Director of Food & Beverage

Position Level: Division Head
Reports to: General Manager

Our esteemed client, a world-class wellness ultra-luxury resort set amidst the pristine beauty of the Maldives seeking a visionary and accomplished Director of Food & Beverage to lead and elevate its culinary and service experiences.

As Director of Food & Beverage, you will oversee the strategic direction, daily operations, and performance of all food and beverage outlets across the resort. This pivotal leadership role demands a blend of operational excellence, creative innovation, and commercial acumen to deliver exceptional guest experiences while ensuring profitability and brand alignment.

Requirements:

• Minimum three years of experience in a senior leadership role within an ultra luxury hotel or resort environment.
• Excellent knowledge of wellness cuisine, modern diets, and nutrition, with a proven track record of driving revenue and profitability through effective Food & Beverage management.
• Experienced in developing effective strategies and working closely with the executive team to maximise revenue, expense management, and overall profitability of the Food & Beverage department.
• Past working experience in luxury remote locations.
• Proven track record in recruiting, training and developing a high-performing Food & Beverage team, setting performance expectations and providing ongoing feedback and coaching.
• Outgoing personality, team player, self-managed, problem-solving skills, adaptability, resilience, ability to multitask and a passion for leading a healthy lifestyle.

Responsibilities:

• Ensure all Food and Beverage Hosts are correctly uniformed and are of high grooming in line with resort policy.
• Ensure that all Hosts provide courteous and professional service in a friendly manner, to feel welcomed and comfortable in all Food & Beverage outlets including Restaurants, Bars, In-Room Dining Service and, in all places, where Food & Beverage Services are provided to guests.
• Anticipate and attend to guests' needs in all Food & Beverage outlets and ensure maximum guest satisfaction at all times.
• Provide, recommend and implement improvements for the Food and Beverage offering.
• Ensure that guests are properly informed and guided as to the choices available to them in terms of Food & Beverage services.
• Meet guests regularly, listen to and discuss their preferences so as to ensure the best possible fit between guest requirements and services provided.
• Where required, personally handle VIP guests in order that their Food & Beverage expectations are met.
• Deal promptly with customer complaints and launch service recovery procedures whenever necessary.
• Promote incremental sales revenue in the Food & Beverage department.
• Prepare yearly Food & Beverage operating and CAPEX budgets.
• Ensure that profit margins are maintained and agreed costs are not exceeded through effective control systems with regular sales analysis.
• Control inventories of Food and Beverage commodities, small equipment and other consumables. Control loss, abuse or breakage of all operating equipment and to ensure correct handling and storage of such items.
• Ensure adequate yield and profitability of Food & Beverage operations.
• Continuously introduce new concepts and ideas to develop the Food & Beverage service.
• Invest time and effort in his own development in order to be proactive and updated on the latest developments in the field of Food & Beverage services and standards.
• Set annual and periodic objectives for all Food & Beverage outlets and operate an effective and timely Performance Management System.
• Ensure that the restaurants and bars are prepared for service at the designated times and that all pre-service activities by restaurant management have been carried out.
• Perform Food & Beverage administrative tasks and reporting to the required proficiency level.
• Regularly review Food & Beverage service processes and standards with a view to constantly improve service upon them.
• Devise and provide training programs to Hosts and report the progress of their performance. Conduct ongoing evaluations and appraisals of Hosts in coordination with Human Resources.
• Work closely with the Executive Chef in the design of menus, culinary offering and other Food & Beverage service offers.
• Collaborate with the Chief Engineer to set-up and operate a Preventive
• Maintenance programme for all Food & Beverage outlets and equipment.
• Conduct daily and monthly communication meetings to ensure an effective flow of information occurs within the department.

PERFORMANCE INDICATORS

KPIs will be appraised using the following indicators:

• Achievement of established targets.
• Achievement of targets for occupancy.
• Innovation and Service Quality Audit Reports.
• Local and international benchmarking.
• Guest Satisfaction index as indicated by feedback obtained from tour operators and guests through guest questionnaires.
• Revenue budget performance reports.
• Expenditure budget performance reports for the Food & Beverage department.