Director of Food & Beverages
by Movenpick in Hotel & Resort Management
The Director of Food & Beverages (Hospitality Operations & F&B Management) is responsible for the overall leadership, administration, and operational management of the entire Food & Beverage division within an Accor hospitality environment. The role emphasizes delivering exceptional guest hospitality as a primary goal, maintaining high standards of service, quality, and facilities across all F&B departments, and ensuring visible management presence during peak service hours. The position requires full alignment with ACCOR corporate and local Operational Standards and Gastronomy Standards, while coordinating closely with Front Office, Housekeeping, Sales, Accounting, and Guest Relations departments. The Director oversees F&B administration, financial budgeting, cost control, revenue management, purchasing, and inventory management, ensuring adherence to financial targets related to covers, revenue, costs, and expenses. Responsibilities include planning and executing food promotions, monitoring offers including test cooking, advertising, decoration, and background music, and ensuring effective sales training programs to drive additional revenue. The role involves continuous monitoring and analysis of quality control, guest satisfaction, merchandising, payroll, food cost control, cleanliness, sanitation standards, and hygiene standards. The Director supervises kitchen and food production processes in collaboration with the Chef, ensuring adherence to recipes, presentation standards, and food safety practices, including food storage management and temperature control of refrigeration units. Stewarding operations are also managed, including cleaning procedures, equipment usage, and control of china, glassware, and cutlery inventory. The position includes oversight of purchasing processes, supplier coordination, approval of purchase orders, and authority to reject non-compliant deliveries. The Director ensures compliance with operational standards manuals, emergency procedures, and training programs, while maintaining documentation and reporting structures. The role also includes coordination of outside catering, in-house events, room service operations, minibar processes, and group dining logistics. Proficiency in MS Excel, Microsoft Word, and PowerPoint is required for reporting and analysis, along with strong implementation of hygiene standards, sanitation standards, and operational controls. The position contributes to strategic planning with the General Manager and Financial Controller, ensuring profitability, operational excellence, and consistent guest experience delivery.
