Director Of Food And Beverage

Company Description Bambu Indah is a hardy artisanal hotel that blends distinctive design with a strong sense of place in Bali, Indonesia. The property focuses on craftsmanship, sustainability, and authentic guest experiences, offering a unique environment for hospitality professionals. Team members work in a boutique setting where attention to detail, personalized service, and creative expression are highly valued. The hotel’s culture encourages collaboration, respect for local traditions, and a commitment to exceptional quality in every aspect of the guest journey.Role Description The Director of Food and Beverage is a full-time, on-site role based at Bambu Indah in Bali, Indonesia. This position oversees all food and beverage operations, including restaurants, bars, and special events, ensuring high standards of quality, service, and presentation. Day-to-day responsibilities include managing menus and culinary concepts, supervising staff scheduling and performance, monitoring inventory and cost controls, and coordinating with kitchen and service teams to deliver seamless guest experiences. The Director will develop and implement F&B strategies that reflect the hotel’s artisanal and sustainable ethos, manage vendor relationships, and ensure compliance with health, safety, and hygiene regulations. The role also involves analyzing revenue performance, leading continuous improvement initiatives, and training team members to maintain consistent, guest-centric service.Qualifications Demonstrated experience leading food and beverage operations in hotels, resorts, or upscale restaurants.Strong skills in menu planning, cost control, inventory management, and revenue optimization.Ability to manage and mentor diverse teams, including front-of-house and back-of-house staff.Knowledge of food safety, hygiene standards, and relevant regulatory requirements.Proficiency in budgeting, forecasting, and using F&B or hospitality management systems.Excellent communication skills and the ability to work collaboratively across departments.Proven capability to design guest-focused, artisanal, or sustainable food and beverage offerings.Experience organizing events, private dining, or special F&B programming is an advantage.Comfort working in an international environment; English proficiency required, additional languages preferred.Relevant education in hospitality, culinary arts, business, or a related field, or equivalent professional experience.