Food and Beverage Director

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The Food and Beverage Director oversees the overall operation of the Food & Beverage Department, including all Restaurants/Bars and Events/Catering throughout the property; delivering excellent product and service quality levels while maximizing profits; forecasting and budgeting; and selecting, training, and developing employees.


  • Set expectations and hold the F & B leadership team accountable for demonstrating desired service behaviors.
  • Develop and implement standard operating procedures, steps of services, and other policies and procedures for the F & B operation.
  • Prepare budget and review department´s financial reports and statements in accordance with brand business strategy.
  • Focus on maintaining profit margins without compromising guest or employee satisfaction.
  • Work closely with the Executive Chef on menu design, food preparation based on the anticipated number of guests, and maintaining healthy food costs.
  • Encourage and build mutual trust, respect, and cooperation among team members.
  • Identify opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
  • Stay aware of market trends and introduce new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.
  • Review findings from comment cards and guest satisfaction results with F & B team and ensure appropriate corrective action is taken.
  • Understand and deliver luxury, personalization, recognition and lifestyle, and memorable experiences.
  • Work closely with the Director of Sales and Marketing to drive Sales, Marketing, Pricing, and service delivery.
  • Responsible for Human Resources planning, hiring, training, development, and building bench strength to provide continuity in such high-level service delivery..
  • Ensure compliance with health and safety regulations regarding food preparation and serving in all outlets.
  • Maintain food and equipment inventories, keeping inventory records, submit purchase orders, and cost control responsibilities.



  • Bachelor’s degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major;
  • 5+ years experience in the Food and Beverage, Culinary, Event Management, or related professional area.
  • Advanced experience in financial resources and administration management.
  • Proven leadership experience.
  • Strong marketing knowledge.
  • Proficiency in computer systems.
  • Excellent organizational and planning skills.
  • Experience in implementing new Food and Beverage concepts.
  • Entrepreneur and business skills preferred.

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