Assistant Director of Food & Beverage

Sani/Ikos Group; Palma; On-site; EUR 40,000 - 60,000; Full time

Benefits offered by this job

Opportunities for learning and professional development

Supportive team environment

Job summary

Sani/Ikos Group in Palma, Spain is seeking an Assistant Director of Food & Beverage to support the Head of F&B in leading operations across all outlets. Key responsibilities include overseeing service delivery, monitoring performance, ensuring operational consistency, and developing management teams. The ideal candidate has experience in upscale hospitality, strong leadership skills, and a guest-oriented mindset. Opportunities for growth and professional development are offered within a caring organization.

Qualifications

• Proven experience as an F&B Manager or in a senior supervisory role within upscale or luxury hospitality.
• Ability to work under pressure and handle multiple outlets or events simultaneously.
• Solid knowledge of service techniques and cost control.

Responsibilities

• Assist the Head of F&B in overseeing all restaurant and bar operations, ensuring smooth coordination.
• Monitor daily performance indicators and identify areas for improvement.
• Ensure operational consistency across outlets and maintain compliance with brand standards.
• Support talent development and promote a collaborative culture focused on service excellence.
• Review financial and performance reports, supporting the development of action plans.

Skills

Leadership skills

Communication skills

Team-building skills

Knowledge of F&B trends

Guest-oriented mindset

Job description

To support the Head of Food & Beverage in leading and coordinating the division’s operations, ensuring consistency, service quality, and financial performance across all outlets. The Assistant Director of Food & Beverage provides operational leadership, performance monitoring, and divisional continuity, contributing to the achievement of departmental objectives and long-term leadership strength within the division.

This role acts as the primary support to the Head of F&B, ensuring that divisional strategies, budgets, and standards are effectively implemented and sustained.

Key Responsibilities

Divisional Support and Operational Continuity

Assist the Head of F&B in overseeing all restaurant and bar operations, ensuring smooth coordination and service delivery.

Monitor daily performance indicators, identifying areas for improvement and supporting outlet leaders in corrective actions.

Ensure operational consistency across outlets, maintaining compliance with brand standards, HACCP, and safety procedures.

Act as operational lead during the absence of the Head of F&B, ensuring continuity and effective communication across the division.

Leadership and Team Development

Support the Head of F&B in leading, coaching, and developing F&B management teams.

Promote a collaborative culture focused on accountability, engagement, and service excellence.

Actively participate in leadership activities, contributing to talent development and fostering strong communication within the division.

Cross-Divisional Coordination

Work closely with the Culinary, Rooms, and other divisions to ensure seamless coordination and guest experience delivery.

Participate in management meetings and represent the F&B Division when delegated by the Head of F&B.

Support the implementation of new concepts, initiatives, and brand-wide standards.

Performance Management and Analysis

Review and analyze financial and performance reports, supporting the development of action plans to achieve divisional targets.

Coordinate follow-up with outlet management on cost efficiency, quality improvement, and guest satisfaction objectives.

Support the implementation of strategies that optimize resource use, productivity, and profitability.

Guest Experience and Quality Assurance

Maintain a consistent presence in outlets to observe and support service quality and guest interaction.

Monitor guest satisfaction and feedback, identifying trends and recommending improvement actions.

Ensure that service and product delivery consistently reflect brand standards and resort expectations.

Accountability

Responsible for supporting divisional leadership and ensuring operational continuity under the direction of the Head of F&B.

Accountable for contributing to divisional financial, service, and employee engagement objectives.

Acts as delegated authority in the absence of the Head of F&B, ensuring service quality and operational control.

Qualifications & Experience

Proven experience as an F&B Manager or in a senior supervisory role within upscale or luxury hospitality.

Strong leadership, communication, and team-building skills.

Solid knowledge of F&B trends, service techniques, and cost control.

Ability to work under pressure and handle multiple outlets or events simultaneously.

Professional, guest-oriented mindset with a passion for delivering excellence.

What We Offer

Team

Becoming a member of an organization that cares about its people, the environment, and the local communities.

Grow

Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement.