Director of Food & Beverage

JOB SUMMARY Reporting to the Hotel Manager, the Director of Food & Beverage is responsible for overseeing the overall culinary and F&B operations, hygiene and food safety standards and to maintain high standards of quality of food offering and service delivery across all dining venues. He/she will engage in strategic planning, management, and innovation to drive revenue, elevate guest satisfaction, and uphold a reputation for food & service excellence. What you will be DOING: FOOD QUALITY · Responsible for the quality of all food served throughout the restaurants and banquet and ensure that the food presented to guests is consistently of high-quality standards. · Be alert on freshness, presentations and temperature of food served. · Plan, coordinate and supervise all menu implementations. · Guide respective Kitchen Manager in creating and developing new dishes and recipes by keeping up with the latest market trends. · Supervise all food tasting sessions. COST CONTROL · Responsible and accountable for the overall food cost as well as non-food costs such as kitchen supplies, energy costs, utensils and operating guest supplies. · Guide respective Kitchen Manager in finding ways to further improve the food cost through strategic purchasing and working process, without negatively affecting pre- determined quality standards. · Control and ensure that expenses/purchases/requisitions are within budget limits and maintains food gross profit set by the hotel. · Ensure food portioning, serving, requisitions and receiving from stores are properly controlled to minimise wastage, in line with Standard Operating Procedures. · Demonstrate management abilities and knowledge relating to budget matters such as Labour Costs, Training Expenses, Operating Equipment and Food Cost etc. HYGIENE AND SANITATION · Ensure all kitchen operations complied with quality, hygiene and other standards at all times in line with HACCP and local authorities’ standards. · Communicate and update local requirements, food sanitation laws, safety regulations and others to all staff. · Ensure and conduct weekly kitchen walk-through with Hygiene Manager and respective departments to ensure kitchen sanitation and Engineering maintenance and standards are met. · Ensure all findings are solved and closed. SERVCICE EXCELLENCE & GUEST EXPERIENCE · Strive to improve kitchen and service operating procedures constantly for a seamless and delightful dining experience . · Stay informed on global food and beverage trends · Propose and initiate new services and products for our guests. · Handle guest comments and complaints and take swift corrective action after consultation with the department head concerned. · Seek feedback from guests and continually improves product and services. GENERAL MANAGEMENT · Develop and direct all food & beverage operational activities towards supporting the Hotel’s goals - Gross Operating Profit, Guest Satisfaction, Brand Consistency and Employee Engagement. · Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations. · Lead and inspire a diverse team while collaborating with various departments to create a world-class dining experience that aligns with the brand's values and standards. · Ensure all brand/operating standards and/or LQA are observed and targets achieved. · Follow all workplace safety and security policies and procedures. Report accidents, injuries and incidents to security / talent & culture team immediately. · Participate & contribute actively in all Corporate Social Responsibility and Sustainability initiatives organised by the Hotel. · Perform any other duties and responsibilities that may be assigned. Your experience and skills include: · Degree/Diploma in Hospitality or equivalent · Minimum 10 years of relevant hospitality F&B experience in a managerial appointment · Strong business acumen, critical thinking and strategic decision-making skills · Strong human relations and influencing skills · Strong communications (verbal and written), planning and coordination skills · Ability to work independently and take initiative · Strong time management skills · Creative and resourceful · Strong culinary knowledge and skills · Flexible with working days and hours including weekends and public holidays