Directeur de l'alimentation & Boissons

Director of Food & Beverage

Job Purpose
The Director of Food & Beverage is responsible for leading and managing the hotel’s Food & Beverage operations, ensuring exceptional guest experiences, high service standards, operational efficiency, and strong financial performance across all restaurants, bars, banquets, and food service outlets.

Key Responsibilities

• Lead and oversee the overall Food & Beverage operation across all outlets and functions.
• Develop and implement operational strategies to achieve departmental goals and business objectives.
• Ensure consistently high standards of food quality, service, presentation, and guest satisfaction.
• Oversee restaurants, bars, banquets, in-room dining, and other Food & Beverage operations.
• Monitor departmental revenue, profitability, costs, and financial performance.
• Prepare and manage the Food & Beverage budget, forecasts, and business plans.
• Control food, beverage, and operating costs while maintaining quality standards.
• Develop and implement menus, promotions, and F&B concepts in collaboration with the Culinary and Commercial teams.
• Ensure compliance with food safety, hygiene, health and safety, and local regulatory requirements.
• Recruit, lead, train, coach, and develop Food & Beverage team members and management.
• Establish clear performance standards and ensure effective succession planning within the department.
• Monitor guest feedback and implement initiatives to continuously improve guest satisfaction and service delivery.
• Coordinate closely with Culinary, Rooms, Sales & Marketing, Finance, Engineering, and other departments to ensure smooth operations.
• Manage relationships with suppliers, contractors, and external partners.
• Ensure effective inventory management and appropriate purchasing practices in coordination with the Procurement and Finance teams.
• Plan and oversee F&B events, banquets, special occasions, and promotional activities.
• Analyze market trends and identify opportunities to increase revenue and enhance the hotel’s Food & Beverage offering.
• Ensure all Food & Beverage operations are aligned with hotel policies, brand standards, and company values.
• Prepare and present regular operational and financial reports to the General Manager.
• Promote a culture of service excellence, teamwork, innovation, and continuous improvement within the Food & Beverage Department.