Director of Food & Beverage

JOB SUMMARY

Reporting to the Hotel Manager, the Director of Food & Beverage is responsible for overseeing the overall culinary and F&B operations, hygiene and food safety standards and to maintain high standards of quality of food offering and service delivery across all dining venues. He/she will engage in strategic planning, management, and innovation to drive revenue, elevate guest satisfaction, and uphold a reputation for food & service excellence.

What you will be DOING:

FOOD QUALITY

· Responsible for the quality of all food served throughout the restaurants and banquet and ensure that the food presented to guests is consistently of high-quality standards.

· Be alert on freshness, presentations and temperature of food served.

· Plan, coordinate and supervise all menu implementations.

· Guide respective Kitchen Manager in creating and developing new dishes and recipes by keeping up with the latest market trends.

· Supervise all food tasting sessions.

COST CONTROL

· Responsible and accountable for the overall food cost as well as non-food costs such as kitchen supplies, energy costs, utensils and operating guest supplies.

· Guide respective Kitchen Manager in finding ways to further improve the food cost through strategic purchasing and working process, without negatively affecting pre- determined quality standards.

· Control and ensure that expenses/purchases/requisitions are within budget limits and maintains food gross profit set by the hotel.

· Ensure food portioning, serving, requisitions and receiving from stores are properly controlled to minimise wastage, in line with Standard Operating Procedures.

· Demonstrate management abilities and knowledge relating to budget matters such as Labour Costs, Training Expenses, Operating Equipment and Food Cost etc.

HYGIENE AND SANITATION

· Ensure all kitchen operations complied with quality, hygiene and other standards at all times in line with HACCP and local authorities’ standards.

· Communicate and update local requirements, food sanitation laws, safety regulations and others to all staff.

· Ensure and conduct weekly kitchen walk-through with Hygiene Manager and respective departments to ensure kitchen sanitation and Engineering maintenance and standards are met.

· Ensure all findings are solved and closed.

SERVCICE EXCELLENCE & GUEST EXPERIENCE

· Strive to improve kitchen and service operating procedures constantly for a seamless and delightful dining experience .

· Stay informed on global food and beverage trends

· Propose and initiate new services and products for our guests.

· Handle guest comments and complaints and take swift corrective action after consultation with the department head concerned.

· Seek feedback from guests and continually improves product and services.

GENERAL MANAGEMENT

· Develop and direct all food & beverage operational activities towards supporting the Hotel’s goals - Gross Operating Profit, Guest Satisfaction, Brand Consistency and Employee Engagement.

· Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

· Lead and inspire a diverse team while collaborating with various departments to create a world-class dining experience that aligns with the brand's values and standards.

· Ensure all brand/operating standards and/or LQA are observed and targets achieved.

· Follow all workplace safety and security policies and procedures. Report accidents, injuries and incidents to security / talent & culture team immediately.

· Participate & contribute actively in all Corporate Social Responsibility and Sustainability initiatives organised by the Hotel.

· Perform any other duties and responsibilities that may be assigned.

Your experience and skills include:

· Degree/Diploma in Hospitality or equivalent

· Minimum 10 years of relevant hospitality F&B experience in a managerial appointment

· Strong business acumen, critical thinking and strategic decision-making skills

· Strong human relations and influencing skills

· Strong communications (verbal and written), planning and coordination skills

· Ability to work independently and take initiative

· Strong time management skills

· Creative and resourceful

· Strong culinary knowledge and skills

· Flexible with working days and hours including weekends and public holidays