Food and Beverages Director

• Communicate the Food & Beverage vision, mission, and core values and ensure they are
• Collaborate with the General Manager, Executive Chef, Sales & Marketing, and Banqueting
• Ensure all food and beverage offerings align with Serena, LHW, and LQA standards.
• Conduct regular SWOT analyses of food and beverage products, services, competitors, and
• Analyze guest feedback and market intelligence to improve offerings and service delivery.
• Drive innovation in dining experiences, beverage programs, banqueting concepts, and premium
• Ensure compliance with all statutory, health, safety, food hygiene, and licensing requirements.
• Ensure adherence to data protection, document management, and departmental recordkeeping policies.
• Educate the F&B leadership team on their roles in crisis management and business continuity
• Develop and implement food and beverage strategies consistent with market trends and hotel
• Oversee the quality, consistency, presentation, and service standards across all restaurants,
• Ensure menus, beverage lists, and banquet packages are standardized and regularly reviewed.
• Lead the planning and execution of conferences, weddings, social events, VIP functions, and
• Ensure buffet, plated, and live station presentations maintain luxury standards regardless of
• Maintain strict quality control for taste, presentation, portioning, and service excellence.
• Coordinate operational timelines to ensure seamless event setup and service execution.
• Work closely with culinary, pastry, bakery, and beverage teams to ensure integrated service
• Review guest feedback on food quality, beverage quality, service, and overall dining experience.
• Update and enforce Food & Beverage SOPs.
• Ensure strict adherence to food safety, hygiene, and sanitation standards.
• Ensure effective forecasting, mise en place planning, and logistical coordination for all
• Drive revenue growth across restaurants, bars, banqueting, and room service.
• Stay updated on culinary trends, beverage innovations, mixology, wellness dining, and luxury
• Introduce innovative dining and beverage experiences that enhance the hotel’s market
• Create memorable guest experiences through exceptional food, beverages, service, and
• Develop offerings that attract corporate, diplomatic, MICE, wedding, leisure, and high-end
• Support seasonal promotions, festive campaigns, themed events, and partnership activations.
• Monitor competitor activity and identify opportunities for differentiation and growth.
• Develop and implement food and beverage cost control strategies without compromising
• Monitor inventory levels and ensure optimal stock management across all outlets.
• Minimize wastage through effective purchasing, storage, production, and service controls.
• Monitor daily business volumes, forecasts, and event schedules to optimize staffing and
• Ensure proper portion control and beverage control measures.
• Analyze revenue, food cost, beverage cost, labor cost, and outlet profitability.
• Prepare and manage departmental budgets, forecasts, and financial reports.
• Identify opportunities for upselling, cross-selling, and revenue enhancement.
• Ensure every team member has a clear performance plan and measurable objectives.
• Conduct regular performance reviews and coaching sessions.
• Implement relevant HR policies and procedures consistently.
• Develop training and capacity-building programs for service, beverage, culinary, and stewarding
• Lead, inspire, and motivate teams during high-pressure operations and major events.
• Foster a culture of accountability, teamwork, professionalism, and guest focus.
• Manage staff relations, communication, discipline, and conflict resolution within the
• Ensure effective manpower planning, scheduling, and productivity management.
• Identify and implement cost-effective employee recognition and reward initiatives.
• Promote workplace health, safety, and wellness for all F&B employees.
• Organize wellness and engagement activities to support employee well-being.
• Support and participate in community outreach and environmental conservation initiatives.
• Implement sustainable food and beverage practices, including waste reduction, energy
• Reduce single-use plastics and promote environmentally conscious operations.
• Stay updated on sustainability trends and innovations within hospitality and food service.
• Promote sustainable banquet planning and responsible consumption practices.
• Bachelor’s degree or diploma in Hospitality Management, Food & Beverage Management, Hotel
• Extensive

Experience

• in food and beverage operations within luxury hotels or large-scale
• hospitality operations.
• • Minimum 8 years of
• in food and beverage operations in a 5-star international
• property, with at least 5 years in a senior leadership role.
• • Proven
• managing multiple outlets, bars, banqueting operations, and large-scale
• events.
• • Strong knowledge of restaurant management, beverage management, banqueting, room
• service, and culinary operations.
• • Demonstrated ability to develop innovative food and beverage concepts and drive revenue
• growth.
• • Strong financial, analytical, and operational planning skills.
• • Proven leadership ability to manage and inspire large multidisciplinary teams.
• Tags
• Food, nutrition
• Restaurant, hospitality, travel
• Senior-level
• Uganda
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