Director of Food and Beverage

- Oversees the management of restaurants and banquet operation
- Oversees the management of the kitchen operations
- Manages staff within the hotel’s organization structure, hotel policies and hospitality laws
- Conduct effective staff briefings daily
- Provides a professional, advisory and executive support service to the General Manager to assist in meeting strategic goals
- Works with sales to manage the development of new products and services
- Develops quality management systems
- Works with Purchasing Manager, develop and monitor the implementation of purchasing procedures
- Ensures all staffs are properly trained on quality and service standards and have the tools and equipment needed to effectively carry out their job functions.
- Manages the delivery of high quality service to guests
- Achieves budgeted revenues, prepare monthly forecast, monitor and control food, beverage and labor costs, and maximize profitability within all areas of the food and beverage department.
- Works with Human Resources on manpower planning and management needs
- Works with Financial Controller in the preparation and management of the Department’s budget

- Minimum 3 years of experience as Director of F&B in the international 5 star hotel
- Good communication skills in interacting with customers, employees and the third parties
- Alcohol awareness certification
- Problem solving, motivating and training abilities.
- Proficient in English is preferable

- Service charge, Bonus, Insurance, Duty Meal, Uniform
- 13-day annual leave, Birthday leave
- Training

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