【Your day to day】
People
•Lead daily F&B operations, plan and assign work, and ensure the right staffing levels for business demand
•Develop Managers and colleagues through coaching, feedback and structured development plans, setting clear performance and development goals
•Manage succession planning, recruitment, performance and labour productivity
•Train colleagues to make sure they deliver with compliance and to the standards we expect
•Drive a great working environment and build strong communication and teamwork across F&B and other hotel departments to create a sense of one team
•Recommend or initiate any HR related actions where needed
Guest Experience
•Maintain consistent service, food quality and outlet standards, ensuring F&B teams deliver IHG True Hospitality
•Conduct regular outlet walks and follow up operational, facility and equipment issues, notifying Engineering immediately of any maintenance and repair needs
•Make sure all F&B facilities, including banquet and event spaces, are clean, properly stocked for anticipated business volume and equipment is in operational condition
•Establish and achieve quality and guest satisfaction goals; review guest feedback and satisfaction trends and lead
service recovery
•Analyse guest insights and communicate regularly with guests to meet their expectations and build guest loyalty
Financial & Commercial
•Own the F&B budget, forecast, P&L and departmental profit performance, and help prepare the hotel’s annual budget and departmental goals
•Review revenue, covers, average check, costs and flow-through by outlet
•Identify revenue opportunities and corrective actions for underperformance, including additional sales opportunities with the catering office
•Control food, beverage, payroll and contract labour costs
•Lead seasonal promotions, revenue initiatives and commercial partnerships that deliver great dining experiences for guests at a good value
•Make sure credit and financial transactions are handled securely
Operations & Responsible Business
•Lead NOKA, PIERRE, ADEE, STRESSED, 3-60, Room Service and major events
•Monitor in-house vs. outside demand and changing guest behaviour
•Manage hotel F&B marketing programmes and participate in system-wide F&B marketing programmes and promotions
•Review competitor activity, menus, pricing and industry innovation; review and approve menu design and concepts with the Executive Chef
•Manage inventory, safe and secure storage, minimum and maximum stock levels, waste reduction, food safety and compliance
•Lead strategic projects, CapEx priorities and continuous improvement
•Serve as manager on duty and support other ad-hoc duties when we need to pull together to get a task done
Accountabilities
This is the top food and beverage job in a large, luxury hotel. Supervises a large number of colleagues across multiple restaurants and bars, Room Service, kitchens, and banquet and event facilities. Oversees multiple managers and supervisors.
【What we need from you】
•Bachelor’s degree / higher education qualification / equivalent in Hotel Management, culinary arts, or related field
•Proven senior F&B leadership experience in a luxury hotel environment (4+ years’ related experience, including management experience)
•Strong financial, commercial and operational management capability
•Ability to lead multiple outlets and large, diverse teams
•Strong communication and stakeholder-management skills
•Knowledge of local regulations, food safety and hotel compliance
•Business-level English/Japanese and strong cross-cultural leadership
•Must obtain certifications or permits as required by local governmental agencies
