EAM - Food & Beverage

Role Overview

Experience and Qualifications

• At least 5 years of senior Food and Beverage leadership experience; luxury hotel, lifestyle hospitality, or high-volume multi-outlet experience is preferred.
• Experience leading multiple F&B operations and deputising for the Director, with accountability for operations, financial results, and guest experience.
• Commercial experience across P&L, budgets, forecasting, revenue, cost control, and operational efficiency.
• Leadership, coaching, decision-making, problem-solving, organisation, communication, and stakeholder-management capability.
• Knowledge of regulations, licensing, food safety, health and safety, hygiene, grooming, and compliance.

Leadership and Operations

• Lead the division with the Director and oversee operations and service standards across all outlets.
• Support Outlet Managers and Department Heads, setting accountability and consistent performance expectations.
• Maintain operational stability and support development and launch of new Food and Beverage initiatives.
• Carry out strategic directives delegated by senior management.

Commercial and Financial Performance

• Drive revenue, GOP, payroll, cost, and profitability targets in partnership with Finance and the Director.
• Support budgets, business plans, forecasts, and sales strategies; analyse performance and identify growth and efficiency opportunities.
• Manage staffing, payroll, rostering, inventory, purchasing, and cost-control strategies.
• Work with Executive Chefs on menu engineering, pricing, portion control, quality, and food-cost optimization.

Guest Experience and Team Development

• Engage VIP guests, resolve escalated concerns, and improve guest feedback and online reputation.
• Lead training, coaching, performance management, talent development, and succession planning across the division.
• Coordinate with Sales and Marketing, Finance, Culinary, Engineering, Security, Rooms, and other departments.
• Support events, activations, launches, and high-volume operating periods.

Standards and Compliance

• Improve operating standards, procedures, and strategies while supporting innovation and operational excellence.
• Monitor competitor hotels and venues and identify market trends and opportunities.
• Ensure teams follow brand, grooming, hygiene, food safety, health and safety, licensing, and regulatory standards.