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Director, Food & Beverage (Pre-opening)
Position Information
Job Title
Director, Food & Beverage (Pre-opening)
Department
Food & Beverage
Reports To
General Manager
Location
Pan Pacific Phnom Penh
Employment Type
Full-Time
About Pan Pacific Phnom Penh
Pan Pacific Phnom Penh marks Pan Pacific Hotels Group's first luxury hotel in Cambodia. Located on prestigious Norodom Boulevard, the 227-key hotel offers refined hospitality with exceptional dining venues, Club Lounge, Spa, Fitness Centre, outdoor swimming pool and premium event facilities.
As part of our pre-opening team, you will play a key role in bringing our vision to life and delivering memorable guest experiences from day one.
Position Summary
The Director of Food & Beverage will provide strategic leadership for all Food & Beverage operations, including restaurants, bars, banquets, Club Lounge and In-Room Dining. This Executive Committee position is responsible for leading the department through pre-opening, driving financial performance, delivering exceptional guest experiences and building a high-performing team in line with Pan Pacific brand standards.
Key Responsibilities
- Lead all Food & Beverage pre-opening activities, including outlet planning, equipment and operating-supply readiness, system setup, menu preparation and operational testing.
- Develop and implement departmental SOPs, service standards, opening and closing procedures, and operating controls across all Food & Beverage outlets.
- Oversee the operations of restaurants, bars, banquets, the Club Lounge and In-Room Dining, ensuring consistent service quality and guest satisfaction.
- Recruit, train and develop the Food & Beverage leadership and operational teams to ensure full readiness before the hotel opening.
- Prepare and manage departmental budgets, forecasts, staffing plans and financial performance in line with approved business objectives.
- Drive revenue growth and profitability through effective pricing, promotions, outlet performance reviews, cost control and productivity management.
- Collaborate closely with the Executive Chef and other departments to develop distinctive dining concepts, menus and guest experiences.
- Ensure full compliance with food safety, hygiene, licensing, workplace safety, brand standards and local regulatory requirements.
- Establish effective inventory, purchasing and stock-control procedures while maintaining strong relationships with suppliers and business partners.
- Contribute to hotel-wide planning and decision-making as a member of the Executive Committee.