Director of Food & Beverage at Newmark Hotels

Job Purpose

• The Director of Food & Beverage is a senior leadership role responsible for defining and executing the full food and beverage strategy across all outlets (restaurants, bars, functions, and in-room dining) within the V&A Waterfront portfolio (V&A Hotel, Queen Victoria Hotel, Dock House, Manor House).
• This role combines strong commercial leadership with guest experience curation, ensuring F&B is positioned as a key profit driver while elevating the overall brand and guest journey. The Director is accountable for financial performance, operational excellence, concept development, and the leadership of high-performing, multi-disciplinary teams.

Minimum Requirements    
Qualifications & Experience

• Bachelor’s degree in Hospitality Management, Business Administration, or related field (preferred)
• 8–10+ years’ experience in senior F&B leadership roles within a luxury or multi-property environment
• Proven ability to drive revenue growth, profitability, and operational excellence at a portfolio level
• Strong commercial and financial acumen with advanced analytical capability
• Experience in concept development, brand positioning, and large-scale F&B operations
• Exceptional leadership and stakeholder management skills
• In-depth understanding of industry trends, compliance, and best practices

Duties and Responsibilities    
Core Role Overview

• Owns and drives the end-to-end F&B strategy across all properties and outlets
• Accountable for revenue growth, profitability, and cost control (including GP, labour, pricing, and waste management)
• Shapes F&B concepts, positioning, and guest experience in alignment with brand and market expectations
• Leads, develops, and retains high-performing teams across multiple departments
• Ensures consistency, quality, and service excellence across all guest touchpoints
• Oversees procurement, supplier partnerships, and stock management governance
• Works collaboratively with Executive Chef, Sales, and Rooms Division to optimise total property performance
• Drives innovative programming, including menus, events, and activations, to maintain relevance and competitiveness

In essence:

• A commercial operator and experience curator - responsible for turning F&B into a key profit driver while elevating the overall guest journey.

Key Responsibilities

Strategic & Commercial Leadership

• Define and execute a cohesive F&B strategy aligned with overall business objectives and brand positioning
• Drive total F&B revenue, profitability, and market share across the portfolio
• Develop and implement pricing models, revenue optimisation strategies, and cost control frameworks
• Identify and execute new business opportunities, concepts, and partnerships
• Lead F&B capital planning and investment decisions with a strong return-on-investment focus

Multi-Property Operational Excellence

• Provide executive oversight of all F&B operations, ensuring alignment in standards, systems, and service delivery
• Implement and maintain standard operating procedures, controls, and performance benchmarks
• Conduct regular operational audits and implement continuous improvement initiatives
• Ensure full compliance with health, safety, hygiene, and statutory requirements
• Optimise labour structures and productivity in line with business demands

Leadership & People Development

• Lead and inspire F&B leadership teams, including outlet managers and senior culinary leaders
• Build a culture of accountability, service excellence, and high performance
• Drive talent development, succession planning, and retention strategies
• Partner with HR on workforce planning, training, and performance management

Brand, Guest Experience & Programming

• Position F&B as a core differentiator within the V&A portfolio
• Align the F&B experience with brand identity across all guest touchpoints
• Collaborate with Sales & Marketing on campaigns, partnerships, and activations
• Oversee the development and execution of signature events and experiences
• Monitor guest feedback and market trends to continuously enhance the offering

Culinary Direction & Innovation

• Provide strategic direction on menu engineering, concept development, and innovation
• Ensure offerings are commercially viable, trend-relevant, and brand-aligned
• Drive sustainability initiatives, local sourcing, and efficient procurement practices
• Oversee beverage strategy, including wine programmes and bar concepts

Financial Management & Governance

• Full accountability for F&B financial performance across all properties
• Develop and manage budgets, forecasts, and performance reporting
• Monitor key financial metrics and implement corrective strategies where required
• Ensure strong controls in procurement, stock management, and cost of sales

Deadline:10th July,2026