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Marriott Bonvoy Logo Marriott Bonvoy · Hospitality and Tourism

Director of Food & Beverage

Indonesia, Bali · Job Posted January 06, 2026
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Job Description

The Director of Food & Beverage functions as the strategic and operational leader of all food and beverage experiences at Bvlgari Resort Bali, including signature restaurants, bars, in-villa dining, banquets, catering, and culinary operations. This role is responsible for shaping and delivering an exceptional, refined, and distinctive dining experience that reflects the Bvlgari Culture, Italian heritage, and the expectations of an ultra-luxury clientele. The position oversees the development and execution of food & beverage strategies that drive guest satisfaction, colleague engagement, brand integrity, and sustainable financial performance. The Director of Food & Beverage partners closely with Culinary, Rooms, Sales & Marketing, Finance, and Human Resources to ensure seamless operations, innovation, and profitability while maintaining the highest standards of quality, service excellence, and brand consistency.

Job Responsibility

  • Functions as the strategic and operational leader of all food and beverage experiences
  • Responsible for shaping and delivering an exceptional, refined, and distinctive dining experience
  • Oversees the development and execution of food & beverage strategies that drive guest satisfaction, colleague engagement, brand integrity, and sustainable financial performance
  • Partners closely with Culinary, Rooms, Sales & Marketing, Finance, and Human Resources to ensure seamless operations, innovation, and profitability
  • Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors
  • Reviews financial reports and statements
  • Makes recommendations for CAPEX funding
  • Develops and manages Food and Beverage budget
  • Monitors the department’s actual and projected sales
  • Ensures cash control and liquor control policies are in place
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others
  • Encourages and builds mutual trust, respect, and cooperation among team members
  • Achieves and exceeds goals
  • Serves as a role model
  • Develops means to improve profit
  • Identifies opportunities to increase profits and create value
  • Ensures that regular, on-going communication occurs
  • Establishes and maintains open, collaborative relationships
  • Develops a food and beverage operating strategy
  • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve
  • Stays aware of market trends and introduces new food and beverage products
  • Provides services that are above and beyond for customer satisfaction and retention
  • Improves service by communicating and assisting individuals to understand guest needs
  • Reviews findings from comment cards and guest satisfaction results
  • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement
  • Empowers employees to provide excellent guest service
  • Estimates cost and benefit ratio
  • Shares plans to take corrective action
  • Provides guidance and direction to subordinates
  • Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses
  • Hires food & beverage leadership team members
  • Sets goals and expectations for direct reports
  • Ensures that expectations and objectives are clearly communicated to subordinates
  • Brings issues to the attention of Human Resources as necessary
  • Ensures employees are treated fairly and equitably
  • Coaches team by providing specific feedback to improve performance
  • Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner
  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
  • Analyzes information and evaluating results to choose the best solution and solve problems
  • Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned
  • Order and purchase equipment and supplies

Requirements

  • High school diploma or GED
  • 6 years experience in the food and beverage, culinary, event management, or related professional area
  • OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
  • 4 years experience in the food and beverage, culinary, event management, or related professional area
  • Customer and Personal Service knowledge
  • Management of Financial Resources knowledge
  • Administration and Management knowledge
  • Applied Business Knowledge
  • Management of Material Resources knowledge
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