Le Méridien is seeking an experienced Director of Food and Beverage to join our Melbourne hotel. This is a full-time position based in Melbourne VIC 3000, offering a unique opportunity to lead and oversee all food and beverage operations across our property. As Director, you will be responsible for delivering exceptional culinary experiences and hospitality services that align with Le Méridien's luxury brand standards and values. This strategic leadership role is fundamental to driving revenue growth, operational excellence, and guest satisfaction across our food and beverage divisions.

Key responsibilities
Develop and execute comprehensive food and beverage strategies that drive profitability, enhance brand positioning, and deliver outstanding guest experiences Oversee all aspects of restaurant, bar, room service and banqueting operations, ensuring consistency in service quality and culinary excellence Lead, manage and mentor the food and beverage team, including chefs, waitstaff, bartenders and support staff, fostering a culture of excellence and professional development Monitor and manage budgets, control costs, and maximise revenue whilst maintaining the highest standards of food safety and hygiene Collaborate with the hotel management team to coordinate events, conferences, weddings and special occasions, ensuring seamless execution and guest satisfaction Develop and refine menus, ensuring they reflect contemporary culinary trends whilst maintaining brand identity and guest preferences Maintain relationships with suppliers, negotiate contracts and manage procurement to ensure quality ingredients and optimal pricing Ensure compliance with all relevant health, safety and food regulations,



implementing rigorous quality control measures Analyse financial performance metrics and implement improvements to drive operational efficiency and profitability Represent the hotel at industry events and networking opportunities to enhance brand reputation and identify business development prospects Managing Day-to-Day Operations
- Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.
- Supervises daily food and beverage shift operation and ensures compliance with all policies, standards and procedures.
- Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Develops and oversees an order and purchase strategy for equipment and supplies.
- Supervises an effective monthly self-inspection program. Developing and Maintaining Food and Beverage Goals
- Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
- Reviews financial reports and statements to determine how food and beverage is performing against budget.
- Makes recommendations for funding of food and beverage equipment and renovations in accordance with brand business strategy.
- Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance.
- Establishes challenging, realistic and obtainable goals to guide operation and performance. Developing and Maintaining Budgets




- Develops and manages food and beverage budget.
- Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
- Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
- Focuses on maintaining profit margins without compromising guest or employee satisfaction. Leading Food and Beverage Team
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Serves as a role model to demonstrate appropriate behaviors.
- Develops means to improve profit, including estimating cost and benefit, exploring recent business opportunities, etc.
- Identifies opportunities to increase profits and create value by challenging existing processes, encourages innovation and drives necessary change.
- Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).
- Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team. Ensures direct reports do the same for their team.
- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
- Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate i

📌 Director of Food and Beverage (Melbourne)
🏢 Le Méridien
📍 Melbourne