Director of Food & Beverage

SUMMARY  

To oversee the entire F&B Front of House Operation. The F&B Director manages and coordinates all food and beverage departments such as room service, indoor and outdoor outlets, as well as pool & beach service according to company policies and professional guidelines.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintain a strong guest service culture by ensuring exceptional dining experiences across all outlets.
• Monitor guest feedback and implement improvements based on reviews and surveys.
• Lead, train, and develop a high-performing food and beverage team, fostering a culture of excellence.
• Recruit, onboard, and manage F&B managers, chefs, and service staff.
• Conduct regular performance evaluations and provide coaching to enhance team effectiveness.
• Collaborate with the Culinary Director to develop innovative food and beverage offerings.
• Ensure consistency in service standards through staff training and quality control measures.
• Oversee daily operations of all F&B outlets, including restaurants, bars, pool & beach services and in-room dining and mini bar.
• Ensure all food and beverage offerings meet high-quality standards and align with current industry trends.
• Implement and monitor policies for food safety, sanitation, and hygiene in compliance with local regulations.
• Establish the Annual Plan, Monthly Forecasts, Goals and Objectives and Marketing Action Plan.  Follow-up on Capital Budget and all repairs and maintenance items related to the Food and Beverage Decision.
• Develop and manage F&B budgets, including forecasting, cost control, and financial reporting.
• Identify revenue growth opportunities through menu engineering, promotions, and special events.
• Analyze sales and profitability data to drive strategic business decisions.
• Establish cost-effective purchasing and inventory control measures to maximize profit margins.
• Maintain a professional atmosphere throughout the Food and Beverage Division.
• Complete knowledge of every F&B related subject in a first-class property.  Able to handle pressure, manage the Department Heads and their respective staff. 
• Assist in implementation with all established SOP’s.
• Strong Forbes Team Training and Accountability.

• Be diplomatic, strict and fair in his/her relationship with all hotel staff.  Work weekends and holidays.
• Work closely with Culinary Management to ensure front and back of house moral
• Other duties and responsibilities may be assigned.  The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description.

EDUCATION / EXPERIENCE

The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Five to seven years progressive Food & Beverage management experience in a luxury environment.
• Four-year degree in hospitality or other business-related field preferred
• Qualifications must include good P&L understanding, good leadership, and people skills.
• Ability to develop and maintain effective operating and control processes to attain maximum operating efficiency while ensuring adherence to established guest satisfaction criteria
• Able to work well with a progressive company that believes in strong guest satisfaction and equal emphasis on financial goals.
• Effective management, leadership, organizational and communication skills
• Ability to work flexible schedule to include evening, weekends and holidays
• Must have skills in inventory control and labor cost control

REQUIREMENTS

• Physical demands
  • While performing the duties of this job, the employee is frequently required to sit, stand, walk, talk and hear
  • The employee is frequently required to use hands to finger, handle, or feel objects, tools, or controls
  • Position may require reaching with hands and arms

• Communication
  • Ability to communicate, both verbally and written, effectively with guests, vendors and co-workers
  • Must read, write and speak the English language fluently
  • Knowledge of Spanish helpful
• Computer skills

                   Strong Microsoft Office skills with emphasis on Excel

WORK ENVIRONMENT

The work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate