Food & Beverage Director

About the role

We are seeking an experienced, hands‑on Director of Food and Beverage to lead and elevate all F&B operations. In this high‑impact role you will collaborate directly with chefs to design recipes, strategically cost menus, recruit and train teams, and ensure operational excellence across all outlets.

Key responsibilities

• Recipe Development: work with the Executive Chef to create innovative, high‑quality recipes aligned with brand identity and guest expectations.
• Cost Control and Menu Engineering: analyze food and beverage costs, set pricing, and ensure menus are profitable without compromising quality.
• Operational Excellence: develop and enforce SOPs for service, kitchen, and bar operations; oversee daily execution.
• Team Leadership: recruit, train, and develop all front‑ and back‑of‑house F&B staff, building a culture of excellence, accountability, and hospitality.
• Guest Experience: maintain high standards for service quality, food presentation, and guest satisfaction across all venues.
• Financial Management: drive budgets, forecasting, inventory management, and cost‑saving initiatives without affecting service quality.
• Compliance and Safety: ensure all operations meet local health regulations, safety standards, and internal policies.

Required profile

• Minimum 5–8 years of progressive F&B leadership experience, including at least 2 years as a Director or multi‑outlet manager.
• Strong culinary background with the ability to collaborate with chefs on recipe and menu development.
• Proven success in cost management, budgeting, and revenue growth.
• Solid skills in recruiting, motivating, and leading teams.
• Excellent organizational and problem‑solving abilities.
• Strong attention to detail combined with high operational standards.
• Flexible schedule and ability to be hands‑on during key service periods.