Director of Food and Beverage

Position Purpose We are looking for an experienced Director of Food & Beverage to lead and oversee all Food & Beverage operations across the resort. This role is responsible for ensuring consistent service and quality standards, developing high-performing teams, enhancing the guest experience, driving revenue opportunities, and managing financial performance while supporting the resort’s casual luxury positioning and wellness brand values. Key Responsibilities • Oversee daily operations of all restaurants, bars, pool and beach F&B, in-room dining, banquets, and catering services. • Ensure consistent delivery of service standards aligned with the resort’s casual luxury positioning and wellness brand values. • Conduct regular quality audits across all outlets and implement corrective actions where necessary. • Maintain full compliance with health, safety and hygiene. • Recruit, train, and develop Outlet Managers and front-of-house teams to operate independently and at the highest level. • Build a strong service culture through structured training programs, daily briefings, and performance coaching. • Set clear individual and team performance targets; conduct regular appraisals and create succession plans for key roles. • Foster a collaborative, high-morale working environment across all F&B departments. • Champion a guest-first culture, personally engaging with guests to build rapport and resolve concerns with professionalism. • Identify and respond to market trends, competitive activity, and evolving guest preferences in both the resort and local dining markets. • Collaborate with Marketing and Revenue Management to develop F&B promotions, special events, wine dinners, and curated experiences that drive covers and ancillary revenue. • Support the resort’s positioning as a wellness destination through innovative food and beverage programming. • Prepare and manage operating budgets, conduct monthly P&L analysis, and implement corrective actions to protect margins. • Monitor food cost, beverage cost, and labor cost ratios against benchmarks; institute procurement and inventory controls to optimize profitability. • Analyze sales data, guest feedback, and market trends to identify revenue growth opportunities and inform menu pricing strategy. Qualifications & Requirements • Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or a related field. • Minimum 7–10 years of progressive F&B management experience. • Demonstrated track record of managing multiple outlets. • Excellent leadership and team-building skills with the ability to inspire, develop, and hold teams accountable. • Deep understanding of food and beverage operations, menu engineering, and current hospitality trends. • Knowledge of wellness-oriented dining concepts and guest nutrition preferences is an advantage. • Outstanding communication, presentation, and interpersonal skills. • Proficiency in POS systems, hotel PMS, and standard business applications. • Fluent in English; proficiency in Thai language is an advantage. • Attractive compensation package commensurate with experience. • Direct collaboration with ownership and senior leadership on strategic direction. • Professional development and industry training opportunities. • Work with a diverse international guest base and a passionate hospitality team.

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