About The Role

Manage day-to-day staffing requirements, plan and assign work, and set performance and development goals for team members, providing mentoring, coaching, and regular feedback
Partner with People & Culture on manpower planning and hiring the right talent
Promote teamwork and quality service through daily communication and coordination with other departments
Recommend or initiate disciplinary or other HR-related actions in line with company policy
Ensure all colleagues have a comprehensive understanding of Brand Standards and apply them in daily service
Ensure the team is fully trained on The Taste Gallery concept, Regent's F&B philosophy, Regent Brand Culture, and the Regent Diner guest journey

Support the preparation of the annual departmental operating budget, forecasts, and departmental goals
Monitor budget and control expenses, with a focus on food, beverage, and labour costs
Maintain a strong understanding of the market and competitor set, identifying opportunities to enhance revenue
Take part in menu engineering for each outlet, ensuring alignment with venue concept, Regent's F&B philosophy, and IHG standards
Support the annual F&B marketing programme with the Director of Food & Beverage and the hotel's marketing team
Ensure F&B leaders drive promotions that deliver great dining experiences at strong value

Establish and achieve quality and guest satisfaction goals, responding promptly and courteously to guest questions, complaints, and requests
Analyse guest insights to identify expectations and build guest loyalty
Interact directly with guests to ensure expectations are consistently met
Work with F&B venue leaders to activate Regent's F&B philosophy through the Guest Journey, encouraging teams to communicate distinct culinary experiences
Ensure all F&B OS&E and FF&E are properly maintained and stocked to support a smooth guest experience

Ensure food and beverage stock is stored securely and safely, with waste management systems such as labelling and FIFO in place
Ensure the Food Safety Management System (FSMS) complies with local regulations and IHG guidelines, and take part in regular audits
Maintain familiarity with property safety, first aid, fire, and emergency procedures, and act to correct hazards as needed
Ensure all financial transactions are handled securely and comply with local laws and IHG guidelines
Ensure food and beverage inventory procedures are in place and comply with local and IHG guidelines

Acts as the top Food & Beverage leadership role after the Director, assuming full responsibility for the division in their absence
Oversight of all F&B outlets, kitchens, banqueting, and convention facilities across the hotel
Leadership of multiple managers and supervisors across a large F&B team
Consistent delivery of The Taste Gallery philosophy and Regent brand standards across every outlet

To thrive in this role and bring poise and precision to the guest journey, you'll need:
Degree-level education or equivalent professional experience
Minimum 10 years' professional experience, including at least 5 years at senior level within an international luxury environment
Excellent communication and presentation skills, with the ability to build and lead high-performing teams
Fluent English required; other languages an advantage