We are looking for an experienced and organized
Food and Beverage (F&B) Director to join our team. The Food and Beverage Director will be responsible for the overall management, planning, and execution of all F&B operations for a variety of establishments. The successful candidate will be responsible for personnel management, budgeting, and customer service, as well as ensuring a safe and pleasant dining experience for all guests.is a senior executive in the hospitality industry responsible for overseeing all culinary, bar, banquet, and dining operations across a hotel, resort, club, or large restaurant group.
Role SummaryThe F&B Director sits between executive leadership (such as the General Manager or ownership) and on-the-ground managers, chefs, and service teams. They focus on big-picture strategy, financial accountability, and brand standards rather than just day-to-day shifts.
Core Responsibilities- Financial Management & Budgeting: Develop annual F&B budgets, forecast monthly revenues and expenses, monitor Profit & Loss (P&L) statements, and manage Cost of Goods Sold (COGS) and labor margins.
- Menu Development & Quality Control: Partner with Executive Chefs and Beverage Managers to design menus, set pricing strategies, and maintain high standards for food and drink presentations.
- Operations & Event Execution: Oversee restaurants, bars, room service, conference centers, and large-scale banquets or wedding operations.
- Staff Leadership & Training: Hire, train, and mentor F&B managers, kitchen staff, and front-of-house teams; build service and wine-knowledge education programs.
- Compliance & Safety: Ensure strict adherence to local health department codes, sanitation guidelines, and alcohol awareness laws (such as RBS or ServSafe).
- Vendor & Supply Chain Management: Negotiate contracts with food, wine, beer, liquor, and equipment suppliers to control inventory and prevent spoilage.
Qualifications & Requirements- Education: Bachelor's degree in hospitality management, Culinary Arts, or a related field is preferred by many organizations.
- Experience: Typically requires 5+ years of progressive front- and back-of-house management experience in high-volume hotels, resorts, or upscale restaurants.
- Certifications: Local health department certifications and alcohol-service awareness credentials (e.g., SERV Safe, RBS).
- Key Skills: Strong financial and P&L literacy, POS system proficiency, leadership, vendor negotiation, and crisis management
