Managing director

Key Responsibilities of a Food and Beverage Director:

• Operational Management: Supervises daily operations, ensuring smooth functioning of all F&B outlets.
• Financial Performance: Manages budgets, controls costs, and maximizes revenue generation.
• Menu Planning and Development: Collaborates with culinary teams to create compelling menus and innovative dining experiences.
• Service Standards: Maintains high standards of service and ensures guest satisfaction.
• Staff Management: Hires, trains, and manages F&B staff, fostering a positive and productive work environment.
• Sanitation and Safety: Implements and maintains high standards of hygiene and safety, adhering to regulatory standards.
• Guest Experience: Creates memorable and positive dining experiences for guests.
• Strategic Planning: Develops and implements strategies to improve F&B operations and profitability.
• Compliance: Ensures compliance with all relevant regulations and company policies.
• Collaboration: Works closely with other departments, such as the culinary team and sales and marketing, to achieve overall business objectives.