Position Overview
The Director of Food and Beverage is accountable for the strategic, financial, and operational leadership of the hotel’s full F&B portfolio, including:
Bar, lounge, in- room dining, and any satellite venues as applicable.
Two all- day- dining restaurants (Mediterranean with Italian signatures and Asian with Chinese accents).
A large- scale banqueting operation servicing up to 1,500 guests.
The role drives commercial performance, service excellence, guest satisfaction, operational governance, and organisational capability across all F&B touchpoints.
Key Responsibilities
Strategic Leadership
• Lead long- term planning for menu evolution, outlet positioning, pricing strategy, and event portfolio growth.
• Develop and implement an F&B strategy aligned with market positioning, revenue objectives, brand standards, and owner expectations.
• Analyse market trends, competitive sets, and customer insights to maintain relevance and competitive advantage.
Operational Excellence
• Ensure consistent execution of service standards, SOPs, upselling protocols, LQA requirements, and guest- journey frameworks.
• Oversee end- to- end service delivery for restaurants, bars, IRD, and banquet operations.
• Maintain strict control of hygiene standards, HACCP compliance, licensing, and safety governance.
• Drive operational readiness for large- scale events, coordinating logistics, staffing, staging, and communication across departments.
Financial and Commercial Management
• Ensure disciplined cost control for labour, food, beverage, and operating supplies.
• Collaborate with Sales and Marketing to build high- yield event packages, promotions, and revenue- generating activations.
• Deliver F&B financial performance across revenue, profitability, cost ratios, and productivity metrics.
• Oversee budgeting, forecasting, CAPEX planning, menu engineering, and pricing models for all outlets.
People Leadership and Culture
• Implement succession planning, structured training, coaching, and performance management systems.
• Foster a culture grounded in accountability, guest service excellence, and cross- department collaboration.
• Build a high- performance F&B leadership team including Restaurant Managers, Bar Manager, Banquet Operations Manager, and Head Sommelier.
• Drive labour planning, rostering optimisation, and engagement metrics.
Banqueting and Events Leadership
• Ensure scalable systems for mass service, including staging, bar management, cashless systems, and guest- flow control.
• Conduct pre- event briefings, manage critical paths, and oversee service delivery, timing, and client satisfaction.
• Partner with Sales, Events, and Culinary to design compelling banquet packages and bespoke event solutions.
• Oversee all banqueting operations, ensuring flawless execution for events up to 1,500 guests.
Beverage and Wine Program Governance
• Build signature beverage offerings tailored to each outlet’s culinary identity.
• Oversee beverage strategy, product curation, supplier negotiations, and wine list engineering.
• Ensure stock accuracy, cost control, and compliance with licensing regulations.
Cross- Department Collaboration
• Work closely with the Executive Chef on menu development, cost governance, and operational optimisation.
• Drive alignment with brand, owner, and corporate frameworks.
• Partner with Rooms, Finance, Sales, and Marketing to deliver integrated service outcomes.
Sustainability and Compliance
• Maintain audit- ready documentation for all compliance requirements.
• Implement ESG- aligned F&B strategies including waste management, energy efficiency, and local sourcing initiatives.
