Assistant Director of Food and Beverage

Overview

Note: This role requires relocation to the Caribbean.

Job Title: Assistant Director of Food & Beverage

Reports To: Director of F&B / General Manager / Resort Manager

The Assistant Director of Food & Beverage leads and supports all culinary and beverage operations across multiple outlets to ensure exceptional guest experiences, operational excellence, and strong financial performance. This position requires a strategic, service-driven leader with a creative culinary vision and a hands-on management approach. The ideal candidate brings extensive luxury resort experience, specifically within Caribbean island environments, and strong proficiency in PMS systems, including Opera and Micros.

• Provide leadership, coaching, and development to culinary and service teams to deliver world-class F&B experiences.
• Oversee daily operations across all restaurants, bars, lounges, and banquet venues, ensuring excellence in service, quality, and presentation.
• Develop and enhance menus, seasonal offerings, and beverage programs aligned with brand standards and guest expectations.
• Manage budgets, cost controls, labor planning, and financial performance to ensure profitability without compromising quality.
• Ensure full compliance with health, safety, and sanitation regulations.
• Partner with marketing and sales teams to design and execute promotions, activations, and special events.
• Monitor guest feedback and implement continuous improvements to meet and exceed service benchmarks.
• Utilize PMS systems, including Opera and Micros, for reservations, billing, reporting, and overall operational efficiency.
• Build a culture of teamwork, accountability, and ongoing professional development.
• Allocate approximately 65–70% of time to operational oversight and 30–35% to administrative duties.

• A strong, positive attitude and leadership presence are essential.
• Minimum 2 years of experience as Assistant Director of Food & Beverageorat least 5 years of experience as Restaurant Manager overseeing multiple outlets.
• Proven multi-venue management experience.
• Experience managing large teams of 100+ staff.
• International 5-star hotel background (U.S. or Middle East markets preferred).
• Caribbean island luxury resort experience is required.
• U.S. or European luxury hotel experience is strongly preferred.
• Excellent command of English; additional languages are an advantage.
• Exceptional communication, presentation, and interpersonal skills.
• Passion for personalized guest experiences; highly motivated, adaptable, and proactive.
• Strong organizational skills with the ability to solve problems effectively.
• Flexible schedule with availability to work evenings, weekends, and holidays as needed.
• Proficiency in Microsoft Office, guest reservation systems, POS platforms, and PMS Opera and Micros.
• Food Handler and Alcohol Awareness certifications (where applicable).

• Experience with in Forbes-rated or comparable luxury properties.
• Familiarity with Caribbean culinary preferences and ability to integrate local flavors into menus.

• Salary: USD $65,000–$70,000 annually
• Bonus: Annual performance bonus
• Additional Benefits: Housing and full relocation package
• Open to first-time Assistant Director-level candidates with a minimum of 5 years of Restaurant Manager experience.