Food & Beverage Director

The Radisson Grenada Beach Resort is seeking a capable, seasoned professional to positively impact their team as a Food & Beverage Director.

Job Objective:

The Food & Beverage Director is responsible for overseeing all food and beverage outlets and managing staff while driving profitability.

Key Responsibilties:

Oversee daily operations across all resort restaurants, bars, and event venues.
Plan and assign daily, weekly, monthly, and quarterly tasks to restaurant and bar staff.
Monitor service across all dining outlets to ensure prompt, high-quality delivery aligned with SOPs.
Ensure outlet cleanliness, setup, and closing standards before and after each service period.
Conduct monthly inventories and generate operational purchase requisitions in a timely manner.
Prepare budget projections and document/report equipment damages or malfunctions.
Manage departmental payroll, scheduling, attendance tracking, and staff hour approvals.
Identify and drive up selling opportunities to optimize revenue across outlets.
Provide strong leadership, training, communication, and recognition to direct reports.
Manage performance evaluations, succession planning, and food safety training.
Administer documented disciplinary actions in coordination with Management and HR witnesses.
Recommend personnel actions to HR, including hiring, promotions, transfers, and performance decisions.
Take full ownership of guest feedback and complaints, collaborating across teams to resolve issues promptly.
Greet and thank dining guests, modelling personalized, service-oriented interactions.
Enforce resort grooming, image, and uniform standards across the team.
Conduct periodic departmental audits to ensure adherence to resort and brand standards.
Align departmental goals with corporate business strategies, mission, and core values.
Ensure company property is secured to prevent loss or damage.
Report maintenance issues promptly and track repairs to resolution.
Continuously review and improve departmental policies, procedures, and service standards.

Minimum Requirements - Qualification, Knowledge, Skills, and Experience:

Qualification (Education):	Bachelor's Degree in Food & Beverage Management, Hosptitality Management or related field
Knowledge:	Familiarity with HACCP standards, food safety compliance, and hygiene guidelines across F&B outlets. Thorough understanding of restaurant, bar, and event service standards, outlet opening/closing procedures, and upselling tactics. Working knowledge of stock control, monthly physical inventory procedures, and requisition processing. Knowledge of staff scheduling, labour cost management, attendance tracking, and payroll processing. Understanding formal performance appraisal systems, succession planning and compliant disciplinary/HR recommendation processes. Knowledge of resort brand guidelines, uniform standards, and corporate service culture frameworks.
Skills:	Leadership/supervision Budgeting Guest relations Hands-on ability to conduct inventory & purchasing management Practical skill in executing service standards Equipment & property care Excellent communication, innovation, and adaptability Excellent problem-solving skills Intermediate level computer and digital skills.
Experience:	7 – 10 years’ experience in Food & Beverage

Physical Requirements:

Able to stand for extended periods.
Occasionally lift, push or pull up to 50lbs.
Ability to follow technical instructions/diagrams.

Send your application (cover letter & CV in word or PDF format) along with contact information for three (3) business referees (preferably past employers), by email only, to opportunitiesnow6@gmail.com with subject line: "Food & Beverage Director".

Submission deadline – 16th November 2026.

Only shortlisted candidates will be contacted.