Director of Food And Beverage

Summary of Role A Food and Beverage Director at Hotel Indonesia Kempinski Jakarta oversees all service operations, including restaurants, bars, banquets, and in-room dining, to ensure high-quality, profitable, and compliant operations. This executive leader develops strategies, manages budgets, drives revenue, maintains brand standards, and trains staff to deliver exceptional guest experience

Overall Objective

The Director of Food & Beverage performs their duties successfully when: All rules and regulations are strictly established and adhered to, including hotel policies on fire safety, hygiene standards, and HACCP compliance. Departmental sales are driven to their full potential while ensuring budgets and forecasts are achieved. Costs remain aligned with revenue without compromising quality, maintaining a minimum 85% LQA score. The department operates with an entrepreneurial mindset, continuously identifying opportunities to generate additional business. Innovation is encouraged, implemented, and shared across the group through the Corporate Office. Internal talent is developed to ensure smooth transitions during promotions and transfers. At least one team member possesses a restaurateur background with experience outside the five-star hotel industry .

Talent Development

At Kempinski, Talent Development is a management responsibility and an integral part of daily leadership. The Director of Food & Beverage is responsible for: Supporting and implementing new Talent Development initiatives. Identifying internal and external talents aligned with Kempinski’s DNA values. Encouraging career development through training, cross-exposure, task force assignments, and transfers. Developing talent to present qualified candidates during quarterly Talent Transfer Calls. Personally meeting all new Food & Beverage employees. Conducting annual performance appraisals and Talent Talks (TTTT) for middle management, providing constructive feedback. Ensuring a robust succession plan is in place to guarantee seamless leadership transitions. A Kempinski Talent is an employee who excels in their current role and demonstrates readiness for the next career level. Mobility defines a true Kempinski Talent.

Main Responsibilities

I. Leadership and Professional Standards Lead by example by reporting to duty punctually in business attire, adhering to the hotel dress code and Kempinski grooming standards. Maintain exceptional personal presentation and hygiene at all times. Deliver professional, courteous service and ensure all team members follow this standard. Possess comprehensive knowledge of all hotel services, as well as Food & Beverage products and offerings.

II. Financial & Strategic Management Prepare and consolidate the annual departmental budget in collaboration with Finance. Review monthly income statements for each outlet and conduct performance meetings with Outlet Management. Develop an annual marketing plan in partnership with Sales & Marketing, including competitor analysis and global trend reviews

III. Operational Excellence Source the best available products while continuously striving to enhance quality. Communicate product knowledge effectively both internally and externally. Build strong partnerships with suppliers and involve them in initiatives that strengthen collaboration. Coordinate with the Executive Chef to ensure employees are knowledgeable about seasonal and new market products.

IV. Market Intelligence and Brand Positioning Conduct competitor analyses through on-site inspections of hotel outlets and standalone restaurants. Stay informed on global trends via industry publications, digital platforms, and trade events. Maintain an active partnership with the PR Manager to promote Food & Beverage outlets and events. Ensure Outlet Managers remain aware of evolving market needs and adapt their offerings accordingly

V. Training & Team Development Develop departmental trainers, assign training responsibilities, and meet monthly to review progress. Ensure each Outlet Manager plans and executes effective outlet-specific training programs. Corporate Alignment & Executive Duties Act as the primary liaison with the Corporate Food & Beverage Team. Implement corporate policies, procedures, guidelines, traditions, and initiatives. Ensure all outlet concepts are upheld and propose revisions to Corporate when necessary. Attend corporate conference calls and relevant regional or global Food & Beverage events. Provide support to Corporate Food & Beverage as requested, in line with the hotel-corporate agreement. Assume Executive duties as assigned by the General Manager and respond proactively to departmental changes.

Additional responsibilities may be assigned in accordance with the evolving needs of the business and the hotel.

Requirements

Education Bachelor’s Degree in Hospitality Management, Hotel Administration, Business Administration, or a related field.

Professional Experience Minimum 8–10 years of progressive Food & Beverage experience, with at least 3–5 years in a senior leadership role (e.g., Director of F&B, Assistant Director of F&B, or Executive Assistant Manager – F&B) within a luxury or five-star hotel environment. Proven track record in driving revenue growth, managing large-scale operations, and achieving financial targets. Strong experience in multi-outlet management, including restaurants, bars, banqueting, and in-room dining. Demonstrated success in leading high-performing teams, talent development, and succession planning. Solid financial acumen with experience in budgeting, forecasting, cost control, and performance analysis. Excellent knowledge of global food and beverage trends, guest expectations, and luxury service standards. International exposure or experience working with diverse cultures is highly desirable. Pre-opening experience is considered a strong advantage. Fluency in English is required; additional languages are beneficial.