[ref. b16220922] Director of Food and Beverage

Posted Sunday 22 June 2025 at 12:00 pm | Expires Monday 28 July 2025 at 11:59 am

Title:Director of Food & Beverage

Reports to:General Manager

Position Overview:The Director of Food & Beverage coordinates and oversees the running of the Food and Beverage Department in the hotel and relevant outlets in the airport. Working closely with the Executive Chef, Food and Beverage Manager, Venue Managers, and Conference and Event Manager, the Director facilitates communication between all departments to ensure a positive customer experience from booking to departure.

The Director is visible, approachable, and engaged with staff and guests, especially during peak times. They thrive on customer feedback and aim to impress and improve all guest experiences.

Beyond managerial duties, the Director motivates and empowers teams by providing clear direction, development opportunities, cross-training, and exemplifying high standards of guest service.

Our Vision:To be the most highly regarded hospitality, leisure, and entertainment company, outperforming our markets by continually improving.

Our Purpose:To enhance the day for ourselves, each other, our group, customers, and communities by living our values of empowerment, possibilities, and community.

We achieve ourVisionandPurposeby delivering on our goals and values.

Our Goals:

• Grow revenue ahead of market
• Business transformation

Our Values:

• Empowerment: Step up and be accountable
• Possibilities: Always evolve and improve
• Community: Strong teams, better together

The role involves:

• Identifying and growing revenue streams in all food & beverage departments, focusing on spend per cover and capture rates.
• Ensuring control systems for stock, inventory, requisitions, and expenditure are in place.
• Analyzing departmental F&B P&L statements, including food and beverage spend per cover and POR, departmental profit margins, and capture rates.
• Overseeing staff rosters, maintaining wage costs within budgets.
• Building an engaged culture focused on performance, development, and retention.
• Working with the Executive Chef on menu positioning, costing, and profitability.
• Responding to guest feedback and resolving service issues.
• Forecasting revenue and labor costs for peak periods and events, developing marketing initiatives.
• Assessing feasibility for special events and promotions, analyzing potential profitability.
• Adhering to COVID Safe, WHS, hygienic food handling, and RSA practices.
• Researching market trends for growth opportunities.
• Reporting on monthly financial results.
• Monitoring outlet presentation, ambiance, and atmosphere.
• Identifying and resolving operational problems in kitchens, bars, restaurants, and event spaces.
• Communicating professionally and effectively.
• Providing leadership and guidance to staff.
• Ensuring guest satisfaction through friendly, efficient service.
• Fostering a positive, growth-oriented environment based on trust and integrity.

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