Food and Beverage Director

Shamin Hotels, Inc.; Richmond (VA); On-site; USD 120,000 - 180,000; Full time

Job summary

Shamin Hotels, Inc. is seeking a Food and Beverage Director to oversee all F&B operations, drive profitability, and uphold quality standards across outlets including restaurants, bars, catering, and room service.

The role focuses on staff leadership, strategic planning, menu development, and guest experience, with accountability for safety, compliance, and revenue growth within a hospitality group.

Responsibilities

• Strategic Planning and Operations: Develop and implement strategies to optimize F&B operations and profitability across outlets (restaurants, bars, catering, room service).
• Financial Management: Prepare budgets, monitor expenses, analyze P&L, and identify cost-saving opportunities.
• Staff Management and Leadership: Recruit, train, supervise F&B managers and staff; coach for performance and growth.
• Guest Experience: Ensure excellent service, address feedback promptly, nurture guest relationships.
• Menu Development and Quality Control: Collaborate with chefs/bartenders to craft menus; maintain quality and safety standards.
• Event Management: Oversee catering/banquets and coordinate with events teams for flawless execution.
• Compliance and Safety: Ensure adherence to health, safety, and liquor regulations; conduct area inspections.
• Marketing and Sales Collaboration: Partner with marketing to boost F&B sales and loyalty programs.

Job description

Organizational Structure

• Department: Food and Beverage
• Reports To: General Manager
• Supervision: Food and Beverage Associates
• Pay Structure: Paid Bi-weekly

Food And Beverage Director Job Description

Position Overview

The Food and Beverage (F&B) Director is responsible for overseeing all food and beverage operations in the organization, ensuring exceptional guest experiences, profitability, and compliance with quality standards. This leadership role involves managing staff, developing strategies to enhance revenue, and maintaining high standards of service, food quality, and operational efficiency.

Key Responsibilities

Strategic Planning and Operations

• Develop and implement strategies to optimize food and beverage operations and profitability.
• Oversee all F&B outlets, including restaurants, bars, catering, and room service, ensuring consistent quality and service.

Financial Management

• Prepare and manage budgets, monitor expenses, and identify cost-saving opportunities.
• Analyze financial reports, including profit and loss statements, and develop plans to improve revenue and control costs.

Staff Management and Leadership

• Recruit, train, and supervise F&B managers and staff.
• Foster a positive work environment and motivate the team to achieve operational goals.
• Conduct regular performance evaluations and provide coaching for continuous improvement.

Guest Experience

• Ensure excellent customer service and address guest feedback promptly.
• Develop and maintain relationships with guests to understand their preferences and enhance their experience.

Menu Development and Quality Control

• Collaborate with chefs and bartenders to create innovative menus that meet guest expectations and align with market trends.
• Ensure adherence to quality standards, food safety, and hygiene regulations.

Event Management

• Oversee catering and banquet operations, working closely with the events team to ensure flawless execution.
• Assist in planning and coordinating special events, promotions, and seasonal activities.

Compliance and Safety

• Ensure compliance with health, safety, and liquor licensing regulations.
• Regularly inspect F&B areas to ensure cleanliness, organization, and operational efficiency.

Marketing and Sales Collaboration

• Work with the marketing and sales teams to create promotional campaigns and packages to increase F&B sales.
• Develop strategies to attract and retain customers, including loyalty programs and special offers.