A food and beverage director is an executive who works in a hospitality capacity. Frequently these directors are employed at hotels, restaurant chains and banquet facilities. They oversee the entire food and beverage service aspect of a company. They are ultimately tasked with human resource decisions, purchasing decisions, as well as menu design and decisions on which products to carry. They oversee all aspects of guest service as well as implementing training to ensure that expectations are always exceeded by staff.
These types of positions require creative individuals who are able to take initiative. They establish standards through the entire food and beverage operation of a company, including but not limited to hiring, training, sanitation, and overseeing payroll and purchasing decisions. Food and beverage directors must be able to analyze cost structures and maximize ways to run good food and beverage costs while still offering guests excellent options. They need a strong background in cuisine and bar and beverage service as well, and they must be mindful of new and oncoming trends in the industry.
This is an executive position with most companies, and in many situations is an upper management job. Thus, the food and beverage director will usually be expected to have a college degree in a hospitality management discipline, or a business degree at minimum. These types of positions require extensive prior experience in the field as well, with three to five years of restaurant or hotel management being the norm. Food and beverage directors normally work regular business hours, but the demands of the positions usually require them to be reachable at all times of day during the week.
Food and Beverage Director Tasks
Develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations.
Manage the maintenance and sanitation of the food and beverage areas and equipment.
Analyze, forecast, monitor and control the labor and food costs.
Direct day to day operations for restaurant outlets, room service, culinary, stewarding, beverage and banquet operations.