Food & beverage director

Key Responsibilities:

Lead and manage all Food & Beverage operations, including Restaurants, Bars, Banquets, Room Service, Stewarding, and In-Room Dining;
Ensure exceptional guest satisfaction and maintain hotel service standards at all times;
Develop and implement departmental SOPs, operational procedures, and service standards;
Prepare departmental budgets, forecasts, reports, and control operating expenses;
Monitor revenue, productivity, labor costs, food cost, beverage cost, and overall departmental performance;
Recruit, train, develop, and evaluate F&B management and service teams;
Prepare duty rosters, manpower planning, and team scheduling;
Coordinate closely with Culinary, Purchasing, Finance, Sales & Marketing, Front Office, Housekeeping, and Engineering departments;
Oversee inventory control, supplier coordination, and procurement of F&B operational requirements;
Ensure compliance with hygiene, HACCP, food safety, health, and company policies;
Support operational readiness during hotel opening preparations and ensure successful day-to-day operations.

Tələblər

Requirements:

Minimum 8 years of Food & Beverage experience in the hotel industry;
Minimum 3 years of experience as an F&B Director or senior F&B management role;
Strong knowledge of restaurant, bar, banquet, IRD, stewarding, budgeting, cost control, and revenue management;
Proven leadership experience managing large F&B teams;
Strong reporting, planning, budgeting, coordination, and decision-making skills;
Experience in hotel pre-opening operations is an advantage;
Excellent guest service, communication, negotiation, and problem-solving skills;
Fluent English and Russian is mandatory;
Proficiency in MS Office and hotel POS/PMS systems;