Director of Food & Beverage

As our Director of Food & Beverage, you will play a pivotal role in defining the culinary identity of Montcalm Mayfair, our luxury flagship. You will oversee all food and beverage operations, including Lilli by Akira Back, our signature restaurant and bar, breakfast service; the Executive Lounge; in-room dining; and our Grand Ballroom.

Your creativity, leadership, and strategic vision will be instrumental in positioning Montcalm Mayfair’s food and beverage offering as a sought-after destination within London’s vibrant fine dining landscape.

You will champion the delivery of exceptional service and refined dining standards across all outlets, ensuring consistency, elegance, and a personalised guest journey. Working closely with our Executive Chef and F&B Managers, you will curate menus that captivate, reflect seasonal and global trends, and showcase innovative culinary flair.

Your role includes maintaining operational excellence, enforcing the highest hygiene and safety standards, and leading a team of passionate culinary and service professionals. You will foster a culture of excellence, training, and collaboration.

Commercially astute, you will drive revenue growth through strategic pricing, intelligent cost management, and impactful sales and marketing initiatives. This includes working closely with PR and marketing teams to raise awareness, attract discerning clientele, and promote signature experiences, events, and partnerships—particularly those centred around Lilli by Akira Back, a key driver of the hotel's culinary prestige.

By nurturing strong relationships with premium suppliers and producers, you will further enhance authenticity and elevate the dining experience. Your awareness of trends, competitor activity, and guest insights will help ensure Montcalm Mayfair remains a leader in London’s luxury food and beverage scene.

LEADERSHIP COMPETENCIES

1. EXCEPTIONAL LEADERSHIP

• Visionary Leadership: Defines and communicates a compelling vision for F&B excellence.
• Inspirational Leadership: Fosters a culture of luxury service, professionalism, and pride.
• Crisis Management: Demonstrates poise and proactive decision-making in challenging situations.

2. IMPECCABLE COMMUNICATION SKILLS

• Articulate Communication: Communicates eloquently with guests, team members, and stakeholders.
• Cultural Sensitivity: Adapts to and respects global cultural nuances.
• Brand Ambassadorship: Upholds and embodies the values of the Montcalm Collection.

3. CUSTOMER-CENTRIC APPROACH

• Service Excellence: Sets and sustains world-class, fine dining service standards.
• Anticipation of Needs: Anticipates guest desires with refinement and discretion.
• Problem Resolution: Resolves issues promptly and professionally to uphold guest satisfaction.

4. STRATEGIC VISION AND PLANNING

• Market Analysis: Conducts competitive research and positioning.
• Innovative Strategies: Develops pioneering concepts, dining experiences, and events.
• Brand Enhancement: Proactively enhances the hotel's F&B brand image and market presence.

5. OPERATIONAL EXCELLENCE

• Attention to Detail: Maintains meticulous standards in service, presentation, and delivery.
• Efficiency: Implements smart processes that support both luxury and efficiency.
• Resource Management: Manages inventory and staffing with foresight and balance.

6. TALENT MANAGEMENT AND DEVELOPMENT

• Cultivation of Excellence: Attracts and retains high-calibre talent with a passion for fine dining.
• Training Programmes: Implements structured training aligned to luxury service expectations.
• Succession Planning: Champions career growth and internal development.

7. FINANCIAL ACUMEN

• Budgeting and Forecasting: Develops accurate budgets and forecasting in collaboration with the GM.
• Cost Control: Manages food, beverage, and labour costs with precision.
• Revenue Generation: Creates targeted promotions and packages to optimise profitability.

8. RELATIONSHIP BUILDING

• Clientele Engagement: Leads from the floor—engaging with guests, building loyalty and rapport.
• Partnerships: Develops premium relationships with key suppliers, producers, and brand collaborators.

9. INNOVATION AND ADAPTABILITY

• Trend Awareness: Stays ahead of international F&B trends and luxury guest expectations.
• Technology Integration: Incorporates tech solutions to elevate service delivery.
• Continuous Improvement: Drives an agile, improvement-led culture.

10. CRISIS PREPAREDNESS

• Risk Mitigation: Prepares and mitigates risk within F&B operations.
• Emergency Response: Responds decisively in crisis scenarios.
• Reputation Management: Safeguards the brand's reputation through discretion and compliance.

11. SUSTAINABILITY AND SOCIAL RESPONSIBILITY

• Environmental Stewardship: Embeds sustainable practices in line with luxury hospitality trends.
• Community Impact: Supports local engagement and community initiatives alongside the GM.

12. LEGAL AND REGULATORY COMPLIANCE

• Compliance Awareness: Ensures all activities meet legal and regulatory standards.
• Ethical Conduct: Champions a culture of integrity and fairness.

OTHER JOB-SPECIFIC DUTIES

• Participate in the preparation of the annual departmental operating budget and financial plans. Monitor budget and control expenses with a focus on food, beverage, and labour costs.
• In partnership with other department heads, identify additional sales opportunities to enhance revenue. Drive promotions that deliver great dining experiences for our guests.
• Ensure all credit and financial transactions are handled in a secure manner.
• Direct day-to-day staffing requirements, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance.
• Educate and train all team members in compliance with governmental regulations. Ensure staff is properly trained in quality and service standards and has the tools and equipment to carry out job duties.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Ensure that all food and beverage facilities and equipment are cleaned, vacuumed, and properly stocked according to anticipated business volume. Notify engineering immediately of any maintenance and repair needs.
• Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction.
• Solicit guest feedback to improve food and presentation quality.
• Analyse guest insights to identify and meet customer expectations and build on guest loyalty.
• Interact with guests to ensure expectations are being met.
• Manage local food and beverage marketing programmes for the hotel; participate in and maintain system-wide food and beverage marketing programmes and promotions. Monitor local competitors and industry trends.
• Ensure the security and proper storage of food and beverage products, inventory and equipment, and replenish supplies in a timely and efficient manner while minimising waste.
• Ensure that all menu items are prepared and presented according to established recipes and standards.
• Adhere to governmental regulations as well as hotel or company policies and procedures.
• Perform other duties as assigned.

KEY ATTRIBUTES

• Passion for delivering exceptional culinary service experiences to diverse clientele.
• Comprehensive understanding of culinary principles, food trends, and industry best practices, with the ability to translate insights into innovative F&B concepts and offerings.
• Strong leadership and interpersonal skills, with the ability to inspire and motivate teams, build strong relationships, and foster a positive work environment.
• Excellent financial acumen, with a demonstrated ability to develop and manage budgets, analyse financial data, and drive revenue growth and profitability.
• Exceptional communication and organisational skills, with the ability to effectively multitask, prioritise workload, and adapt to changing priorities in a fast-paced environment.
• Proficiency in Microsoft Office suite and, payroll (Fourth) and F&B management software.

WORKING CONDITIONS

• Flexible schedule, including evening, weekends and bank holidays, as required by business needs.
• Physical demands such as being on the feet for long periods of time and manual handling.

ESSENTIAL QUALIFICATIONS

• A degree qualified, preferably in Hospitality.
• Minimum 3 - 5 years’ experience in a similar position ideally in 5 Star property Hotel. With a track record of driving operational excellence and delivering exceptional guest satisfaction.
• Should possess prior experience working in restaurants with a focus on Mediterranean cuisine.
  
  

• Benefits

  ·         Collaborative and empowering team dynamics.

  ·         Pathways for promotions and growth within the brand.

  ·         Recognition and Rewards Program.

  ·         Access to an array of discounts via our Benefits Platform.

  ·         Comprehensive training through Certified Classroom and E-Learnings.

  ·         28 holidays annually, inclusive of 8 bank holidays. Additional holidays post 2-year tenure.

  ·         Health incentives: Cash-back on optical, dental, chiropractic, and physio services.

  ·         Concession on gym memberships.

  ·         Nutritious meals provided during shifts.

  ·         Complimentary dry-cleaning service for uniforms.

  ·         Inclusive pension schemes

  ·         Special Day off on your birthday.

 Director of Food & Beverage

As our Director of Food & Beverage, you will play a pivotal role in defining the culinary identity of Montcalm Mayfair, our luxury flagship. You will oversee all food and beverage operations, including Lilli by Akira Back, our signature restaurant and bar, breakfast service; the Executive Lounge; in-room dining; and our Grand Ballroom.

Your creativity, leadership, and strategic vision will be instrumental in positioning Montcalm Mayfair’s food and beverage offering as a sought-after destination within London’s vibrant fine dining landscape.

You will champion the delivery of exceptional service and refined dining standards across all outlets, ensuring consistency, elegance, and a personalised guest journey. Working closely with our Executive Chef and F&B Managers, you will curate menus that captivate, reflect seasonal and global trends, and showcase innovative culinary flair.

Your role includes maintaining operational excellence, enforcing the highest hygiene and safety standards, and leading a team of passionate culinary and service professionals. You will foster a culture of excellence, training, and collaboration.

Commercially astute, you will drive revenue growth through strategic pricing, intelligent cost management, and impactful sales and marketing initiatives. This includes working closely with PR and marketing teams to raise awareness, attract discerning clientele, and promote signature experiences, events, and partnerships—particularly those centred around Lilli by Akira Back, a key driver of the hotel's culinary prestige.

By nurturing strong relationships with premium suppliers and producers, you will further enhance authenticity and elevate the dining experience. Your awareness of trends, competitor activity, and guest insights will help ensure Montcalm Mayfair remains a leader in London’s luxury food and beverage scene.

LEADERSHIP COMPETENCIES

1. EXCEPTIONAL LEADERSHIP

• Visionary Leadership: Defines and communicates a compelling vision for F&B excellence.
• Inspirational Leadership: Fosters a culture of luxury service, professionalism, and pride.
• Crisis Management: Demonstrates poise and proactive decision-making in challenging situations.

2. IMPECCABLE COMMUNICATION SKILLS

• Articulate Communication: Communicates eloquently with guests, team members, and stakeholders.
• Cultural Sensitivity: Adapts to and respects global cultural nuances.
• Brand Ambassadorship: Upholds and embodies the values of the Montcalm Collection.

3. CUSTOMER-CENTRIC APPROACH

• Service Excellence: Sets and sustains world-class, fine dining service standards.
• Anticipation of Needs: Anticipates guest desires with refinement and discretion.
• Problem Resolution: Resolves issues promptly and professionally to uphold guest satisfaction.

4. STRATEGIC VISION AND PLANNING

• Market Analysis: Conducts competitive research and positioning.
• Innovative Strategies: Develops pioneering concepts, dining experiences, and events.
• Brand Enhancement: Proactively enhances the hotel's F&B brand image and market presence.

5. OPERATIONAL EXCELLENCE

• Attention to Detail: Maintains meticulous standards in service, presentation, and delivery.
• Efficiency: Implements smart processes that support both luxury and efficiency.
• Resource Management: Manages inventory and staffing with foresight and balance.

6. TALENT MANAGEMENT AND DEVELOPMENT

• Cultivation of Excellence: Attracts and retains high-calibre talent with a passion for fine dining.
• Training Programmes: Implements structured training aligned to luxury service expectations.
• Succession Planning: Champions career growth and internal development.

7. FINANCIAL ACUMEN

• Budgeting and Forecasting: Develops accurate budgets and forecasting in collaboration with the GM.
• Cost Control: Manages food, beverage, and labour costs with precision.
• Revenue Generation: Creates targeted promotions and packages to optimise profitability.

8. RELATIONSHIP BUILDING

• Clientele Engagement: Leads from the floor—engaging with guests, building loyalty and rapport.
• Partnerships: Develops premium relationships with key suppliers, producers, and brand collaborators.

9. INNOVATION AND ADAPTABILITY

• Trend Awareness: Stays ahead of international F&B trends and luxury guest expectations.
• Technology Integration: Incorporates tech solutions to elevate service delivery.
• Continuous Improvement: Drives an agile, improvement-led culture.

10. CRISIS PREPAREDNESS

• Risk Mitigation: Prepares and mitigates risk within F&B operations.
• Emergency Response: Responds decisively in crisis scenarios.
• Reputation Management: Safeguards the brand's reputation through discretion and compliance.

11. SUSTAINABILITY AND SOCIAL RESPONSIBILITY

• Environmental Stewardship: Embeds sustainable practices in line with luxury hospitality trends.
• Community Impact: Supports local engagement and community initiatives alongside the GM.

12. LEGAL AND REGULATORY COMPLIANCE

• Compliance Awareness: Ensures all activities meet legal and regulatory standards.
• Ethical Conduct: Champions a culture of integrity and fairness.

OTHER JOB-SPECIFIC DUTIES

• Participate in the preparation of the annual departmental operating budget and financial plans. Monitor budget and control expenses with a focus on food, beverage, and labour costs.
• In partnership with other department heads, identify additional sales opportunities to enhance revenue. Drive promotions that deliver great dining experiences for our guests.
• Ensure all credit and financial transactions are handled in a secure manner.
• Direct day-to-day staffing requirements, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance.
• Educate and train all team members in compliance with governmental regulations. Ensure staff is properly trained in quality and service standards and has the tools and equipment to carry out job duties.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Ensure that all food and beverage facilities and equipment are cleaned, vacuumed, and properly stocked according to anticipated business volume. Notify engineering immediately of any maintenance and repair needs.
• Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction.
• Solicit guest feedback to improve food and presentation quality.
• Analyse guest insights to identify and meet customer expectations and build on guest loyalty.
• Interact with guests to ensure expectations are being met.
• Manage local food and beverage marketing programmes for the hotel; participate in and maintain system-wide food and beverage marketing programmes and promotions. Monitor local competitors and industry trends.
• Ensure the security and proper storage of food and beverage products, inventory and equipment, and replenish supplies in a timely and efficient manner while minimising waste.
• Ensure that all menu items are prepared and presented according to established recipes and standards.
• Adhere to governmental regulations as well as hotel or company policies and procedures.
• Perform other duties as assigned.

KEY ATTRIBUTES

• Passion for delivering exceptional culinary service experiences to diverse clientele.
• Comprehensive understanding of culinary principles, food trends, and industry best practices, with the ability to translate insights into innovative F&B concepts and offerings.
• Strong leadership and interpersonal skills, with the ability to inspire and motivate teams, build strong relationships, and foster a positive work environment.
• Excellent financial acumen, with a demonstrated ability to develop and manage budgets, analyse financial data, and drive revenue growth and profitability.
• Exceptional communication and organisational skills, with the ability to effectively multitask, prioritise workload, and adapt to changing priorities in a fast-paced environment.
• Proficiency in Microsoft Office suite and, payroll (Fourth) and F&B management software.

WORKING CONDITIONS

• Flexible schedule, including evening, weekends and bank holidays, as required by business needs.
• Physical demands such as being on the feet for long periods of time and manual handling.

ESSENTIAL QUALIFICATIONS

• A degree qualified, preferably in Hospitality.
• Minimum 3 - 5 years’ experience in a similar position ideally in 5 Star property Hotel. With a track record of driving operational excellence and delivering exceptional guest satisfaction.
• Should possess prior experience working in restaurants with a focus on Mediterranean cuisine.
  
  

• Benefits

  ·         Collaborative and empowering team dynamics.

  ·         Pathways for promotions and growth within the brand.

  ·         Recognition and Rewards Program.

  ·         Access to an array of discounts via our Benefits Platform.

  ·         Comprehensive training through Certified Classroom and E-Learnings.

  ·         28 holidays annually, inclusive of 8 bank holidays. Additional holidays post 2-year tenure.

  ·         Health incentives: Cash-back on optical, dental, chiropractic, and physio services.

  ·         Concession on gym memberships.

  ·         Nutritious meals provided during shifts.

  ·         Complimentary dry-cleaning service for uniforms.

  ·         Inclusive pension schemes

  ·         Special Day off on your birthday.