Director Of Food And Beverage

Director of Food & Beverage Main Duties and Responsibilities We are seeking an exceptional and dynamic Director of Food & Beverage to lead the resort's Food & Beverage operations and deliver world-class dining experiences across all outlets. This strategic leadership role is responsible for driving service excellence, operational efficiency, commercial performance, and team development while ensuring every guest interaction reflects the highest standards of luxury hospitality. Working closely with the Executive Chef and other department leaders, the Director of Food & Beverage will oversee all front-of-house service operations, including specialty restaurants, all-day dining, in-room dining, lounges, bars, and banquet operations, creating memorable and seamless guest experiences that embody the resort's brand values. Key Responsibilities Provide strategic leadership and direction for all Food & Beverage service operations, ensuring exceptional guest experiences across every dining venue. Lead, inspire, and develop a high-performing team of F&B managers, supervisors, and service associates, fostering a culture of excellence, collaboration, accountability, and continuous learning. Drive operational excellence by establishing, implementing, and continuously enhancing service standards, Standard Operating Procedures (SOPs), and quality assurance initiatives in line with Banyan Group's luxury hospitality standards. Partner closely with the Executive Chef and Culinary team to ensure seamless coordination between front-of-house and back-of-house operations, delivering consistently outstanding food and service. Champion guest satisfaction by proactively monitoring guest feedback, service recovery, online reviews, and quality metrics, implementing initiatives that continuously elevate the guest experience. Oversee the day-to-day operations of all Food & Beverage outlets, including specialty restaurants, all-day dining, bars, lounges, in-room dining, banquets, weddings, conferences, and resort events. Develop and execute business strategies that drive revenue growth, profitability, productivity, and operational efficiencies while maintaining exceptional service standards. Prepare and manage annual operating budgets, forecasts, labour costs, payroll, and departmental expenses, ensuring financial objectives are achieved. Analyse financial performance, key performance indicators (KPIs), guest trends, and operational reports to identify opportunities for continuous improvement and revenue optimisation. Ensure optimal staffing levels through effective workforce planning, scheduling, succession planning, and talent development. Collaborate with Sales & Marketing, Events, Wellness, and other operational departments to curate innovative dining concepts, bespoke events, and memorable guest experiences. Maintain effective inventory management, procurement controls, and cost management practices to minimise wastage and maximise profitability. Ensure full compliance with food safety regulations, workplace health and safety standards, liquor licensing requirements, hygiene protocols, and company policies. Promote sustainability initiatives and environmentally responsible practices in line with the resort's sustainability commitments. Lead departmental projects, outlet enhancements, service innovation initiatives, and pre-opening or renovation activities where required. Build strong relationships with guests, partners, suppliers, and stakeholders to enhance the resort's reputation and service excellence. Stay informed of industry trends, emerging concepts, and market developments, introducing innovative ideas that strengthen the resort's competitive positioning. Perform any other duties and responsibilities as assigned by the General Manager. Job Requirements Bachelor's Degree or Diploma in Hospitality Management, Hotel Management, Business Administration, or a related discipline. Minimum 8 to 10 years of progressive Food & Beverage leadership experience within luxury hotels or internationally recognised hospitality brands, with at least 3 years in a senior management position. Pre-opening resort or integrated hospitality experience will be highly advantageous. Proven track record in managing multi-outlet Food & Beverage operations, including restaurants, bars, in-room dining, banquets, and large-scale events. Strong commercial acumen with experience in budgeting, forecasting, financial analysis, cost control, and revenue optimisation. E…