Director of Operations - F&B

The Director of Operations – Food & Beverage serves as the strategic, operational, and commercial leader of the resort’s entire culinary and beverage ecosystem. Overseeing 11 distinct dining and drinking venues alongside an extensive, high-volume conference, catering, and gala banquet footprint, this executive is responsible for delivering world-class guest experiences, setting benchmarks in luxury service, driving multi-million-dollar top-line revenue, and maximizing departmental profitability while nurturing high-performing talent.

Key Responsibilities

1. Strategic Leadership & Concept Development

- Direct the strategic positioning of all 11 food and beverage venues (ranging from fine dining, beach clubs, pool bars, all-day dining, to specialty destination concepts) to ensure distinct market identities and competitiveness.
- Conceptualize, pilot, and refresh seasonal menus, beverage programs, guest activation series, and signature culinary pop-ups in close alignment with the Executive Chef and Head Sommelier.
- Champion luxury brand service rituals and ensure flawless execution across both casual luxury and ultra-fine-dining environments.
2. Large-Scale Banqueting & Event Management
- Provide executive oversight for large-scale banquet spaces, beachfront event lawns, and private ballroom facilities handling high-profile galas, international summits, multi-day incentive groups, and high-end luxury weddings.
- Partner with the Director of Sales & Marketing and Director of Catering & Conference Services to structure yield-optimized banquet packages, maximize space utilization, and capture premium private dining revenue.
- Enforce rigorous production, staging, and service standards capable of catering to simultaneous events running across separate wings and outdoor venues of the resort.
3. Financial Stewardship & Commercial Acumen
- Assume full P&L accountability for the multi-outlet F&B operation, establishing annual operating budgets, capital expenditure (CapEx) forecasts, and monthly financial reviews.
- Control cost of goods sold (COGS—Food & Beverage), operational labor margins, and operating expenses without compromising guest experience or product quality.
- Drive aggressive beverage and average check maximization through upselling programs, dynamic pricing, and targeted culinary masterclasses or pairing experiences.
4. Operational Excellence & Quality Assurance
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- Oversee procurement quality, supply chain integrity, par-level management, and vendor relations across domestic and international specialty food distributors.
- ### Establish standard operating procedures (SOPs) and luxury service touchpoints matching leading global auditing standards (e.g., Forbes Travel Guide)
- Maintain rigorous adherence to local and international health, safety, food handling, HACCP, and hygiene regulations across all service prep areas, bars, satellite kitchens, and banquet setups.

### 5. Talent Management & Team Development
Lead, mentor, and build a diverse team of hospitality professionals, instilling a culture of pride, empowerment, hospitality craft, and career growth.
- Design and execute tailored luxury service training academies covering table-side service techniques, sommelier skills, mixology trends, and conflict resolution.
- Manage workforce scheduling, productivity models, and succession planning across all operational tiers.

Skills, Knowledge and Expertise

Experience: Minimum of 8–10 years in senior luxury hospitality operations, with at least 3–5 years as Director of F&B or Director of Operations in a recognized 5-star international hotel or luxury resort.

Volume & Luxury Competency: Proven track record running complex multi-unit resort properties alongside high-volume banqueting and high-end convention operations.

Education: Bachelor’s Degree in Hospitality Management, Business Administration, Culinary Arts, or equivalent practical experience; Master’s or relevant executive certificates preferred.

Financial Mastery: Advanced understanding of departmental P&L statements, budgeting, labor scheduling algorithms, and inventory control software (e.g., Opera/Micros Simphony, BirchStreet, Infrasys).

Certifications: HACCP / Management certification required; WSET Level 2/3 or Court of Master Sommeliers certification preferred.

Leadership Traits: Exceptional executive presence, intercultural diplomacy, clear communication skills, and high emotional intelligence under high-pressure resort operating conditions.