Director of Food & Beverage

Job Description

Business Performance

• Set periodical Food & Beverage Service budget & forecast
• Analyze monthly P&L and month-end reports, identify deviation from business plan goals
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.

Food & Beverage Service Operation

• Ensure proper care, security and maintenance of Food & Beverage Service equipment through proper supervision of service personnel, including outside contractors
• Assume responsibility for shift supervisory duties, especially with VIP and "at cost" functions
• Inspect all work assignments and supervise the standards of all function rooms, outlet and adjacent public areas  
• Supervise the maintenance of all public areas to be presentable with specific set-ups at all times
• Maintain the inventory stock of all equipment on and off the property
• Work with the culinary team to create attractive food products, presentations and improve food quality that support the image of the hotel
• Post all contracted function sheets and give instructions to team members to ensure the success of functions
• Develop and maintain the policies and standards of Food & Beverage Service Operations
• Implement safety and emergency procedures when necessary

Team Management

• Interview, select and recruit Food & Beverage Service employees
• Identify and develop team members with potential
• Conduct performance review with the team
• Constantly monitor team members’ appearance, attitude and degree of professionalism
• Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
• Prepare payroll and gratuity reports
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication
• Manage organization and cleanliness of departmental areas by conducting weekly walk through with Hygiene Manager, Housekeeping and Engineering Department
• Perform other duties assigned by the Head of Department or Executive Committee

Qualifications

Knowledge and Experience

• Diploma in Hospitality Management/Food & Beverage preferred
• Additional certification(s) in Food & Beverage will be an advantage
• Experienced in all aspects of Food & Beverage, especially in local function styles
• Minimum 2 years of relevant experience in a similar capacity with proven records in delivering Food & Beverage operating results
• Excellent reading, writing and oral proficiency in English language
• Ability to speak other languages and basic understanding of local languages will be an advantage
• Good working knowledge of MS Excel, Word, & PowerPoint
• High degree of professionalism with sound human resources management and business acumen capabilities

Competencies

• Strong leadership, interpersonal and training skills
• Good communication and customer contact skills
• Results and service oriented with an eye for details
• Ability to multi-task, work well in stressful & high-pressure situations
• A team player & builder
• A motivator & self-starter
• Well-presented and professionally groomed at all times