OverviewThe Director of Food & Beverage is responsible for leading all aspects of the hotel's foodand beverage operations to deliver exceptional guest experiences while maximizingprofitability. This role oversees restaurants, bars, banquets, catering, kitchens, andstewarding, ensuring operational efficiency, service excellence, and adherence to brandstandards. The Director drives business performance by developing and executing strategicplans, optimizing labor and cost controls, and implementing innovative concepts thatenhance revenue and market share. As a key member of the Executive Committee, theDirector collaborates across departments to align F&B initiatives with the hotel's overallgoals, fostering a culture of accountability, continuous improvement, and financialdiscipline. ESSENTIAL FUNCTIONS • Plan and direct the functions of administration and planning of the Food andBeverage Department to meet the daily needs of the operation. • Clearly describe, assign and delegate responsibility and authority for the operationof 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 toachieve a profitable result. • Participate with the chefs and restaurant managers in the creation of attractive andmerchandising 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 objectivesand desired standards of quality food, service, cleanliness, merchandising andpromotion. • Regularly review and evaluate the degree of customer acceptance of the individualoutlets, to recommend new operating and marketing policies whenever declining orconstant sales imply dissatisfaction by the customers, a material change in themake-up or the customer market, or a change in the competitive environment. • Develop (with the aid of sub-department heads) operating tools necessary andincidental to modern management principles, such as budgeting, forecasting,purchase specifications, recipes, portion specifications, menu abstracts, foodproduction control, and job descriptions. • Continuously evaluate the performance and encourage improvement of thepersonnel in the food and beverage department. • Plan and administer a training and development program within the departmentwhich will provide well trained employees at all levels and permit advancement forthose persons qualified and interested in career development.ResponsibilitiesEducation & Experience • Bachelor's degree in Hospitality Management, Business Administration, or arelated field (or equivalent experience). • 5-7 years of progressive hotel Food & Beverage leadership experience, including atleast 3 years in a senior role. • Demonstrated leadership skills with the ability to inspire, motivate, and hold teamsaccountable.Skills & Competencies • Strong business acumen with a proven record of achieving revenue and profit goals. • High energy, entrepreneurial mindset, and commitment to service excellence. • Effective communication and interpersonal skills for working with guests, teams,and leadership. • Proficiency in Microsoft Office Suite; POS and F&B management systemsexperience preferred. • Experience in developing and implementing new F&B concepts is an advantage.WORK REQUIREMENTS • Ability to work in varied environments including administrative offices, kitchens,banquet spaces, indoor/outdoor venues, and around potential hazards (heat, cold,fumes, chemicals). • Frequent standing, walking, bending, reaching, and occasional lifting of up to 25pounds. • Flexibility to work evenings, weekends, and holidays as business requires.PI84ca3fa94d80-9252