The Director of Food & Beverage serves as the enterprise leader and strategic architect of all F&B experiences across ONYX Hospitality Group's portfolio including Oriental Residence Bangkok, Amari, Shama, and OZO.
This is not a property-based role.
This is a portfolio leadership position focused on strategy, systems, scalability, and sustainable business impact.
The role elevates Food & Beverage as a core brand differentiator driving commercial performance while shaping distinct, brand-aligned dining experiences across multiple hotel brands.
Main Duties & Responsibilities
1. Portfolio F&B Strategy & Brand Experience
- Define and lead the enterprise-wide Food & Beverage Experience Strategy aligned with brand positioning and Operations Excellence objectives
- Translate each brand's archetype and personality into distinct, scalable F&B expressions across restaurants, bars, breakfast, club lounges, banquets, and activations
- Develop F&B playbooks, standards, and experience frameworks ensuring consistency with local relevance
- Act as guardian of culinary and service identity across the portfolio
2. Strategic Partnership with General Managers
- Serve as strategic advisor to General Managers on performance improvement, concept repositioning, and commercial activation
- Support GMs in translating F&B strategy into measurable outcomes (revenue, flow-through, guest satisfaction)
- Participate in performance reviews and strategic discussions as a value-adding partner
3. Commercial Performance & Financial Discipline
- Drive portfolio-level revenue growth, profitability, and productivity in collaboration with Operations and Commercial teams
- Establish clear commercial frameworks for menu engineering, pricing strategy, cost control, and labour productivity
- Ensure innovation initiatives are commercially viable with defined ROI and operational feasibility
- Develop F&B performance dashboards and scorecards across the portfolio
4. Culinary & Service Integration
- Ensure seamless collaboration between Culinary and F&B Service functions
- Design end-to-end guest journeys from arrival rituals to food storytelling and service choreography
- Champion experience-led concepts including action stations, pop-ups, themed activations, and destination dining
5. Innovation, Concept Development & Activation
- Lead the F&B innovation pipeline including seasonal concepts, signature programs, new outlet development, and repositioning initiatives
- Oversee pilot programs, ensuring structured testing, measurement, and scalable rollout
- Partner with Marketing and Commercial teams to position F&B as a demand driver
6. Talent, Capability & Culture
- Build and strengthen the F&B leadership bench across the portfolio
- Mentor Culinary Leaders and F&B Heads toward commercial and strategic leadership
- Establish structured capability frameworks, training architecture, and cross-hotel best-practice sharing
- Foster a culture of ownership, innovation, and accountability
7. Sustainability & Responsible Dining
- Lead sustainable F&B initiatives aligned with corporate sustainability commitments
- Drive food waste reduction, responsible sourcing, local partnerships, and sustainable packaging
- Embed sustainability as both brand value and business efficiency
8. Governance & Standards
- Ensure F&B standards are clear, measurable, and scalable
- Focus on system design, accountability, and sustainable operating models
Critical Competencies
- Strategic and systems thinking
- Strong commercial acumen and financial literacy
- Innovation balanced with operational discipline
- Executive presence and stakeholder influence
- Brand fluency and experience design mindset
Success Measures
- Portfolio F&B revenue and profitability growth
- Elevated guest satisfaction and dining experience scores
- Stronger F&B leadership capability across hotels
- Successful rollout of scalable F&B concepts
- Clear brand-aligned F&B expressions across all four brands
