As a Food and Beverage Director, you will be responsible for overseeing the culinary operations of our luxury hotel. Your key duties will include managing all aspects of food and beverage production, service, and purchasing.
Key Responsibilities:
* Assist in the planning and design of kitchen layouts and specifications during renovation projects.
* Review manning guides and pre-opening budgets for F&B service and production.
* Implement new F&B initiatives and support hotel management in launching new programs.
* Help define restaurant/bar concepts to enhance guest experience, revenue, and profitability.
* Stay updated with the latest F&B practices, trends, and design directions.
* Develop and implement sales techniques to meet quality and revenue goals.
* Establish brand standards for menu quality, variety, creativity, presentation, and service standards across all outlets.
* Coordinate menu changes seasonally with the regional Executive Chef.
* Ensure food preparation adheres to recipes and presentation standards.
F&B Service:
* Identify cross-regional training and recruitment needs.
* Introduce service operating manuals for each restaurant.
Purchasing & Control:
* Collaborate with Purchasing to optimize costs within budgets.
* Regularly inspect produce quality.
* Improve storage and maintenance of dry goods, perishables, cold, and frozen items.
Quality & Product:
* Maintain high standards of food quality, presentation, cleanliness, sanitation, and hygiene.
* Continuously upgrade cuisine concepts and standards.
* Ensure compliance with all food safety and handling practices.
Desirable Qualifications:
* A minimum of five years' experience in a luxury hotel F&B department is required.
* The ideal candidate will have strong leadership skills and be able to motivate teams to achieve high-quality results.