Director of Food and Beverage Operations

PEOPLE

• Lead, train and mentor a team of chefs, kitchen staff, servers and dinning personnel. 
• Lead the team by example by promoting and maintaining a safe and positive workplace.
• Promote teamwork and positive work environment across all departments and promote quality service through daily communication and coordination with other departments.
• Recruit, onboard, and retain top culinary and hospitality talent.
• Monitor projects of kitchen and service management teams, communicate goals, and ensure compliance of policies and procedures. 
• Review F&B staff operations and initiate performance appraisals, salary adjustments, disciplinary measures, and other HR-related actions.
• Ensure all staff are trained in proper food safety and service standards.

FINANCIAL 

• Develop, manage, and oversee the food and beverage budget, ensuring profitability.
• Monitor food costs, labor expenses, and overall operational expenditures.
• Analyze financial reports to assess performance and make data-driven decisions.
• Implement cost-saving measures while maintaining high culinary standards.
• Assess market situation to maximize opportunities.
• Consult with GM on maximizing revenues and profitability of F&B outlets.
• Accountable for financial results of F&B outlets.

culinary & menu development

• Collaborate with Executive Chefs and culinary teams to design creative, innovative, and seasonal menus.
• Ensure menu offerings meet guest expectations and reflect market trends.
• Source and maintain high-quality ingredients and sustainable sourcing practices.
• Introduce and implement new dining concepts and food presentation trends.

GUEST EXPERIENCE and customer satisfaction

• Oversee dining service operations to ensure a high level of guest satisfaction.
• Gather customer feedback and implement improvements based on reviews and suggestions.
• Create and maintain personalized dining experiences for VIP guests and special events.
• Address and resolve guest complaints promptly and professionally.
• Establish and regularly review menus and service delivery and implement innovative concepts.

Compliance & quality control

• Ensure all food safety, sanitation, and hygiene standards meet local and international regulations.
• Conduct regular inspections and audits to maintain operational excellence.
• Work closely with regulatory agencies to maintain all required licenses and certifications.

innovation & industry trends

• Stay up to date with the latest culinary trends, dining innovations, and industry best practices.
• Implement new food and beverage technologies to improve efficiency.
• Partner with vendors, suppliers, and culinary professionals to enhance dining experiences.

RESPONSIBLE BUSINESS

• Monitor food and beverage performance of all F&B outlets through regular review and implement necessary changes. 
• Work with hotel leaders to develop creative and innovative ideas, pilot new F&B concepts to capitalize on potential opportunities.
• Coordinate with General Manager for consistency and common approach to F&B operations.
• Ensure compliance with health, safety, and sanitary standards.
• Manage vendor relationships and develop strategic alliances with vendors.
• Ensure compliance with procurement and disposal rules and regulations.
• Regularly generate written and oral reports of kitchen operations to the General Manager.
• Communicate with the Purchasing department and vendors to source appropriate F&B supplies and equipment.