Assistant Director of Food and Beverage

Assists Director of F & B managing and monitoring the function of all F&B employees, facilities, sales and costs to ensure maximum departmental profit is achieved.
Assists Director of F&B and Executive Chef in developing menus to meet the market needs. Be abreast of new trends, systems, practices and equipment in food and beverage preparation and service in the hotel and restaurant field through trade literature and actual visits, as well as regular benchmarking activities in the city.
Maintains guest service & F&B standards to meet the market needs & guest expectations.
Familiarizes with F&B standards & company policies and ensures their implementation.
Plans and controls the outlet promotional schedule with the Director of F&B and liaises with the Public Relations department and outlet heads to execute in a timely fashion.
Responsible for implementing beverage, food menus, wine lists, and special promotions with proper cost calculations and ensures in cooperation with Storekeeper and Cost Controller that items are available at all times and of best quality.
Implements a daily, weekly and monthly checklist for all F&B Department promotional activities. Ensures proper follow-up to attain maximum quality and efficiency.
Presents in the outlets at meal periods as well as meetings and banqueting functions.
Promotes quality levels of product and service, guest satisfaction, employee satisfaction, grooming standards for all.
Post-event/promotion critiques maintain an active file for promotional post-event summaries and future recommendations after each promotion.
Participates in the preparation of the Hotel’s strategic plan, marketing plan and goals program. Assists in the preparation of the F&B Department Budget and P&L statement analysis.
Follows and analyzes market trends and competitor status to always keep our service up-to-date.
Conserves energy and water at all times without jeopardizing guest comfort and cleanliness.
Maintains good relationships and cooperation with all departments & guests.
Assists Director of F&B in recruiting, assigning and training employees as well as conducting performance appraisals for the employees.
Proposes an effective roster duty to ensure sufficiency of manpower in accordance with the volume of business.
Provides assistance to the staff when required during peak periods.
Reports to Director of F&B immediately regarding any unusual events.
Performs other duties as assigned by Director of F&B.

REPORT LINES & COMMUNICATIONS:

Reports to Director of Food & Beverage.
Coordinates with other managers for all activities of the hotel.

OTHERS:

Continuous learning through own IDP.
Any other duties as may be assigned by the superior.

ACCOUNTABILITIES:

Represents Dusit’s brand and its values at all times. Establishes relationships and delivers an exceptional guest experience while promoting Thai graciousness.

COMPANY’S CULTURE:

Communicates and fully embraces the Company’s culture (our Vision, our Mission and our Values), leads by example and cascades to all subordinates. Proud to belong and to contribute.

CONFIDENTIALITY:

Ensures confidentiality and secure storage of all intellectual property and databases, both hard copy and electronic. Adheres to Dust Internet and E-mail policy. Ensures Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.

JOB REQUIREMENTS:

Minimum education of Bachelor degree in Hotel Management or relevant discipline.
Minimum of 4-5 years in F&B experience in a similar capacity preferably in a 5-star environment and GCC experience.
Good knowledge in the principles and practices within the Food & Beverage/Hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management.
Computer literate.
Possesses professional disposition with excellent communication and interpersonal skills.