Director Of Food and Beverage

The Peninsula İstanbul

Key accountabilities 

• Ensure the delivery of exceptional guest service at all times, providing friendly, yet discreet and unobtrusive service across all F&B outlets.
• Handle all guest and internal stakeholder concerns and inquiries requiring the attention of the F&B Office in a courteous and efficient manner, following through to ensure all issues are resolved satisfactorily.
• Ensure productivity levels are achieved and prudently manage labor/payroll costs within budgetary requirements.
• Ensure all F&B operations function with the objective of maximizing profit while delivering product and service excellence; utilize data metrics and KPI analysis to meet or exceed monthly and annual revenue targets.
• Conduct and analyze market trends to make strategic recommendations, consistently evolving the hotel’s food and beverage offerings through creativity and innovation.
• Increase revenue and sales objectives by designing and implementing marketing programs (promotions, special menus, etc.) in collaboration with Sales and PR, developing sales incentives for staff, and creating new culinary initiatives.
• Establish and maintain positive guest and colleague interactions while fostering productive working relationships across all departments.
• Understand and accurately follow procedures to ensure strict compliance with set operational policies, standards, and Peninsula Service Principles.
• Hire, develop, motivate, supervise, and coach department employees to maintain a culture aligned with the mission, vision, values, and core principles of HSH.
• Ensure the highest level of Health, Safety, and Hygiene standards are maintained, properly reporting accidents and responding swiftly to any hotel emergencies.

General requirements 

• Minimum 5–7 years of progressive F&B leadership experience in a luxury hotel environment, with a proven track record as a Director of Food & Beverage or Assistant F&B Director in a high-profile luxury property.
• Degree in Hospitality Management, Culinary Arts, Business Administration, or a related field.
• Strong financial acumen with demonstrated expertise in budgeting, P&L management, forecasting, labor cost control, and KPI analysis.
• Creative mindset with a track record of driving revenue through innovative menu design, concept development, and strategic marketing/promotional campaigns.
• Exceptional leadership, mentoring, and communication skills with the ability to inspire a diverse team and maintain high colleague engagement.
• Excellent time management, organizational skills, high adaptability, and the capability to excel under pressure.
• Fluent English and Turkish communication proficiency (written and spoken). Fluency in an additional language is highly desirable.

We would be delighted to receive your CV and will liaise directly with suitable applicants.