Director of Food & Beverage

Provide strategic leadership and full operational oversight of all Food & Beverage outlets, restaurants, bars, banqueting, events, and culinary operations.

Ensure all F&B operations consistently meet hotel brand standards, service excellence expectations, and established operating procedures.

Drive F&B revenue, profitability, and financial performance by achieving budgeted targets, controlling costs, and maximising business opportunities.

Develop and implement F&B strategies, annual budgets, business plans, and revenue-generating initiatives aligned with hotel objectives.

Lead, manage, and develop the entire F&B team, ensuring operational efficiency, accountability, productivity, and high performance.

Oversee the complete guest dining experience, ensuring exceptional service delivery, effective complaint resolution, and guest satisfaction.

Collaborate closely with the Executive Chef to maintain food quality, menu innovation, consistency, and profitability.

Ensure strict compliance with Accor brand standards, HACCP, food safety, hygiene, health and safety regulations, and local statutory requirements.

Monitor departmental performance, financial results, guest feedback, and operational KPIs, implementing corrective actions where necessary.

Identify market trends, introduce innovative dining concepts, and implement promotions to strengthen competitiveness and revenue growth.

Oversee manpower planning, recruitment, training, succession planning, and performance management across the F&B division.

Maintain effective control of inventory, purchasing, operating equipment, departmental expenses, and resources to maximise profitability.

Collaborate with Sales, Marketing, Finance, and other departments to maximise F&B business opportunities and overall hotel performance.

Conduct regular operational reviews, outlet inspections, and departmental meetings to ensure service consistency, brand compliance, and continuous improvement.