Director of Food & Beverage

The Fairmont Hanoi will open in the Vietnamese capital before year end of 2025, making it the first Fairmont brand in the country. The 241-room luxury hotel will take design inspiration from the art of lacquer with the traditional colours of Vietnam, the Indochinese style from the French colonial period, and draws motifs from Vietnam’s dynasties. Positioned as an urban resort, our guests will be able to enjoy a very special and unique range of offerings such as eight dining and bar venues including a rooftop terrace, as well as two indoor and outdoor swimming pools, an extensive gym and an entire floor of wellness spa and bathhouse. For corporate and social groups, the Fairmont Hanoi will offer three ballrooms, the largest being a 1,100m2 grand ballroom as well as nine meeting rooms, making it an outstanding destination for meetings, conferencing and events. The Fairmont Hanoi is set to become the social epicentre of Hanoi!

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 1,100m²) 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 Hanoi’s 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 hotel's 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 & 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.