Director of Food and Beverage

Job description

Company Description Minor Hotels Middle East, a dynamic force in the global hospitality landscape and part of the renowned Minor International portfolio, continues to redefine luxury and innovation across the region. With an exceptional collection of award-winning brands, the group is celebrated for delivering immersive guest experiences, world-class dining concepts, and cutting-edge hospitality leadership. As part of its ongoing expansion and commitment to excellence, Minor Hotels Middle East is seeking a passionate and visionary Food & Beverage Director to lead operations at a prestigious luxury hotel in Istanbul, Turkey—an exciting opportunity to shape exceptional culinary journeys in one of the world’s most captivating destinations. Job Description The Director of Food & Beverage is responsible for the strategic leadership and overall management of all food and beverage operations, ensuring the delivery of exceptional guest experiences while driving operational efficiency and financial performance. The role encompasses the development and execution of business strategies, effective management of multi-outlet teams, and the optimization of revenue and profitability. In addition, the Director ensures the highest standards of quality, service, compliance, and brand integrity are consistently upheld across all areas of the operation. 1. Strategic & Creative Leadership Define and implement an F&B vision aligned with the retreat’s lifestyle and wellness positioning. Introduce innovative dining concepts reflecting local produce, sustainability, and wellness trends. Collaborate with culinary and service teams to design menus, experiences, and beverage programs that delight guests while optimizing profitability. Identify market opportunities for local guest engagement, partnerships, and events. 2. Operations & Guest Experience Oversee daily F&B operations across all outlets, including restaurants, bars, wellness cafés, room service, and events. Ensure every guest interaction is personalized, memorable, and aligned with the retreat’s values. Maintain impeccable standards of service, presentation, hygiene, and safety. Develop unique dining experiences such as farm-to-table, wellness-focused menus, themed evenings, and immersive chef interactions. 3. Financial Performance Develop and manage budgets, forecasts, and financial targets, including revenue, food cost, and labour cost control. Monitor outlet performance, analyse KPIs, and implement corrective measures to maximize profitability. Introduce creative pricing, bundle offers, or experiential packages that increase spend per guest. 4. Team Leadership & Culture Lead, inspire, and mentor culinary and service teams, instilling a culture of excellence, creativity, and sustainability. Provide training on wellness-focused menus, local sourcing, guest engagement, and upselling in a natural, experience-oriented way. Foster collaboration, accountability, and motivation across all F&B outlets. 5. Sustainability & Sourcing Champion responsible sourcing, emphasizing local, seasonal, and sustainable ingredients. Minimize waste through menu planning, portion control, and creative use of surplus ingredients. Implement environmentally friendly practices in line with the property’s sustainability goals. 6. Marketing & Community Engagement Work closely with marketing teams to position F&B outlets as must-visit experiences for both in-house guests and locals. Develop seasonal events, workshops, or culinary activations that reflect the retreat’s brand and values. Engage with local suppliers, artisans, and wellness communities to enhance authenticity and storytelling. 7. Compliance & Standards Ensure all F&B operations comply with local laws, health, hygiene, and safety regulations. Maintain brand standards across all outlets, including service, presentation, and quality. Implement and monitor SOPs, quality checks, and operational audits to guarantee consistency. Promote a culture of accountability, ethical practices, and environmental responsibility throughout the F&B team. Qualifications Bachelor’s degree in Hospitality, Culinary Arts, or related field preferred. Minimum 8–10 years in F&B leadership, with 3–5 years in luxury, resort, or wellness-focused properties. Strong knowledge of modern wellness, nutrition, and lifestyle dining trends. Proven experience in menu development, outlet concept creation, and P&L management. Excellent leadership, coaching, and guest engagement skills. Passion for sustainability, local sourcing, and environmental responsibility. Flexible schedule, including evenings, weekends, and holidays Ideally a local Turkish professional who brings deep market knowledge, cultural insight, and a flair for creating exceptional dining experiences that resonate with both local and international guests. Additional Information This role requires a dynamic leader capable of delivering successful pre-opening execution and operational excellence across both properties.