover peak operational times.
• The culture is fast-paced and demands constant communication via radios, mobile devices, and in-person briefings.
• The professional environment requires formal or business-casual attire depending on the luxury level of the establishment.

Benefits & growth

• Compensation packages typically include a base salary complemented by performance-based bonuses tied to revenue and cost targets.
• Career progression often leads to roles such as General Manager of a property or Regional Director for a hospitality group.
• Professional development is supported through industry conferences, culinary workshops, and leadership training programs.
• Standard benefits packages generally include health insurance, paid leave, and significant discounts on company dining and lodging.