Director- Food and Beverages.; Hospitality) SN

Job Description

The Cluster Director of Food & Beverage is a key member of the cluster leadership team, responsible

for overseeing all food and beverage operations across multiple hotels within the portfolio.

This role combines strategic leadership, commercial acumen, operational expertise, and pre-opening

experience to ensure each property delivers a distinctive and competitive food and beverage offering

aligned with its market positioning, target guests, and business objectives.

The Cluster Director of Food & Beverage will lead the planning, development, opening, and ongoing

performance of all restaurants, bars, lounges, banqueting facilities, in-room dining, and other food

and beverage outlets across the hotel portfolio. The role will work closely with ownership,

consultants, and hotel leadership teams to drive revenue growth, profitability, guest satisfaction,

operational excellence, and long-term asset value.

The successful candidate will play a critical role in establishing food and beverage concepts,

validating operating assumptions, managing pre-opening activities, developing teams, and ensuring

successful opening and stabilization of the hotels.

• Develop and execute cluster-wide food and beverage strategies aligned with each hotel's positioning, target market, and business objectives.
• Drive food and beverage revenue, profitability, market share, and guest satisfaction across all properties.
• Develop annual business plans, budgets, forecasts, and performance targets for food and beverage operations.
• Review financial performance and implement corrective actions to maximize revenue and profitability.
• Identify new business opportunities, revenue streams, and operating efficiencies across the portfolio.
• Monitor market trends and competitive activity to ensure outlets remain relevant and commercially successful.

• Lead all food and beverage pre-opening activities across the hotel portfolio.
• Participate in concept development reviews to ensure outlets are operationally viable, commercially sustainable, and aligned with target customer segments.
• Review and validate outlet programming, seating capacities, kitchen requirements, operating models, and service concepts.
• Develop opening strategies and stabilization plans for all outlets and food and beverage operations.
• Support recruitment, onboarding, and training of food and beverage leadership teams prior to opening.
• Ensure all operating procedures, service standards, menu engineering, and quality assurance programs are implemented before opening.

• Participate in project handovers from development and construction teams to hotel operations.
• Conduct operational reviews of back-of-house and front-of-house layouts to ensure functionality and efficiency.
• Review and validate food and beverage-related Operating Supplies & Equipment (OS&E) requirements, procurement plans, and opening inventories.
• Support the preparation, review, and management of Food & Beverage Pre-Opening Budgets (POB).
• Ensure outlets, kitchens, bars, and event spaces are operationally ready prior to opening.
• Coordinate with project teams, procurement, IT, engineering, and operators to ensure opening milestones are achieved on time and within budget.

• Oversee all restaurants, bars, lounges, cafes, banqueting facilities, in-room dining, and other food and beverage outlets across the portfolio.
• Ensure each outlet delivers its intended guest experience and market positioning.
• Drive operational excellence, service consistency, and quality standards across all properties.
• Establish cluster-wide best practices, SOPs, and performance benchmarks.
• Optimize operating efficiencies and resource sharing where appropriate across the portfolio.
• Ensure effective food safety, hygiene, and quality management practices are maintained.

• Develop and manage food and beverage budgets across the cluster.
• Monitor outlet profitability, labor productivity, food cost, beverage cost, and operating expenses.
• Ensure effective control procedures for inventory, purchasing, cash handling, and beverage management.
• Lead menu engineering and pricing strategies to maximize profitability.
• Identify opportunities for cost efficiencies without compromising quality or guest experience.
• Participate in CAPEX planning and food and beverage asset replacement programs.

• Build and develop…