Director of Food & Beverage

Job Description

Position: Director of Food & Beverage

Department: Food & Beverage

Reports to: Resort Manager

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POSITION PURPOSE

This position’s primary responsibility is to provide leadership and management for the Food & Beverage Division and be accountable for operations assets, its personnel's actions, personal property, the use and end result. This position is also responsible for establishing business plans which results in the long term continued growth, profitability of the division and guest loyalty.

KEY ROLES & RESPONSIBILITIES

· Maintain and promote Raffles Hotels & Resorts Brand Promise and operational excellence.

· Direct all operational activities towards supporting the Hotel’s Mission, Vision, and Core Values.

· Set periodical business plan, budget, and forecast and performance reports.

· Coordinate the development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff.

· Analyse daily reports to check irregularities.

· Must know the standards set by Raffles Hotels & Resorts and the Hotel.

· Conduct random checks to ensure that all standards are being consistently followed in the F&B Division.

· Develop in conjunction with Director of Commercial the annual F&B marketing plan that is on trend and captures revenue opportunities

· Ensures that Incentive programs are in place, including within the division and across rooms division (butlers / reservations / etc) to drive F&B experience dining revenue

· Develops the outlet positioning strategy to ensure that each outlet offers a unique F&B offering both the overarching concept as well as the promotional activities

· Analysis purchasing trends and market cost of goods variances to ensure that concepts are aligned with the season and market price movements

· Drives F&B strategy and menu price positioning based on the guest profile and hotel ADR to ensure that the offering maximise contribution margin for the division and profitability

· Maintain up-to-date records on food and beverage staff personnel attendance, appearance, standards, work and vacation schedules, labor costs, payroll, absenteeism, turnover and disciplinary action.

· Approve the employment and termination of food and beverage staff and employees and is responsible for on-the-job training programs on a regular basis.

· Coordinate the selection, purchasing, storage, inventorying, maintenance and usage of all related food and beverage supplies and equipment.

· Ensure the implementation of HACCP policies and procedures are consistently followed throughout the F&B Division. Attend HACCP meeting.

· The ability to handle all guest complaints in the food and beverage area and is charge of obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service and develops new techniques of service towards maximum guest satisfaction at minimum operating costs.

· Maintain current prices and approved purveyors listed based on quality, service and cost of all related food and beverage items for requisitioning purposes, store inventories, cost control procedures and forecasts.

· Work closely with local, state and governmental organizations in maintaining highest standards of health, sanitation and cleanliness in food and beverage areas.

· The ability to aid each Department Head in giving the necessary training to their staff and to

assist them in it.

· The ability to develop new and analyze existing procedures and special promotions that will improve guest loyalty under the guidelines of the Raffles Hotels & Resorts policies.

· The ability to develop and maintain effective communications between all operating departments.

· The ability to perform other tasks or projects as assigned by Hotel management and staff.

· Conduct daily F&B Meeting to discuss VIP guests in house & arrival, F&B revenue updates, operational challenges and ways to improve.

· Maintains a favorable working relationship with all divisions to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness

· Ensure that all F&B outlets update Guest Preference database on a regular basis.

· Coordinate promotional plan with Public Relation as well as menu cycles with the Executive Chef.

· Develop the F&B management team to be ready to take the next role. Growing managers within Raffles Hotels & Resorts.

· The ability to safeguard guests and employees with knowledge and application of safety, accident prevention, fire drills and first aid.

· The ability to respond properly in any hotel emergency or safety situation.

PERSONAL ATTRIBUTES

· Excellent reading, writing and oral proficiency in English

· Excellent motivational skills.

· Excellent leader and trainer.

· Strong interpersonal skills and attention to detail.

· Self-discipline, initiative, and leadership ability.

· Pleasant, polite manner and a neat and clean appearance.

· Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.

· Creative, effective leader and team player, possessing a high degree of professionalism, sound human resources management capabilities, business acumen, energy and determination.

· Demonstrates leadership qualities.

· Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.

· Ability to coordinate and prioritize multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.

· Proven organizational skills, able to set and meet deadlines with quality results.

· Detailed F&B knowledge, including wine and spirits.

· Operational experience is a must.

· Profound knowledge in budgeting, forecasting, expenses and payroll control.

· Must possess high ethical believes – integrity.

· Must possess good communication skills for dealing with diverse staff.

· The ability to think and plan strategically.

· Regularly inspect food & beverage quality by conducting GAP standard audits.

· The ability to constantly monitor the staff's appearance, attitude and degree of professionalism to insure their strict adherence to the Hotel standards of quality service.

· Manage organization and cleanliness of departmental areas by conducting weekly walk through with Hygiene Manager, Housekeeping and Engineering Department.

· Attend monthly F&B Outlet’s communication meetings to celebrate successes and give motivational

QUALIFICATIONS

· Degree from a reputable hotel school preferred.

EXPERIENCE

· Minimum 10 years operational experience with ultra luxury hotels or independent restaurants.

· Must have prior experience with Forbes five star, LQA score of 90+ or Michelin hotel / restaurants

· Ideally either an existing DFB at a similar property or at least one role as ADFB of an ultra luxury property of comparable ADR and scope of outlets

· Experience in an island location such as Indian Ocean, Caribbean or South East Asia

Qualifications

Additional Information