Director of Food & Beverage and Banquets - Permanent

Director of Food & Beverage and Banquets

Career Opportunity

Director of Food & Beverage and Banquets

Permanent

(Open to applications from nationals from CARICOM member states)

SUMMARY:

We are seeking to recruit a Director of Food & Beverage and Banquets for one of our valued clients in the hospitality sector. The successful candidate will be responsible for overseeing the overall F&B strategy, operations, and financial performance across all dining venues and banquet/event functions within the hotel. This executive leader ensures exceptional guest experiences, operational excellence, team development, and alignment with brand standards and revenue goals.

Key Responsibilities:

Strategic Leadership

• Develop and implement the hotel’s F&B vision and business strategy across restaurants, bars, in-room dining, and banquets.
• Work closely with the General Manager and executive team to position the F&B department as a key revenue centre.
• Forecast, plan, and execute strategies to optimize profitability, guest satisfaction, and operational efficiency.

 Banquet & Events Management

• Oversee the planning and execution of all banquet operations, including weddings, conferences, meetings, and corporate events.
• Ensure flawless delivery, presentation, and service for events, coordinating closely with the Sales, Culinary, and Event Planning teams.
• Monitor BEOs (Banquet Event Orders) for accuracy and timeliness and ensure client satisfaction from pre-event to post-event follow-up.

 Operations Management

• Manage the daily operations of all F&B outlets, ensuring consistent quality, efficiency, and service standards.
• Drive food and beverage quality in collaboration with the Executive Chef and culinary team.
• Oversee inventory control, ordering, vendor management, and compliance with safety and hygiene regulations.
• Guest Experience & Service Excellence
• Monitor guest feedback in person and on Medallia, and continuously improve the F&B experience.
• Ensure that all service staff are trained and empowered to deliver high-quality, personalized service.
• Uphold brand standards in menu presentation, service protocols, and venue ambiance.

 Team Leadership & Development

• Recruit, train, mentor, and motivate a diverse F&B team across restaurant and banquet.
• Foster a performance-based, team-oriented and service culture focused on accountability, creativity, and growth.
• Conduct regular meetings, performance reviews, and personal development planning for team members.
• Prepare and manage the F&B budget, ensuring revenue targets and cost control goals are met.
• Analyse financial reports for F& B operations (P&L, labour cost, food cost) and implement corrective action as needed.
• Monitor labour productivity and manage staffing schedules based on the hotel’s operations. 

Compliance & Standards

• Ensure full compliance with food safety (HACCP, health regulations), liquor licensing, labour laws, and hotel SOPs.
• Conduct regular inspections and audits to maintain standards across the restaurant and functions.

Qualifications & Experience:

• Degree or diploma in Hospitality Management, Food & Beverage, or related field.
• Minimum 7–10 years of progressive F&B leadership experience, including 3+ years as a department head or director.
• Strong background in both restaurant and banquet/event operations.
• Experience in a hotel environment would be an asset.
• Knowledge of wines, spirits, mixology, and fine dining service.
• Proficient in budgeting, inventory systems, POS platforms, and Microsoft Office.

ONLY SUITABLE APPLICANTS WILL BE ACKNOWLEDGED