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IHG

Global hotel company

Director of Food and Beverage

Food & Beverage Operations ManagementConfirmed live in the last 24 hours
Full-timeJapanNo salary listedIn-person

About the Job

Requirements

  • A bachelor's degree, higher education qualification, or equivalent in Hotel Management, culinary arts, or a related field.
  • At least 4 years of related experience, including management experience, in senior food-and-beverage leadership within a luxury hotel environment.
  • Strong financial, commercial, and operational management capability.
  • Ability to lead multiple outlets and large, diverse teams.
  • Strong communication and stakeholder-management skills.
  • Knowledge of local regulations, food safety, and hotel compliance.
  • Business-level English and Japanese, with strong cross-cultural leadership.
  • Must obtain certifications or permits required by local governmental agencies.

Responsibilities

  • Lead daily food-and-beverage operations, plan and assign work, and ensure staffing levels meet business demand.
  • Develop managers and colleagues through coaching, feedback, and structured development plans, setting clear performance and development goals.
  • Manage succession planning, recruitment, performance, and labour productivity.
  • Train colleagues to ensure compliance and delivery to expected standards.
  • Build a positive working environment and strong communication and teamwork across food-and-beverage and other hotel departments.
  • Recommend or initiate human-resources actions as needed.
  • Maintain consistent service, food quality, and outlet standards, ensuring teams deliver IHG True Hospitality.
  • Conduct regular outlet walks and follow up on operational, facility, and equipment issues, notifying Engineering of maintenance and repair needs.
  • Ensure food-and-beverage facilities, including banquet and event spaces, are clean, stocked for anticipated business volume, and have operational equipment.
  • Establish and achieve quality and guest-satisfaction goals; review guest feedback and satisfaction trends and lead service recovery.
  • Analyse guest insights and communicate regularly with guests to meet expectations and build loyalty.
  • Own the food-and-beverage budget, forecast, profit-and-loss statement, and departmental profit performance; help prepare the hotel’s annual budget and departmental goals.
  • Review revenue, covers, average check, costs, and flow-through by outlet.
  • Identify revenue opportunities and corrective actions for underperformance, including additional sales opportunities with the catering office.
  • Control food, beverage, payroll, and contract labour costs.
  • Lead seasonal promotions, revenue initiatives, and commercial partnerships that deliver dining experiences at good value.
  • Ensure credit and financial transactions are handled securely.
  • Lead NOKA, PIERRE, ADEE, STRESSED, 3-60, Room Service, and major events.
  • Monitor in-house versus outside demand and changing guest behaviour.
  • Manage hotel food-and-beverage marketing programmes and participate in system-wide food-and-beverage marketing programmes and promotions.
  • Review competitor activity, menus, pricing, and industry innovation; review and approve menu design and concepts with the Executive Chef.
  • Manage inventory, safe and secure storage, minimum and maximum stock levels, waste reduction, food safety, and compliance.
  • Lead strategic projects, capital expenditure priorities, and continuous improvement.
  • Serve as manager on duty and support ad-hoc duties as needed.

About the Company

IHG

Global hotel company

IHG is a global hospitality company operating and franchising a portfolio of hotel brands. The company supports hotel development, reservations, loyalty programs, revenue management, brand standards, technology, and guest services. It serves travelers, hotel owners, franchisees, corporate clients, loyalty members, and hospitality partners. Its operating model centers on a primarily franchised and managed hotel network connected through brands, distribution, commercial systems, and regional support. Teams work across hotel operations, development, revenue, technology, marketing, loyalty, finance, and owner support. Teams support coordinated daily delivery.

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