Job Description

Summary

The Director of Food & Beverage is a key member of the hotel's executive leadership team, responsible for overseeing all dining, beverage, banquet, and in-room dining operations. The role drives commercial performance, service excellence, and brand positioning across all venues, while leading the successful reopening and repositioning of renovated outlets to deliver exceptional guest experiences and sustainable business growth.

Main Duties:

Provide strategic oversight and leadership for all Food & Beverage operations, ensuring alignment with the hotel's commercial objectives, brand standards, and guest experience expectations.
Direct and manage the performance of all restaurants, bars, lounges, banquet facilities, in-room dining, and other revenue-generating F&B venues to achieve operational excellence and financial targets.
Lead the planning, execution, and successful reopening of renovated Food & Beverage outlets, ensuring operational readiness, service delivery standards, staffing structures, and guest engagement strategies are effectively implemented.
Spearhead the development and launch of new dining concepts, outlet repositioning initiatives, menu engineering strategies, and promotional campaigns aimed at strengthening market presence and revenue generation.
Formulate and execute comprehensive business plans, forecasting models, and revenue optimization strategies to maximize profitability while maintaining exceptional service standards.
Drive continuous enhancement of guest satisfaction by fostering a culture of service excellence, innovation, personalization, and operational consistency across all outlets.
Monitor and critically analyze financial performance indicators including revenue, GOP, food cost, beverage cost, labor productivity, and operating expenses, implementing corrective measures where necessary.
Collaborate closely with Culinary, Sales & Marketing, Revenue Management, and Operations teams to ensure the successful commercialization and sustained performance of all F&B concepts following renovation and reopening.
Establish robust operational controls, procurement practices, inventory management procedures, and cost-containment initiatives to safeguard profitability and operational efficiency.
Ensure strict adherence to all health, safety, hygiene, HACCP, food safety, licensing, and regulatory requirements while maintaining the highest standards of quality assurance.
Lead, mentor, and develop departmental leaders and colleagues through structured performance management, succession planning, talent development, and employee engagement initiatives.
Continuously evaluate industry trends, competitor activity, consumer preferences, and emerging hospitality concepts to identify opportunities for innovation, business growth, and enhanced guest experiences.

Qualifications

Bachelor's degree in hospitality management, Hotel Management, Business Administration, or a related field.
Minimum 3-4 years of experience as a Director of Food & Beverage within luxury hotels or resorts, with demonstrated success in managing multiple outlets and large-scale Food & Beverage operations
Previous experience leading hotel pre-opening, reopening, renovation, or outlet repositioning projects will be highly preferred.
Demonstrated experience in managing multiple Food & Beverage outlets and complex hospitality operations.
Proven track record in hotel openings, outlet launches, renovations, repositioning projects, or large-scale reopening initiatives.
Strong commercial acumen with expertise in budgeting, forecasting, P&L management, cost control, and revenue optimization.
Comprehensive knowledge of food safety regulations, HACCP standards, quality assurance practices, and hospitality compliance requirements.
Outstanding leadership, stakeholder management, negotiation, communication, and team development capabilities.
Proficiency in hotel management systems, point-of-sale systems, business analytics, and Microsoft Office applications.