Job description for Director of Food and Beverage at Minor Hotels
Key Responsibilities
Strategic Leadership
Develop and execute the F&B business strategy in alignment with the hotel's overall vision and financial goals.
Identify new revenue opportunities, trends, and guest preferences to enhance offerings and profitability.
Ensure each F&B outlet has a unique identity and delivers an elevated guest experience.
Operations Management
Oversee daily operations of all F&B venues including restaurants, bars, banquet services, room service, and special events.
Implement and maintain operational excellence, hygiene, and service standards in accordance with brand and local health regulations.
Monitor guest feedback and implement improvements to ensure guest satisfaction.
Financial & Revenue Management
Develop and manage department budgets, forecasting, and cost control strategies.
Monitor food, beverage, and labor costs to achieve profitability goals (e.g., GOP, F&B cost %, Rev PASH).
Collaborate with the Revenue and Sales teams on pricing strategies, promotions, and event planning.
People Leadership
Lead, inspire, and mentor a team of managers, chefs, sommeliers, and service staff.
Drive recruitment, training, development, and performance evaluation of all F&B staff.
Foster a culture of teamwork, service excellence, and continuous improvement.
Guest Experience & Quality Assurance
Champion a guest-first mindset throughout all F&B touch points.
Ensure consistency in product quality, presentation, and service delivery.
Maintain relationships with VIP guests, event planners, and key accounts.
Qualifications
Requirements & Qualifications
Bachelor’s degree in Hospitality Management, Culinary Arts, or related field.
Minimum 2 years of progressive F&B experience on the same position, at a 5-star/luxury hotel or resort.
Strong understanding of culinary trends, wine and beverage programs, and high-end service standards.
Exceptional leadership, communication, and organizational skills.
Solid financial acumen and experience with budgeting, forecasting, and cost control.
Proficient in PMS inventory, and hotel operating systems
