Director of Food & Beverage Operations
Job Title: Director of Food & Beverage Operations
Reports To: General Manager
Job Type: Full-time, Senior Management
Position Overview:
The Director of Food & Beverage Operations is the creative and operational leader for all F&B outlets within the resort, including fine dining restaurants, casual eateries, bars, banquets, room service, and pool/beach service. This role is responsible for conceptualizing exceptional culinary experiences, driving revenue and profitability, maintaining the highest quality standards, and leading a large F&B team.
Key Responsibilities:
- Strategic & Financial Management: Develop the annual F&B business plan and budget. Manage all financial aspects including revenue, costs (COGS, labor), and profitability for multiple outlets. Analyze performance metrics and implement corrective actions.
- Concept Development & Innovation: Drive the culinary vision and concept development for all outlets. Continually innovate menus, beverage programs, and service concepts to meet market trends and guest expectations.
- Operational Leadership: Oversee the daily operations of all F&B departments, ensuring seamless, efficient, and standards-compliant service. Implement and monitor standard operating procedures (SOPs).
- Quality & Consistency: Enforce the highest standards of food quality, presentation, hygiene, and safety (HACCP). Conduct regular inspections and tastings. Ensure consistent, memorable guest experiences.
- Team Leadership: Recruit, train, mentor, and schedule the F&B management team and staff. Foster a culture of excellence, passion, and teamwork. Manage performance reviews and development plans.
- Purchasing & Inventory Control: Oversee strategic purchasing, vendor relationships, and inventory management to ensure quality while controlling costs.
- Collaboration: Work closely with the Executive Chef, Catering/Events team, and other department heads to create integrated guest experiences and maximize cross-promotional opportunities.
Qualifications & Experience:
- Bachelor’s degree in Hospitality Management, Culinary Arts, or related field.
- Minimum of 8+ years of progressive F&B management experience in a high-volume, multi-outlet luxury hotel or resort.
- Proven financial acumen with experience managing multi-million dollar budgets and driving F&B profitability.
- Deep knowledge of international cuisine, beverage trends, and luxury service standards.
- Strong leadership, problem-solving, and organizational skills.
- Excellent communication and guest relations abilities.
- Proficiency in F&B point-of-sale (POS) systems and inventory software.
- Fluency in English; additional languages are preferred.
