Director of Food and Beverages

Our client is a luxury boutique hotel group with more than 10 locations in Bali, headquartered in Ubud. With a growing portfolio of unique properties of 4* and 5* star hotel units in prime locations of Bali, they are seeking a strategic Director of Food & Beverage to lead and elevate their F&B operations.

The ideal candidate will play a critical role in shaping the group's culinary and beverage direction, overseeing both hotel-based and independent restaurant concepts. This role requires a hands-on leader with a strong background in premium service standards, beverage expertise, and pre-opening project experience, including vendor relations and outlet setup. Working closely with the Culinary Director and reporting directly to the CEO, the Director of F&B will be instrumental in ensuring operational excellence and consistency across multiple outlets.

Qualifications:

• Minimum 5 years as a Food & Beverage Manager or 1 year as an Assistant Director of Food & Beverage.
  
• Proven background in managing FB outlets within the luxury property and well-established international restaurants.
  
• Solid knowledge in F&B service operations with the ability to train the team and set up the system.
• Strong knowledge of beverages, particularly wine and cocktails.
  
• Experience working closely with Culinary Directors or Executive Chefs in a collaborative leadership setup.
  
• Prior involvement in pre-opening projects, including restaurant setup, interior design visits, and layout decisions, is a strong advantage.
  
• Hands-on experience in vendor management, especially for bar and restaurant equipment and beverage suppliers.
• Strong knowledge of beverage operations, especially alcoholic beverage programs, is essential.
• High-level organisational and interpersonal skills to coordinate across locations, manage vendors, and lead cross-functional teams.

Responsibilities:

• Observe and map F&B outlets at units based on performance and operational conditions.
• Set direction and targets for each F&B outlet of the group.
• Prepare a general work plan for each FB outlet and liaise with the F&B leader at the outlet.
• Review and update SOP for the F&B department.
• Set up pre-opening F&B outlets, including site visits, coordination with equipment vendors, menu development, preparing the SOM, and staff training.
• Ensure F&B staff across units are ready for excellent service.
• Monitoring FB outlets, social media, website, reservation/order platforms, and online reviews.
• Regular visits, audits and trainings.
• Internal coordination with the corporate team and as a corporate representative at units (for restaurant & bar service).
• Monthly meeting with restaurant leaders.
• Monitoring F&B revenue and contributing to the sales & marketing team to obtain potential revenue.
• Assisting and monitoring beverage menu engineering at units
• Daily, monthly and quarterly reporting.
• Set corporate strategies and plans for F&B department, while aligning with the culinary department.