Director of Food & Beverage in charge of Kitchen

Overview

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

Director of Food & Beverage in charge of Kitchen

Reporting to the General Manager and as a key member of the hotel leadership team, the Director of Food & Beverage will oversee the overall operation and performance of the hotel’s F&B division, including restaurants, bars, banqueting, in-room dining, and Kitchen/Culinary operations.

Key Responsibilities

• Lead and oversee all F&B operations, ensuring high standards of service, food quality, hygiene, and guest satisfaction.
• Work closely with the Kitchen team to ensure consistent culinary quality, efficient operations, and food cost control.
• Drive F&B revenue, profitability, budgeting, forecasting, cost control, and inventory management.
• Lead, coach, and develop the F&B team, ensuring effective manpower planning, training, and performance management.
• Ensure smooth coordination between F&B, Kitchen, Events, and other hotel departments.
• Oversee conferences, banquets, and special events to ensure successful and seamless delivery.
• Monitor guest feedback and implement action plans to continuously improve the guest experience.
• Ensure compliance with Accor standards, food safety, HACCP, and all relevant legal and operational requirements.
• Prepare regular operational and financial reports for the General Manager and senior management.

Candidate Profile

The ideal candidate will have proven senior F&B management experience in a hotel, with strong knowledge of F&B and Kitchen/Culinary operations , excellent leadership and commercial skills, and a passion for delivering exceptional guest experiences.