The role of the Director of Food & Beverage is instrumental in implementing and managing initiatives and changes in the food and beverage function. He is responsible for supporting and coordinating actions with the Food & Beverage team.

- Liaise with Lead Architect, Executive chef, and Director of Operations to plan, set and Execute new Restaurant concepts.
- Assist with professional advice Food & Beverage Teams in Hotels of his jurisdiction.
- Lead by example, adopting a positive attitude to keep the team spirit at its highest level.
- Ensure confidentiality of all matters of such nature.
- Continuously support and encourage both ways of communication.
- Drive and support the F&B team to achieve the highest quality and profitability.
- Constantly encourage and share learning opportunities with the Team.
- Review and coordinate annual Food & Beverage promotion planning.
- Co-ordinate and assist Hotel Food & Beverage Trainers in preparation of Food & Beverage service training plan.
- Evaluate performance of central purchasing and explore opportunities to improve results.
- Ensure weekly inspections are carried out and reports are submitted for follow up and training purposes.
- Communicate with Hotel Food & Beverage Team on new trends and new ideas available in the marketplace.
- Provide input for new Restaurant concepts or Kitchen Designs.
- Encourage creativity by sharing information, trends, ideas.
- Provide guidance to Food & Beverage Team to have consistency in quality of service and wine selections in our hotels/ Restaurants.
- Ensure that service training is regularly happening.
- Review and analyze results from the Guest Critique reports and action plan for improvement.
- Provide assistance to hotels with taskforce as requested by the hotels