CORE FUNCTION:

The Director of Food & Beverage is responsible for the overall planning, management, and efficient operation of all Food & Beverage outlets, ensuring the highest standards of quality, service, and profitability. The role is accountable for maximizing guest satisfaction while achieving the department’s financial targets, operational objectives, and budget.

Key responsibilities include providing strategic leadership to the Food & Beverage team through effective training, coaching, motivation, and delegation of duties to develop a high-performing workforce. The Director is also responsible for maintaining exceptional standards of both internal and external customer service, ensuring a memorable dining experience for all guests.

Working closely with the Executive Chef and culinary team, the Director oversees menu planning, pricing strategies, product innovation, and continuous menu enhancement to meet changing market trends and guest preferences. The role also ensures compliance with food safety, hygiene, health and safety regulations, cost control measures, and quality assurance standards while driving revenue growth and operational excellence across all Food & Beverage operations.

JOB DESCRIPTIONS:

• Provide strategic leadership and oversee the daily operations of all Food & Beverage outlets, including restaurants, bars, banquet operations, room service, golf club outlets, and catering services, to maximize revenue, profitability and guest satisfaction.
• Develop, implement, and monitor departmental business plans, annual budgets, financial forecasts, and operating expenses to achieve the hotel’s financial objectives.
• Establish, implement, and maintain operating policies, service standards, Standard Operating Procedures (SOPs), and quality assurance programs to ensure consistency, efficiency, and exceptional guest experiences.
• Recruit, train, coach, mentor, and evaluate Outlet Managers, Assistant Outlet Managers, Supervisors, and Food & Beverage associates to build a highly motivated, customer-focused, and high-performing team.
• Conduct daily Food & Beverage operations meetings to review business performance, guest feedback, VIP requirements, service standards, promotions, operational challenges, and action plans.
• Foster effective communication and collaboration with all department heads to support hotel-wide initiatives, multi-skilling programmes, workforce optimisation, and operational efficiency.
• Attend meetings, providing operational updates, financial performance analysis, and strategic recommendations to improve business results.
• Champion the hotel’s HALAL, food safety, hygiene, and continuous improvement programmes to ensure compliance with company policies and statutory regulations.
• Develop and maintain strong guest relationships by ensuring outstanding service quality, resolving guest concerns promptly, and implementing initiatives to increase guest loyalty, repeat business, and positive reviews.
• Build and maintain strong relationships with corporate clients, golf members, event organisers, suppliers, travel partners, and other stakeholders to generate new business opportunities and strengthen customer retention.
• Work closely with the Executive Chef to develop innovative menus, seasonal promotions, pricing strategies, beverage programmes, and dining concepts that enhance guest satisfaction while maximising profitability.
• Monitor food, beverage, labour, and operating costs through effective inventory management, purchasing controls, waste reduction, productivity improvements, and payroll management.
• Safeguard all Food & Beverage assets, equipment, inventories, and facilities by ensuring proper maintenance, preventive servicing, and responsible utilisation.
• Analyse daily, weekly, and monthly financial reports, including sales performance, cost of sales, payroll, productivity, and profitability, and implement corrective actions where necessary.
• Ensure strict compliance with all health, hygiene, sanitation, food safety, occupational safety, and licensing regulations in accordance with local authority requirements and company standards.
• Develop annual marketing calendars, promotional campaigns, themed events, and revenue-generating initiatives in collaboration with the Sales & Marketing team.
• Prepare and present regular operational and financial reports to the General Manager, including recommendations for continuous improvement and business growth.
• Advise and collaborate with the General Manager, Executive Chef, Outlet Managers, and other Department Heads to maintain the highest standards of food quality, beverage offerings, service excellence, and operational performance.
• Perform any other duties and responsibilities assigned by the General Manager/Management in support of the overall business objectives of the hotel and golf club.

JOB REQUIREMENTS:

• Bachelor’s Degree or Diploma in Hospitality Management, Hotel Management, Food & Beverage Management, Culinary Arts, Business Administration, or a related discipline. Professional Food & Beverage certifications will be an added advantage.
• Minimum 5 years of proven experience as a Director of Food & Beverage or in a senior Food & Beverage leadership role within a resort hotel, integrated hotel, or upscale hospitality establishment.
• Demonstrated experience in managing multiple Food & Beverage outlets, banquet and conference operations, room service, catering, and golf club dining operations.
• Strong leadership, people management, coaching, and team development skills with the ability to build and motivate high-performing teams.
• Excellent financial and commercial acumen with experience in budgeting, forecasting, cost control, payroll management, menu engineering, and revenue optimisation.
• Strong knowledge of Food & Beverage operations, quality assurance, inventory management, purchasing, and cost management.
• Working knowledge of Microsoft Office applications (Word, Excel, PowerPoint, Outlook) and Property Management Systems (PMS) and Point-of-Sale (POS) systems.
• Sound knowledge of Malaysian food safety regulations, HALAL, HACCP, food hygiene, sanitation, and occupational health and safety standards.
• Excellent communication, interpersonal, negotiation, and problem-solving skills with a strong guest service orientation.
• Ability to work under pressure, make sound business decisions, and manage multiple priorities in a fast-paced hospitality environment.
• Passionate about delivering exceptional guest experiences while achieving operational excellence and financial targets.
• Malaysian citizen.
• Willing to be based in Nilai, Negeri Sembilan, and work flexible hours, including weekends and public holidays, as required by hotel operations.