A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.

Planning and Organising

• Support the preparation of the hotel's strategic and marketing plans, and the F&B Department budget.
• Ensure that all Minor Hotels Resorts Food & Beverage Standards are being adhered to.
• Keep aware of trends, systems, practices and equipment in Food and Beverage preparation and service in the hospitality field.

Operations 

• To be aware of the best external competitor offerings in the local market, and to continually work with hotel colleagues to improve our own offerings with the goal of being the best in the market for creativity, service, choice, and value for money.
• Directly responsible for all Restaurants and Kitchen areas, ensuring a smooth running, profitable operation within the framework of the Hotel.
• Supervise the functioning of all Food and Beverage employees, facilities, sales and costs, to ensure maximum departmental profit is achieved.
• Take personal responsibility for maximizing quality levels of product and service, and guest satisfaction.
• Attain high sanitation standards throughout the Food and Beverage operation by enforcing Minor Hotels Sanitation Checklist.
• To ensure that everyone in the departments is properly looking after all hotel property and facilities.
• To ensure that departments conduct a maintenance inspection on a monthly basis.
• Supervise and co-ordinate pricing and preparation of menus, beverage and wine lists, and liaise with local suppliers.

Administration

• Establish and maintain effective employee relations.
• With the hotel training manager, identify training needs and develop and deliver the required training for department employees to meet the needs of the business. Support the training of Departmental Trainers to continue to improve hotel service levels.
• To be a sales champion for the hotel, generating and following up on business referrals and potential sales leads to maximize business for the hotel.
• Above all, to lead by example through hands on approach to motivate our Team Member to excel.

Sustainability & Compliance

• Implement eco-friendly practices (waste reduction, local sourcing, energy efficiency)
• Ensure compliance with local regulations and international standards
• Support the resort’s sustainability and CSR initiatives

Team Leadership & Development

• Recruit, train, and mentor a multicultural F&B team
• Foster a culture of excellence, accountability, and innovation
• Conduct performance evaluations and succession planning
• Ensure staff engagement and retention in a remote island environment

Financial Performance

• Prepare and manage budgets, forecasts, and financial reports
• Analyze revenue streams, food cost percentages, and labor costs
• Implement cost-saving initiatives without compromising quality
• Optimize pricing strategies and menu engineering

Guest Experience Excellence

• Ensure personalized, high-end dining experiences for international clientele
• Handle VIP guests, special requests, and complaints with professionalism
• Monitor guest feedback (reviews, surveys) and implement improvements
• Collaborate with marketing to enhance dining visibility and promotions

• Bachelor’s degree in Hospitality Management or related field
• 8–12+ years of F&B experience, with at least 3–5 years in a senior leadership role
• Experience in luxury resorts or remote island destinations preferred
• Strong financial acumen and operational expertise
• Exceptional leadership and interpersonal skills
• Knowledge of global cuisines, fine dining, and beverage trends
• Fluent in English (additional languages are an advantage)