Job Description

Position Summary:

The Director of Food & Beverage is responsible for leading and managing all Food & Beverage (F&B) operations to ensure the highest standards of quality, service, and guest satisfaction. This role oversees all restaurants, bars, banquet/events operations, stewarding, and kitchen teams. The Director develops strategic plans, manages budgets, improves profitability, ensures compliance with safety and hygiene standards, and drives continuous operational and service excellence.

Key Responsibilities:

Operational Management

Oversee daily operations of all F&B outlets, banquet services, and kitchens. Ensure consistent delivery of quality food and beverage service. Establish and maintain standard operating procedures (SOPs) across all F&B areas. Monitor guest feedback and resolve any service issues promptly.

Financial & Cost Control

Prepare and manage department budgets and forecasts. Maximize revenue and control costs to achieve targeted profitability. Monitor inventory levels and ensure effective cost control of supplies, food, and beverages. Review monthly financial performance and take corrective action where required.

Menu & Product Development

Collaborate with Executive Chef and outlet managers on menu planning, pricing, and promotions. Ensure food presentation, portioning, and taste meet brand standards. Introduce new concepts and seasonal promotions to enhance guest experience.

Leadership & Human Resources

Lead, train, motivate, and evaluate F&B management and staff. Ensure sufficient manpower planning and scheduling to support operations. Promote a culture of high performance, teamwork, and professional growth. Conduct performance reviews and provide coaching for improvement.

Guest Satisfaction & Service Quality

Maintain strong presence on the floor during peak service hours. Ensure personalized, attentive, and courteous service is provided to guests. Handle guest inquiries, concerns, or complaints professionally and effectively.

Compliance & Safety

Ensure strict compliance with food safety, hygiene, and sanitation standards. Ensure adherence to licensing laws, health regulations, and workplace safety policies. Work with Security and Maintenance to ensure equipment and premises are well-maintained.

Qualifications & Requirements:

Diploma or Degree in Hotel Management or related field. Minimum 5-7 years of F&B management experience in a hotel/resort environment. Strong leadership, communication, and people management skills. Good financial acumen and understanding of F&B cost control. Ability to work under pressure and manage multiple outlets simultaneously. Excellent guest service mindset and attention to detail.
Job Type: Full-time

Pay: RM9,000.00 - RM12,000.00 per month

Benefits:

Free parking Meal provided
Work Location: In person