Director of Food & Beverage

Located in Roatán

We are seeking an experienced Director of Food & Beverage to provide strategic and operational leadership across our entire Food & Beverage division, including culinary operations, restaurants, bars, banquets, events, and stewarding.

This position will be responsible for defining the division’s strategy, delivering exceptional guest experiences, and ensuring the profitability, quality, and operational efficiency of all Food & Beverage operations.

Key Responsibilities

• Provide strategic leadership for the entire Food & Beverage division.
• Oversee culinary operations, restaurants, bars, cafés, banquets, events, and stewarding.
• Lead and develop the Executive Chef, F&B Manager, and other operational leaders.
• Assume full accountability for the division’s P&L, budget, forecasts, revenue, profitability, and cost controls.
• Manage food and beverage costs, labor expenses, inventories, waste, and productivity.
• Lead culinary strategy, menu development, recipe standardization, product quality, and presentation standards.
• Ensure consistent service standards and exceptional experiences for guests and members.
• Develop new concepts, promotions, events, and revenue-generating opportunities.
• Implement effective controls over purchasing, inventories, billing, cash handling, discounts, complimentary items, and voids.
• Ensure compliance with food safety, hygiene, workplace safety, and internal operating procedures.
• Lead F&B openings, renovations, and operational improvement projects.
• Coordinate closely with Hotel Operations, Beach Club, Golf, Finance, Purchasing, Human Resources, Marketing, and Maintenance.
• Present financial and operational results, along with corrective action plans, to the General Manager.

Requirements

• Bachelor’s degree in Hospitality Management, Hotel Administration, Business Administration, Culinary Management, or a related field.
• At least 10 years of progressive Food & Beverage experience.
• A minimum of five years in a senior leadership position overseeing both culinary and service operations.
• Proven experience in luxury hotels, resorts, private clubs, or multi-outlet properties.
• Strong knowledge of P&L management, budgeting, forecasting, menu engineering, inventory control, and labor productivity.
• Experience overseeing restaurants, bars, banquets, events, and culinary concept development.
• Proven ability to lead multicultural teams and develop operational leaders.
• Fluency in English and Spanish.
• Availability to relocate to Roatán, Honduras.
• Flexibility to work according to operational requirements, including evenings, weekends, and holidays.

Core Competencies

• Executive leadership and team development.
• Strategic and commercial vision.
• Strong financial judgment.
• Comprehensive knowledge of culinary and service operations.
• Results and guest-experience orientation.
• Operational discipline and strong internal controls.
• Integrity, adaptability, and effective decision-making.