Job Description

• Reports to:  Head of Hospitality Group
• Direct Reports:  F&B Managers

Role Overview

The Group Head of Food & Beverage is responsible for menu innovation, restaurant operations, and overall F&B quality across all hotels. This role ensures that each property delivers exceptional dining experiences, adheres to strict hygiene standards, and remains financially viable.

Responsibilities:

• Develop and implement group-wide F&B service standards, ensuring consistency in menus, presentation, and service quality.
• Standardize recipes and portion control for all hotel restaurants, bars, and catering services.
• Ensure that all F&B outlets reflect the brand’s identity and provide an outstanding guest experience.
• Oversee the selection and sourcing of high-quality ingredients, beverages, and kitchen equipment.
• Establish relationships with suppliers, ensuring the best prices without compromising on quality.
• Select and approve crockery, cutlery, glassware, and tableware to maintain consistency across all hotels.
• Conduct regular audits to ensure all F&B operations comply with health and safety regulations.
• Monitor food waste and implement cost-effective kitchen management practices.
• Develop and oversee food and beverage training programs for chefs, bartenders, and service staff.
• Create seasonal promotions, themed dining experiences, and loyalty programs to drive revenue.
• Set pricing strategies, ensuring a balance between affordability and profitability.
• Implement strategies to maximize profitability while maintaining food quality.
• Introduce eco-friendly and sustainable sourcing policies, including organic and farm-to-table options.
• Innovate with new menu concepts, fusion cuisines, and international culinary trends.
• Implement smart kitchen technology to improve efficiency and reduce waste.

Required Skills or Experience