Director / Assistant Director of Food & Beverage

SCOPE

Reporting directly to the General Manager, the Director / Assistant Director of Food & Beverage will collaborate closely with the culinary leadership to shape an exceptional guest dining journey across all outlets, including our signature restaurant, bar, in-room dining, and banquet operations. The incumbent will drive operational excellence, inspire team performance, and optimize financial results while curating distinctive dining experiences that establish our F&B offerings as a hallmark of the Kempinski brand. The ideal candidate is an experienced, visionary, and hands-on leader dedicated to elevating our food and beverage operations.

OVERALL OBJECTIVES

• Direct and oversee daily operations across all F&B outlets, banquet facilities, and kitchen partnerships.
• Spearhead daily Food & Beverage operations, driving entrepreneurial initiatives to maximize revenue and capture market opportunities across all outlets.
• Maintain rigorous service standards, ensuring seamless guest touchpoints and consistent five-star hospitality.
• Champion guest satisfaction initiatives by actively reviewing feedback and implementing immediate, constructive enhancements.
• Ensure strict adherence to local food hygiene, health, safety, and sanitation regulations across all departments.
• Formulate and execute departmental budgets, revenue targets, and labour models in collaboration with outlet managers.
• Drive profitability by monitoring food and beverage costs, inventory control, waste reduction, and supplier contracts.
• Analyse sales mix and market trends to innovate promotional programming, seasonal menus, and beverage partnerships.
• Recruit, train, mentor, and inspire a diverse team of department heads, floor managers, and front-line service talent.
• Cultivate an inclusive, high-performance culture focused on hospitality, career development, and team retention.
• Create a conducive environment and ensure that innovation and new ideas are fostered and implemented.
• Partner with the Executive Chef to ensure seamless front-of-house and back-of-house communication and synergy.
• Champion human resources initiatives and ensure outlet leaders execute robust, continuous training programs to develop departmental talent.

QUALIFICATION

• BA/BSc in Hospitality Management or related field, preferably from a hotel school
• Minimum 5 years in F&B management role, with minimum 3 years in a similar capacity
• Experienced in various dining concepts in luxury hotels including all day dining, signature restaurants and celebrity chef restaurants
• Fluent in spoken and written English
• Possesses great leadership and motivational skills
• Strong command of F&B P&L statements, forecasting, inventory management systems, and labor optimization tools
• Hands-on, dynamic leader who leads from the floor during peak service periods and communicates with clarity and poise