Food and Beverage Director

• Oversee the entire food and beverage department, from catering and restaurant operations to staffing and budget management. 

• Managing orders, inventory control, and deliveries. 

• Identifying ways to cut costs, eliminate inventory shrinkage, and reduce food spoilage. 

• Developing realistic budgets with the team, using historical data to forecast future financial plans.

• Monitoring current spending habits to ensure that they’re staying within the budget. 

• Analyzing financial and consumer data reports.

• Nurturing relationships with vendors and hospitality software companies. 

• Collaborating with various types of chefs to create delicious and enticing menu types.

• Developing a pricing strategy to establish before ordering sufficient ingredients. 

• Executing plans to maintain health and safety standards across food and beverage storage spaces. 

• Making final decisions on whether to use food and restaurant tech solutions.

• Ensuring the team is providing clients with stellar customer service. 

• Reviewing and implementing policies across food and beverage sub-departments (restaurants,  event management, banquets, catering, etc).