Food & Beverage Director

1. JOB PURPOSE
To lead the entire operation and business performance of KOTO's F&B block, including the restaurant, catering services, and related commercial projects. Ensure stable operations, high service quality, strong financial performance, and the development of new business opportunities. Concurrently, integrate KOTO's mission of training disadvantaged youth into the practical work environment.
2. KEY RESPONSIBILITIES
A. Operations & Service Quality
• Ensure restaurant and catering operations adhere to quality standards, food safety regulations, and customer experience guidelines.
• Develop, update, and monitor compliance with SOPs, service procedures, kitchen procedures, and Food Safety & Hygiene (FSH) protocols.
• Work closely with the Head Chef, FOH Manager, and mid-level managers to consistently maintain the quality of products and services.
B. Finance & P&L Management
• Accountable for the financial results (P&L) of the entire F&B block.
• Manage revenue, costs (COGS, labour costs, operational costs), and optimize profitability.
• Develop the annual F&B budget; collaborate with the Finance Department on reporting and cost control.
• Approve food par levels, menu costing, and propose price adjustments.
C. Business Development & Growth
• Identify and develop new business opportunities such as banquet services, events, corporate partnerships, and complementary F&B products.
• Improve menus based on seasonality, trends, and financial objectives.
• Coordinate with Marketing to develop programs that boost revenue, enhance the brand, and improve customer experience.
D. Team Leadership
• Recruit, train, and develop the team of mid-level managers and key personnel.
• Foster a positive, disciplined, yet supportive work environment-true to the spirit of "Know One, Teach One."
• Ensure staffing plans are aligned with operational needs and trainee placement.
E. Integration of Training Mission
• Act as the liaison with the Training Block to place trainees in suitable practical positions within the restaurant and catering.
• Ensure a friendly and guided work environment that provides effective, real-world vocational opportunities.
• Contribute to the comprehensive development of trainees through mentoring and KOTO's culture.
F. Internal Collaboration & Risk Management
• Coordinate with the Marketing, Finance, HR, and other departments for seamless operations.
• Supervise HACCP, FSH, and other common legal requirements in the F&B industry.
• Manage operational risks, occupational safety, and incident resolution when necessary.