| Detail | For this role |
|---|---|
| Department | Restaurants and Food Service |
| Level | Senior management |
| Reports to | General Manager |
| Direct reports | Executive Chef, F&B Manager, Restaurant Manager |
| Experience | 12+ years in F&B with 5 years in leadership |
F&B Director job description template
Copy this job description, replace the text in square brackets and post it on your careers page or a job portal.
Job title: F&B Director
Department: Restaurants and Food Service
Reports to: General Manager
Location: [City], [office, branch or site]
About the role
An F&B Director leads the entire food and beverage business of a hotel or group: restaurants, bars, banquets and room service. They own revenue, cost, guest experience and the teams across kitchens and service. The role sits on the property leadership. A strong F&B Director grows covers and revenue, holds food and beverage cost to target, lifts guest ratings, and builds outlet managers and chefs who run their units well.
Key responsibilities
- Own the food and beverage revenue, cost and profit for the property.
- Set the concept, positioning and pricing for each outlet.
- Lead outlet managers, the executive chef and the service teams.
- Drive revenue through covers, average spend, promotions and events.
- Control food and beverage cost, manpower cost and wastage.
- Own guest experience and service standards across all outlets.
- Plan banquets and large events with sales and operations.
- Manage licences, hygiene, safety and statutory compliance for F&B.
- Plan budgets, forecasts and manpower for the F&B division.
Requirements
- Degree or diploma in hotel management
- Long experience across F&B outlets
- Food safety and licensing knowledge
- 12+ years in F&B with 5 years in leadership
KRAs and KPIs for a F&B Director
Key result areas for the appraisal form, each with a KPI you can measure every month or quarter.
| Key result area | How to measure it |
|---|---|
| F&B revenue | Food and beverage revenue meets or beats the budget |
| Cost control | Combined food and beverage cost held within target |
| Profit | F&B profit margin at or above the plan |
| Guest experience | Guest satisfaction scores for outlets above target |
| Banquet conversion | Banquet and event enquiries converted at or above target |
| Compliance | All outlets pass hygiene, licence and safety checks |
Skills and tools
Tools used day to day: POS and PMS systems, Inventory and costing software, Budgeting tools, Banquet management software, MS Excel.
Reporting line and career path
Next roles: General Manager, Area F&B Head, Vice President Operations
Interview questions for a F&B Director
- How do you grow F&B revenue in a property that has flattened?
- How do you control food and beverage cost across many outlets?
- How do you set the concept and pricing for a new outlet?
- How do you lift guest satisfaction scores across restaurants?
- How do you plan manpower for a banquet heavy season?
- How do you keep all outlets compliant on hygiene and licences?
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What does an F&B Director do?
An F&B Director leads the whole food and beverage business of a hotel or group: restaurants, bars, banquets and room service. They own revenue, cost, profit and guest experience, lead outlet managers and chefs, drive events, and manage licences and compliance. Their job is a profitable F&B division with happy guests.
What is the difference between an F&B Director and an F&B Manager?
An F&B Director owns the whole division: strategy, budgets, concepts and the leadership team. An F&B Manager runs daily operations of the outlets: service, rosters, standards and shift level results. The director sets direction and owns the numbers; the manager delivers the operation.
What qualifications does an F&B Director need?
A degree or diploma in hotel management with long experience across restaurants, bars and banquets. Employers value proven revenue growth, cost control, service leadership and event management, plus knowledge of licensing and food safety. A record of running profitable outlets matters most.