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;