food & beverage director / Giám Đốc ẩm thựcFusion Suites Vung Tau

TRAINING & DEVELOPMENT
• Stars passing probation period have been trained in all essential tasks as per self-leadership assessment form
• Training plans for all stars are prepared, implemented and regularly updated
• A sufficient number of certified OJS skills trainers are available in each department to implement the training plans
• Star performers and high potentials have access to further professional and personal development training as per training plan
• An active talent spotting program is in place to support succession planning and career growth for shining stars
• Drive a great working environment for teams to thrive - linking up departments to create sense of one team
COACHING & PERFORMANCE REVIEW
• All employees complete a self-leadership review and attend a formal performance review before the end of their probation
• On job performance is regularly observed and assessed informally. Good performance is acknowledged, poor performance is coached
• All direct reports receive a formal annual performance review prior to contract renewal
• Recommend or initiate any HR elated actions where needed
GUEST EXPERIENCE IN ALL F&B OUTLETS & EVENTS
• Outlet concepts are documented, implemented and monitored
• Ambiance as in lighting, sound, temperature, odour, decoration, cleanliness constantly projects the outlet concept
• All F&B stars demonstrate the Fusion Maia service behaviours at every point of contact
• The Sequences of Service (SOS') are consistently applied in all outlets and events
• Preparation, presentation and service of food and beverage is of consistent high quality.
• Any service recovery issues are reported, investigated and corrective action is taken.
• Guest satisfaction and feedback is actively obtained and used to enhance the guest experience
• Analyse guest insights to identify and meet customer expectations and build on guest loyalty
• Any guests with complaints are spoken with by senior management.
PROFIT OPTIMISATION
• Budgeted revenue figures for each outlet are achieved
• Expenses are in line with the budget and achieved revenue
• Departmental PNL's are analysed monthly and opportunities for profit optimisation are created and implemented
HEALTH & SAFETY
• HHCAP standards are maintained at all times and any issues are reported, investigated and followed up immediately
• Stars are trained and aware of HHCAP standards and follow strictly
• All stars are groomed and take care of personal hygiene as per company standards
• Regular inspections of all F&B outlets are conducted and reported
REPORTING & ADMINISTRATION
• Daily, weekly and monthly reports are prepared in time and sent to management
• All collateral and menus are up to date and in good condition
• Controls of all furniture, fixtures and equipment are in place and replacements are in line within the budget
• POS system updates are done in timely manner and all figures are always accurate
• All legal aspects are fulfilled in regards to control of liquor, beer and wine
• Yearly departmental budget is created with the General Manager and Financial Controller
• Other duties are performed as assigned by General Manager