Director of Food & Beverage - Premium Airport Lounge

As the Director of Food & Beverage at Sodexo Live!, your primary responsibilities include managing day-to-day operations, ensuring quality service in the Sapphire Lounge, overseeing financial targets and budgets, and fostering strong relationships with both clients and customers. You’ll also lead and mentor your team, ensuring they meet Sodexo's standards of excellence and compliance with safety programs.

To qualify for the Director of Food & Beverage role at Sodexo Live!, you should possess at least 5 years of culinary leadership experience, preferably in a high-end hotel or fine dining setting. A Bachelor’s degree or equivalent experience is also required, along with strong business acumen, leadership skills, and the ability to manage multiple priorities effectively.

Sodexo Live! ensures a high level of customer satisfaction in their airport lounges by focusing on exceptional service, offering top-notch culinary options, and maintaining a welcoming environment. The Director of Food & Beverage plays a crucial role in establishing these standards, educating the team on delivering outstanding service, and continually evaluating guest feedback to refine the experience further.

The team culture within the Food & Beverage department at Sodexo Live! is collaborative, supportive, and driven by a shared passion for excellence. As the Director of Food & Beverage, you will inspire your team through mentorship, encouraging diverse perspectives and innovative ideas, all while maintaining a focus on delivering exceptional guest experiences in the Sapphire Lounge.

At Sodexo Live!, we believe in empowering our employees and providing avenues for career growth. As the Director of Food & Beverage, you can advance your career through management training programs, mentorship opportunities, and involvement in new projects. With a commitment to your professional development, Sodexo Live! aims to support you on your journey toward greater responsibilities and roles.

When managing a team in a fast-paced environment, I prioritize clear communication, set realistic expectations, and encourage collaboration. I believe in empowering team members to make decisions on the spot and providing them with the necessary training and support to succeed under pressure.

I handle customer complaints by actively listening to their concerns and empathizing with their situation. I aim to resolve issues promptly and effectively while ensuring that we take note of the feedback for improving our services. Putting the customer first is key to maintaining a positive lounge atmosphere.

I have extensive experience in financial management, including budgeting, cost control, and labor management. I have successfully managed multi-million dollar budgets, consistently achieving financial targets while reducing waste and optimizing profitability through strategic planning and efficient operations.

I once led the introduction of a seasonal menu at a high-end restaurant, conducting extensive market research and aligning the team on the vision. By incorporating guest feedback and efficiently coordinating with suppliers and chefs, we launched the menu seamlessly and saw a significant increase in favorable customer reviews and overall guest satisfaction.

I approach training by providing a structured onboarding process that includes hands-on practice and ongoing evaluation. I ensure new staff members understand our values and standards while offering regular feedback and support to foster their growth and confidence within the team.

In past operations, I have introduced innovative concepts such as themed dining experiences and sustainability initiatives, including sourcing local ingredients. These innovations not only attracted diverse customer segments but also enhanced the overall guest experience and operational efficiency.

Customer feedback is vital in the food and beverage sector as it provides insights into guest preferences and areas for improvement. By actively seeking and analyzing feedback, I can make informed decisions that enhance the dining experience and ensure we stay relevant to our clientele's evolving tastes.

I ensure compliance with food safety and hygiene standards by adhering strictly to industry regulations and training staff thoroughly. Regular audits and assessments help maintain high standards in our operations, and I continuously educate the team about best practices to minimize risks.

My management style emphasizes inclusivity and respect for each team member's unique background and contributions. I foster open dialogue and create a collaborative environment where everyone feels valued, which drives stronger teamwork and more innovative ideas.

What excites me most about the Director of Food & Beverage role at Sodexo Live! is the opportunity to create unforgettable experiences for travelers in a luxury lounge setting. Being part of a team that values excellence and innovation aligns with my passion for the culinary arts and customer service.