Director of Food & Beverage
Director of Food & Beverage
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Job Description
As the Director of Food & Beverage you will lead the strategic and operational direction of our entire F&B division overseeing eight distinctive dining and bar venues including a rooftop terrace as well as three grand ballrooms (the largest at 1100m) and nine versatile meeting rooms. Your role is to craft exceptional culinary and service experiences that reflect the elegance and innovation of Fairmont while driving revenue guest satisfaction and team engagement.
This is a rare opportunity to shape Hanois most anticipated F&B destination for luxury dining events and social gatherings.
Key Responsibilities
Strategic Leadership
Develop and implement the F&B strategy aligned with the hotels positioning and brand promise.
Lead pre-opening planning and execution for all F&B outlets events spaces and service operations.
Drive commercial results by identifying trends innovating offerings and maximizing revenue per venue and function space.
Operational Excellence
Oversee the day-to-day operations of all restaurants bars in-room dining banquet and event services.
Ensure seamless collaboration between culinary service and stewarding teams.
Maintain the highest standards of hygiene safety and service quality across all venues.
Financial & Business Management
Prepare and manage annual departmental budgets forecasts and cost controls.
Analyze sales performance labor productivity and profitability of each outlet and function space.
Work closely with Sales & Marketing to develop promotional strategies pricing and packages that optimize venue utilization and event bookings.
Team Leadership
Inspire mentor and lead a diverse team of F&B professionals across culinary and service departments.
Foster a culture of excellence teamwork and continuous learning.
Partner with HR to drive recruitment training and career development initiatives.
Guest Experience
Champion a guest-first culture that creates memorable personalized experiences.
Proactively manage guest feedback and implement improvement actions.
Elevate brand standards through curated dining journeys signature moments and service rituals.
Qualifications :
Qualifications & Experience
Minimum 10 years of progressive leadership experience in luxury hotel F&B operations including banquet/event management.
Proven track record in managing multiple venues and large-scale event spaces.
Pre-opening experience strongly preferred.
Strong financial acumen and business savvy.
Passionate about food beverage and hospitality trends.
Excellent interpersonal communication and leadership skills.
Fluent in English; knowledge of Vietnamese or another language is a plus.
Remote Work :
No
Employment Type :
Full-time
Employment Type
Full-time
