Director of Food And Beverage

Food & Beverage Director

Location: Caribbean

Please Note: This is a full time international position in the Caribbean, and offers full relocation in an idyllic expat friendly location, with housing allowance provided.

Position Summary:

The Director of Food & Beverage is responsible for leading menu and product development, overseeing recipe creation, and driving culinary innovation across all restaurants within Group . This role plays a key part in shaping the group’s food and beverage identity through continuous research, trend analysis, and collaboration with internal teams to ensure quality, consistency, and profitability. The ideal candidate will be a culinary leader with strong operational insight and a passion for excellence in guest experience.

Key Responsibilities:

Product & Menu Development

• Develop and standardize all menu items, ingredients, and recipes across the restaurant group.
• Oversee and coordinate product cuttings, menu tastings, and the implementation of new items.
• Partner with purchasing and operations to ensure high-quality, cost-effective ingredients are used.
• Maintain menu alignment with brand identity and evolving food trends.

Research & Culinary Innovation

• Conduct ongoing research into culinary trends, new ingredients, preparation techniques, and guest preferences.
• Evaluate product performance and lead continuous menu enhancements.
• Collaborate with chefs, suppliers, and consultants to keep offerings competitive and compelling.

Cost Control & Recipe Management

• Ensure all recipes are costed effectively to maintain food cost targets (e.g., 29% or below).
• Regularly review existing recipes and make improvements based on guest feedback, operations input, and performance analysis.

Leadership of Menu Committee & Development Team

• Lead the Menu Committee and Product Development Team.
• Set clear timelines for menu development and ensure interdepartmental collaboration.
• Host regular development meetings with agendas, testing outcomes, and documented decisions.

Strategic Menu Direction

• Conduct regular reviews of menu performance using internal data and industry benchmarks.
• Work closely with marketing and design teams to implement effective menu engineering strategies.
• Provide insights for placement, pricing, addition, or removal of menu items.

Training & Implementation Support

• Develop comprehensive how-to guides, menu kits, and training materials.
• Assist with the creation of visual aids and content for back-of-house and service teams.
• Support the Corporate Training team in developing and rolling out new recipes and kitchen procedures.

Communication & Collaboration

• Foster strong communication across departments including operations, marketing, training, and purchasing.
• Maintain a proactive relationship with restaurant teams to ensure smooth menu rollouts and address any concerns or requests promptly.

Industry Engagement & Development

• Stay informed on trends through trade shows, workshops, and culinary events.
• Build and maintain industry relationships to bring innovation and fresh perspectives to the business.
• Participate in relevant professional organizations where beneficial.

Budget & Team Management

• Create and manage departmental budgets.
• Recruit, train, and evaluate members of the Food & Beverage Development team.
• Support promotional initiatives and advertising campaigns as required.

Required Skills & Competencies:

• Proven leadership in a high-volume, multi-unit food & beverage setting
• Strong culinary knowledge with the ability to balance creativity with cost control
• Excellent organizational and project management skills
• Proficiency in MS Office (Word, Excel, Outlook, PowerPoint)
• Strong interpersonal, written, and verbal communication skills
• Experience with stakeholder engagement and cross-functional collaboration
• Ability to lead in a fast-paced, dynamic environment

Job Requirements:

• Ability to work independently and manage projects under minimal supervision
• Flexible availability, including occasional nights or weekends
• Strong analytical and decision-making capabilities
• Effective at problem solving and implementing creative solutions
• Willingness and ability to travel as required
• Comfortable working with a diverse team and across departments

Education & Experience:

• Bachelor’s degree in Culinary Arts, Food & Beverage Management, or a related field
• Red Seal certification and/or Executive Chef experience strongly preferred
• 5–10 years’ experience in a senior leadership role within a restaurant or hospitality environment
• Additional industry certifications considered a plus