Food & Beverage Director
Təsvir
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;