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  • Corporate Director – F&B

    27th April 2016

    Role Objective:

    Position is responsible for short and long-term planning and the management of the Food & Beverage operations. Develops and recommends the budget, marketing plans and objectives.

    Detailed Roles and Responsibilities:

    • Supervises the function of all F&B Department, facilities, operations and cost.
    • Controls on an ongoing basis the following:
    1. Quality levels of products and service
    2. Guest satisfaction
    3. Operating costs
    4. Develop F&B concepts
    • Establishes and maintains such systems and methods of operations as are necessary to supply all outlets and production areas with clean, correct and timely mise-en-place, minimizing cost through breakage, loss and excessive chemical usage and appropriate staffing levels.
    • Coordinates with the Executive Chef and the Storekeeper in establishing minimum and maximum operating par stocks and supplies.
    • Attends and contribute to the Monthly review with the hotels.
    • Develops, maintains and monitors food and beverage policies, procedures, processes, information and standards.
    • Assists in developing F&B supplies purchasing policy.
    • Drives the Hotels’ F&B teams to develop concepts that meet the customers expectations in all F&B areas
    • Assists in concept development and kitchen design during refurbishments and new openings.
    • Works closely with the procurement team to define the specifications in all food & beverage areas, including operational equipment.
    • Communicates current performance and future activities to the COO Operations.
    • Agrees a hotel by hotel strategy resulting in a consistent proposition, a capital plan and menu pricing policy for each hotel.
    • Develops new food and beverage programs, then roll out in to the business Develops and implements the annual food and beverage business plan
    • Assists in identifying industry trends, competitive situations that are relative to the hotel business
    • Assists the hotels in the recruitment of key F&B positions.
    • Performs special projects and other responsibilities as assigned. Participate in task forces and committees as requested
    • Develops and maintains a Food and Beverage training program
    • Develops and maintains such systems and methods of operations as are necessary to minimize cost through breakage, loss and excessive chemical usage and appropriate staffing levels.
    • Develops and maintains storekeeping standards in establishing minimum and maximum operating stocks and supplies.
    • Attends and contribute to the F&B weekly meetings.


    Educational Qualifications:

    University degree in Hospitality Management, F&B Management or similar


    • 10+ years in the F&B / Hospitality industry with 3-5 years in a similar role working at a regional level, preferably with a well reputed, international operator
    • Solid experience within brand development
    • International exposure

    Behavioral Skills:

    • Highly organised and able to prioritize and manage multiple tasks at once while maintaining attention to detail
    • Ability to work with cross-functional teams and influence without authority
    • Communicate effectively with customers, vendors, and other team members at all levels
    • Work collaboratively in a team environment with the appropriate level of independence, authority, and accountability
    • Flexibility and adaptability related to frequent change in priorities
    • Maintain attention and concentration for extended periods of time
    • Able to function in a fast-paced environment with the appropriate sense of urgency
    • Excellent relationship-building skills, both internally and externally
    • Highly self-motivated and results driven

    Contract type Permanent
    Level Executive
    Experience required 10 years
    Department Operations
    Working place
    Job beginning on
    Creation date
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