JOB SUMMARY
The Director of Food & Beverage (DOFB) at Capella Taipei leads the full spectrum of food and beverage operations, including restaurants, beverages, bakery, banquets, and in-room dining. As a key member of the Guidance Team, this role partners closely with the General Manager to shape strategic direction, drive F&B performance, and uphold the hotel's vision and brand standards.
The DOFB is responsible for delivering exceptional guest and colleague experiences, maintaining the highest operational standards, and achieving or exceeding financial targets. This role requires a strong command of food and beverage regulations and ensures full compliance in their application. In addition, the DOFB develops and executes forward-looking business strategies to elevate the performance and positioning of the hotel's F&B offerings.
THE ROLE
Ownership & Accountability
- Demonstrates strong business ownership with accountability for F&B performance, guest experience, and team engagement
- Balances operational excellence with long-term value creation
- Oversees end-to-end F&B operations across all outlets (excluding catering sales)
Culture & Brand Stewardship
- Champions Capella's culture and service philosophy, fostering a high-performing, values-driven team
- Leads with presence and intent, aligning teams to the hotel's vision and positioning
- Promotes empowerment, collaboration, open communication, and continuous improvement
Customer Service Excellence
- Ensures the consistent delivery of exceptional and memorable guest experiences
- Addresses guest feedback with urgency and a solutions-driven mindset
- Establishes and upholds uncompromising service standards
- Elevates service quality through hands-on coaching and role modelling
- Oversees all F&B operations, including restaurants, bars, in-room dining, and event and banquet experiences
Human Resource Management
- Sets clear performance expectations and drives meaningful performance outcomes through structured reviews
- Strengthens team capability through targeted development and learning initiatives
- Translates colleague engagement and guest insights into measurable operational improvements
TALENT PROFILE
Qualification
Bachelor's degree in Business Administration, Hospitality Management, Marketing, or a related discipline, or equivalent professional experience
Work Experience
- Minimum 4 years of experience in Food & Beverage, Culinary, or a related field, with a proven track record in a senior management role
- Prior experience within a luxury hotel environment is preferred
Technical Competencies
- Demonstrates strong interpersonal insight, with the ability to identify needs through effective questioning and active listening
- Exhibits strength of character, underpinned by determination and self-discipline
- Brings a high level of confidence, energy, and initiative
- Communicates with clarity and ease, engaging effectively across diverse stakeholder groups
- Commercially astute, leveraging F&B insights and emerging trends to drive profitability and innovative, revenue-generating concepts
- Excellent command of written and spoken English; Mandarin proficiency is a strong advantage
Kindly be informed only shortlisted candidates will be notified.
