Job Summary

The Head of Food & Beverage is responsible for overseeing and managing all food and beverage operations within the property, ensuring exceptional service standards, operational efficiency, and financial performance. The role leads the development of innovative dining concepts, maintains luxury service standards, and ensures an outstanding guest experience aligned with the organization’s vision and brand standards.

This position will work closely with culinary, operations, and management teams to deliver world-class dining experiences while achieving revenue and profitability targets.

Key Responsibilities

Leadership & Operations

• Oversee all food and beverage outlets including restaurants, lounges, room service, and events.

• Lead and manage the F&B team including managers, supervisors, and service staff.

• Ensure smooth day-to-day operations while maintaining luxury hospitality standards.

• Monitor guest satisfaction and resolve service issues promptly.

Strategy & Business Development

• Develop and implement strategic plans to enhance revenue and guest experience.

• Introduce innovative dining concepts, menus, and service styles.

• Work closely with Executive Chef on menu development, pricing, and quality standards.

• Identify market trends and competitors to maintain a competitive advantage.

Financial Management

• Manage F&B budgets, forecasting, and cost control.

• Monitor profitability of all outlets and optimize operational efficiency.

• Implement inventory control, supplier management, and purchasing strategies.

Guest Experience & Service Excellence

• Ensure the highest standards of food quality, presentation, and service.

• Establish strong guest relationships and ensure personalized service experiences.

• Maintain luxury hospitality standards aligned with the brand vision.

Compliance & Quality Control

• Ensure compliance with hygiene, health, and food safety regulations (HACCP).

• Implement operational policies and service standards across all outlets.

Team Development

• Recruit, train, and mentor F&B team members.

• Conduct performance evaluations and succession planning.

• Build a high-performance culture focused on service excellence and teamwork.

Qualifications & Requirements

• Bachelor’s degree in Hospitality Management, Culinary Arts, or related field.

• Minimum 8–10 years of experience in Food & Beverage operations, with at least 3–5 years in a leadership role.

• Experience in luxury hospitality, resorts, private estates, or high-end restaurants preferred.

• Strong leadership, financial management, and operational skills.

• Excellent communication and guest-service orientation.