Director of Food & Beverage

About the role

The Director of Food & Beverage leads the F&B division of Raffles Seychelles, ensuring operational excellence, profitability and guest loyalty across all dining outlets. Reporting to the Resort Manager, the role combines strategic planning, team leadership and brand stewardship.

Key responsibilities

• Develop and execute business plans, budgets and forecasts for the F&B division.
• Maintain brand standards and operational excellence across all outlets.
• Lead menu development, pricing strategy and seasonal promotions aligned with guest profile and hotel ADR.
• Oversee procurement, inventory control, cost of goods, and HACCP compliance.
• Manage staffing, training, performance reviews and payroll for the F&B team.
• Handle guest complaints, ensure high service standards and drive continuous improvement.

Required profile

• Excellent English communication skills, both written and spoken.
• Strong leadership, motivational and interpersonal abilities.
• High ethical standards, integrity and professional appearance.
• Proven ability to manage multiple priorities in a luxury hotel environment.

Required skills

• HACCP implementation and compliance.
• Budgeting, forecasting and expense control.
• Payroll and labor cost management.