The Director of Food and Beverage in a hotel oversees all aspects of the dining experience, including managing restaurants, bars, catering services, and in-room dining. This role involves strategic planning, budget management, staff leadership, and ensuring exceptional guest service, while maintaining high standards of quality, hygiene, and profitability. The director also collaborates with other hotel departments to deliver a seamless and memorable experience for guests.
Experience: Minimum of 5-7 years in food and beverage management, with at least 3 years in a leadership role within the hospitality industry. Leadership Skills: Strong management capabilities to lead diverse teams, with a focus on staff development and performance. Financial Acumen: Experience in budgeting, cost control, and financial reporting. Customer Service Excellence: Demonstrated ability to enhance guest satisfaction through service and quality.
