Director of Food & Beverage (M / F)

Set to open its doors in 2025, Airelles Venezia marks the beginning of an exciting new chapter as we prepare to reveal our first maison outside France. Join the founding team and play an essential role in creating this sanctuary of luxury on the island of Giudecca, featuring generous rooms and suites, extraordinary private gardens, a multi-level spa, and spectacular views of Piazza San Marco.

Key Duties and Responsibilities

To serve the needs of the business, guests, and colleagues by being responsible for all culinary, production, and service-related matters.

The F&B Director ensures that all hotel visitors are delighted by the quality, creativity, and variety of our food and beverage offerings, making F&B a strong point of differentiation for the hotel in its local market.

Operations and Concept

• Assist the Technical Services Department in kitchen design layouts and specifications during planning and renovation projects.
• Review manning guides and pre-opening budgets for F&B service and production. Make recommendations for F&B IT requirements. Compile & review all operating equipment for each project and location.
• Implement new initiatives and support hotel management with the successful launch of new F&B programs.
• Collaborate with property management to define restaurant/bar concepts to enhance guest experience, revenues, and profits.
• Stay updated on new F&B practices, trends, and design directions.

Commercial Sales

• Define beverage policies for various points of sale, including menus, pricing, purchases, and manage with the purchasing department, head sommelier, and head bartender.
• Set food policies for different points of sale in agreement with the Executive Chef.
• Implement sales techniques and train teams to meet qualitative and revenue goals.

Menu Planning

• Establish brand standards for quality, variety, creativity, and presentation across all restaurant and banquet menus.
• Coordinate menu changes with regional Executive Chef, including recipes, costing, and test cooking, considering seasonality.
• Ensure food preparation aligns with recipes and presentation standards.

F&B Service

• Identify cross-regional training and recruitment needs for F&B operations.
• Introduce service operating manuals for each restaurant.

Purchasing & Control

• Work with Purchasing to optimize costs against budgets.
• Regularly inspect produce quality.
• Improve storage and maintenance facilities for dry goods, perishables, and frozen items.

Quality & Product

• Maintain quality levels of food production, presentation, cleanliness, sanitation, and hygiene.
• Upgrade cuisine concepts and standards regularly.
• Ensure adherence to all food handling, safety, and protection practices.

Desirable Qualifications

• Fluent in English and the local language.
• Minimum of five years’ experience in a luxury hotel F&B department.

Contact

• To apply, please email your resume and cover letter to

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