Grand Plaza

I. Position Overview

The Food & Beverage Director is responsible for leading and managing all F&B operations to deliver an outstanding guest experience while achieving business objectives. This role oversees all outlets, banquet operations, and kitchen departments, ensuring high standards of service, profitability, staff performance, and compliance with hygiene and safety regulations.

II. Key Responsibilities

Operational Leadership

Oversee the day-to-day operations of all F&B outlets, including restaurants, bars, room service, banquet and catering services, and kitchens.

Ensure smooth coordination among F&B service and culinary teams to deliver seamless guest experiences.

Monitor quality of food, beverage, and service delivery to maintain 5-star standards.

Financial Management

Develop and manage F&B budgets, forecasts, and cost controls to ensure profitability.

Analyze financial performance and implement strategies to increase revenue and reduce costs.

Monitor inventory, purchasing, and pricing strategies in coordination with Purchasing and Finance teams.

Guest Experience & Service Excellence

Continuously improve guest satisfaction through menu innovation, service enhancements, and team training.

Monitor guest feedback and respond to complaints or suggestions effectively.

Ensure consistent delivery of high-quality service that aligns with brand standards.

Team Management & Development

Lead, mentor, and evaluate F&B management and operational teams.

Drive staff training programs focusing on service quality, hygiene, product knowledge, and upselling.

Foster a professional, collaborative, and motivating work environment.

Menu & Product Development

Work with Executive Chef and outlet managers to create innovative and appealing food and beverage offerings.

Conduct competitor and market analysis to stay updated on industry trends.

Ensure menus meet guest preferences and seasonal demand, while controlling food and beverage costs.

Compliance & Safety

Ensure full compliance with food safety, hygiene, and occupational health standards.

Conduct regular inspections and audits to maintain cleanliness and operational safety.

Liaise with relevant government authorities on food licenses and health certifications.

-Salary will be offered at a competitive rate, depending on qualifications and experience.

-Basic benefits: staff meals, uniform, parking allowance, social insurance.

-Other benefits in accordance with company policies.

-Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field.

-Minimum 3 years of experience in a senior F&B management role at a 4–5-star hotel or luxury resort.

-Proven track record in managing multi-outlet F&B operations and banquet services.

-Strong leadership, communication, and financial analysis skills.

-Excellent knowledge of food trends, service standards, and guest preferences.

-Fluent in English; Korean is a plus.

-High level of organization, adaptability, and attention to detail.

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