Food and Drink Director

Job Description

The Food and Drink Director is responsible for the strategic leadership, operational performance, and financial success of all food and beverage outlets within the property, including restaurants, bars, in-room dining, banqueting, and special F&B events. The role involves leading department heads, ensuring exceptional guest and member experiences, driving revenue growth, and maintaining the highest standards of quality, safety, and hospitality. Additionally, the Food and Drink Director manages, trains, and develops team members while ensuring operations stay within budgeted guidelines.

Key Responsibilities

• Develop and implement the Food & Beverage (F&B) business strategy in alignment with overall organizational goals
• Lead, mentor, and guide venue managers and service leaders to achieve high standards of service and operational performance
• Continuously improve and innovate F&B concepts to enhance guest satisfaction and maximize revenue potential
• Oversee daily operations of all F&B venues, including restaurants, bars, in-room dining, banquets, and lounges, ensuring smooth and efficient service
• Conduct regular walkthroughs to monitor service quality, cleanliness, and team interactions
• Develop and manage departmental budgets, forecasts, and financial goals, monitoring costs and controlling expenses to improve profit margins (labor, food, and beverage costs)
• Analyze sales reports and KPIs to identify opportunities for growth and operational improvements
• Maintain and enforce the highest levels of service, presentation, and product quality across all outlets
• Collaborate with Executive Chefs and Bar Managers on menu planning, pricing, and seasonal updates
• Oversee the development of special events, promotions, and unique dining experiences to attract guests
• Foster a culture of continuous learning, service excellence, and team engagement
• Ensure succession planning and career development opportunities for team members
• Ensure all F&B operations comply with local health, safety, and sanitation regulations (e.g., HACCP)
• Promote safe working conditions and proper handling, storage, and preparation of food and beverages

Skill & Experience

• Proven track record of achieving revenue targets, enhancing guest satisfaction, and managing large teams in luxury or high-volume F&B operations
• Strong leadership skills with the ability to motivate, develop, and inspire diverse teams across multiple outlets
• Excellent organizational and multi-outlet management capabilities
• Experience in strategic planning, budgeting, forecasting, and cost control
• Ability to implement and maintain guest satisfaction systems and service recovery protocols
• Proficient in analyzing P&L statements, F&B KPIs, and inventory management systems
• Skilled in menu engineering, pricing strategies, and revenue optimization initiatives
• Experienced in planning and executing promotions, seasonal menus, and themed dining experiences
• Ability to work collaboratively across functions, including marketing, HR, culinary, finance, and events
• Degree in a relevant field, such as Hospitality Management or Business Administration
• Passion for delivering exceptional levels of guest service and creating memorable dining experiences