Food & Beverage Director

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.