Overview
The Director of Food & Beverage is responsible for leading all aspects of the hotel's food
and beverage operations to deliver exceptional guest experiences while maximizing
profitability. This role oversees restaurants, bars, banquets, catering, kitchens, and
stewarding, ensuring operational efficiency, service excellence, and adherence to brand
standards. The Director drives business performance by developing and executing strategic
plans, optimizing labor and cost controls, and implementing innovative concepts that
enhance revenue and market share. As a key member of the Executive Committee, the
Director collaborates across departments to align F&B initiatives with the hotel's overall
goals, fostering a culture of accountability, continuous improvement, and financial
discipline.
ESSENTIAL FUNCTIONS
• Plan and direct the functions of administration and planning of the Food and
Beverage Department to meet the daily needs of the operation.
• Clearly describe, assign and delegate responsibility and authority for the operation
of the various food and beverage sub-departments, such as room service,
restaurants, banquets, kitchens, and steward.
• Develop, implement and monitor schedules for the operation of all F&B outlets to
achieve a profitable result.
• Participate with the chefs and restaurant managers in the creation of attractive and
merchandising menus designed to attract a predetermined customer market.
• Implement effective control of food, beverage and labor costs among all sub-
departments.
• Assist the managers in establishing and achieving predetermined profit objectives
and desired standards of quality food, service, cleanliness, merchandising and
promotion.
• Regularly review and evaluate the degree of customer acceptance of the individual
outlets, to recommend new operating and marketing policies whenever declining or
constant sales imply dissatisfaction by the customers, a material change in the
make-up or the customer market, or a change in the competitive environment.
• Develop (with the aid of sub-department heads) operating tools necessary and
incidental to modern management principles, such as budgeting, forecasting,
purchase specifications, recipes, portion specifications, menu abstracts, food
production control, and job descriptions.
• Continuously evaluate the performance and encourage improvement of the
personnel in the food and beverage department.
• Plan and administer a training and development program within the department
which will provide well trained employees at all levels and permit advancement for
those persons qualified and interested in career development.
Responsibilities