Director of Food and Beverage

Business Unit:  The Peninsula Tokyo
Location:  Tokyo

The Peninsula Hotels, a division of The Hong Kong and Shanghai Hotels Limited, operates twelve world-class luxury hotels across Asia, Europe, and the USA. Known for our legendary hospitality and commitment to excellence, we offer an extraordinary environment that blends elegance with modernity, delivering unforgettable experiences to our guests.​

At The Peninsula Tokyo, we are proud of our diverse, dynamic team of over 500 employees from 33 different nationalities. As we continue to grow, we are committed to creating a supportive, inclusive workplace where our team members thrive. Our focus on employee well-being, career growth, financial rewards, and continuous learning and development ensures our employees feel valued. In 2024, we made a significant investment in our talent by increasing base salary remuneration by over 29%, ensuring we remain competitive and continue to offer outstanding employee benefits.​

  • Oversees all aspects of the F&B operations, implement new initiative and importantly drive strategy and revenue. 
  • Opportunity to manage a diverse team of 200 members of all outlets. 
  • Report directly to hotel manager

Key Accountabilities 

  • Strategic Leadership - Lead divisional strategy across service and culinary, aligning the strategy with brand standards, guest experience goals, and financial targets.
  • Financial Performance - Drive revenue, control costs, and contribute to overall profit, with success measured through key performance indicators such as GOP, average check, and cost ratios.
  • Talent & Succession Planning - Ensure the right talents are hired in alignment with Peninsula Service Principles and future potential, while demonstrating strategic leadership in succession planning by identifying high-potential individuals and actively supporting their development through structured growth pathways.
  • Food Safety & Compliance - Ensure compliance with HACCP standards in collaboration with the Health & Hygiene Manager and Executive Chef, while also overseeing audits, training, and compliance reporting.
  • Promotions & Marketing Collaboration: - Drive all food and beverage promotions by collaborating with marketing teams to develop and execute an annual strategy calendar with clear timelines, goals, and objectives, while also tracking ROI and guest engagement metrics to measure success.
  •  Quality & Consistency – Demonstrate leadership in driving quality and consistency by setting high operational standards, monitoring performance, and fostering a culture of continuous improvement to ensure exceptional and reliable guest experiences across all F&B touchpoints.
  • Training & Development - Implement and regularly review divisional training plans, including onboarding, service standards, and leadership development programs to ensure consistent, high-quality performance across the F&B division.
  • Cleanliness & Maintenance - Lead and oversee cleanliness and maintenance programs across all F&B areas, ensuring the highest standards are upheld through regular inspections and close coordination with the Engineering and Stewarding team.
  • Innovation & Competitive Edge - Demonstrate strategic leadership by staying ahead of industry trends, fostering innovation, piloting new guest experiences, and implementing forward-thinking concepts that enhance guest satisfaction and maintain The Peninsula’s competitive edge in luxury hospitality.
  • Reporting & Communication - Demonstrate strong reporting and communication skills by delivering clear, timely, and insightful updates to senior leadership, fostering transparency, alignment, and informed decision-making across the Food & Beverage division.

Requirements: 

  • 2+ years of Food and Beverage management/ director level role from a 5-star luxury international hotels or standalone fine dinning.
  • Ability to lead the team by positive mindset and body language and to be able to influence the team’s growth by leading by example.
  • Strong business acumen, financial understanding and profound food and beverage operation knowledge. 
  • Fluency in English, Japanese language ability is highly advantage. 

 

 


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