Director of Food and Beverage

Position Overview

The Director of Food and Beverage is accountable for the strategic, financial, and operational leadership of the hotel’s full F&B portfolio, including:

1. Two all-day-dining restaurants (Mediterranean with Italian signatures and Asian with Chinese accents).

2. A large-scale banqueting operation servicing up to 1,500 guests.

3. Bar, lounge, in-room dining, and any satellite venues as applicable.

The role drives commercial performance, service excellence, guest satisfaction, operational governance, and organisational capability across all F&B touchpoints.

Key Responsibilities

Strategic Leadership

• Develop and implement an F&B strategy aligned with market positioning, revenue objectives, brand standards, and owner expectations.

• Lead long-term planning for menu evolution, outlet positioning, pricing strategy, and event portfolio growth.

• Analyse market trends, competitive sets, and customer insights to maintain relevance and competitive advantage.

Operational Excellence

• Oversee end-to-end service delivery for restaurants, bars, IRD, and banquet operations.

• Ensure consistent execution of service standards, SOPs, upselling protocols, LQA requirements, and guest-journey frameworks.

• Drive operational readiness for large-scale events, coordinating logistics, staffing, staging, and communication across departments.

• Maintain strict control of hygiene standards, HACCP compliance, licensing, and safety governance.

Financial and Commercial Management

• Deliver F&B financial performance across revenue, profitability, cost ratios, and productivity metrics.

• Oversee budgeting, forecasting, CAPEX planning, menu engineering, and pricing models for all outlets.

• Ensure disciplined cost control for labour, food, beverage, and operating supplies.

• Collaborate with Sales and Marketing to build high-yield event packages, promotions, and revenue-generating activations.

People Leadership and Culture

• Build a high-performance F&B leadership team including Restaurant Managers, Bar Manager, Banquet Operations Manager, and Head Sommelier.

• Implement succession planning, structured training, coaching, and performance management systems.

• Foster a culture grounded in accountability, guest service excellence, and cross-department collaboration.

• Drive labour planning, rostering optimisation, and engagement metrics.

Banqueting and Events Leadership

• Oversee all banqueting operations, ensuring flawless execution for events up to 1,500 guests.

• Partner with Sales, Events, and Culinary to design compelling banquet packages and bespoke event solutions.

• Conduct pre-event briefings, manage critical paths, and oversee service delivery, timing, and client satisfaction.

• Ensure scalable systems for mass service, including staging, bar management, cashless systems, and guest-flow control.

Beverage and Wine Program Governance

• Oversee beverage strategy, product curation, supplier negotiations, and wine list engineering.

• Ensure stock accuracy, cost control, and compliance with licensing regulations.

• Build signature beverage offerings tailored to each outlet’s culinary identity.

Cross-Department Collaboration

• Work closely with the Executive Chef on menu development, cost governance, and operational optimisation.

• Partner with Rooms, Finance, Sales, and Marketing to deliver integrated service outcomes.

• Drive alignment with brand, owner, and corporate frameworks.

Sustainability and Compliance

• Implement ESG-aligned F&B strategies including waste management, energy efficiency, and local sourcing initiatives.

• Maintain audit-ready documentation for all compliance requirements.

- Competitive salary from 70 million VND++

- Meal, accommodation, transportation, and phone allowances

- Enntitlement to Service Charge and hotel facilities/benefits in accordance with Company policies

- Full employee benefits in compliance with the Vietnamese Labor Law and Social Insurance regulations

• Minimum 5–7 years in a senior F&B leadership role within four–five star hotels.

• Proven experience managing multi-outlet operations and large-volume banqueting (1,000+ covers).

• Demonstrated commercial acumen with strong financial literacy.

• Track record of elevating service standards, guest satisfaction, and team capability.

• Strong negotiation, stakeholder management, and communication skills.

Key Performance Indicators

• Total F&B revenue and GOP performance.

• Labour productivity and cost control metrics.

• Guest satisfaction, review scores, and service consistency indicators.

• Event delivery accuracy and client satisfaction.

• Compliance audit ratings.

• Leadership effectiveness, engagement scores, and retention.