Food & Beverage Director

MANAGEMENT & ADMINISTRATION
Direct, lead and manage the Food & Beverage (F&B) division including Service and Kitchen.
Maintain and develop high standards of operations in all outlets in the Division by ensuring all SOPs are relevant, up to date, trained effectively and operationally delivered.
Draws up the annual budget for the department and implements any corrective actions required
Plan and direct the functions of administration and strategy of the F&B department to meet daily operational needs.
Overall responsibility for all operational components of the F&B division to ensure efficiency and effectiveness of operations.
Responsible for the development and implementation of F&B's annual business plan and medium-term strategies, as well as establishing key performance objectives and plans to ensure the hotel meets its business targets and drives sustainable, profitable growth.
F&B SERVICE MANAGEMENT:
Be an active participant in the strategic marketing approach to ensure exposure the restaurants and bars including the development and implementation of the department's annual and monthly promotions calendar.
Work with the hotel's internal Marketing team to develop active strategies that maintain a strong social and traditional media capture.
Review and refresh menu offerings as required by locality and region, drive and take responsibility for the financial performance of the hotel's F&B outlets.
F&B KITCHEN MANAGEMENT:
Conduct hygiene audits in Kitchen's Outlets in order to ensure levels of cleanliness and hygiene are in accordance with local laws and brand standards.
Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department
Monitor food standard in each Outlet and Banquet
OTHER RESPONSIBILITIES:
Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features
Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
Be well versed in hotel fire & life safety/emergency procedures
Attend all briefings, meetings and trainings as assigned by management
Maintain a high standard of personal appearance and hygiene at all times
Perform other reasonable duties assigned by the assigned by the Management of the Hotel