Head of Food and Beverage

About the role

We are seeking an extraordinary, forward-thinking Head of FnB / GM Operations to lead and scale our brand portfolio as well as executing outstanding service excellence reinforcement for our guest satisfactory. As a key strategic executive, you will spearhead end-to-end restaurant operations, ensure world-class customer experiences, drive aggressive top-line growth, and maintain strict bottom-line profitability across high-volume venues.

Key responsibilities

• Direct end-to-end operations (FOH & BOH) for multi-outlet concepts, ensuring strict adherence to SOPs, guest experience benchmarks, hygiene, and product quality standards

• Formulate, track, and execute robust CAPEX (expansion, kitchen equipment, refurbishments) and OPEX (labor, utilities, COGS, waste management) budgets

• Drive continuous top-line sales growth through strategic pricing, traffic analysis, and high-impact revenue management

• Conduct daily, weekly, and monthly P&L reviews, optimizing COGS, yield, and contribution margins

• Architect precise Manpower Planning (MPP) models to align productivity, labor-to-sales ratios, and scheduling efficiency with peak operational demands

• Partner with marketing and culinary development teams to pilot new concepts, launch seasonal initiatives, and lead seamless new store openings (NSO)

• Mentor and empower Store Managers, Executive Chefs, and operational leads to foster a performance-driven, high-retention company culture

About you

• Bachelor's degree in Hospitality Management, Business Administration, Finance, or a related field

• Minimum 8+ years of total experience in high-end lifestyle dining, premium casual, or large-scale multi-outlet FnB retail operations

• Minimum 4+ years in a senior executive role (General Manager, Operations Director, or Head of FnB)

• Advanced capability in financial modeling, CAPEX & OPEX stewardship, complex sales forecasting, P&L management, and MPP optimization

• Deep understanding of POS systems, supply chain dynamics, kitchen ergonomics, and luxury/lifestyle service standards

• Prior expertise or strong background in meat-focused concepts / steakhouse / meat processing is a major plus

• Hands-on experience managing a Central Kitchen setup is required

• Exceptional negotiation, leadership, and crisis-management skills with a strong track record of driving scale and profitability

• Strong executive presence with a track record in fostering a culture of service excellence, mentoring operational leads, and ensuring continuous high-standard guest satisfaction