Cluster Food & Directeur des boissons

• Oversee daily F&B operations across restaurants, bars, room service, and banqueting.

• Ensure compliance with brand standards of IHG Hotels & Resorts.

• Implement service standards and SOPs across both hotels.

• Ensure consistent guest experience across outlets.

2. Financial Performance

• Manage F&B budgets, forecasting, and cost control.

• Monitor revenue performance and implement strategies to maximize profitability.

• Control food cost, beverage cost, and labor cost.

• Analyze monthly P&L reports and identify improvement opportunities.

• Lead F&B pre-opening preparation including concept execution, menu planning, equipment setup, and SOP implementation.

• Recruit and train F&B team members for the new property.

• Coordinate with project and corporate teams for successful opening

• Collaborate with Executive Chef to develop innovative menus.

• Maintain food quality, presentation, and service consistency.

• Ensure food safety standards (HACCP) and hygiene compliance.

• Lead, coach, and develop F&B teams across both hotels.

• Conduct performance evaluations and training programs.

• Build strong leadership culture and employee engagement.

• Ensure high guest satisfaction scores (e.g., IHG guest metrics).

• Handle guest feedback and service recovery when needed.

• Maintain service excellence and brand reputation.

• Work with Sales & Marketing team on promotions, events, and F&B campaigns.

• Develop packages for meetings, conferences, and social events.

• Drive banquet and catering revenue opportunities.

● Strong financial and operational management skills. 
 

Cluster Scope Difference

• Crowne Plaza Bandung: full-service hotel (restaurants, bar, banquets, meetings).

• Holiday Inn Express Bandung Braga: limited-service property mainly focused on breakfast service and simple F&B offering.