Director of Food and Beverage

About the role

The Director of Food and Beverage leads the hotel's F&B operations, ensuring exceptional guest service, profitable performance and strong team culture. The role works closely with Sales and PR on marketing programmes and culinary initiatives, and requires fluency in English and Turkish.

Key responsibilities

• Deliver exceptional, friendly, discreet and unobtrusive service across all F&B outlets and handle guest and stakeholder concerns efficiently.
• Manage labor and payroll costs within budget and use data metrics and KPIs to meet or exceed monthly and annual revenue targets.
• Analyze market trends and evolve the hotel's food and beverage offerings through creativity and innovation.
• Design and implement marketing programmes (promotions, special menus) with Sales and PR, develop staff sales incentives and create new culinary initiatives.
• Maintain positive relationships with guests, colleagues and other departments, and follow operational policies and the Peninsula Service Principles.
• Hire, develop, motivate, supervise and coach department employees to align with the hotel's mission, vision and values.
• Ensure the highest standards of health, safety and hygiene, report accidents and respond quickly to emergencies.

Required profile

• Minimum 5-7 years of progressive F&B leadership experience in a luxury hotel, including a Director or Assistant F&B Director role in a high-profile property.
• Degree in Hospitality Management, Culinary Arts, Business Administration or a related field.
• Fluent English and Turkish (written and spoken); fluency in another language is highly desirable.

Required skills

• Budgeting, P&L management, forecasting, labor cost control and KPI analysis.
• Innovative menu design, concept development and marketing campaigns.
• Leadership, mentoring and communication skills.