The F&B Director will be responsible for the strategic and operational leadership of multi-outlet F&B operations. The role requires expertise in driving business growth, optimizing processes, ensuring consistency, and leading a high-performing team to deliver unique dining experiences. As a key leader, the F&B Director will collaborate with senior management and the Head of F&B to align the department’s goals with overall business objectives while maintaining the highest standards of service, quality, and profitability.

Key Responsibilities

Leadership & Team Management:

• Lead, mentor, and manage all F&B teams, including restaurant, bar, catering, and events, ensuring seamless collaboration across departments.

• Foster a culture of growth, professional development, and team engagement, driving excellence and high performance across all F&B operations.

• Oversee talent recruitment, training, and retention to build a motivated, knowledgeable, and customer-focused team.

Strategic Concept Development & Menu Engineering:

• Collaborate with the Executive Chef and senior management to design and implement innovative culinary concepts, ensuring alignment with market trends and customer preferences.

• Regularly introduce seasonal beverage offering and special events that highlight local, fresh, and sustainable ingredients, ensuring creativity in all offerings.

POS management & Inventory Control:

• Lead the management and optimization of POS systems across all F&B outlets, ensuring seamless integration for better data accuracy and operational efficiency.

• Oversee inventory control systems, ensuring accurate tracking, procurement, and reduction of waste through real-time inventory management and stock control procedures.

Quality Assurance & Consistency:

• Develop and maintain consistent service standards, ensuring excellence in food preparation, presentation, and customer service.

• Conduct routine quality checks and operational audits to ensure compliance with hygiene, safety, and service regulations.

Process Optimization & Sustainability:

• Drive initiatives to optimize operational efficiency, reduce costs, and minimize waste while maintaining high-quality standards.

• Lead sustainability efforts in sourcing, waste management, and energy-efficient practices to meet corporate social responsibility goals.

Customer Experience & Satisfaction:

• Champion the delivery of memorable guest experiences by continuously gathering customer feedback and implementing improvements where necessary.

• Work closely with the front-of-house teams to ensure seamless coordination between kitchen and service, delivering an exceptional end-to-end guest journey.

Financial Management & Accountability:

• Manage and optimize F&B budgets, ensuring effective control of food and labor costs to meet profitability targets.

• Monitor and analyze financial performance, providing insights and strategies to improve revenue streams and overall profitability.

Qualifications & Experience

• Proven experience as an experienced F&B Director, preferably within a high-volume, multi-outlet hospitality environment (hotels, resorts, or restaurants).

• Strong knowledge of food and beverage trends, menu development, and guest-centric service.

• Expertise in managing P&L, budgets, and cost control measures to optimize profitability.

• Experience in leading sustainability and process improvement initiatives.

• Excellent leadership, communication, and interpersonal skills, with a track record of managing large, diverse teams.

• Familiarity with Romanian F&B market trends, suppliers, and local culinary practices is a must.

Personal Attributes

• Results-driven leader with strong strategic vision and a passion for innovation and operational excellence.
• Creative and adaptable, with the ability to thrive in a dynamic, fast-paced environment.
• Strong problem-solving skills and a proactive approach to driving business improvements.
• Highly organized and detail-oriented, with the ability to manage multiple priorities simultaneously.