Director of Food and Beverage

• Oversee daily operations of all restaurants, bars, pool and beach F&B, in-room dining, banquets, and catering services.
• Ensure consistent delivery of service standards aligned with the resort's casual luxury positioning and wellness brand values.
• Conduct regular quality audits across all outlets and implement corrective actions where necessary.
• Maintain full compliance with health, safety and hygiene.

• Recruit, train, and develop Outlet Managers and front-of-house teams to operate independently and at the highest level
• Build a strong service culture through structured training programs, daily briefings, and performance coaching
• Set clear individual and team performance targets; conduct regular appraisals and create succession plans for key roles
• Foster a collaborative, high-morale working environment across all F&B departments

• Champion a guest-first culture, personally engaging with guests to build rapport and resolve concerns with professionalism
• Identify and respond to market trends, competitive activity, and evolving guest preferences in both the resort and local dining markets
• Collaborate with Marketing and Revenue Management to develop F&B promotions, special events, wine dinners, and curated experiences that drive covers and ancillary revenue.
• Support the resort's positioning as a wellness destination through innovative food and beverage programming

• Prepare and manage operating budgets, conduct monthly P&L analysis, and implement corrective actions to protect margins

• Monitor food cost, beverage cost, and labor cost ratios against benchmarks; institute procurement and inventory controls to optimize profitability

• Analyze sales data, guest feedback, and market trends to identify revenue growth opportunities and inform menu pricing strategy

• Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field
• Minimum 7-10 years of progressive F&B management experience.
• Demonstrated track record of managing multiple outlets.

• Excellent leadership and team-building skills with the ability to inspire, develop, and hold teams accountable
• Deep understanding of food and beverage operations, menu engineering, and current hospitality trends
• Knowledge of wellness-oriented dining concepts and guest nutrition preferences is an advantage
• Outstanding communication, presentation, and interpersonal skills
• Proficiency in POS systems, hotel PMS, and standard business applications
• Fluent in English; proficiency in Thai language is an advantage

• Attractive compensation package commensurate with experience
• Direct collaboration with ownership and senior leadership on strategic direction
• Professional development and industry training opportunities
• Work with a diverse international guest base and a passionate hospitality team
• Resort benefits

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