Director of Food & Beverage

About the role

The Director of Food & Beverage is a senior member of the hotel’s executive team, responsible for leading all dining, beverage, banquet and in‑room dining operations. The role focuses on driving commercial performance, service excellence and brand positioning across all venues while overseeing the reopening and repositioning of renovated outlets.

Key responsibilities

• Provide strategic oversight and leadership for all Food & Beverage operations, aligning with commercial objectives and brand standards.
• Direct and manage restaurants, bars, lounges, banquet facilities, in‑room dining and other revenue‑generating venues to achieve operational excellence and financial targets.
• Lead planning, execution and reopening of renovated outlets, ensuring operational readiness, staffing structures and guest engagement strategies.
• Develop and launch new dining concepts, outlet repositioning initiatives, menu engineering and promotional campaigns.
• Formulate business plans, forecasting models and revenue‑optimization strategies to maximize profitability.
• Monitor financial performance indicators such as revenue, GOP, food and beverage cost, labor productivity and operating expenses, implementing corrective actions as needed.
• Collaborate with Culinary, Sales & Marketing, Revenue Management and Operations teams to sustain performance of all F&B concepts.
• Establish operational controls, procurement practices, inventory management and cost‑containment initiatives.

Required profile

Required skills

• Hotel management systems
• Quality assurance practices
• Revenue optimization
• Forecasting
• HACCP standards
• Business analytics
• Budgeting
• Food safety regulations
• Microsoft Office Applications
• Point‑of‑sale systems
• Cost control