餐饮总监 Director of Food & Beverages - Kimpton Hong Kong TST

What is the job?

This role is the leadership role in Food and Beverage Operations and a member of the Executive Committee. Primary responsibility is to oversee the service quality and enhancement of all areas including items which touch the guest as well as colleague and management development. Full understanding of REGENT Brand Culture and Forbes Five Star Service expectations is essential in this senior leadership role, which sets the tone and expectation for the entire division.

Your day to day

People

• Direct everyday activity, plan and assign work ensuring you always have the right staffing numbers. 
• Develop your team and improve their performance through coaching and feedback, and create performance and development goals for key colleagues. 
• Train colleagues to make sure they deliver with compliance and to the standards we expect. 
• Drive a great working environment for teams to thrive - linking up departments to create sense of one team. 
• Promote teamwork and quality service through daily communication and coordination with other departments. 

Guest Experience

• Make sure all food and beverage equipment is in operational condition and regularly cleaned. 
• Make sure all food and beverage facilities including banquet/convention spaces are clean and properly stocked to anticipated business volume. Notify engineering immediately of any maintenance and repair needs. 
• Establish and achieve quality and guest satisfaction goals. Help guests with their requests and complaints - making sure you maintain a high level of guest satisfaction. 
• Analyse guest insights to identify and meet customer expectations and build on guest loyalty. 
• Regularly communicate with guests to ensure expectations are met. 

 Responsible Business

• Manage hotel food and beverage marketing programmes and participate in and maintain system-wide food and beverage marketing programmes and promotions.
• Be savvy to the market, keep an eye on competitor activity / industry innovation. Review and approve menu design and concepts with the Executive Chef. 
• Make sure food and drinks are secure and stored safely - always keep stock replenished to minimise waste. 
• Ensure food safety management system in place and actively take part of the annual audit, result positively as “PASS”.
• Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment. 
• Other ad-hoc duties - unexpected moments when we have to pull together to get a task done. 
• May also serve as manager on duty. 

Financial

• Help prepare the hotel’s annual budget, F&B related forecasts and the setting of departmental goals. 
• Monitor budget and control expenses with a focus on food, beverage, and labour costs. 
• Working with the Commercial Performance, identify additional sales opportunities to enhance revenue. 
• Drive promotions that deliver great dining experiences for guests at a good value. 
• Make sure credit and financial transactions are handled securely. 

Accountabilities

This is the top food and beverage job in a large, luxury or resort hotel. Supervises a large number of employees in multiple major food and beverage outlets and kitchens, and banquet and convention facilities. Oversees multiple managers and supervisors. 

What we need from you

• Excellent communication and presentation skills. Experience to put the most effective team together to achieve the objectives.
• Degree level education or appropriate work experience.
• A minimum of 10 years professional work experience with at least 4-5 years at Senior Level within an international luxury environment.
• A high level of English communication both written and oral.