Director of Food Beverage

• Maintain and promote Raffles service culture and operating standards.
• Direct all operational activities towards supporting the Hotels goals: Gross Operating Profit, Guest Satisfaction, Brand Consistency, and Employee Engagement.
• Set periodical business plan budget and forecast and performance reports.
• Coordinate the development, interpretation, and implementation of Raffles/hotel policies, operating procedures, and training programs, manuals, directives, menus, work schedules, rules, and regulations for the food and beverage staff.
• Analyze daily reports to check irregularities.
• Implement Raffles service culture and operating standards.
• Conduct random checks to ensure that all standards are being followed consistently in the F&B Division.
• Maintain up-to-date records on food and beverage employees' attendance, appearance, 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 be responsible for on-the-job training on a regular basis.
• Ensure the implementation of HACCP policies and procedures throughout the F&B Division.
• Work closely with local, state, and governmental organizations in maintaining the highest standards of hygiene, sanitation, and cleanliness in food and beverage areas.
• Handle all guest complaints in the food and beverage division.
• Monitor all F&B prices, establish benchmarks, analyze sales mix, and ensure optimal pricing strategy to drive profitability.
• Coordinate the selection, purchasing, storage, inventorying, maintenance, and usage of all related food and beverage supplies and equipment.
• Develop new and special promotions that will improve guest satisfaction under the guidelines of the Raffles standards operating procedures.
• Develop and maintain effective communications between all operating departments.
• Conduct daily F&B meetings to discuss VIP guests in-house, arrival F&B revenue updates, operational challenges, and ways to improve.
• Maintain 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 Relations as well as menu cycles with the Executive Chef.
• Develop a high-performing F&B management team to take on the next role, growing managers within Raffles.
• Respond properly in any hotel emergency or safety situation.

PERSONAL ATTRIBUTES

• Solid business/financial acumen with a good understanding of luxury hotel operations.
• Act as a role model in delivering elegant and understated service with sophistication.
• Demonstrate leadership qualities to build strong employee engagement.
• Strong interpersonal skills and attention to detail.
• Candidate should be up-to-date when it comes to F&B trends and knowledgeable of successful concepts.
• The candidate should be aware of the digital platform and make good use of them to enhance the exposure of the F&B offer.
• Good communicator with fluency in English; ability to communicate in a local language where the hotel operates (e.g., French, Mandarin, Arabic, etc.) is desirable.
• Proven organizational skills, able to set and meet deadlines with quality results.
• Good understanding of budgeting, forecasting, expenses, and payroll control.
• Executive presence: self-assured, exuding quiet confidence and humility.

Qualifications:

• Degree from a reputable hotel school preferred.

EXPERIENCE

• Minimum 5-7 years of experience in managing F&B operations in a luxury hotel gained from working in key cities/resorts destinations globally.

Remote Work:

No

Employment Type:

Full-time