Wine & Dine Director (F&B Director)

- Minimum of 3 years in F&B management experience, preferably in the luxury setting.
- An understanding of operational controls, budgeting, forecasting, menu engineering, sales and marketing.
- Strong oral and written communication skills.
- Ability to train and develop team members.
- Ability to work effectively in a team environment and take initiative.
- Good organizational and analytical skills.
- Passionate and Creative in the Culinary and Service field.
- Computer skills (word processing, spreadsheet and presentation software).

The W&D Director is responsible for developing and implementing a strategy to fulfill the objective of increased sales and is also responsible for the overall Food & Beverage (Wine & Dine) operation and its team.

The W&D Director is responsible for giving direction to the entire food & beverage operational department, which include Banquets, Restaurants, Room service, Bars, Stewarding and Kitchen. He/she is responsible for continually focusing on achieving hotel profitability through revenue generation end effective cost controls. He/ She must achieve guest satisfaction targets and team member satisfaction goals.

In addition he/she is responsible for developing and training W&D operational managers and supervisors, analyzing current trends and making recommendation accordingly. The W&D Director contributes to the overall business planning and development of the hotel.

- Oversees the operational activities in all outlets and kitchen as referred above.
- Development of all budgets, forecasts, and schedules in line with the Hotel Business plan.
- Creative attitude and passionate in developing promotions and FB events.
- Guides operations and establishes a work environment to achieve goals and objectives.
- Manages performance issues that arise within the respective operating departments.
- Interviews, selects, trains, appraises, coaches, counsels, and disciplines departmental employees/managers according to company standards.
- Evaluates change in guest needs, the guest mix and competitive set, to recommend appropriate product/service and operational changes as necessary.
- Ensures guests and employees satisfaction, while maintaining market competitiveness and exceptional financial performance.
- Anticipates and addresses guest issues and establishes proactive processes to promote guest satisfaction.
- Is an inspiration to all hotel staff to achieve luxury levels of performance.