Key Responsibilities and Required Skills for F&B Director

🎯 Role Definition

We are in search of a dynamic and visionary Food & Beverage Director to join our executive team and spearhead the entire F&B division. The ideal candidate is a strategic leader with a proven track record of elevating guest experiences, driving financial performance, and fostering a culture of excellence. You will be the creative and operational force behind all our culinary outlets, from fine dining restaurants and bustling bars to in-room dining and large-scale catering events. This role requires a blend of business acumen, operational savvy, and a profound passion for hospitality to ensure our F&B offerings are not just profitable, but a key differentiator in the market.

📈 Career Progression

Typical Career Path

Entry Point From:

Assistant Director of Food & Beverage
Executive Chef with strong P&L experience
Multi-Unit Restaurant General Manager

Advancement To:

Director of Operations
Hotel Manager / Assistant General Manager
Regional/Corporate Director of Food & Beverage

Lateral Moves:

Director of Rooms Division
Director of Sales & Marketing

Core Responsibilities

Primary Functions

Develop, implement, and meticulously manage the annual Food & Beverage budget, ensuring all financial targets for revenue, profitability, and labor cost control are consistently met or exceeded.
Provide strategic leadership and direction for all F&B operations, including restaurants, bars, banquets, catering, and in-room dining, to ensure seamless and high-quality service delivery.
Collaborate with the Executive Chef to conceptualize, engineer, and launch innovative menus and beverage programs that reflect current culinary trends, guest preferences, and brand identity while maximizing profitability.
Champion a culture of unparalleled guest service by establishing and enforcing rigorous service standards, empowering staff, and actively resolving guest issues to foster loyalty and positive reviews.
Oversee all F&B procurement, inventory management, and cost control systems, implementing strategic purchasing policies and negotiating with vendors to secure optimal pricing, quality, and terms.
Guarantee unwavering compliance with all federal, state, and local regulations concerning health, safety, and sanitation standards (e.g., HACCP, ServSafe), as well as alcohol service, by conducting regular audits and training.
Lead, mentor, and develop the F&B management team and hourly staff, fostering a positive, high-performance work environment through effective recruitment, training, and performance management.
Analyze financial reports, sales data, and market trends to identify opportunities for revenue growth, cost reduction, and operational efficiency improvements.
Drive marketing and promotional strategies for all F&B outlets in partnership with the marketing department to increase visibility, foot traffic, and sales.
Direct the planning and execution of all banquet and catering functions, ensuring flawless coordination between the sales, culinary, and service teams to exceed client expectations.
Maintain and enhance the physical condition of all F&B facilities and equipment, overseeing preventative maintenance schedules and planning for capital expenditures.
Cultivate a strong presence on the floor, engaging with guests and team members to gather feedback, provide support, and maintain a pulse on the day-to-day operation.
Oversee payroll management and scheduling for the entire F&B division, ensuring optimal staffing levels that align with budget and service demands.
Develop and implement comprehensive training programs focusing on product knowledge, service steps, upselling techniques, and responsible alcohol service.
Act as a key member of the hotel's executive committee, contributing to the overall strategy and success of the property.
Manage vendor relationships and contracts, continuously seeking quality and value while ensuring partners align with our brand standards.
Stay at the forefront of industry trends in gastronomy, mixology, service technology, and hospitality to ensure our offerings remain competitive and fresh.
Create and manage compelling programming and special events (e.g., wine dinners, holiday brunches, guest chef series) to drive revenue and enhance the guest experience.
Implement and manage F&B technology systems, including Point-of-Sale (POS), inventory management, and reservation platforms, to streamline operations and capture valuable data.
Prepare and present detailed performance reports, forecasts, and strategic plans to senior leadership and property owners.

Secondary Functions

Support ad-hoc analysis of sales mix, guest feedback scores, and competitive market data to inform immediate tactical adjustments.
Contribute to the organization's overarching sustainability and community outreach initiatives through responsible sourcing and waste reduction programs.
Collaborate with Sales, Marketing, and Events teams to develop unique and profitable F&B packages and promotions that drive revenue across all property segments.
Participate in regular strategic planning and executive committee meetings to ensure F&B divisional goals are fully aligned with overall business objectives.

Required Skills & Competencies

Hard Skills (Technical)

P&L Management: Deep expertise in budgeting, forecasting, financial analysis, and driving GOP.
Menu & Beverage Engineering: Proven ability to design profitable and appealing menus and beverage lists.
Inventory & Cost Control: Mastery of procurement, inventory systems (e.g., BirchStreet, Adaco), and cost management.
POS Systems: Proficiency with modern Point-of-Sale platforms (e.g., Micros Simphony, Toast, Agilysys).
Banquet & Event Management: Strong experience in planning and executing large-scale events.
Vendor Negotiation & Management: Skilled in sourcing and managing relationships with suppliers.
Regulatory Compliance: In-depth knowledge of health, safety, and alcohol service regulations (ServSafe, TIPS certification preferred).

Soft Skills

Visionary Leadership: Ability to inspire, motivate, and lead a large, diverse team toward a common goal.
Strategic Thinking: Capacity to see the big picture, anticipate future trends, and develop long-term plans.
Exceptional Communication: Articulate and persuasive communicator with strong interpersonal skills.
Guest-Centric Mindset: A genuine passion for creating exceptional guest experiences.
Financial Acumen: Strong business and analytical skills to interpret data and make sound financial decisions.
Problem-Solving & Adaptability: Ability to thrive in a fast-paced environment and handle unforeseen challenges with grace and efficiency.
Team Builder & Mentor: A commitment to developing talent and fostering a supportive work environment.

Education & Experience

Educational Background

Minimum Education:

Bachelor's Degree or equivalent combination of extensive, high-level experience and education.

Preferred Education:

Bachelor's or Master's Degree in Hospitality Management, Business Administration, or a related field.

Relevant Fields of Study:

Hospitality Management
Business Administration
Culinary Arts

Experience Requirements

Typical Experience Range: 8-12 years of progressive experience in food and beverage management.

Preferred: 5+ years of experience in a senior leadership role (e.g., F&B Director, Assistant F&B Director) within a high-volume, multi-outlet environment such as a luxury hotel, resort, or major restaurant group.