Director of Food and Beverage

The Director of Food & Beverage (F&B) at Dusit Thani Laguna Singapore plays a critical role in overseeing the strategic direction and operational efficiency of the F&B department. Reporting directly to the General Manager, this role is responsible for managing all F&B outlets and services, including The Greenhouse (all-day dining), The Nest (exclusive to Laguna National members and hotel in-house guests), Tee Deck (poolside al-fresco dining), Legends Bar (lounge and bar), Banquet operations, and In-Room Dining.

The role requires an accomplished professional with strong operational expertise, creative vision, and a guest-first mindset. The Director of F&B will ensure excellence in service delivery, maintain high-quality standards, and drive profitability while enhancing the overall dining and event experiences at the hotel.

Key Responsibilities

– Prepare and manage the F&B budget, prioritizing revenue growth, cost control, and profitability.

– Conduct regular financial analysis to identify areas for improvement and implement cost-saving measures.

– Maximize revenue opportunities through strategic pricing, menu engineering, and effective upselling.

– Monitor market trends, guest feedback, and competitor analysis to identify opportunities for improvement and differentiation.

– Develop and implement strategic plans for all F&B outlets and services, ensuring alignment with the hotel’s goals and brand standards.

– Introduce innovative dining concepts, promotions, and offerings to enhance guest satisfaction and strengthen market positioning.

– Oversee daily operations across all F&B outlets, maintaining seamless coordination and high standards of service, food, and beverage quality.

– Ensure smooth execution of banquets, meetings, and special events by collaborating closely with the sales and events teams.

– Develop and enforce standard operating procedures (SOPs) to ensure consistency and efficiency across all outlets and services.

– Lead and inspire a diverse team of F&B managers and staff, fostering a culture of excellence, collaboration, and innovation.

– Ensure effective communication between all F&B outlets and other hotel departments to drive operational efficiency.

– Maintain a visible presence in all F&B outlets to engage with guests, address concerns, and ensure satisfaction.

– Personalize guest experiences by understanding preferences and tailoring offerings to exceed expectations.

– Partner with the marketing team to create campaigns that promote F&B services, including social media and digital platforms.

– Actively seek and respond to guest feedback, leveraging insights to enhance the dining experience.

Key Requirements

– Bachelor’s degree in Hospitality Management, F&B Management, or a related field.

– Minimum of 10-12 years of experience in F&B operations, with at least 3-5 years in a senior leadership role in a luxury hospitality environment.

– Proven track record of managing multi-outlet operations, including banquets and in-room dining services.

– Strong financial acumen with expertise in budgeting, forecasting, and cost management.

– Comprehensive knowledge of international cuisines, beverage programs, and industry trends.

– Strong operational expertise with a hands-on approach to problem-solving.

– Creative and guest-focused, with the ability to design memorable dining experiences.

– Exceptional organizational and time-management skills, capable of multitasking and prioritizing effectively.

– Inspirational leader with excellent interpersonal and communication abilities.