Head of Food & Beverage - CGH Earth
Position Summary
The Head of Food & Beverage for the Leisure Division will lead the overall F&B vision, strategy, innovation, operational excellence, and commercial performance across all CGH Earth leisure properties.
The role is responsible for creating distinctive destination dining experiences that align with the CGH Earth philosophy of experiential hospitality, sustainability, local culture, and strong financial performance. The position requires extensive travel across properties to ensure execution standards, operational audits, training implementation, product consistency, and continuous innovation.
The role will work closely with Operations, Training, Sales & Marketing, Revenue, Design, and Culinary teams to strengthen F&B as a major contributor to guest experience, brand positioning, and non-room revenue generation.
Key Responsibilities
1. F&B Strategy & Brand Positioning
- Develop and drive the F&B strategy for all CGH Earth Leisure properties.
- Position restaurants and bars as destination experiences rather than support facilities.
- Ensure every outlet reflects the property's location, architecture, culture, and guest profile.
- Strengthen the positioning of CGH Earth through experiential, locally rooted, and premium dining experiences.
- Drive innovation while maintaining operational feasibility and commercial viability.
2. Product Development & Innovation
- Lead creative and innovative F&B product development across all leisure properties.
- Curate unique restaurant concepts, specialty dining formats, wellness-inspired cuisine, local cuisine experiences, and beverage programs.
- Drive menu innovation with seasonal updates, regional inspirations, and contemporary presentation styles.
- Develop signature dishes, dining experiences, and beverage concepts unique to each property.
- Continuously study hospitality and culinary trends to ensure CGH Earth remains contemporary and differentiated.
- Work closely with chefs and operations teams to ensure creative ideas are operationally executable.
3. Menu Engineering & Execution
- Lead menu planning, engineering, costing, pricing, and implementation.
- Ensure all menus are commercially strong while maintaining creativity and premium positioning.
- Standardize recipes, presentation, SOPs, and quality benchmarks across properties.
- Monitor implementation and execution of new menu rollouts at property level.
- Conduct regular menu audits and recommend changes based on performance and guest feedback.
- Support properties during concept upgrades, launches, and seasonal promotions.
4. Revenue & Commercial Performance
- Drive F&B revenue growth across restaurants, bars, in-room dining, outdoor dining, experiences, and events.
- Develop outlet-wise business plans and revenue strategies.
- Increase average guest spend and improve non-room revenue contribution.
- Work with Revenue and Sales teams to develop commercially effective dining promotions and campaigns.
- Analyze performance indicators, including food cost, beverage cost, menu mix, outlet profitability, and guest spending trends.
- Support properties in achieving F&B GOP targets.
5. Restaurant Programming & Guest Engagement
- Conceptualize and implement restaurant programming to drive footfall, guest engagement, and repeat business.
- Curate experiences such as:
- Regional food festivals
- Chef collaborations
- Mixology events
- Sunset dining experiences
- Farm-to-table concepts
- Interactive culinary experiences
- Seasonal dining events
- Local community food collaborations
- Work closely with Marketing teams for storytelling and promotional visibility.
6. Operational Audits & Property Visits
- Travel regularly across all leisure properties to conduct detailed operational audits and reviews.
- Monitor food quality, service standards, hygiene, beverage operations, guest experience, and overall outlet performance.
- Identify operational gaps and provide corrective action plans.
- Ensure consistency in execution while preserving the individuality of each property.
- Conduct periodic reviews of kitchen operations, restaurant detailing, buffet presentations, service flow, and guest engagement.
- Submit structured audit reports with action plans and timelines for improvement.
7. Training & Capability Development
- Identify operational and service gaps through audits and property visits.
- Develop structured F&B training plans based on operational requirements and performance gaps.
- Collaborate closely with the Corporate Training Department to design and execute training modules.
- Conduct and monitor training programs for chefs, restaurant teams, bar teams, and F&B leadership.
- Build strong capability development systems focused on service excellence, upselling, product knowledge, and guest engagement.
- Drive a culture of innovation, detailing, consistency, and hospitality excellence across all properties.
8. Sustainability & Responsible Tourism Integration
- Promote local sourcing, indigenous ingredients, and sustainable dining practices.
- Encourage reduction in wastage and responsible operational practices.
- Integrate responsible tourism philosophy into dining experiences wherever relevant.
Key Skills & Competencies
- Strong understanding of luxury and experiential hospitality
- Creative F&B conceptualization and menu development skills
- Strong operational auditing and training capabilities
- Commercial understanding of restaurant operations and profitability
- Ability to drive innovation with operational practicality
- Strong leadership and mentoring abilities
- Excellent communication and presentation skills
- Strong understanding of guest experience and premium hospitality standards
- Ability to travel extensively across properties
Key Deliverables / Success Metrics
- Growth in F&B revenue and profitability across leisure properties
- Successful rollout and execution of innovative menu concepts
- Improved guest satisfaction and restaurant experience scores
- Enhanced non-room revenue contribution
- Strong audit compliance and operational consistency
- Effective training implementation and capability development across properties
- Improved outlet performance and guest engagement metrics
- Strengthened positioning of CGH Earth restaurants as destination dining experiences
