Director Food & Beverage (gn)

Darum lohnt es sich

Director of Food & Beverage In our award‑winning luxury hotel, we are seeking a Director of Food & Beverage to lead activity, develop teams, and drive guest satisfaction.

What you will do: People • Direct everyday activity, plan and assign work ensuring staffing numbers are optimal. • Develop your team through coaching, feedback, and performance goals. • Train colleagues to meet compliance and standards. • Foster a great working environment and link departments to create a one‑team mindset. • Promote teamwork and quality service through daily communication with other departments. • Recommend or initiate any HR related actions where needed.

Accountabilities: This is the highest Food & Beverage leadership role within a large luxury convention hotel, overseeing extensive teams across multiple major restaurants, kitchens, and banquet operations, and serving on the hotel’s Executive Committee.

What We need from you: • 4+ years of related leadership experience • Bachelor’s degree or higher education in Hotel Management, culinary arts, or related field • Proficiency in German and English • Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local law What we offer: • Permanent employment contract • Competitive compensation package • Complimentary parking based on availability • Vacation payment and annual bonus • Corporate Benefits • Orientation seminar and intensive training • Regular development opportunities • Room for personal & professional development • Exchange and transfer options within IHG • Worldwide hotel discounts at over 6000 IHG Hotels and restaurants • Dry cleaning allowance • Regular team events and parties • Well‑balanced buffet and free hot and soft drinks in staff restaurant Location: InterContinental Berlin, Budapester Strasse 2, 10787 Berlin, Germany.

Guest Experience • Ensure food and beverage equipment is operational, cleaned, and maintained. • Guarantee banquet/convention spaces are clean, stocked, and ready for anticipated business volume; notify engineering of maintenance needs. • Establish and achieve quality and guest satisfaction goals; address guest requests and complaints to maintain high satisfaction. • Analyze guest insights to identify expectations and enhance loyalty. • Communicate regularly with guests to ensure expectations are met.

Responsible Business • Manage food and beverage marketing programs and participate in system‑wide initiatives. • Monitor competitor activity and industry innovation; review menu design with the Assistant Director. • Secure and properly store food and drinks, maintaining stock levels to reduce waste. • Handle inventory procedures, determining minimum and maximum stocks. • Perform ad‑hoc duties as required. • Serve as manager on duty.

Financial • Assist in preparing the hotel’s annual budget and departmental goals. • Monitor budget and control expenses, focusing on food, beverage, and labor costs. • Identify additional sales opportunities with the catering office. • Drive promotions that deliver great dining experiences at good value. • Ensure credit and financial transactions are handled securely.