Food and Beverage Executive

**Key Responsibilities1. Strategic & Financial Leadership** * **Drive Revenue:** Develop and execute property-wide strategies to exceed revenue goals and maximize profit margins. * **Budget Management:** Oversee the departmental budget, including P&L analysis, forecasting, and CAPEX (Capital Expenditure) planning for renovations or new equipment. * **Market Analysis:** Monitor industry trends and local competitors to evolve menu offerings, pricing, and promotional activations. **2. Operational Excellence** * **Quality Control:** Ensure all F&B outlets meet or exceed brand service standards and guest expectations. * **Supply Chain & Procurement:** Negotiate with vendors to source premium ingredients and equipment while minimizing costs and carbon footprints. * **Compliance:** Maintain strict adherence to local and federal health, safety, and liquor regulations (HACCP/OSHA). **3. Talent & Culture Development** * **Leadership:** Mentor and coach F&B managers, executive chefs, and supervisors to build a high-performing, "guest-first" culture. * **Training:** Implement comprehensive training programs focused on product knowledge, upselling techniques, and emotional intelligence in service. * **Menu Curation:** Collaborate with the Executive Chef to design seasonal, modern menus that cater to diverse dietary needs and regional palates. * **Marketing Integration:** Partner with Sales and Marketing teams to launch seasonal promotions, pop-up events, and social media-worthy guest experiences. Experience: * F&B: 2 years (Required) Work Location: In person