**Description:** **Job Description: Director of Food & Beverage** **Position Title:** Director of Food & Beverage **Department:** Food & Beverage **Reports To:** General Manager / Director of Operations **Supervises:** All F&B outlets, Banquets, Culinary, Stewarding, and related teams **Position Summary** The Director of Food & Beverage is responsible for overseeing the overall operation, strategy, and profitability of all Food & Beverage outlets within the property. This includes restaurants, bars, banquets, in-room dining, and stewarding. The role ensures exceptional guest experiences, operational efficiency, high service standards, compliance with health & safety regulations, and achievement of financial objectives. **Key Responsibilities** **Leadership & Strategy** + Develop and execute the Food & Beverage strategy in alignment with the hotel’s vision and business goals. + Lead, mentor, and motivate F&B managers, chefs, and team members to deliver exceptional service and operational excellence. + Foster a culture of continuous improvement, guest focus, and teamwork across all outlets. **Operations Management** + Oversee daily operations of all F&B outlets, banquets, and catering services. + Ensure quality, consistency, and efficiency in service and product delivery. + Monitor guest feedback and implement improvement initiatives. + Ensure compliance with brand standards, health, safety, and sanitation regulations. **Financial Performance** + Develop, implement, and monitor annual F&B budget, forecasts, and business plans. + Control costs through effective labor management, inventory control, and waste reduction. + Maximize revenue through strategic pricing, upselling, promotions, and menu engineering. + Analyze financial reports to track performance and identify areas for improvement. **Talent Development & Human Resources** + Recruit, train, and develop F&B leadership team and associates. + Conduct regular performance reviews and provide coaching and feedback. + Ensure a positive and motivating work environment to minimize turnover. + Promote career growth opportunities within the department. **Guest Experience & Standards** + Ensure consistent delivery of high-quality food and service standards. + Anticipate guest needs and resolve complaints effectively. + Collaborate with the culinary team on menu planning, design, and innovation. + Oversee service training to maintain brand and luxury service standards. **Collaboration & Communication** + Work closely with Sales & Marketing to promote F&B offerings and events. + Partner with Finance, HR, and Culinary for seamless departmental operations. + Represent the F&B department in leadership meetings and cross-functional projects. **Qualifications & Skills** + Bachelor’s degree in Hospitality Management, Business Administration, or related field. + Minimum 8–10 years of progressive Food & Beverage management experience, with at least 3 years in a senior leadership role. + Proven record of driving revenue, controlling costs, and delivering guest satisfaction. + Strong leadership, communication, and interpersonal skills. + In-depth knowledge of food safety regulations, industry trends, and luxury service standards. + Ability to manage multiple outlets and large teams in a fast-paced environment. + Proficiency in financial management, budgeting, and reporting. **Key Competencies** + Strategic Thinking & Business Acumen + Guest-Centric Leadership + People Management & Development + Financial Discipline + Innovation & Creativity + Operational Excellence + Problem Solving & Decision Making **Qualifications:** **Job Description: Director of Food & Beverage** **Position Title:** Director of Food & Beverage **Department:** Food & Beverage **Reports To:** General Manager / Director of Operations **Supervises:** All F&B outlets, Banquets, Culinary, Stewarding, and related teams **Position Summary** The Director of Food & Beverage is responsible for overseeing the overall operation, strategy, and profitability of all Food & Beverage outlets within the property. This includes restaurants, bars, banquets, in-room dining, and stewarding. The role ensures exceptional guest experiences, operational efficiency, high service standards, compliance with health & safety regulations, and achievement of financial objectives. **Key Responsibilities** **Leadership & Strategy** + Develop and execute the Food & Beverage strategy in alignment with the hotel’s vision and business goals. + Lead, mentor, and motivate F&B managers, chefs, and team members to deliver exceptional service and operational excellence. + Foster a culture of continuous improvement, guest focus, and teamwork across all outlets. **Operations Management** + Oversee daily operations of all F&B outlets, banquets, and catering services. + Ensure quality, consistency, and efficiency in service and product delivery. + Monitor guest feedback and implement improvement initiatives. + Ensure compliance with brand standards, health, safety, and sanitation regulations. **Financial Performance** + Develop, implement, and monitor annual F&B budget, forecasts, and business plans. + Control costs through effective labor management, inventory control, and waste reduction. + Maximize revenue through strategic pricing, upselling, promotions, and menu engineering. + Analyze financial reports to track performance and identify areas for improvement. **Talent Development & Human Resources** + Recruit, train, and develop F&B leadership team and associates. + Conduct regular performance reviews and provide coaching and feedback. + Ensure a positive and motivating work environment to minimize turnover. + Promote career growth opportunities within the department. **Guest Experience & Standards** + Ensure consistent delivery of high-quality food and service standards. + Anticipate guest needs and resolve complaints effectively. + Collaborate with the culinary team on menu planning, design, and innovation. + Oversee service training to maintain brand and luxury service standards. **Collaboration & Communication** + Work closely with Sales & Marketing to promote F&B offerings and events. + Partner with Finance, HR, and Culinary for seamless departmental operations. + Represent the F&B department in leadership meetings and cross-functional projects. **Qualifications & Skills** + Bachelor’s degree in Hospitality Management, Business Administration, or related field. + Minimum 8–10 years of progressive Food & Beverage management experience, with at least 3 years in a senior leadership role. + Proven record of driving revenue, controlling costs, and delivering guest satisfaction. + Strong leadership, communication, and interpersonal skills. + In-depth knowledge of food safety regulations, industry trends, and luxury service standards. + Ability to manage multiple outlets and large teams in a fast-paced environment. + Proficiency in financial management, budgeting, and reporting. **Key Competencies** + Strategic Thinking & Business Acumen + Guest-Centric Leadership + People Management & Development + Financial Discipline + Innovation & Creativity + Operational Excellence + Problem Solving & Decision Making **Primary Location:** TH-83-Phuket **Organization:** Hyatt Regency Phuket **Job Level:** Full-time **Job:** Administrative **Req ID:** PHU000460 Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.