Food & Beverage Director

Job description

Recipe Development : Work with the Executive Chef to create innovative, high-quality recipes aligned with our brand identity and guest expectations. Cost Control and Menu Engineering : Analyze food and beverage costs, set pricing, and ensure menus are profitable without compromising quality. Operational Excellence : Develop and enforce SOPs (Standard Operating Procedures) for service, kitchen, and bar operations; oversee daily execution. Team Leadership : Recruit, train, and develop all front- and back-of-house F&B staff, building a culture of excellence, accountability, and hospitality. Guest Experience : Maintain high standards for service quality, food presentation, and guest satisfaction across all venues. Financial Management : Drive budgets, forecasting, inventory management, and cost-saving initiatives without affecting service quality. Compliance and Safety : Ensure all operations meet local health regulations, safety standards, and internal policies. Minimum 5–8 years of progressive F&B leadership experience, including at least 2 years as a Director or multi-outlet manager. Strong culinary background; ability to collaborate with chefs on recipe and menu development. Proven success in cost management, budgeting, and revenue growth . Solid skills in recruiting, motivating, and leading teams. Excellent organizational and problem-solving abilities. Strong attention to detail combined with high operational standards. Flexible schedule and ability to be hands-on during key service periods. We are seeking an experienced, hands-on Director of Food and Beverage to lead and elevate all F&B operations. You won’t just manage—you’ll create . You will collaborate directly with our chefs to design recipes, cost menus strategically , recruit and train teams , and ensure operational excellence across all outlets. This is a high-impact role for someone who thrives in both creative and operational leadership and who knows that great service and profitability must go hand-in-hand .