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DIRECTOR OF FOOD & BEVERAGE

Job Title: DIRECTOR OF FOOD & BEVERAGE
Contract Type: Permanent
Location: Singapore
Industry:
Reference: JOB_000709[815]
Contact Name: Leon Nonis
Contact Email: leon@acihr.com
Job Published: December 12, 2019 09:17

Job Description

The Company

Our client is a well established, international chain hotel located in the heart of Singapore


The Role

PRIMARY RESPONSIBILITIES:

Strategic planning and implementation

Responsible for the development and implementation of F&B’s annual business plan and medium-term strategies, as well as establishing key performance objectives and plans to ensure the hotel meets its business targets and drives sustainable, profitable growth.

Responsible for the conceptual and operational design of restaurant and bar concepts if required.

Be an active participant in the strategic marketing approach to ensure exposure the restaurants & bars, including the development and implementation of the department’s annual and monthly promotions calendar.

Work with the hotel’s internal Marketing Director to develop active strategies that maintain a strong social & traditional media capture.

Operations Management

Overall responsibility for all operational components of the division to ensure efficiency and effectiveness of operations.

Drives high levels of guest satisfaction through the consistent execution of all brand standards, visible operational leadership, active trend analysis and hands-on interaction with guests and associates.

Maintain & develop high standards of operations in all restaurants, bars and events by ensuring all SOPs are relevant, up to date, trained effectively and operationally delivered.

Collaborate with the Culinary Director and Executive Chef(s) to continually review and refresh menu offerings as required by locality and region.

Create an operational environment of education and empowerment that energizes associates to focus on guest preferences and aspirations, allowing for the creation of memorable guest experiences.

Has a proven technology focus and an ability to simplify processes through the use of technology (menu / micros / respak etc.)

Continuous focus on Associate satisfaction and ensures continuous improvement action plans are executed effectively, and as needed, with a focus on a team and succession planning culture.

Cultivate a positive culture surrounding the eGCC platform and formulate strategies to continually improve the guest experience. This includes reading all eGCCs at 100%, 75% & below, not likely to recommend & not likely to return on a daily basis, responding in accordance to SOP, sharing positive and negative feedback with Associates and using this feedback as a platform for OJT and OJC.

Develop, implement & maintain a review and response programme for all Outlet Managers covering TripAdvisor and blogs relevant to F&B, with results discussed and necessary actions effected in weekly F&B meetings

To conduct weekly hygiene audits in conjunction with the Chief Steward / Hygiene Officer and Culinary Director / Executive Chef in order to ensure levels of cleanliness and hygiene are in accordance with local laws and brand standards.

Guide and attend Daily Operations meetings with the F&B team to plan for immediate operational demands, manage daily and plan for operational challenges (manning), highlight VIP events and follow up on personal tasks and projects

Have weekly one on one meetings with all operations managers to support, strategize, plan and manage each F&B operation; coach and develop personal aspirations and goals; document and distribute minutes of each session on the day of meeting.

Attend weekly one on one meeting with Resident Manager to strategize, plan and manage the F&B division and discuss personal aspirations and goals

Financial Management

Daily monitoring of F&B performance and take responsibility for its achievement by reviewing Daily Operational Reports and using the information contained to drive sales.

Ensure F&B teams adhere to standard pouring SOPs in order to minimise over pours and keep costs on budget.

Review annual budgets yearly and forecasts monthly for each outlet with F&B Manager and Operations Managers

Collate individual outlet budgets and forecasts into annual divisional budget & forecast

Review quarterly competitor set analyses done by F&B Manager to ensure hotel F&B offerings are current and competitive, reviewing and amending hotel offerings if required.

Guide monthly P&L Meetings to assess financial performance, identify gaps, assess competitor revenue and develop new strategies to increase revenue where opportunities exist.

Review Promotions P&L prepared by F&B Manager 6, 3 and 1 month prior to event, and immediately after to identify whether promotion was cost effective and should be continued in the future. Post-mortems to be planned annually in advance.

Business Development and Marketing

Proven track record in the ability to conceptualize, promote and deliver innovative promotional events.

Develop and implement revenue enhancement events and offerings with the F&B Manager and Culinary Director, plus other Department Heads if relevant

Drive and improve the hotel’s PPPD programme to optimise revenue

Ensure all Associates are trained in upselling and recommending F&B items as well as other hotel offerings and services including GHA, Lifestyle & Pacific Club.

Ensure Incentive Programmes, if applicable & implemented, are fair to all Associates irrespective of the outlet they are stationed in

Human Capital Management and Development

Plan, develop and grow the F&B team – including RBA Champions - through leadership, mentorship and coaching to fuel the growth of the team and of the F&B capabilities for the Group.

Champion WDA / WSQ programs toward professional certification for associates.

Support the departmental Educator with departmental orientation, ensure that all new hires and existing associates are trained all tasks relevant to their positions.

Collaborate with Human Capital team to ensure efficient and effective recruitment processes that lead to the employment and retention of Associates

Collaborate with the Learning & Development team and the departmental Educator in the development of education plans to increase associates’ knowledge and skills in service and culinary excellence.

Lead and facilitate the performance review process for the division, adhering process schedule and follow up.

Have regular brainstorming sessions that includes all associates to create a flow of new and ‘improved’ ideas.

Champion the reward and recognition of associates through the hotel’s ‘Power to Motivate’ program.

Guide the departmental Educator to ensure all Associates are educated and inspired to deliver consistently memorable service experiences for guests.

Service Standardization

Ensures active participation in planning, implementation and adherence to restaurants, bars and events brand standards, the development of the P&S Audit and other quality auditing mechanisms.

He / She understand the role as standards mentor and continue to develop and strive to deliver higher service standards than guest expectations.

 

Culinary Collaboration

Works in collaboration with the Hotel’s Culinary Director to together drive and take responsibility for the financial performance of the hotel’s F&B outlets

Ensure that the F&B Educator works with the Culinary Departmental trainer to ensure all chefs are educated in the Hotel’s F&B Guest Engagement and Guest Service Standards to deliver consistently deliver memorable guest service in all F&B outlets

Assist and support the Culinary team in the acquisition and maintenance HACCP certificates above and beyond local and global laws and associations.

 

External

To ensure that the hotel complies with all Food Hygiene related Laws and Regulations of Singapore and its relevant authorities.


Singaporeans with 5 Star international (non-Asian) experience

Must have significant Asian culinary experience/exposure

Experience with multiple high-volume restaurants and bars large catering/banqueting operations

Has worked with brands such as Shangri-La, Mandarin Oriental, Jumeria, 4 Seasons; creative and individual, versus being part of the big chains like Starwood, Hilton, Inter-Continental etc.

Experienced in managing diverse relationships, i.e.  Multi-Cultural / Racial teams as well as local communities.

High energy personality – engaging.

Experience with Micros/ResPak and high touch technology platforms

Has creativity and is able to think out of the box

Good marketing and promotion experience which includes digital and social media

Diploma or Degree from a recognized hospitality / tertiary institution and/or have over 10 years of leadership experience in the hotel industry