We are seeking an outstanding Food & Beverage Director to join the executive team for one of the most iconic, legacy luxury resorts on the island of Kos. Built on decades of hospitality excellence, this renowned resort is famous for placing food, wine, and culinary experiences at the very heart of its guest journey.
This is a permanent, year-round basis role. In this key leadership role, you will take total ownership of our entire F&B division—seamlessly bridging frontline service excellence with culinary innovation across all resort outlets.
The Opportunity & Scope
As the F&B Director, you will hold full operational and strategic accountability for all Food & Beverage outlets, including buffet & a-la-carte restaurants, relaxed beach/pool venues, luxury lounges, in-room dining, private dining, and banquet/event facilities.
Uniquely tailored for an all-encompassing hospitality leader, this role requires complete oversight of both:
- Front-of-House (Service): Driving service standards, guest satisfaction, atmosphere, and staff excellence.
- Back-of-House (Culinary): Partnering closely with the Head Chefs on menu development, kitchen efficiency, food quality, and culinary consistency.
Key Responsibilities
- Strategic Leadership & Operations: Elevate and standardise the complete F&B offering across all resort outlets, maintaining strict alignment with 5-star luxury benchmarks.
- Dual-Domain Oversight: Maintain direct management over front-of-house service operations while collaborating with the to oversee culinary execution, menu costing, and kitchen standards.
- Financial Performance: Develop and manage F&B operating budgets, forecast revenue, optimize labor costs, control food & beverage cost percentages, and drive profit margins across all venues.
- Team Development & Culture: Mentor, recruit, and lead department heads, restaurant managers, and culinary leaders. Foster a high-performance, collaborative, and motivated work environment.
- Guest Experience & Innovation: Proactively gather guest feedback to continually refine service protocols. Stay ahead of global luxury culinary trends to introduce innovative food, beverage, and dining concepts.
- Quality & Compliance: Ensure full compliance with all local health, safety, food safety (HACCP), and sanitation regulations, as well as sustainability actions.
- Off-Season Planning: Utilize the winter period for strategic planning, operational revamps, vendor negotiation, menu development, and structured team training programs.