Director of Food & Beverage Operations 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.

• 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.
• Relevant large‑scale luxury experience will be strongly considered.
• 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.

• 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 local workforce.
• Ensure all outlets reflect the luxury positioning and brand promise of the hotel.

If you qualify for this position, please send your current resume and cover note to Mr. Steve Renard, President at

Best regards,

President

Renard International Hospitality Search Consultants

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