Food and Beverage Director

1. Operational Management

• Establish, implement, and regularly review Standard Operating Procedures (SOPs) for both BOH and FOH to ensure they align with operational needs.

• Provide strategic leadership and hands-on oversight of all F&B operations across restaurant, bar, and event service areas.

• Ensure consistent delivery of high service and product standards in both FOH and BOH.

• Monitor and analyze daily workflows, guest traffic, and service flow to optimize performance and efficiency.

• Track and review key operational metrics and use data to implement process improvements.

• Ensure sales attainment across all stores by closely monitoring sales performance and implementing improvement strategies.

• Guide and support all Restaurant Managers to improve individual store performance, operational execution, and team productivity.

2. Menu and Beverage Development

• Lead the creation and seasonal updates of food and beverage menus, wine lists, and specialty offerings.

• Collaborate with the Executive Chef and Bar Manager to ensure innovation, profitability, and alignment with market trends.

• Ensure product consistency, appropriate pricing, and alignment with customer expectations.

3. Cost and Budget Management

• Oversee food, beverage, and labor cost control systems to ensure adherence to budget.

• Analyze financial reports and monitor expense trends to identify cost-saving opportunities.

• Implement forecasting and inventory control systems to support accurate budgeting and profitability.

4. Staff Management and Development

• Onboarding, scheduling, and performance evaluation of F&B personnel.

• Provide ongoing training, coaching, and leadership development.

• Promote a culture of accountability, guest-focus, and continuous improvement.

• Ensure team compliance with safety, sanitation, and hospitality standards.

5. Vendor and Supplier Relations

• Build and maintain strategic relationships with suppliers and vendors.

• Negotiate favorable contracts and purchasing terms to ensure cost-effectiveness and consistent quality.

• Evaluate supplier performance and source alternatives as needed.

6. Quality Assurance and Compliance

• Establish and enforce quality control protocols for all food and beverage operations.

• Ensure strict compliance with local and national health, sanitation, and food-handling regulations.

• Monitor guest feedback, conduct service reviews, and lead corrective actions when needed.

7. Event and Promotion Management

• Plan, organize, and oversee in-house events, seasonal promotions, and private functions.

• Collaborate with the Marketing and Service Teams for event coordination and successful implementation.

• Monitor event performance and adjust plans based on customer response and operational impact.

8. Strategic Planning and Execution

• Provide input into long-term strategic plans and annual budgeting for F&B operations.

• Analyze market trends, competitor activity, and guest behavior to drive informed decision-making.

• Develop and lead initiatives that enhance brand positioning and revenue growth.

9. Cross-Functional Coordination and Problem Resolution

• Work closely with HR, Finance, Marketing, and other departments to ensure alignment of F&B goals with company objectives.

• Serve as the primary escalation point for operational, staffing, and guest-related issues.

• Resolve problems promptly and professionally, promoting a solutions-oriented culture.

Perks and Benefits: 

We value our employees and offer the following perks:

• Competitive salary and performance-based incentives

• Meal allowances or complimentary staff meals

• Health and wellness support (e.g., medical coverage, wellness programs)

• Opportunities for career growth, training, and development

• Employee referral program with rewards

• Fun and inclusive workplace culture, events, and team-building activities

• Flexible schedules where applicable

• Recognition programs for outstanding performance