About the job

As part of Minor Hotels’ continued growth in the region, NH Collection is launching in Australasia with a striking new luxury property in Sydney, bringing refined European hospitality, elevated design and world‑class service to one of the region’s most dynamic cities.

Joining Minor means you become a partner in a diverse, expanding global organisation with limitless opportunities to thrive and achieve. Minor International includes three key business units: Minor Hotels, Minor Food, and Minor Lifestyle.

Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 560 properties. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.

Job Description

We are seeking an experienced Director of Food & Beverage to join the pre-opening leadership team and lead the successful launch and ongoing performance of NH Collection Sydney’s Spanish fine dining restaurant and SEEN Rooftop Bar.

As a key member of the pre-opening team, you will play an instrumental role in building the Food & Beverage team, establishing service standards, and creating the operational framework that will underpin a world-class guest experience.

This pivotal leadership role will be responsible for the strategic direction, operational excellence, and financial performance of two highly anticipated food and beverage venues. Working closely with the General Manager and Executive Chef, you will help establish a world-class dining experience and position both venues as leading destinations in Sydney’s competitive hospitality market.

Key Responsibilities Include:

• Lead the performance, profitability, and strategic direction of the Spanish fine dining restaurant and SEEN Rooftop Bar.
• Develop and implement revenue driving strategies across both venues.
• Build, mentor, and inspire a high-performing Food & Beverage leadership team.
• Partner closely with the Executive Chef to deliver a seamless and elevated dining experience.
• Prepare, evaluate, and report on budgets, forecasts, and financial results.
• Implement operational systems, service standards, and training programs.
• Ensure compliance with all health, safety, and company policies and procedures.
• Foster strong relationships with suppliers and key stakeholders. 
•