Director of Food And Beverage

Role Description
Responsible for directing and supporting all Food &
Beverage operations by translating strategic objectives into operational execution. The Director of Food &
Beverage provides leadership to the Food &
Beverage departmental leaders, ensuring excellence in guest service, financial performance, revenue growth, cost control, talent development, and operational efficiency across all restaurants, bars, banquets and beverage operations. The role partners closely with the Vice President of Food &
Beverage to implement business strategies, drive innovation, and maintain world-class service standards while achieving departmental goals and resort objectives.
Qualifications
Previous experience as a Director of Food & Beverage in a 5-star resort, integrated resort, luxury hotel, or other large-scale hospitality operation.
Familiarity with the Vietnam hospitality market and consumer trends is preferred.
Bachelor's degree in Hospitality Management, Business Administration, or a related field.
Minimum 8-10 years of progressive Food & Beverage leadership experience.
Proven experience leading multiple F&B outlets, including restaurants, bars, banquets, and in-room dining operations.
Strong commercial acumen with a demonstrated track record of driving revenue growth, profitability, guest satisfaction, and operational excellence.
Experience working in Asia Pacific or Southeast Asia is highly preferred.
Vietnamese nationals are strongly preferred; however, expatriate candidates with extensive regional experience and a proven track record in comparable integrated resort or luxury hospitality environments will also be considered.
Demonstrated ability to lead, develop, and engage large, multicultural teams.
Strong stakeholder management skills, with the ability to collaborate effectively with senior leadership and cross-functional departments.
Excellent communication and interpersonal skills in English; Vietnamese language proficiency is an advantage.
Responsibilities
Provide strategic and operational leadership for all Food & Beverage outlets, bars, banquet operations, convention services, room service, and supporting functions.
Lead, mentor, and develop the Food & Beverage management team to achieve operational and financial objectives.
Execute departmental business plans established by the Vice President of Food & Beverage and ensure effective implementation across all operating areas.
Monitor and evaluate operational performance through regular reviews of revenue, profitability, service standards, guest satisfaction, labor productivity, and departmental KPIs.
Direct the preparation and administration of annual budgets, business forecasts, capital expenditure requests, and periodic financial reports.
Identify and implement opportunities to increase revenues, improve profitability, and enhance operational efficiencies while maintaining luxury service standards.
Collaborate with Finance, Marketing, Sales, Culinary, Hotel Operations, Human Resources, and other departments to support resort-wide business objectives.
Oversee the development, implementation, and compliance of departmental policies, procedures, service standards, and operational controls.
Ensure all Food & Beverage facilities, equipment, and operational assets are properly maintained and utilized efficiently.
Review labor scheduling, workforce planning, and productivity measures to ensure optimal staffing levels and cost management.
Drive innovation through research, evaluation, and implementation of new concepts, products, services, and guest experiences.
Ensure compliance with all company policies, health and safety regulations, sanitation standards, and legal requirements.
Maintain strong guest engagement by reviewing feedback, monitoring service recovery programs, and implementing continuous improvement initiatives.
Conduct regular leadership meetings to communicate goals, review business performance, discuss operational challenges, and align department strategies.
Foster a culture of accountability, teamwork, continuous learning, recognition, and professional development throughout the Food & Beverage division.
Partner with Human Resources to support recruitment, succession planning, leadership development, and employee engagement initiatives.
Keep the Vice President of Food & Beverage informed of significant operational, financial, or guest-related issues that may impact departmental or organizational objectives.
Represent the Food & Beverage Division in executive meetings, strategic planning initiatives, and special projects as assigned.
Maintain current knowledge of hospitality industry trends, competitive market conditions, food and beverage innovations, and emerging guest preferences.
Assume additional duties and responsibilities as assigned by the Vice President of Food & Beverage.