Director of Food & Beverage
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Key skills for this role
About the Role
Millennium Place Barsha Heights seeks a Director of Food & Beverage to oversee F&B operations, including restaurants, catering, and banquets. The role focuses on enhancing guest experience, driving profitability, and leading a team.
Key Skills for This Role
Responsibilities
- Develop and implement strategies to enhance guest experience and satisfaction
- Collaborate with culinary team to create innovative menus
- Oversee inventory management and minimize waste
- Establish and maintain vendor relationships
- Conduct market analysis to identify trends and opportunities
- Enforce health and safety regulations
- Implement cost control measures to optimize profitability
- Lead and participate in team meetings
- Coach, train, and manage F&B colleagues
- Achieve budgeted revenues and expenses
Requirements
- Proven experience in food and beverage management at a senior level
- Strong leadership and team management skills
- Knowledge of health and safety regulations
- Ability to achieve budgeted revenues and expenses
Full Job Posting
Role Overview
- Strategic oversight and operational management of front and back of house food and beverage operations.
- Ensure customer satisfaction and deliver high quality service while surpassing financial objectives.
- Manage profit and quality across restaurants, catering, and banquet operations.
Key Job Responsibilities
- Develop and implement strategies to enhance overall guest experience and satisfaction.
- Collaborate with culinary and kitchen team to create innovative and appealing menus.
- Coordinate and execute special events, banquets, and catering functions.
- Oversee inventory management, ensuring proper stock levels and minimizing waste.
- Establish and maintain strong relationships with vendors and suppliers for quality sourcing.
- Conduct regular market analysis to identify trends, competition, and opportunities for improvement.
- Enforce health and safety regulations, including food safety and sanitation standards.
- Implement cost control measures and monitor expenses to optimize departmental profitability.
- Drive continuous improvement initiatives in service standards and operational efficiency.
- Lead and participate in regular colleagues’ meetings to ensure effective communication and team cohesion.
- Foster a positive and inclusive work environment, promoting high morale and engagement.
- Coach, train, and manage the F&B colleagues.
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