About this role
Director of Food & Beverage in charge of Kitchen
Reporting to the General Manager and as a key member of the hotel leadership team, the Director of Food & Beverage will oversee the overall operation and performance of the hotel’s F&B division, including restaurants, bars, banqueting, in-room dining, and Kitchen/Culinary operations.
Key Responsibilities
Lead and oversee all F&B operations, ensuring high standards of service, food quality, hygiene, and guest satisfaction.Work closely with the Kitchen team to ensure consistent culinary quality, efficient operations, and food cost control.Drive F&B revenue, profitability, budgeting, forecasting, cost control, and inventory management.Lead, coach, and develop the F&B team, ensuring effective manpower planning, training, and performance management.Ensure smooth coordination between F&B, Kitchen, Events, and other hotel departments.Oversee conferences, banquets, and special events to ensure successful and seamless delivery.Monitor guest feedback and implement action plans to continuously improve the guest experience.Ensure compliance with Accor standards, food safety, HACCP, and all relevant legal and operational requirements.Prepare regular operational and financial reports for the General Manager and senior management. Candidate Profile
The ideal candidate will have proven senior F&B management experience in a hotel, with strong knowledge of F&B and Kitchen/Culinary operations, excellent leadership and commercial skills, and a passion for delivering exceptional guest experiences.