Job Summary

The Director, Food & Beverage Operations is responsible for supporting the operational excellence of Kerzner’s food and beverage business across its global hotel portfolio. The role focuses on developing and maintaining operational standards, providing guidance and support to regional and hotel teams, monitoring performance, and ensuring consistent delivery of brand standards and guest experiences.

Working closely with Operations, Brand, Culinary, Procurement, Commercial, and regional leadership teams, the Director provides practical operational support, identifies opportunities for improvement, and helps hotels enhance efficiency, quality, and financial performance.

Key Responsibilities

Operational Standards & Brand Compliance

• Develop, maintain, and continuously improve global food and beverage operating standards, policies, and procedures.
• Ensure consistent implementation of brand standards across all food and beverage outlets.
• Review operational practices and recommend improvements to enhance quality, consistency, and efficiency.
• Support operational audits and quality assurance programs, ensuring follow-up on identified improvement opportunities.
• Develop operational toolkits, manuals, and best practice guides for hotel teams.

Hotel Operations Support

• Provide operational guidance and support to regional teams and hotels on food and beverage matters.
• Act as the corporate point of contact for operational queries, challenges, and best practices.
• Partner with hotels to identify operational issues and develop practical solutions.
• Support hotels in improving service delivery, operational efficiency, and guest satisfaction.
• Conduct hotel visits to assess operations, provide coaching, and support implementation of standards.

New Openings & Transitions

• Support food and beverage operational readiness for new hotel openings, conversions, and renovations.
• Review operating procedures, outlet readiness, staffing plans, and service standards.
• Participate in pre-opening activities and provide on-site operational support where required.
• Assist with the implementation of brand standards during transitions and openings.

F&B Performance & Data

• Monitor key operational and financial performance indicators across the portfolio.
• Analyze trends in guest feedback, service performance, food and beverage costs, labor productivity, and outlet performance.
• Work with regional and hotel teams to develop and monitor improvement plans.
• Share successful practices and operational learnings across the organization.
• Analyze key performance indicators including revenue, covers, average check, food and beverage cost, labor productivity, outlet profitability, guest satisfaction, and operational compliance.

Governance & Continuous Improvement

• Promote compliance with company policies and food safety, hygiene, and regulatory requirements.
• Support initiatives that improve operational consistency, productivity, and cost control.
• Identify opportunities to simplify processes and improve operational effectiveness.
• Maintain awareness of industry trends and recommend practical improvements where appropriate.

Skills, Experience & Educational Requirements

• 8–10 years of experience in luxury hospitality F&B operations
• Comprehensive knowledge of hotel food and beverage operations.
• Strong understanding of operational standards, quality assurance, and service delivery.
• Experience analyzing operational and financial performance metrics.
• Strong problem-solving and organizational skills.
• Ability to develop operational procedures, standards, and support materials.
• Excellent communication and stakeholder management skills.
• Ability to influence and support teams across multiple regions and cultures.
• Strong project coordination and implementation skills.