F&B Director

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.

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