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By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.

Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS.

• Develop and implement strategic plans to achieve departmental goals.
• Oversee the planning and execution of all food and beverage operations.
• Create and manage budgets, forecasts, and financial reports
• To ensure that each outlet is managed by a Management Team (Restaurant Manager / Chef de Cuisine) who are totally accountable for their profitability.
• To co‑ordinate the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
• To monitor all costs and recommend measures to control them.
• To ensure that the Department Operational Budget is strictly adhered to.
• To ensure that all the outlets and banquet is managed efficiently according to the established concept statements.
• To ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
• To represent the Food and Beverage Department on the hotel's Executive Committee.
• To recruit and select Food and Beverage Heads of Department who are able to work within the decentralized management philosophy.
• To monitor service and food and beverage standards in all outlets and banquets. 
• To work with the Restaurant Managers, Banquet Manager and respective Chef de Cuisines to take corrective action where necessary.
• To handle all guest complaints, requests and enquiries on food, beverage and service.
• To establish a rapport with guests maintaining good customer relationship.
• To ensure that all Departmental Operations Manuals are prepared and updated.
• To co‑ordinate the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan.

• A luxury service focus, distinguished presence and elevated emotional intelligence is essential
• Five years in a food and beverage senior leadership role in a large operational team with multiple outlets
• Bachelor’s degree in Hospitality Management, Business Administration, or a related field
• Strong networking skills with proven ability to build and maintain stakeholder relationships
• Ability to communicate clearly
• Experience in building a strong team culture
• A record of high performance and achievement.

• ood communication and customer contact skills
• Service oriented with an eye for details
• Ability to work effectively and contribute in a team
• Self-motivated and energetic
• Well-presented and professionally groomed at all times