F&B expert from a competitive Asian market (BKK, HK, Singapore, Tokyo), to add value, bring international experience, product, ideas, and ways of working, that strengthens our positioning as International Luxury hotel and drive performance.
JOB OVERVIEW
The Director of Food and Beverage and Culinary is a strategic leader responsible for overseeing all aspects of the food and beverage operations as well as culinary functions within the establishment. This role requires a seasoned professional who can manage a diverse team, drive revenue growth, maintain high standards of quality, and create memorable dining experiences for guests.
Responsibilities:
1. Develop and execute strategic plans to achieve revenue and profitability goals for both food and beverage and culinary departments.
2. Lead, mentor, and empower a team of food and beverage managers, chefs, bartenders, servers, and kitchen staff to deliver exceptional guest experiences.
3. Establish and maintain standard operating procedures for food preparation, service, sanitation, and kitchen operations.
4. Collaborate with the culinary team to create innovative menus that align with the company's brand, target market, and culinary trends.
5. Oversee the procurement, inventory management, and cost control of food, beverages, supplies, and equipment.
6. Analyze sales and financial reports to identify opportunities for revenue optimization and cost containment.
7. Ensure compliance with health, safety, and hygiene regulations in both front-of-house and back-of-house areas.
8. Foster a positive and inclusive work environment that promotes teamwork, professionalism, creativity, and career development.
9. Cultivate relationships with vendors, suppliers, local farmers, and industry partners to source high-quality ingredients and products.
10. Stay informed about industry trends, emerging technologies, and best practices to continually enhance the food, beverage, and culinary offerings.
Qualifications:
1. Bachelor's degree in Hospitality Management, Culinary Arts, or related field.
2. Minimum of 10 years of progressive experience in food and beverage management and culinary leadership roles, preferably in upscale hotels, resorts, or fine dining establishments.
3. Strong leadership, communication, negotiation, and interpersonal skills.
4. Proven track record of driving revenue growth, managing budgets, and achieving financial targets.
5. Extensive knowledge of food and beverage operations, culinary techniques, flavor profiles, and industry trends.
6. Ability to work collaboratively with cross-functional teams and stakeholders at all levels.
7. Creative vision and ability to translate concepts into executable strategies and deliverables.
8. Exceptional organizational, problem-solving, and decision-making abilities.
9. Flexibility to work evenings, weekends, and holidays as needed to support business operations and special events.
