Director of Food & Beverage

•Leadership & Team Culture: Provide strategic and operational leadership across all F&B outlets, restaurants, bars, banquets and events, ensuring Novotel and Accor brand standards while leading and developing a high-performing team.

•Strategy & Revenue Growth: Develop and execute F&B strategies, concepts, promotions and events to drive revenue and profitability, in collaboration with the Executive Chef to ensure quality and dining experiences meet guest expectations and market trends.

•Financial & Operational Control: Manage budgets, forecasts, productivity, inventory and operating costs, optimizing resources and operational efficiency while maintaining quality and service standards.

•Guest Experience, Compliance & Sustainability: Champion service excellence and quality assurance, manage guest feedback and service recovery, ensure compliance with food safety, HACCP, health and safety requirements, and support Accor and Novotel sustainability initiatives.

•Proven senior F&B leadership experience in an international hotel, preferably with multiple outlets and significant MICE/banquet operations.

•Strong operational and commercial expertise across restaurants, bars, banquets and events, including budgeting, forecasting, cost control and revenue optimization.

•Passionate people leader with the ability to develop, engage and inspire high-performing teams, fostering a culture of empowerment, learning and career growth.

•Guest-focused and innovative, with the ability to create commercially successful F&B experiences aligned with Novotel and Accor brand standards.

•Strong knowledge of food safety, HACCP and responsible F&B practices, with a commitment to Novotel’s sustainability direction, including plant-forward menus, healthier choices and responsible sourcing.