Director of Food And Beverage

Job Summary

The Director of Food and Beverage oversees all aspects of the food and beverage operations within the organization, ensuring exceptional guest experiences, operational efficiency, and financial performance. This role is responsible for strategic planning, innovative menu development, team member management, and maintaining high standards of quality, service, and compliance with health and safety regulations.

Key Responsibilities

• Strategic Leadership: Develop and implement strategic plans for food and beverage operations, aligning with organizational goals and market trends.
• Operational Management: Oversee daily operations of all food and beverage outlets, including restaurants and catering services.
• Financial Performance: Manage budgets, control costs, and maximize revenue through effective pricing, inventory management, and sales strategies.
• Menu Development: Collaborate with operations team to design innovative, high-quality menus that reflect brand standards and guest preferences.
• Staff Management: Recruit, train, and supervise food and beverage team members, fostering a culture of excellence, teamwork, and professional development.
• Guest Experience: Ensure exceptional service standards, address guest feedback, and implement initiatives to enhance customer satisfaction.
• Vendor Relations: Collaborate with buying team to negotiate contracts with suppliers, ensuring high-quality ingredients and cost-effective procurement.
• Compliance: Ensure adherence to health, safety, and sanitation regulations, as well as other legal requirements.
• Marketing and Promotions: Work with marketing teams to develop promotions, events, and campaigns to drive food and beverage sales.
• Reporting: Provide regular reports on performance metrics, including sales, labor costs, and guest satisfaction, to senior management.

Qualifications

• Education: Bachelor’s degree in Hospitality Management, Culinary Arts/Science or a related field (preferred).
• Experience: Minimum of 5-8 years of progressive experience in food and beverage management, with at least 3-5 years in a leadership role.
• Skills:
• Strong leadership and team-building abilities.
• Excellent financial acumen and budgeting skills.
• Exceptional communication and interpersonal skills.
• Knowledge of culinary trends, beverage programs, and service standards.
• Certifications: Food Safety Certification (e.g., ServSafe) and TIPS/Alcohol Awareness Certification (preferred).
• Availability: Ability to work flexible hours, including evenings, weekends, and holidays.

Physical Requirements

• Ability to stand and walk for extended periods.
• Occasional lifting of up to 50 pounds.
• Ability to work in a fast-paced, high-pressure environment.

Compensation

• Salary: Competitive, based on experience.
• Benefits: Health insurance, paid time off, retirement plans, and performance-based bonuses.