Director of Food And Beverage

Director, Food & Beverage

The Director of Food and Beverage Operations is responsible for leading and optimizing food and beverage operations across multiple international destination properties in the Caribbean and Latin America. This role oversees both third-party operators and internal teams, ensuring consistent execution of service excellence, food quality, public health standards, and financial performance. The position also leads the development and launch of new destination projects, including defining operating models, staffing structures, financial plans, and supply chain strategies. This leader partners cross-functionally with operational, finance, supply chain, legal, and development stakeholders to drive strategic alignment, operational efficiency, and innovation across all locations.

Responsibilities

• Oversee food and beverage operations across multiple destination sites, managing third-party operators and internal teams to ensure consistent service, quality, and compliance standards.
• Conduct operational audits focused on guest experience, food quality, sanitation, and regulatory adherence.
• Define and implement comprehensive food and beverage operating models for new developments, including menu strategy, staffing structures, KPIs, cost controls, sourcing, and logistics.
• Lead operational startup efforts for new restaurants and destination concepts, collaborating with design and construction partners to ensure functional layouts and efficient workflows.
• Develop and manage annual operating plans, budgets, forecasts, and capital expenditure planning to support profitability and growth.
• Drive revenue optimization strategies while maintaining cost discipline.
• Ensure compliance with all applicable health, safety, sanitation, and regulatory standards, implementing corrective and preventative action plans as needed.
• Recruit, train, and develop food and beverage leadership teams, fostering a high-performance and service-driven culture.
• Partner with sourcing and supply chain teams to negotiate supplier agreements and oversee procurement and logistics.
• Stay current on industry trends and introduce innovative concepts to enhance guest satisfaction and brand differentiation.

Requirements

• Bachelor’s degree in Hospitality Management, Food and Beverage Management, or a related field.
• Minimum of 10 years of progressive leadership experience in full-service hospitality environments.
• Experience in restaurant, culinary, and catering operations.
• Multi-unit leadership experience within a matrixed organization.
• Strong financial acumen including budgeting, forecasting, and cost control.
• Knowledge of food safety, sanitation, and regulatory compliance standards.
• Experience in large-scale resort, cruise, or hotel environments preferred.
• Demonstrated ability to lead cross-functional initiatives and new concept development.
• Strong communication, leadership, and stakeholder management skills.
• Ability to travel regularly, including international travel.
• Ability to work in a primarily office-based environment with periodic on-site operational oversight.