Director of Food And Beverage

1 giorno fa
Venice, Veneto, Italia San Clemente Palace Venice Tempo pieno
Role Description The Director of Food and Beverage is a full-time, on-site role based at San Clemente Palace Venice in Venice. This role oversees all food and beverage operations, including restaurants, bars, banquet functions, in-room dining, and special events, ensuring high-quality service and consistency with brand standards. The director leads and mentors the F&B team, manages staffing and scheduling, and collaborates closely with culinary leadership on menu planning, product selection, and presentation. Daily responsibilities include monitoring guest satisfaction, managing inventory and vendor relationships, overseeing health and safety compliance, and optimizing financial performance through cost control and revenue management. The role also involves developing service standards, implementing training programs, and working with sales and marketing teams to create appealing F&B offerings and promotions. Qualifications
• Proficiency in Food & Beverage and Food Service operations, including restaurant, bar, and banquet management.
• Strong Culinary Skills and experience collaborating with culinary teams on menu development and quality standards.
• Demonstrated ability to drive Customer Satisfaction through service excellence and effective guest relations.
• Budgeting and financial management skills, including cost control, forecasting, and revenue optimization.
• Leadership experience in luxury hospitality or upscale dining environments, with a focus on team development and performance management.
• Knowledge of food safety, hygiene regulations, and best practices for on-site operations.
• Effective communication and interpersonal skills, with the ability to work cross-functionally and manage stakeholder expectations.
• Strong organizational and problem-solving skills, with the capacity to manage multiple outlets and events simultaneously.
• Fluency in English; additional language skills, especially Italian, are an advantage.
• Relevant education in hospitality management, culinary arts, or a related field, or equivalent professional experience.
• Knowledge in Micros.

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