Director Of Food & Beverage Operations for a large luxury hotel, casino in Asia (not Macau)

Director Of Food & Beverage Operations for a large luxury hotel, casino in Asia (not Macau)

(Multi-unit and large volume F&B experience is mandatory)

Position Overview:

The Director of Food & Beverage Operations is a senior operational leader responsible for the overall management, performance, and strategic direction of all Food & Beverage activities within a large luxury hotel. This role oversees 12+ diverse F&B outlets, including fine dining and casual restaurants, bars, lounges, banqueting, and in-room dining.

The position is hands-on and operational, ensuring exceptional guest experiences, strong financial performance, and brand-aligned service standards across the entire F&B portfolio. The successful candidate will lead and develop a large, culturally diverse local team, with particular sensitivity to Asian cultural dynamics, while upholding international luxury brand standards.

This is a key executive role for a seasoned Food & Beverage leader who combines operational expertise, financial discipline, cultural sensitivity, and a passion for luxury hospitality. The Director of Food & Beverage Operations will play a critical role in shaping the hotel's dining reputation and overall guest experience.

Candidate Profile & Requirements:

Experience & Background

• Minimum 10 years of Food & Beverage operations experience, with at least 5 years in a senior leadership role within a luxury hotel or integrated resort.
• Proven experience managing multiple F&B outlets and large-capacity operations, including extensive banqueting.
• Prior experience with internationally recognized luxury hotel brands is essential.
• Experience working in Asia and strong understanding of Asian cultural environments is highly desirable.

Skills & Competencies

• Strong financial acumen with a demonstrated track record of profitability and operational excellence.
• Exceptional leadership, communication, and interpersonal skills.
• Strategic, analytical, and commercially minded, with a hands-on operational approach.
• Passion for innovation, guest experience, and continuous improvement.
• Ability to lead large teams, manage complexity, and perform effectively in a high-volume luxury environment.

Key Responsibilities:

• Provide overall leadership and direction for all Food & Beverage outlets, ensuring consistent quality, service excellence, and operational efficiency.
• Oversee day-to-day operations across restaurants, bars, lounges, banqueting, and in-room dining.
• Ensure compliance with brand standards, food safety regulations, hygiene requirements, and local statutory guidelines.
• Monitor revenues, costs, and profitability, implementing strategies to maximize financial performance.
• Exercise strong cost controls, inventory management, and procurement practices.
• Contribute to the hotel's overall business strategy as a key member of the executive leadership team.
• Lead concept development, menu engineering, and outlet positioning to enhance market competitiveness.
• Drive innovation in dining concepts, guest experiences, and service delivery.
• Identify opportunities for brand differentiation and revenue growth.
• Lead, mentor, and develop a large multi-level F&B team, fostering a culture of accountability, engagement, and excellence.
• Demonstrate cultural awareness and sensitivity in managing and motivating a predominantly Asian workforce.
• Ensure all outlets reflect the luxury positioning and brand promise of the hotel.

If you are interested in this role, please send your current resume with a cover letter to Mr. Steve Renard at [Confidential Information]

Best regards,

Stephen J. Renard

Stephen J. Renard

President

Renard International Hospitality Search Consultants

Recipient of the 31st Annual Pinnacle Awards: Hotelier Magazine, 2019 Supplier of the Year'https://www.hoteliermagazine.com/2019-pinnacle-awards-renard/

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