Are you a visionary leader with a passion for creating world‑class dining and bar experiences? Do you thrive in a collaborative environment, blending creative storytelling with commercial acumen? We invite you to become a fan of the exceptional.

Mandarin Oriental is the award‑winning owner and operator of some of the most luxurious hotels, resorts, and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought‑after properties, the Group provides legendary service inspired by Asian heritage while representing the very cutting‑edge of luxury experiences.

About the role

Based at our Hong Kong Corporate Office, the Director of RB&E Concepts (Innovation) leads the strategic creation, development, and stewardship of world‑class restaurant, bar, and experiential concepts globally. This role drives innovation across RB&E, elevates guest experience, and delivers commercially successful, scalable concepts that strengthen Mandarin Oriental’s brand equity.

Reporting to the Group Director of Restaurants, Bars & Experiences, the role works closely with Development, Design, Operations, Brand Management, Culinary teams, and Ownership Groups to guide the full lifecycle of RB&E concepts — from market research and creative direction to operational readiness and brand performance.

As Director of RB&E Concepts (Innovation), you will be responsible for:

Brand Development & Creative Direction

• Leading creative development of signature restaurants, bars, cafés, lounges, retail concepts, and experiential formats globally.

• Translating brand strategy and commercial objectives into compelling, viable RB&E concepts.

• Defining creative direction across naming, brand identity, guest journey, ambience, menu positioning, OS&E, uniforms, and service rituals.

• Acting as brand guardian for all RB&E concepts, ensuring alignment with brand standards and local relevance.

• Developing scalable RB&E brands as part of the Group innovation strategy.

Strategic RB&E Programming

• Architecting multi‑venue strategies, concept zoning, and spatial programming input for hotels and mixed‑use developments.

• Developing Master Prototypes and enterprise toolkits to enable consistent global deployment.

• Creating bespoke RB&E concepts where owners do not adopt existing prototypes.

Project Leadership & Cross‑Functional Partnership

• Leading cross‑functional teams (Design, Culinary, Operations, Marketing, Procurement, Development) to deliver concepts on time and within scope.

• Presenting concept narratives, mood boards, and commercial rationale to senior stakeholders and owners.

• Managing multiple concurrent projects across new developments, conversions, and flagship repositionings.

Market Intelligence & Innovation Strategy

• Conducting market research, competitive mapping, consumer insights, and global dining trend analysis.

• Assessing prototype performance across markets and recommending adaptations.

• Supporting long‑term strategy through commercial modelling, outlet positioning, and margin optimisation.

Operational Integration & Brand Performance

• Partnering with Operations and Culinary leaders to ensure concepts are executable, scalable, and profitable.

• Guiding concepts from pre‑opening through launch, ensuring brand integrity at every stage.

• Reviewing brand performance post‑opening and recommending enhancements for guest satisfaction and consistency.

Presentations, Innovation & Digital Enablement

• Designing high‑impact presentations, brand decks, and creative materials.

• Managing rich media assets (imagery, video, artwork, templates) in collaboration with agencies.

• Leveraging AI and digital tools to accelerate concept development and validate execution.

• Identifying future RB&E trends and innovation opportunities across markets.

Analytics & Research

• Analysing industry data, trade publications, and performance insights to inform decision‑making.

• Maintaining research libraries and concept playbooks to support global teams.

As Director of RB&E Concepts (Innovation), we expect from you:

• Minimum 5 years’ experience in a senior brand, concept, or innovation leadership role within RB&E or hospitality.

• Proven experience launching and scaling restaurant and bar brands.

• Strong exposure to working with owners, developers, and third‑party partners.

• International experience with multi‑market or franchise‑ready brand systems.

• Deep hospitality and/or restaurant industry background; operational exposure preferred.

• Expertise across brand development, creative direction, multi‑venue programming, market research, and stakeholder management.

• Strong presentation capabilities; proficiency in Adobe Creative Cloud and digital storytelling tools highly regarded.

Attributes

A forward‑thinking RB&E innovator who blends creative storytelling with commercial insight, is deeply connected to global dining culture, and thrives in a high‑performance, multi‑market luxury environment.

Our Commitment to You

• Learning & Development: Tailored programmes to support continuous growth at every career stage.

• MOstay: Complimentary nights and preferred rates across Mandarin Oriental properties worldwide.

• Health & Wellness: Global wellbeing and health benefits.

• Retirement Plans: Competitive long‑term planning support.

• Local Benefits: Competitive salary and benefits package.

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