The Food & Beverage Director (FBD) is responsible for the overall strategic planning, and execution of all food and beverage operations at La Table Hanoia—including the restaurant, bar & lounge, banquet services, and culinary functions. This role ensures the delivery of exceptional experiences for both guests and members, while maintaining high standards of service, quality, and efficiency. Working closely with the Executive Chef, the FBD ensures that kitchen and service operations are fully aligned with the business objectives, brand positioning, and business goals of the F&B department. The FBD is also accountable for staff training and development, operational budgeting, and continuous improvement in both guest satisfaction and team performance.
Key Responsibilities:
Operations & Customer Service
Coordinate with the Kitchen in menu development and ensure food & beverage quality;
Maintain strong interdepartmental collaboration, especially with Kitchen, Sales, and Events;
Delivery luxury experiences to guests and always maintain exceptional customer services;
Oversee operations of Food and Beverage outlets, double checking daily functions and informing amendment (if any) to related departments;
Maintain high standards of cleanliness, safety, and service across all touchpoints.
Lead daily briefings, weekly F&B meetings, and planning for events or banquets.
Maintain records of special events, house counts, food covers and daily business volumes;
Business Development
Drive long- term positioning of the restaurant as a leading fine- dining and banquet destination.
Develop annual sales and marketing strategies for F&B services.
Lead the business & marketing planning process and define strategic objectives for F&B growth.
Explore opportunities such as catering and corporate partnerships.
Build and maintain strong relationships with clients, suppliers, and partners.
Customer Relationship Management (CRM) Strategy & System
Integrate CRM into the guest experience journey and loyalty programs.
Develop and implement CRM policies to build long- term guest loyalty and enhance repeat business.
Oversee the development and usage of CRM systems (data collection, segmentation, behavioral analysis)
Other tasks
Manage budgets, inventories, and cost controls to meet financial goals.
Supervise the master wine list and ensure optimal stock levels.
F&B Staff training & development
Participate in broader projects and tasks assigned by GM.
