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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.