Key Responsibilities

Operations & Quality Assurance

• 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.

Leadership & Team Development

• 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

Guest Experience & Market Development

• 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

Strategic & Financial Management

• 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

Qualifications

Experience & Education

• 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.

Knowledge & Skills

• 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

Benefits

• 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

Director of Food And Beverage