Director of Food & Beverage

Job Description

The F&B Director is responsible for leading all food and beverage operations at Green Coast Hotel–MGallery Collection, ensuring exceptional guest experiences, consistent luxury service standards, effective financial performance, and operational excellence. The role oversees restaurants, bars, banqueting, and in-room dining as applicable, while developing the F&B team and ensuring compliance with hotel, Accor/MGallery, hygiene, and safety requirements.

Main Responsibilities and Duties:

1. Food & Beverage Operations & Guest Experience:

• Direct daily operations across the hotel’s restaurants, bars, pool and beach service, banqueting, and other F&B outlets, as applicable.
• Maintain consistently high food, beverage, and service standards in line with the hotel’s luxury positioning and MGallery brand requirements.
• Develop and implement departmental service procedures, quality controls, and guest experience improvement plans.
• Collaborate with the Executive Chef and culinary team on menus, product quality, presentation, and outlet concepts.
• Review guest feedback, resolve service concerns promptly, and drive continuous improvement in guest satisfaction.
• Ensure efficient coordination with Front Office, Sales, Events, Housekeeping, Finance, and other hotel departments.
• Plan operational readiness for seasonal demand, special events, private functions, and peak occupancy periods.

2. Financial Performance & Cost Control:

• Prepare and manage F&B operating budgets, forecasts, revenue targets, and departmental business plans.
• Monitor outlet profitability, food and beverage costs, wastage, stock levels, and purchasing controls.
• Analyze sales and operational reports, identify variances, and implement measures to improve productivity and margins.
• Collaborate with Finance, Purchasing, Sales, and Revenue teams on pricing, promotions, inventory, and commercial opportunities.

3. People Management & Training:

• Lead, coach, and develop F&B managers, supervisors, and team members, fostering accountability and a positive service culture.
• Oversee staffing plans, schedules, recruitment input, performance reviews, and succession development within the department.
• Ensure service training, product knowledge, and continuous skills development for F&B colleagues.
• Promote teamwork, professional appearance, guest-focused behavior, and consistent application of hotel policies.

4. Compliance, Quality & Strategic Development:

• Ensure adherence to HACCP, food safety, sanitation, occupational health and safety, licensing, and applicable local regulations.
• Conduct regular outlet inspections, support audits, and follow up on corrective actions and preventive maintenance needs.
• Develop innovative dining experiences, seasonal concepts, and commercial initiatives that reinforce the hotel’s identity.

Qualifications

Your experience and skills include:
Service focused personality is essential and previous leadership experience required
Proven ability to build and maintain good relationships with all stakeholders
Communicate thoughts, actions and opportunities clearly with strong networking skills
Ability to lead by example, believe in a strong team culture and set the scene for high performance

Additional Information

The company provides accommodation, daily transportation between the accommodation and the hotel, and two meals per day on working days. Additionally, the company covers round-trip flight tickets from the candidate's home country, including airport transfers upon arrival (airport to hotel) and departure at the end of the contract (hotel to airport).