About this role
The Director of Food & Beverage is responsible for the strategic leadership, operational management, and financial performance of all Food & Beverage operations within Pullman Miri Waterfront. This includes restaurants, bars, lounges, in-room dining, banquets, catering, and other revenue-generating outlets. The role drives guest satisfaction, revenue growth, profitability, service excellence, innovation, and team development while ensuring compliance with Accor brand standards, food safety regulations, and company policies.
The Director of Food & Beverage plays a key role in positioning the hotel as a preferred dining and event destination in Miri.
1. Strategic Leadership
Develop and execute the annual Food & Beverage business plan aligned with hotel objectives.Drive revenue growth, profitability, market share, and guest satisfaction across all F&B outlets.Identify emerging dining trends and implement innovative concepts, promotions, and experiences.Participate in strategic planning as a member of the Executive Committee.Establish short-term and long-term operational and commercial goals.2. Operational Management
Oversee the daily operations of all restaurants, bars, lounges, banquet facilities, and in-room dining services.Ensure service delivery meets Pullman and Accor brand standards.Maintain exceptional standards of food quality, beverage quality, presentation, and service.Conduct regular outlet inspections and operational audits.Ensure smooth coordination between F&B Service, Culinary, Stewarding, Sales & Marketing, and other departments.Monitor guest feedback and implement corrective actions promptly.3. Financial Performance & Profitability
Prepare and manage the annual F&B budget.Achieve departmental revenue, profit, and GOP targets.Analyze financial reports, forecasts, and business trends.Monitor and control:Food CostBeverage CostPayroll CostOperating ExpensesInventory LevelsDevelop strategies to maximize average spend per guest and outlet profitability.Implement revenue optimization initiatives for outlets and banquet operations.4. Banquet & Events Management
Oversee all banquet, conference, wedding, and catering operations.Work closely with Sales & Marketing to maximize banquet and event revenue.Ensure successful execution of events and guest functions.Develop attractive banquet packages and catering solutions.Review event feedback and continuously improve service delivery.5. Guest Experience & Service Excellence
Champion a culture of exceptional guest service.Establish and maintain service excellence programs.Engage with guests regularly to obtain feedback.Resolve guest complaints and service recovery issues promptly.Drive improvements in guest satisfaction scores and online reviews.6. People Leadership & Talent Development
Lead, coach, and mentor F&B management and operational teams.Develop succession planning and talent development programs.Identify high-potential employees and support career progression.Conduct performance reviews and development discussions.Foster a positive, inclusive, and high-performance work culture.Ensure effective workforce planning and manpower utilization.7. Food Safety, Hygiene & Compliance
Ensure compliance with:HACCP requirementsFood safety regulationsOccupational Safety & Health requirementsHotel policies and proceduresAccor brand standardsConduct regular hygiene and sanitation inspections.Ensure all employees receive appropriate food safety and hygiene training.Lead corrective actions arising from audits and inspections.8. Marketing & Business Development
Collaborate with Sales & Marketing to create promotional campaigns and dining events.Build relationships with local businesses, corporate clients, and community partners.Support digital marketing initiatives, social media campaigns, and special promotions.Enhance the hotel's reputation as a premier dining and event destination in Miri.9. Cost Control & Procurement
Monitor purchasing practices and supplier performance.Participate in vendor selection and contract negotiations.Ensure proper inventory management and stock control.Reduce wastage and improve operational efficiency.Implement cost-saving initiatives without compromising quality.10. Quality Assurance & Innovation
Continuously evaluate menus, beverage programs, and service standards.Drive innovation in dining concepts and guest experiences.Benchmark against competitors and industry best practices.Introduce new products, seasonal offerings, and signature experiences.