Director of F&B - #1103984

The Scope:

A Director of F&B provides hands-on approach to lead, coordinate and manage of the overall day-to-day Food and Beverage operation, having responsibility and accountability for every aspect of the Hotel’s Food and Beverage outlets. Manage the F&B Outlet Managers/Supervisors to ensure they perform their duties and responsibilities to the standard required.

Job Responsibilities:

·         Manage the daily operations of the Food and Beverage outlets.

·         Ensure Responsible Service of Alcohol policies are implemented and maintained

·         Guide and develop the management skills of the outlet Managers/Supervisors.

·         Maintain a high level of visibility in each of the Food and Beverage outlets,

·         Monitoring service delivery and assisting in the operations as required

·         Participate in tasks and projects related to the management of the Food and Beverage departments

·         Manage, lead and motivate the team to enhance performance and service standards, and to achieve business goals and financial budgets.

·         Develop, implement and monitor appropriate service and operational systems to ensure consistently outstanding experiences for guests

·         Conduct briefings and team meetings as required to ensure good communication and smooth operations.

·         Work closely with the outlet Managers/Supervisors to ensure optimal service standards at all times

·         Ensure service standards are maintained and the policies and procedures of the Hotel are upheld at all times

·         Maintain a high level of visibility, monitor service delivery and assist in the operations as required

·         Maintain wage costs to budget guidelines and drive customer spending above agreed targets

·         Monitor the provision of quality customer service in each of the outlets, ensuring a high level of consistency

·         Review and respond to guest feedback in a timely manner, and develop and implement solutions to specific service problems. Monitor the effectiveness of these solutions on an ongoing basis

·         Produce revenue forecasts and rosters for the outlets on a weekly basis, ensuring the outlet Managers are provided with all necessary training and support in this function

·         Monitor expenditure in all Food and Beverage outlets, ensuring outlet Managers receive assistance in the achievement of budgeted targets

·         Monitor the daily revenue analysis reports ensuring all revenues, covers and related statistics are accurate

·         Maintain and control wage and beverage costs at budgeted levels through accurate ordering, stock takes, correct price points and effective rostering

·         Be proactive in controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining high standards

·         Stay abreast of current market trends for wine and food to ensure the restaurant is at the forefront of hospitality

·         Identify areas of potential growth for the F&B Department and how the business can be improved

·         Provide regular concept proposals for opportunities to drive revenue and adapt the offering to meet market trend changes

·         Provide concepts, information and incentives to the sales and marketing teams in order to drive success

·         Work with sales & marketing teams to build a calendar of events in order to keep the business moving

·         Work to develop promotional activities and programs for the various Food and Beverage outlets in order to ensure that revenue performance targets are met

·         Work with outlet Managers to ensure new staff are effectively inducted into the departments

·         Support the Executive Chef in maintaining a harmonious environment between kitchen and floor

·         Ensure regular performance reviews are carried out with outlet Managers/Supervisors and department line staff

·         Encourage and facilitate the attendance of Food & Beverage staff at training courses

·         Implement strategies to improve motivation and reduce staff turnover

·         Drive collaboration and quality service across the hotel through daily communication and coordination with other departments

·         Conduct routine inspections of the hotel’s outlets and public areas and take immediate actions to correct any deficiencies

Qualification:

·         Minimum Bachelor’s Degree/ Diploma or equivalent 

Experience:

·         Relevant experience for at least 4 years in a similar capacity as a F&B director/ senior management

·         Knowledge of religious dietary requirements and Singapore Laws required. 

·         Services and kitchen production flow of Ministry of Environment standard required

·         Excellent understanding of hotel systems and revenue management principles

 Key Competencies:

·         Familiar with computer systems

·         Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance

·         Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you

·         Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals

·         Excellent project management abilities, and experience both working independently on projects as well as collaborating across functions and departments