ディレクターF&B

Role Purpose

As Director of Food and Beverage you’ll lead and direct food and beverage operations, ensuring quality service and standards are maintained to deliver a memorable guest experience. Always following government regulations concerning health, safety or other requirements. 

Key Accountabilities

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 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. 
• Recommend or initiate any HR elated actions where needed.

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. 
• 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. 
• 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 and the setting of departmental goals. 
• Monitor budget and control expenses with a focus on food, beverage, and labour costs. 
• Working with the catering office, 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.   

Key Skills & Experiences

• Bachelor’s degree / higher education qualification / equivalent in Hotel Management, culinary arts, or related field 
• 4+ years’ related experience, including management experience 
• Must speak local language 
• Must obtain certifications or permits as required by local governmental agencies.