Food & Beverage Director
Jobs for Humanity · Beit Meri, Mount Lebanon Governorate, Lebanon
- Company
- Jobs for Humanity
- Work style
- Onsite
- Employment
- Full Time
- Location
- Beit Meri, Mount Lebanon Governorate, Lebanon
- Published
- 2025-04-29
- Source checked
- 2026-10-28
- Listing source
- SmartRecruiters Posting API
About this role
Company Description We are seeking an experienced, hands-on Director of Food and Beverage to lead and elevate all F&B operations. You won’t just manage—you’ll create. You will collaborate directly with our chefs to design recipes, cost menus strategically, recruit and train teams, and ensure operational excellence across all outlets. This is a high-impact role for someone who thrives in both creative and operational leadership and who knows that great service and profitability must go hand-in-hand. Job Description Recipe Development: Work with the Executive Chef to create innovative, high-quality recipes aligned with our brand identity and guest expectations. Cost Control and Menu Engineering: Analyze food and beverage costs, set pricing, and ensure menus are profitable without compromising quality. Operational Excellence: Develop and enforce SOPs (Standard Operating Procedures) for service, kitchen, and bar operations; oversee daily execution. Team Leadership: Recruit, train, and develop all front- and back-of-house F&B staff, building a culture of excellence, accountability, and hospitality. Guest Experience: Maintain high standards for service quality, food presentation, and guest satisfaction across all venues. Financial Management: Drive budgets, forecasting, inventory management, and cost-saving initiatives without affecting service quality. Compliance and Safety: Ensure all operations meet local health regulations, safety standards, and internal policies. Qualifications Minimum 5–8 years of progressive F&B leadership experience, including at least 2 years as a Director or multi-outlet manager. Strong culinary background; ability to collaborate with chefs on recipe and menu development. Proven success in cost management, budgeting, and revenue growth. Solid skills in recruiting, motivating, and leading teams. Excellent organizational and problem-solving abilities. Strong attention to detail combined with high operational standards. Flexible schedule and ability to be hands-on during key service periods.
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