F&B Director Sinaia

F&B Director
Sinaia
Sinaia, Prahova, Romania

About Olala

Olala Group is a
- growing
- enabled real estate management and hospitality company with headquarters in Barcelona. We are part of a hospitality group that manages over 1200 accommodation units, such as
- term rentals, hotels, and other unique stays; as well as 10 F&B assets, across multiple countries in Europe, Asia and the Middle East. Our mission is to provide our guests with unique hospitality experiences while promoting an efficient and sustainable way of travelling with style. Since our beginning in 2014, we’ve expanded our operations to 17 cities and are on our way to continue growing in different markets worldwide by offering travellers smart/digital and stylish accommodations and
- level service.

The Hospitality-loving community you will join
The Olala Group team provides unique hospitality experiences while promoting efficient and stylish travel. We work in a passionate, proactive, hands on, dynamic and energetic
- growing environment.

Your role

The F&B Director will be responsible for the strategic and operational leadership of
- outlet F&B operations. The role requires expertise in driving business growth, optimizing processes, ensuring consistency, and leading a
- performing team to deliver unique dining experiences. As a key leader, the F&B Director will collaborate with senior management and the Head of F&B to align the department’s goals with overall business objectives while maintaining the highest standards of service, quality, and profitability.

Your Journey

Leadership & Team Management:

• Lead, mentor, and manage all F&B teams, including restaurant, bar, catering, and events, ensuring seamless collaboration across departments.
• Foster a culture of growth, professional development, and team engagement, driving excellence and high performance across all F&B operations.
• Oversee talent recruitment, training, and retention to build a motivated, knowledgeable, and
  - focused team.

• Collaborate with the Executive Chef and senior management to design and implement innovative culinary concepts, ensuring alignment with market trends and customer preferences.
• Regularly introduce seasonal beverage offering and special events that highlight local, fresh, and sustainable ingredients, ensuring creativity in all offerings.

• Lead the management and optimization of POS systems across all F&B outlets, ensuring seamless integration for better data accuracy and operational efficiency.
• Oversee inventory control systems, ensuring accurate tracking, procurement, and reduction of waste through
  - time inventory management and stock control procedures.

• Develop and maintain consistent service standards, ensuring excellence in food preparation, presentation, and customer service.
• Conduct routine quality checks and operational audits to ensure compliance with hygiene, safety, and service regulations.

• Drive initiatives to optimize operational efficiency, reduce costs, and minimize waste while maintaining
  - quality standards.
• Lead sustainability efforts in sourcing, waste management, and
  - efficient practices to meet corporate social responsibility goals.

• Champion the delivery of memorable guest experiences by continuously gathering customer feedback and implementing improvements where necessary.
• Work closely with the
  -
  - house teams to ensure seamless coordination between kitchen and service, delivering an exceptional
  -
  - end guest journey.

• Manage and optimize F&B budgets, ensuring effective control of food and labor costs to meet profitability targets.
• Monitor and analyze financial performance, providing insights and strategies to improve revenue streams and overall profitability.

What do you bring to your trip

• Proven experience as an experienced F&B Director, preferably within a
  - volume,
  - outlet hospitality environment (hotels, resorts, or restaurants).
• Strong knowledge of food and beverage trends, menu development, and
  - centric service.
• Expertise in managing P&L, budgets, and cost control measures to optimize profitability.
• Experience in leading sustainability and process improvement initiatives.
• Excellent leadership, communication, and interpersonal skills, with a track record of managing large, diverse teams.
• Familiarity with Romanian F&B market trends, suppliers, and local culinary practices is a must.

• Results-driven leader with strong strategic vision and a passion for innovation and operational excellence.
• Creative and adaptable, with the ability to thrive in a dynamic,
  - paced environment.
• Strong
  - solving skills and a proactive approach to driving business improvements.
• Highly organized and
  - oriented, with the ability to manage multiple priorities simultaneously.