Director of Food and Beverage

• Lead and oversee all F&B operations, managing multiple restaurants, lounges, bars, and banquet facilities to create a cohesive and exceptional dining experience.
• Develop and execute operational strategies that drive revenue, elevate guest satisfaction, and optimize efficiency across both FOH and BOH teams.
• Collaborate closely with the Executive Chef and culinary team to curate seasonal menus, maintain quality control, and ensure a seamless kitchen-to-table experience.
• Implement and enforce high service standards, SOPs, and training programs for FOH teams, ensuring consistency in hospitality excellence.
• Oversee financial performance, budgeting, cost controls, and revenue management across all F&B outlets.
• Drive innovation in beverage programming, ensuring an outstanding bar and wine experience while maximizing profitability.
• Work closely with event teams to execute banquets, weddings, and corporate events at the highest standard.
• Ensure compliance with health, safety, and licensing regulations across all F&B operations.

Requirements

• Oversee all aspects of F&B operations, ensuring seamless coordination between front-of-house and back-of-house teams.
• Develop and implement strategic initiatives to enhance food and beverage offerings, drive revenue, and optimize efficiency.
• Collaborate with the Executive Chef to maintain high culinary standards and create unique dining experiences.
• Manage and mentor a large, cross-functional team, fostering a culture of service excellence.
• Ensure smooth execution of banquet and event services, working with sales teams to deliver exceptional private dining and corporate event experiences.
• Oversee financial performance, including budgeting, forecasting, cost control, and revenue growth strategies.
• Maintain compliance with health, safety, and licensing regulations while implementing best practices in sustainability and efficiency.

Corporate Culture

• Proven leadership in managing both FOH and BOH teams in a high-volume, multi-outlet resort, hotel, or upscale dining environment.
• A guest-centric mindset, with a passion for elevating dining experiences.
• Strong financial acumen, with expertise in budgeting, forecasting, and cost control.
• Experience in hospitality, resort dining, or high-end multi-outlet food operations.
• Hands-on leadership, with the ability to train, develop, and inspire teams.
• A background in beverage program management, event planning, or menu innovation is a plus.