FOOD & BEVERAGE DIRECTOR
The Opportunity: This is a strategic leadership position. The successful candidate will be responsible for elevating the Club's entire Food & Beverage (“F&B”) proposition, encompassing culinary excellence, service, commercial performance, people, members’ experience and operational standards . The successful candidate will be expected to bring a contemporary, commercially driven and innovative approach to F&B, while understanding the distinctive expectations of a prestigious private members’ club. Reporting directly to the General Committee , the Food & Beverage Director will lead the Club's F&B team and work closely with senior management to establish F&B as a major driver of member engagement, revenue, profitability and Club prestige . Key Responsibilities: F&B Strategy & Leadership Develop and implement a comprehensive F&B strategy aligned with the Club's vision, positioning and membership expectations. Lead the transformation and continuous improvement of all F&B operations. Establish clear operating, service and culinary standards across all outlets. Benchmark the Club against leading international private members’ clubs of the world and destination F&B establishments. Identify new concepts, dining experiences and revenue opportunities . Commercial Performance Take full ownership of F&B financial performance, including revenue, profitability, budgeting and forecasting. Establish and monitor KPIs covering revenue, average spend, food and beverage costs, labour productivity, profitability and member satisfaction. Drive menu engineering, pricing strategy, purchasing efficiency, cost control and wastage reduction. Develop initiatives to increase member utilisation, frequency of visit and F&B spend. Ensure outsourced F&B operations deliver agreed commercial and service objectives. Culinary & Beverage Excellence Oversee the Club's restaurants, fine dining, coffeehouse, bars, lounges, poolside facilities and banqueting operations to ensure all outlets deliver consistent product and service standards. Work closely with culinary leadership to improve food quality, consistency, presentation and innovation. Develop a compelling beverage programme covering wine, cocktails, spirits, coffee and non-alcoholic offerings. Lead the development of seasonal menus, special dining experiences, culinary events and member-exclusive programmes. Member Experience Understand member preferences and translate them into relevant dining concepts, menus and experiences. Establish a culture of personalised and anticipatory service. Work with the Membership, Sports and Marketing teams to develop F&B promotions, events and engagement programmes. Actively engage with members and respond to feedback with speed and professionalism. People & Culture Lead, coach and develop a high-performing F&B team of about 50 staff. Establish a strong culture of accountability, service excellence and continuous improvement. Recruit, develop and retain high-calibre hospitality talent. Develop structured training, coaching and succession-planning programmes. Build strong leadership capability among outlet managers and supervisors. Ensure staffing levels and productivity are aligned with business requirements. Governance & Standards Ensure compliance with all statutory, food safety, hygiene, licensing and Club requirements. Maintain rigorous standards of cleanliness, safety and operational discipline. Establish appropriate SOPs, controls and performance-management systems. Work closely with Finance, Procurement, HR, Membership and other departments to achieve the Club's overall objectives and byelaws. Qualifications/Skills: A Degree or Diploma in Hotel Management, Hospitality Management, F&B Management or a related discipline. Minimum 10 years of progressive Food & Beverage management experience, including at least 5 years in a senior leadership position. Experience in a prestigious private members’ club, luxury hotel, resort, or comparable high-end hospitality environment. A proven track record in leading multiple F&B outlets and complex operations. Demonstrated success in improving revenue, profitability, cost management and operational efficiency. Strong knowledge of contemporary culinary, beverage, restaurant and hospitality trends. Strong understanding of F&B costing, menu engineering, purchasing and inventory management. Experience managing outsourced operators and third-party F&B partners would be an advantage. Excellent leadership, communication, negotiation and interpersonal skills. Strong commercial acumen with the ability to translate strategy into measurable results. Ability to inspire, coach and develop people at all levels. Candidate must have the energy, character, credibility and leadership presence to raise the Club's F&B operation to a significantly higher level of excellence. Strong computer literacy and proficiency in Microsoft Office and relevant F&B management systems. Pay: RM15,000.00 - RM20,000.00 per month Work Location: In person
Наблюдалась 2026-09-14, впервые 2026-09-10, источник — Indeed.