Food Director

Duties and Responsibilities :

1. Develop and implement food service strategies, policies, and procedures that align with company goals and customer expectations.

2. Oversee daily operations of all food and beverage outlets, kitchens, and catering services.

3. Monitor key performance indicators (sales, costs, inventory, and customer feedback) to ensure efficiency and profitability.

4. Coordinate with purchasing and finance departments to manage budgets, cost control, and supplier relations.

5. Supervise menu planning, costing, and innovation in collaboration with chefs and culinary teams.

6. Ensure that food and beverage offerings reflect current trends, brand standards, and customer preferences.

7. Maintain consistency and quality control across all food service operations.

8. Lead, train, and motivate kitchen and service teams to deliver excellent customer service and operational efficiency.

9. Conduct performance evaluations, provide coaching, and ensure compliance with labor standards and company policies.

10. Foster a culture of teamwork, professionalism, and continuous improvement.

11. Ensure strict compliance with food safety, sanitation, and occupational health standards.

12. Oversee inspections, audits, and corrective actions to maintain regulatory compliance.

13. Monitor cleanliness, hygiene, and safety in all food preparation and service areas.

14. Prepare annual operating budgets and forecasts for food service operations.

15. Analyze financial reports to identify areas for improvement and cost reduction.

16. Implement strategies to increase revenue, optimize expenses, and achieve financial targets.

17. Ensure that all food service operations provide superior guest experiences.

18. Respond promptly to customer concerns and feedback to maintain satisfaction and loyalty.

19. Collaborate with marketing teams to develop promotional campaigns and special events.

Qualifications, Skills and Experience :

1. Bachelor’s degree in Hotel and Restaurant Management, Culinary Arts, Business Administration, or a related field.

2. Minimum of 5–7 years of managerial experience in food and beverage operations, preferably in hotels, resorts, or large-scale institutions.

3. Strong leadership, organizational, and financial management skills.

4. In-depth knowledge of food safety regulations, menu planning, and cost control.

5. Excellent communication, problem-solving, and interpersonal skills.

6. Proficient in MS Office applications and restaurant management software (e.g., POS systems).

Core Competencies :

Strategic thinking and decision-making

Leadership and team development

Financial and analytical acumen

Customer service excellence

Quality and safety orientation

Innovation and adaptability