Director of Food & Beverage

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​
Join us and become a Heartist®.

Director of Food & Beverage 
Are you a passionate foodie who is not afraid of thinking outside the box? Then, we have the job for you! As a Director of Food & Beverage, you will strategically lead the team to take guest satisfaction to the next level.

• Develop and implement strategic plans to achieve departmental goals.
• Oversee the planning and execution of all food and beverage operations.
• Create and manage budgets, forecasts, and financial reports
• To ensure that each outlet is managed by a Management Team (Restaurant Manager / Chef de Cuisine) who are totally accountable for their profitability.
• To co‑ordinate the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
• To monitor all costs and recommend measures to control them.
• To ensure that the Department Operational Budget is strictly adhered to.
• To ensure that all the outlets and banquet is managed efficiently according to the established concept statements.
• To ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
• To represent the Food and Beverage Department on the hotel's Executive Committee.
• To recruit and select Food and Beverage Heads of Department who are able to work within the decentralized management philosophy.
• To monitor service and food and beverage standards in all outlets and banquets. 
• To work with the Restaurant Managers, Banquet Manager and respective Chef de Cuisines to take corrective action where necessary.
• To handle all guest complaints, requests and enquiries on food, beverage and service.
• To establish a rapport with guests maintaining good customer relationship.
• To ensure that all Departmental Operations Manuals are prepared and updated.
• To co‑ordinate the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan.

Your experience and skills include:
Service focused personality is essential and previous leadership experience required
Proven ability to build and maintain good relationships with all stakeholders
Communicate thoughts, actions and opportunities clearly with strong networking skills
Ability to lead by example, believe in a strong team culture and set the scene for high performance

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.