Director of Operations - F&B

Job Description/Specification:

A luxury resort is seeking an experienced Director of Operations – Food & Beverage to lead its entire food and beverage operation, covering 11 dining and drinking venues as well as large-scale conference, catering, and banquet facilities.

This is a senior executive opportunity for a hospitality professional with extensive experience in luxury hotel or resort operations, multi-outlet management, and high-volume event services. The successful candidate will be responsible for developing the commercial strategy, maintaining exceptional guest service standards, improving departmental profitability, and building a high-performing hospitality team.

The position requires a combination of strategic leadership, financial management, operational expertise, and a strong understanding of luxury guest expectations.

Key Responsibilities

1. Strategic Leadership and Concept Development

The Director will oversee the positioning and performance of all 11 food and beverage venues, including fine-dining restaurants, beach clubs, pool bars, all-day dining outlets, and specialty dining concepts.

Key duties include:

• Developing distinct identities and market positioning for each dining and beverage venue.

• Reviewing and refreshing seasonal menus and beverage programmes.

• Working with the Executive Chef and Head Sommelier to introduce signature culinary experiences, guest activation programmes, and specialty events.

• Maintaining consistent luxury service standards across casual luxury and fine-dining environments.

• Ensuring each outlet remains competitive while delivering memorable guest experiences.

2. Banqueting and Event Management

The role includes executive oversight of extensive banquet and event operations, covering large banquet spaces, beachfront event lawns, and private ballroom facilities.

Responsibilities include:

• Managing high-profile galas, international summits, multi-day incentive groups, and luxury weddings.

• Collaborating with the Director of Sales & Marketing and Director of Catering & Conference Services to develop competitive and profitable banquet packages.

• Maximising event-space utilisation and private dining revenue.

• Maintaining high production, event staging, and service standards.

• Coordinating simultaneous events across different resort locations and outdoor venues.

3. Financial Management and Commercial Performance

The Director will hold full profit and loss (P&L) accountability for the multi-outlet food and beverage department.

Main responsibilities include:

• Preparing annual operating budgets and capital expenditure (CapEx) forecasts.

• Conducting monthly financial performance reviews.

• Managing food and beverage cost of goods sold (COGS), labour costs, and operating expenses.

• Improving average guest spending and beverage revenue through upselling initiatives and dynamic pricing.

• Developing culinary masterclasses, beverage pairing experiences, and other revenue-generating activities.

• Protecting departmental profitability without compromising product quality or guest satisfaction.

4. Operational Excellence and Quality Assurance

The successful candidate will establish consistent operational procedures across all food and beverage outlets and event facilities.

This includes:

• Managing procurement quality, supply chain integrity, inventory par levels, and vendor relationships.

• Coordinating with domestic and international specialty food suppliers.

• Developing standard operating procedures (SOPs) and luxury service standards aligned with leading global auditing expectations, including Forbes Travel Guide.

• Ensuring compliance with health, safety, food handling, HACCP, and hygiene requirements.

• Monitoring standards across restaurants, bars, satellite kitchens, preparation areas, and banquet facilities.

5. Talent Management and Team Development

Building and developing a strong hospitality workforce will be a major part of the position.

The Director will:

• Lead, mentor, and develop a diverse team of food and beverage professionals.

• Create a culture of service excellence, accountability, empowerment, and career development.

• Organise specialised training in table-side service, sommelier skills, mixology, and conflict resolution.

• Manage workforce scheduling and productivity.

• Establish succession plans across different operational levels.

Qualifications and Experience

Candidates should meet the following requirements:

• Professional Experience: 8–10 years of experience in senior luxury hospitality operations.

• Leadership Experience: At least 3–5 years as a Director of Food & Beverage or Director of Operations in a recognised five-star international hotel or luxury resort.

• Operational Background: Proven experience managing complex, multi-outlet resort operations alongside high-volume banqueting and convention services.

• Education: Bachelor's degree in Hospitality Management, Business Administration, Culinary Arts, or equivalent practical experience.

• Additional Education: A Master's degree or relevant executive certifications will be preferred.

• Financial Expertise: Strong understanding of departmental P&L, budgeting, labour scheduling, and inventory management systems.

• Technology Skills: Familiarity with systems such as Opera/Micros Simphony, BirchStreet, and Infrasys.

• Certifications: HACCP and management certification required.

• Preferred Certifications: WSET Level 2 or Level 3, or Court of Master Sommeliers certification.

Leadership Skills and Competencies

The ideal candidate should demonstrate:

• Strong executive leadership and decision-making abilities.

• Excellent communication and intercultural relationship skills.

• High emotional intelligence and professional maturity.

• Ability to manage complex operations under pressure.

• Commercial awareness and a results-oriented approach.

• A strong commitment to luxury hospitality and guest satisfaction.

Who Should Apply?

This opportunity is suited to senior food and beverage executives, Directors of F&B, and hospitality operations leaders with a proven record in five-star hotels and luxury resorts.

Candidates should have experience managing multiple restaurants and bars, large-scale banquet operations, departmental budgets, and diverse hospitality teams. Professionals who combine commercial expertise with a strong understanding of luxury service standards will be particularly relevant.