Director of Food and Beverage

?Secondary / High school education.

?Additional certification(s) in Food & Beverage will be an advantage.

?Good reading, writing and oral proficiency in English language.

?Ability to speak other languages and basic understanding of local languages will be an advantage.

?Minimum 2 years of relevant experience in a similar capacity.

?Good working knowledge of MS Excel, Word, & PowerPoint.

?High degree of professionalism with sound human resources management and business acumen capabilities.

?Strong leadership, interpersonal and training skills.

?Good communication and customer contact skills.

?Service oriented with an eye for details.

?Ability to work well in stressful & high-pressure situations.

?A team player & builder.

?A motivator & self-starter.

?Well-presented and professionally groomed at all times.

?Oversee the management of restaurants, bars and outlets.

?Oversee the management of the kitchen operations.

?Oversee the management of catering operations.

?Oversee the management of banquet operations.

?Manage staff within the hotel?s organization structure and human resource and hotel policies.

?Communicate regularly with food and beverage staff and conduct effective staff briefings.

?Provide a professional, advisory and executive support service to the General Manager to assist in meeting strategic goals.

?Establish systems which monitor the achievement of departmental goals.

?Ensure compliance with business operations and hospitality laws.

?Work with sales to manage the development of new products and services.

?Develop quality management systems.

?With Purchasing Manager, develop and monitor the implementation of purchasing procedures.

?Manage the delivery of high quality service to guests.

?Access and use Food and Beverage computer programs.

?Achieve budgeted revenues, prepare monthly forecast, monitor and control food, beverage and labor costs, and maximize profitability within all areas of the food and beverage department.

?Participate in the preparation of the annual departmental operating budget and financial plans that support the overall objectives of the hotel.

?Ensure all staff is properly trained on quality and service standards and have the tools and equipment needed to effectively carry out their job functions.

?Works with Human Resources on manpower planning and management needs.

?Works with Director of Finance in the preparation and management of the Department?s budget.

?Conduct departmental daily briefings to ensure that all pertinent information is well received by team members.

?Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards.

?Build a good relationship with guests or regular patrons. Try to remember individual patron?s names and their preferences to extend a personalized service.

?Handle guests? complaints and comments tactfully and efficiently.

?Handle all administration work pertaining to cashier/bar operation requirement and company?s policies.

?Maintain department communication logbook and updated notice board.

?Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests.

?Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations.

?Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features.

?Ensure that health, safety and security procedures are in place in the outlet.

?Attend all briefings, meetings and trainings as assigned by management.

?Perform proper handover and communication to the next shift.

?Assist other food & beverage outlets with their operations during peak times or when required.

?Interview, select and recruit outlet 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.

- Salary depend on an experience
- Day Off
- Group Insurance
- Social Security
- Public Holiday
- Annual Leave
- Service Charge
- 2 Meals