The Food & Beverage Director is a high-level executive responsible for overseeing the strategic direction, profitability, and operational excellence of an organization's food and beverage (F&B) department. This role ensures that all culinary and beverage offerings align with the company’s brand, financial goals, and customer expectations.
Key Responsibilities:
Strategic Leadership & Business Development
- Develop and implement F&B strategies aligned with the company’s vision and financial objectives.
- Identify growth opportunities in food service, restaurant operations, and beverage management.
- Lead menu innovation, culinary trends, and sustainability initiatives.
- Drive profitability by optimizing cost controls, pricing strategies, and supplier negotiations.
Operations Management
- Oversee multiple F&B outlets, including restaurants, bars, catering, and room service.
- Ensure food quality, service excellence, and hygiene standardization across locations.
- Work closely with Executive Chefs and Operations Managers to maintain efficiency.
- Implement technology-driven solutions for ordering, inventory, and customer experience.
Financial Performance & Budgeting
- Develop and manage annual budgets, forecasting revenue and controlling expenses.
- Analyze sales data and customer trends to adjust strategies for higher profitability.
- Oversee cost-control initiatives, including food waste reduction and supplier partnerships.
Talent Management & Team Leadership
- Build and lead high-performing F&B teams, including hiring, training, and performance evaluations.
- Set KPIs and targets for department managers and employees.
- Foster a culture of innovation, efficiency, and customer-centric service.
Customer Experience & Brand Development
- Ensure all F&B offerings align with the company’s brand identity and customer expectations.
- Monitor customer feedback and implement continuous improvements in service quality.
- Oversee marketing and promotions related to F&B campaigns and events.
Compliance & Sustainability
- Ensure all F&B operations comply with health, safety, and labor laws.
- Implement sustainability initiatives, including eco-friendly sourcing and waste management.
- Maintain strong relationships with regulatory bodies and suppliers.
Qualifications & Skills:
- Bachelor’s degree in Hospitality Management, Business, Culinary Arts, or related field.
- 5+ years of experience in F&B management, with 3+ years in an executive role.
- Strong leadership, financial acumen, and strategic planning skills.
- Knowledge of global culinary trends, restaurant operations, and supply chain management.
- Excellent communication, negotiation, and team-building abilities.
The Food & Beverage Director is a high-level executive responsible for overseeing the strategic direction, profitability, and operational excellence of an organization's food and beverage (F&B) department. This role ensures that all culinary and beverage offerings align with the company’s brand, financial goals, and customer expectations.
Key Responsibilities:
Strategic Leadership & Business Development
- Develop and implement F&B strategies aligned with the company’s vision and financial objectives.
- Identify growth opportunities in food service, restaurant operations, and beverage management.
- Lead menu innovation, culinary trends, and sustainability initiatives.
- Drive profitability by optimizing cost controls, pricing strategies, and supplier negotiations.
Operations Management
- Oversee multiple F&B outlets, including restaurants, bars, catering, and room service.
- Ensure food quality, service excellence, and hygiene standardization across locations.
- Work closely with Executive Chefs and Operations Managers to maintain efficiency.
- Implement technology-driven solutions for ordering, inventory, and customer experience.
Financial Performance & Budgeting
- Develop and manage annual budgets, forecasting revenue and controlling expenses.
- Analyze sales data and customer trends to adjust strategies for higher profitability.
- Oversee cost-control initiatives, including food waste reduction and supplier partnerships.
Talent Management & Team Leadership
- Build and lead high-performing F&B teams, including hiring, training, and performance evaluations.
- Set KPIs and targets for department managers and employees.
- Foster a culture of innovation, efficiency, and customer-centric service.
Customer Experience & Brand Development
- Ensure all F&B offerings align with the company’s brand identity and customer expectations.
- Monitor customer feedback and implement continuous improvements in service quality.
- Oversee marketing and promotions related to F&B campaigns and events.
Compliance & Sustainability
- Ensure all F&B operations comply with health, safety, and labor laws.
- Implement sustainability initiatives, including eco-friendly sourcing and waste management.
- Maintain strong relationships with regulatory bodies and suppliers.
Qualifications & Skills:
- Bachelor’s degree in Hospitality Management, Business, Culinary Arts, or related field.
- 5+ years of experience in F&B management, with 3+ years in an executive role.
- Strong leadership, financial acumen, and strategic planning skills.
- Knowledge of global culinary trends, restaurant operations, and supply chain management.
- Excellent communication, negotiation, and team-building abilities.