Director of The Albion by Kirk Westaway

• Lead restaurant operations, policies, procedures, and interdepartmental coordination.
• Manage The Albion’s P&L, budgeting, forecasting, cost control, pricing, and financial performance.
• Monitor KPIs and prepare operational, staffing, inventory, and financial reports to improve efficiency and profitability.
• Develop strategic business plans, marketing initiatives, and revenue growth opportunities.
• Oversee procurement, supplier negotiations, and beverage profitability in collaboration with the Sommelier and Chef de Cuisine.

• Lead staff training, coaching, and development to uphold fine-dining service standards and product knowledge.
• Foster team engagement, motivation, and a culture of continuous learning and high performance.
• Oversee workforce planning, recruitment, succession planning, performance evaluation, and talent retention to develop future leaders.

Guest Experience:

• Ensure exceptional, personalized fine-dining experiences and guest satisfaction in line with Michelin Selected standards.
• Professionally manage guest inquiries, feedback, and complaints while building strong relationships with VIPs, stakeholders, media, and regular guests.

• Oversee daily restaurant operations, reservations, events, and compliance with hygiene and safety standards.
• Collaborate with culinary leadership to align menu and beverage strategies with guest experience and business goals.
• Uphold The Albion’s brand identity and MGallery standards while innovating guest experiences and service presentations.

• •Comply with all reasonable instructions from hierarchical managers in a timely manner.
• Perform other hotel duties as required based on business needs.

• Join a global hospitality family with career growth and mobility across Accor's worldwide network of hotels.
• Access continuous learning and development programmes to build your professional skills.
• Enjoy the Accor ALL Heartists employee benefits programme, including hotel discounts for you and your loved ones.
• Benefit from a competitive remuneration and welfare package in line with hotel and labour law standards.

• Minimum 3–5 years of experience in restaurant management, preferably in luxury hotels or fine dining.
• Proven leadership, team management, and staff development skills.
• Strong financial acumen in budgeting, forecasting, cost control, and P&L management.
• Excellent knowledge of fine dining service standards, gastronomy, wine, and luxury etiquette.
• Strong guest relations skills, with the ability to handle VIP guests and resolve complaints professionally.
• Demonstrates a strong luxury attitude, with impeccable grooming, refined manners, polished communication, and a genuine passion for delivering exceptional luxury guest experiences.
• Excellent communication, interpersonal, and problem-solving skills.
• Ability to drive revenue growth, enhance guest experiences, and maintain operational excellence.
• Good knowledge of food safety, hygiene, and health & safety regulations.
• Proficiency in English; additional languages are an advantage.