Director Of Food & Beverage

Main Duties
1. Food & Beverage Operations - BIM Operated Businesses: Provide strategic leadership, operational guidance and performance support to all BIM-operated restaurants, bars, galleries and F&B businesses; drive operational excellence, service quality and guest satisfaction; assume responsibility for the P&L, ensuring revenue growth, profitability and achievement of budgeted objectives; develop initiatives to improve efficiency and productivity; establish and monitor KPIs and operational standards.
2. Asset Management Oversight - Third Party Operated Properties: Monitor operational and financial performance of all F&B operations managed by third-party operators; protect owner interests through regular performance reviews, benchmarking and strategic recommendations; identify underperforming venues and collaborate on corrective-action and business-recovery plans; evaluate revenue, profitability, labour productivity, cost controls and guest-satisfaction metrics; review operators' annual business plans, budgets, forecasts and marketing strategies; ensure destination restaurants and bars deliver appropriate returns on owner investment.
3. Concept Development, Capital Projects & Asset Enhancement: Evaluate, develop and approve new F&B concepts; review feasibility studies, market positioning, business plans and financial projections; recommend kitchen layouts, operational flow and F&B-related design, FF&E and OS&E; collaborate with Development, Design and Project teams on new projects and asset-enhancement initiatives; evaluate CapEx requests, refurbishment, repositioning and concept changes; assess ROI and investment proposals against owner objectives; support pre-opening planning and operational readiness.
4. Thanh Xuan Valley Operational Support: Provide operational support and advisory assistance to the General Manager as required; act as a quality-assurance and performance-improvement resource for all F&B operations; partner with property leadership to improve the guest journey and dining experience; conduct operational reviews and audits to identify opportunities for service, consistency and profitability; support leadership development, training and operational capability building, and implement best practices and service standards.
5. Strategic Projects & Portfolio Initiatives: Lead and support strategic projects assigned by the Head of Hospitality; provide F&B expertise for portfolio-wide initiatives, developments and business-improvement projects; support cross-functional teams on projects with significant F&B components; identify and engage industry-leading F&B and kitchen consultants and subject-matter experts; conduct market research and industry benchmarking to identify emerging trends, concepts and opportunities; contribute to the long-term F&B strategy and growth plans for the portfolio.
6. Sales, Marketing & Brand: Partner with BIM Marketing to build brand awareness, market share and revenue through promotions and campaigns; support events, destination activations and private/VIP experiences that drive traffic and brand positioning.
7. Procurement & Supplier Strategy: Collaborate with BIM Procurement and vendors to ensure efficient sourcing of F&B supplies and OS&E; build long-term strategic supplier partnerships for exclusive products and cost-effective purchasing
8. Talent Development & Stakeholder Management: Work with HR to develop F&B training and talent strategies; build and maintain productive relationships across BIM, properties, operators, suppliers and partners to support growth and new opportunities.
9. Innovation & Technology: Champion technology-driven solutions (POS, ordering, payment, data analytics) that enhance the guest experience and F&B service efficiency and integrate F&B innovation across the portfolio.