Job Summary: The Director of Food & Beverage is responsible for supervising and controlling the operations of the restaurant and bar outlets, ensuring compliance with hotel standards and budgetary guidelines. This role oversees staff management, financial performance, and service delivery to maximize guest satisfaction and profitability.  

Essential Functions and Duties: 

• Oversee daily operations of all food and beverage outlets, ensuring high-quality service and adherence to hotel standards. 

• Manage and supervise the food and beverage team, including hiring, training, and performance evaluations. 

• Ensure compliance with health, safety, and sanitation standards in all outlets. 

• Develop and implement strategies to increase revenue, control costs, and maximize profitability. 

• Collaborate with other departments to create and execute special events and promotions. 

• Maintain strong vendor relationships to ensure the timely procurement of high-quality products. 

• Oversee budgeting, forecasting, and financial performance of food and beverage operations. 

• Monitor guest feedback and resolve any service-related issues promptly. 

• Develop and update menus in collaboration with the culinary team to meet guest expectations and brand standards. 

• Ensure all food and beverage operations meet or exceed established performance benchmarks. 

• Conduct regular inspections of dining areas, bars, and kitchens to ensure cleanliness and efficiency. 

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties. 

Required Experience, Education, and Skills: 

• Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field; or equivalent work experience. 

• Minimum of 5 years of experience in food and beverage management, preferably in a hospitality or hotel environment. 

• Strong leadership and team management skills, with experience in training and developing staff. 

• Expertise in food safety, sanitation, and health regulations. 

• Proven ability to manage budgets, control costs, and drive profitability. 

• Excellent communication and interpersonal skills to interact with guests, staff, and vendors. 

• Ability to handle high-pressure situations and resolve conflicts efficiently. 

• Proficiency in using point-of-sale (POS) systems, inventory management software, and Microsoft Office. 

Work Environment: 

• Primarily an indoor environment, including office, restaurant, and kitchen settings. 

• Frequent standing and walking required during service hours, with occasional sitting during administrative tasks. 

• Exposure to kitchen and restaurant equipment, including cleaning chemicals. 

• Must be able to lift and carry up to 25 lbs. 

• Flexibility to work evenings, weekends, and holidays as required by business operations. 

Other Duties:  

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the team member for this job. Duties, responsibilities, and activities may change at any time with or without notice.