Director of Food And Beverage

Director of Food And Beverage

Salary: €negotiable

Start: ASAP

Location: Paris

Languages: French, English , any other European language is a plus

Role overview

My client is looking for a Strategic and hands-on Food & Beverage leader responsible for multiple outlets/properties, driving concept development, operational excellence and profitability across the portfolio.

You will own menu and concept creation, P&L performance and standards implementation, ensuring consistent quality and guest experience while tailoring each venue to its market.

Key responsibilities

• Develop, refine and roll out F&B concepts for several properties (restaurants, bars, events), aligning with brand positioning, target guests and local market trends.
• Create and update menus in collaboration with chefs and bar teams, balancing creativity, guest appeal, operational feasibility and cost targets (food & beverage cost, margin).
• Lead and support outlet managers and F&B teams across properties, providing clear direction, coaching and regular performance reviews.
• Take full P&L ownership for the F&B cluster: build budgets, monitor revenues and costs, analyse variances and implement measures to protect and grow profitability.
• Define and standardise SOPs, service standards and training content for all properties, ensuring consistent delivery while allowing for concept-specific nuances.
• Monitor guest satisfaction (NPS, reviews, comment cards) and operational KPIs, and drive continuous improvement based on data and feedback.
• Coordinate with Purchasing and Finance on supplier selection, pricing, product mix and inventory control to secure quality and commercial advantage.
• Partner with Sales & Marketing on F&B promotions, events and campaigns that drive covers, average spend and brand visibility.

Profile & requirements

• Several years’ experience as Food & Beverage Manager / Cluster F&B Manager / Director of F&B with responsibility for multiple outlets or properties.
• Proven track record in concept and menu development, including launching or repositioning F&B venues.
• Strong financial acumen with solid experience managing F&B P&Ls, budgeting, cost control and margin optimisation.
• Skilled people leader, able to inspire, train and hold teams accountable across several locations.
• Fluent French and English (spoken and written); additional languages are an advantage in an international environment.
• Guest-centric mindset, high quality standards and a passion for food, beverage and concept-driven hospitality.