OverviewThe Director of Food and Beverage is responsible for leading all aspects of the hotel''s foodand beverage operations to deliver exceptional guest experiences while maximizingprofitability. This role oversees restaurants, bars, banquets, catering, kitchens, andstewarding, ensuring operational efficiency, service excellence, and adherence to brandstandards. The Director drives business performance by developing and executing strategicplans, optimizing labor and cost controls, and implementing innovative concepts thatenhance revenue and market share. As a key member of the Executive Committee, theDirector collaborates across departments to align FandB initiatives with the hotel''s overallgoals, fostering a culture of accountability, continuous improvement, and financialdiscipline. ESSENTIAL FUNCTIONS • Plan and direct the functions of administration and planning of the Food andBeverage Department to meet the daily needs of the operation. • Clearly describe, assign and delegate responsibility and authority for the operationof the various food and beverage sub-departments, such as room service,restaurants, banquets, kitchens, and steward. • Develop, implement and monitor schedules for the operation of all FandB outlets toachieve a profitable result. • Participate with the chefs and restaurant managers in the creation of attractive andmerchandising menus designed to attract a predetermined customer market. • Implement effective control of food, beverage and labor costs amon