Director of Food & Beverage (M / F)

Set to open its doors in 2025, Airelles Venezia marks the beginning of an exciting new chapter as we prepare to reveal our first maison outside France. Join the founding team and play an essential role in creating this sanctuary of luxury on the island of Giudecca, featuring generous rooms and suites, extraordinary private gardens, a multi-level spa, and spectacular views of Piazza San Marco. Key Duties and Responsibilities To serve the needs of the business, guests, and colleagues by being responsible for all culinary, production, and service-related matters. The F&B Director ensures that all hotel visitors are delighted by the quality, creativity, and variety of our food and beverage offerings across all areas, making F&B a key differentiator in the local market. Operations and Concept Assist the Technical Services Department with kitchen design layouts and specifications during planning and renovation projects. Review manning guides and pre-opening budgets for F&B service and production; recommend F&B IT requirements; compile and review operating equipment lists specific to each project and location. Implement new F&B initiatives and support hotel management in launching new programs. Help define restaurant/bar concepts to enhance guest experience, revenue, and profitability. Stay updated with the latest F&B practices, trends, and design directions. Define beverage policies (menus, pricing, operations, purchases) in collaboration with the purchasing department, head sommelier, and head bartender. Develop food policies (menus, pricing, operations, purchases) in agreement with the Executive Chef. Implement sales techniques and train teams to meet quality and revenue goals. Establish brand standards for menu quality, variety, creativity, presentation, and service standards across all outlets. Coordinate menu changes seasonally with the regional Executive Chef, including recipes, costing, and testing. Ensure food preparation adheres to recipes and presentation standards. F&B Service Identify cross-regional training and recruitment needs. Introduce service operating manuals for each restaurant. Purchasing & Control Collaborate with Purchasing to optimize costs within budgets. Regularly inspect produce quality. Improve storage and maintenance of dry goods, perishables, cold, and frozen items. Quality & Product Maintain high standards of food quality, presentation, cleanliness, sanitation, and hygiene. Continuously upgrade cuisine concepts and standards. Ensure compliance with all food safety and handling practices. Desirable Qualifications The Executive Housekeeper must speak fluent English and the local language. Minimum of five years’ experience in a luxury hotel F&B department. Contact To apply, please email your resume and cover letter to J-18808-Ljbffr J-18808-Ljbffr

Location: treviso, IT

Posted Date: 6/17/2025