Director, F&B
1 day ago
Primary Responsibilities
Provide strategic leadership and direction to multidisciplinary teams, ensuring seamless collaboration across business performance, systems management, service excellence, deployment, procurement, and commercial initiatives.
Oversee the development and implementation of F&B analytics, budgeting, and forecasting tools to support leadership in achieving financial and operational goals.
Ensure the effective management and optimization of critical F&B systems, including point-of-sale (POS) platforms, business intelligence tools, reservations systems, guest satisfaction tools, and inventory management.
Drive service excellence through training programs, learning and development initiatives, and performance audits, creating a culture of continuous improvement and guest satisfaction.
Lead workforce deployment strategies, including rostering, scheduling, and time sheet approvals, to ensure efficiency and compliance with labor standards.
Manage the procurement of F&B commodities, ensuring quality and cost-effectiveness, while overseeing compliance with licensing requirements such as food shop, liquor, and tobacco permits.
Spearhead F&B commercial strategies, including the development of sales promotions, campaigns, and visual collaterals to enhance guest engagement and drive revenue.
Act as a champion of innovation, leveraging technology and insights to refine operations, improve efficiency, and deliver exceptional guest experiences.
Mentor and develop teams, empowering them to achieve excellence while fostering an environment that supports creativity, accountability, and collaboration.
Collaborate with senior leadership and cross-functional teams to align departmental initiatives with organizational goals, ensuring consistent delivery of business objectives.
Requirements
Bachelor’s degree in F&B Management, Hospitality, Business Administration, or a related field.
At least 8 years of senior leadership experience in F&B operations with a proven track record in managing complex portfolios across hotels, resorts, or large-scale restaurant groups.
Expertise in F&B analytics, budgeting, revenue management, and commercial strategies.
Strong background in systems management, including POS, reservations, and BI tools.
Demonstrated ability to develop and implement innovative service concepts and operational improvements.
Exceptional problem-solving skills with the ability to manage competing priorities and deliver measurable results.
Excellent communication and stakeholder management skills to lead diverse teams and collaborate with internal and external partners.
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