Director Of Food & Beverage In Charge Of Kitchen

Job Summary

Director of Food & Beverage in charge of Kitchen

Reporting to the General Manager and as a key member of the hotel leadership team the Director of Food & Beverage will oversee the overall operation and performance of the hotels F&B division including restaurants bars banqueting in-room dining and Kitchen/Culinary operations.

Key Responsibilities

• Lead and oversee all F&B operations ensuring high standards of service food quality hygiene and guest satisfaction.
• Work closely with the Kitchen team to ensure consistent culinary quality efficient operations and food cost control.
• Drive F&B revenue profitability budgeting forecasting cost control and inventory management.
• Lead coach and develop the F&B team ensuring effective manpower planning training and performance management.
• Ensure smooth coordination between F&B Kitchen Events and other hotel departments.
• Oversee conferences banquets and special events to ensure successful and seamless delivery.
• Monitor guest feedback and implement action plans to continuously improve the guest experience.
• Ensure compliance with Accor standards food safety HACCP and all relevant legal and operational requirements.
• Prepare regular operational and financial reports for the General Manager and senior management.

Qualifications :

Candidate Profile

The ideal candidate will have proven senior F&B management experience in a hotel with strong knowledge of F&B and Kitchen/Culinary operations excellent leadership and commercial skills and a passion for delivering exceptional guest experiences.

Remote Work :

No

Employment Type :

Full-time

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