To serve the needs of the business, our guests and our colleagues by being responsible for all company culinary, production and service related matters. The F&B Director is responsible for ensuring that all culinary initiatives of the brand are conducted to the highest standards of honesty and integrity. High ethical standards are necessary to maintain both competitive advantage and the pride and confidence of our associates, and to provide quality products and services to customers and clients.
The F&B leadership are responsible for ensuring that all visitors to the hotels are delighted by the quality, creativity and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market.
KEY DUTIES AND RESPONSIBILITIES
• To assist the General Manager in all aspects of kitchen design layouts and specifications during the planning of future projects as well as renovation of existing operations.
• To push F&B revenue with creative F&B sales plan
• To give training to all F&B team members to improve continuously F&B service quality
• To review manning guides and pre-opening budgets for Food & Beverage service and production. To make recommendations of F&B IT requirements. To compile & review all operating equipment for F&B specific to each project & location.
• For Food & Beverage Operations: To set new initiatives and promotions and assist regional and hotel management teams with the successful implementation of new F&B programs.
• To organize F&B workshops to continue developing the F&B standards for the hotels. Visits to the hotels to implement standards and provide practical coaching. Establish action plans following a hotel visit to ensure the implementation of standards are achieved and measured. He/she must have excellent professional communication with each operation.
• To assist property management with the execution of renovated restaurant/bar concept documentation and design to ensure concept integrity and significantly improve guest experience, revenues and profits.
• To keep him/herself up to date with all new Food & Beverage practices, trends and design directions.
• To deal honestly and fairly with clients, customers, suppliers and company business partners. The long-term success of the company depends upon establishing mutually beneficial relationships.
OTHER SPECIFIC DUTIES WITHIN THE RESPONSIBILITY OF THE ROLE:
1. Commercial Sales
• Maintain a good rapport with the day-to-day operations and work with the hotels to analyse sales results, to evaluate the offers of the different hotels.
• Coordinate between regional, and property management for planned annual food & beverage promotions, and establish the tools to measure these initiatives and their success.
• Support the operation on analyzing the cost of sales. Help establish the minimum and maximum food cost per region or resort, on condition that the business circumstances are normal.
• Review brand strategy for outside catering and banquet events, in respect of event quality and presentation.
• Work closely with corporate Revenue management colleagues to make the projects a leader in the area of F&B and Conference & Banqueting Revenue Management
• Oversee the quality of menu presentation, actual food & beverage costs, F&B service delivery, F&B training programs, overall cleanliness, quality of SOE.
2. Menu Planning
• Set overall brand standards for quality, variety, creativity and presentation of all restaurants and banquet menus, and all service-related standards.
• Co-ordinate (with regional Exec Chef) the changing of menus, programs and promotions according to seasonality inclusive of recipes, costing and test cooking.
• Check that regular preparation of food items are completed according to our recipes and presentation standards.
3. F&B Service
• Identify cross-regional training & recruitment needs for the F&B operations moving forward.
• Review staffing levels for existing hotels and advise GM and HR on amendments.
• Co-ordinate or conduct F&B competitive set surveys for existing operations and new developments.
• Introduce service operating manuals for each restaurant.
4.
Purchasing & Control
• Work with Central Group Purchasing to structure consolidated purchasing agreements that achieve regional cost savings in F&B.
• Regular inspection of produce quality and liaison with finance & purchasing departments accordingly.
• Review all receiving & handling processes for food produce with the Finance department, including supplier deliveries, security checks, approval of requisition process and monthly stock take processes.
• Continually improve the maintenance and storage facilities of all resort dry goods, perishables, cold and frozen items.
5. Quality & Product
• Source and act on guest feedback generated through different channels, Mystery Shopper, Guests Satisfaction Survey and resort Brand Audit Reports.
• Review and maintain quality levels of production and presentation, food cost, cleanliness, sanitation and hygiene. Liaise with regional operational leadership colleagues.
• Constantly upgrade the cuisine concepts and standards for food preparation and presentation.
• Oversee adherence to all food handling, food safety & protection practices.
6. Openings
• Help to develop and plan new hotel operation and ensures that all restaurants and kitchens are properly planned, organized and equipped.
• Get involved with pre-opening project for planning support and opening support.
• Develop Manning guides for new projects.
7. General
• Execution of regular technical & skills training. Set up and maintain ongoing training programs in conjunction with corporate and property-based HR and Training managers.
• Is familiar with all related company documentation and especially with the relevant Operational Standards Manuals.
• Responsible for the execution of F&B and supervisory management reviews and appraisals as scheduled by the HRD department in a professional and timely manner.