Director of Food and Beverage

  • Full Time

Scope of Position

To create an iconic food and beverage destination whilst providing innovative personalized service for each guest and to ensure every guest feels that Soneva is their home away from home. Be energetic, passionate and committed to every process and in every interaction with the hosts and guests.

Goals for 2019

  • Increase incremental F&B revenue by 20% and net profit by 10% against 2018 actuals
  • Culture of Recognition – To ensure that hosts within the food and beverage team are recognized and rewarded for their achievements and that all team MDP’s (My Development Plan) are completed by December 2019
  • Reduce food waste by 10% against 2018 actuals
  • Ensure 100% completion of Food & Beverage Best Practice training within the team
  • Achieve above 95% guest comment score for food and beverage each month
  • To create 3 unique experiences that generate incremental revenue of $25,000 each by year end
  • Ensure compliance with female host target of 30% within the Food & Beverage service team
  • 100% completion of team MDP’s (My Development Plan) and ‘Your Journey’ (Performance reviews)

General Duties, Tasks & Responsibilities


  • Set targets and achieve the budgeted revenue for food and beverage, collaborating with the finance team to resolve any discrepancies
  • Work closely with Executive chef and all other Heads of Team to ensure continuity of service delivery to both our internal and external customers
  • Facilitate the training needs analysis for the entire Food & Beverage team, working closely with the team trainer and Learning & Development Manager to ensure that each host has a structured training plan in place for their development. Take personal responsibility for the quality of training provided and for the ongoing development of the team
  • Ongoing market trend analysis to anticipate and meet the needs of our customers
  • Develop and monitor all departmental control procedures, ensuring inventories are accurately maintained and recorded. Par stock and equipment condition is controlled at all the times
  • Participation in ‘Manager on Duty’ shifts as and when required
  • Maintain accurate inventory records; beverage, wine, furniture, cutlery, crockery glassware, linens and host uniforms etc
  • Must have a complete knowledge of Fire & Emergency Procedures
  • Continuously motivate the team to perform to their best ability and have fun in the work place
  • Adhere to the companies hiring policies and procedures at all times
  • When necessary, ensure that the Soneva progressive disciplinary procedure is followed and all disciplinary discussions are recorded correctly. In the event of instances of gross misconduct, the Host Engagement Director must be consulted and any termination or serious disciplinary discussions must be handled by both the Head of Team and Host Engagement Director, in line with the laws of Maldives
  • Minimise customer complaints and ensure conformity to the company’s policies and procedures, make sure to empower the hosts to ‘wow’ our guest at least once during their stay
  • Ensure a professional attitude and that proper business attire is worn by self and all of the F&B team whilst on duty; always be prepared to meet or service the needs of our guests at any time
  • Ensure host grooming standards are met at all times


  • Conduct daily pre and post service team briefings and to follow up on event planning and structured innovation sessions
  • To have oversight of all destination dining locations across the property during service and to personally monitor service standards and delivery. Providing support and suggestions to the team at all times for necessary improvements
  • Ensure that services meet customer expectations and to personally meet all guests daily to understand the level of happiness experienced by our guests
  • Handle all Food & Beverage inquiries and ensure timely follow up within the same business day
  • To co-ordinate with all large group meeting/event planners for their specific requirements on services & facilities. This includes proposals, contracts, estimated and actual function statements. The Executive Chef is to be included in all food related discussions
  • Attendance and participation at daily Head of Team meetings
  • Be available to resort hosts at all times in case of emergency
  • All other duties as directed by the General Manager and ensure that requests from work colleagues are executed and followed up
  • All set-ups must have checklist and quality assurance standards to ensure zero defects on set-up and delivery. These include: destination dining, meeting rooms, breakfast, lunch and dinner set-up, bar opening and closing, cinema paradiso, dolphin cruise, sundowners and weekly cocktail party or any other activity that might arise from a request by the management or from our guests
  • Liaise on an on-going basis with the Reservations and Sales Teams to ensure all client requests and requirements are met
  • Work closely with the Executive Chef, Assistant Director of Food & Beverage and Food & Beverage Supervisors to ensure all arrangements and details are dealt with in real time and without any delays
  • Establish a rapport with guest and repeat guests and ensure that our hosts do not cross the ‘Thin Red Line’
  • Follow the extracurricular activities calendar for the team, be creative with events/activities and personally attend these activities with the team
  • Report any deficiencies or defects in equipment and facilities through Knowcross and take responsibility for keeping the resort maintained to the highest standard


  • Weekly one to one meetings with F&B management and supervisory hosts
  • Weekly meeting with Beverage team, including Sommeliers, Beverage manager and Beverage team to ensure that the wine list and beverage lists meet the Soneva standard and that special events are planned and executed flawlessly
  • Weekly property inspections with the F&B management team around all dining destinations


  • Monthly one to one meetings with all F&B hosts
  • Attend Structured Innovation Sessions
  • Timely team payroll management
  • Management of host leave requests and attendance records


  • Ensure that quarterly ‘Your Journey’ performance reviews are conducted in a timely manner and host ‘MDP’s have been actioned within the identified time frame


  • Competitive set analysis every six months to gather data and review food and beverage menu pricing
  • Team succession planning review


  • Prepare budgets and CAPEX
  • Team 360 reviews
  • Prepare Peak Season dining events calendar and activities

Key Targets of Excellence

  • Making sound business decisions and solving problems effectively
  • Coaching, directing and motivating Hosts
  • Ensuring the quality of services, people and facilities
  • Accurate and timely documentation/recording of information
  • Scheduling work and activities, performing administrative responsibilities
  • Should be a positive influence on others
  • Ability to upsell and communicate clear instructions
  • Communicate effectively at all levels
  • Work closely with the Marketing, Reservations and LIFE teams to successfully co-ordinate the logistics for all visiting chefs and external food and beverage practitioners
  • For Soneva Fushi to continue to be recognised as the leading Food & Beverage destination within the Maldives


  • Degree on hospitality or similar educational qualification
  • Understand the value of people and be team player

Skills and abilities

  • Have previously worked as Director of Food and Beverage at prestigious luxury resorts or hotels, and have extensive operational experience within all disciplines of Food &  Beverage
  • Creativity and the ability to create new and exciting dining experiences with flawless service sequence
  • Exceptional people development skills, a natural and effective leader
  • Through knowledge of wines and cocktails

Language Skills

  • English
  • Other foreign language skills will be an advantage.

What additional skills may this role require to stay relevant within the next 3-5 years?

  • Thorough and relevant knowledge of all new international food trends
  • To have advanced knowledge of wine
  • To keep up to date with all new technology to enhance service and management within the discipline
  • Oversee the day-to-day operations at restaurants and other destinations that serve food and beverage
  • Ensure food in storage meets adequate levels of nutrition and sustenance
  • Maintain required records including food production, inventory, income/expense, meal counts and personnel records
  • Follow up on HACCP and ISO 22000
  • Ensure program follows proper sanitation procedures
  • Preside over food service employees, including cooks, food preparers, cashiers, and other employees
  • Ensure safety standards are maintained while food is being cooked or given suggestion to the respective in charge
  • Prepare and serve the food must be in good quality for the guest consume
  • Menu design & engineering
  • Respond to customer preferences and complaints
  • Set prices and costing for each product on menu
  • Plan and budget for future department, meals, special experiences, capex, manning etc…


Apply now

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