Food & Beverage Director

1. Operation:
• Responsible for the operation of the various food and beverage sub-departments (i.e., catering, Bar & Lounge, Restaurant).
• Monitor market conditions that impact menu offerings, business volume, and profitability.
• Cooperate with Executive Chef in the creation of menus, beverage and wine list, while incorporating a menu pricing structure that will support the bottom line goals. Organize price surveys regularly to ensure that Press Club is competitive in the market place. Report to GM for final approval.
• Work closely with Chef and all kitchen personnel. Provides daily communication to ensure consistent kitchen to front of the house operations.
• Reviews new techniques for food preparation and presentation in a manner and variety to maximize guest satisfaction.
• Develop creative ways of promoting club member dining and special events.
• Maintain records of special events, house counts, food covers and daily business volumes.
• Implement policies and procedures for the Food & Beverage department including compliance of company standards relating to quality of products and services, subject to GM’s approval.
• Plan and implement procedures for special events and banquet functions.
• Inspect to ensure that all safety, sanitation, preventive maintenance and other standards are consistently met.
• Raise the standards within the department and bring new concepts forth.
• Handle staff line-ups prior to all functions.
• Ensure information is communicated effectively among all sections.

2. Customer services:
• Address guest complaints in a timely manner and advise General Manager about appropriate corrective actions taken.
• Greet VIP clients and suggest adequate menus & services, ensure their orders are satisfied.
• Maintain good relationship with VIP clients and entice them to come to the outlets. Communicate with them directly from times to times and take good care of them.

3. Personnel Management:
• Assure that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
• Provide input for staff performance, appraisals, and disciplinary action, according to the company policy and procedures.
• Develop on-going professional development and training programs for food production, service and bar production/service personnel.
• Ensure that the morale of F&B staff is maintained by motivating them, encouraging their self-esteem and efficiency.
• Strive to advance knowledge, skills and abilities and consistently share these with others.
• Manage the long-range staffing needs of the department.
• Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.
• Maintain up-to-date records on F&B staff personnel attendance, appearance, standards, work and vacation schedules, payroll, absenteeism, turnover and disciplinary action.
• Monitor employee dress codes according to policies and procedures.

4. Cost control:
• Develop an operating budget for the department’s revenue outlets; after approval, monitor and take corrective action as necessary to assure that budget goals are attained and department profits are maximized.
• Execute inventory control and calculation for monthly analysis and reconciliation. Identify opportunities to control food costs and other expenses. Works closely with Financial Controller on policies and procedures and the monthly inventory processes.
• Monitor purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases.
• Ensure correct handling procedures to minimize china and glassware breakage and food waste. Monthly stock-take is to be conducted. Reports to be made to General Manager. Any discrepancy must be immediately reported and explained.

5. Others:
• Undertake other tasks as assigned by General Manager.
• Carry out special projects as assigned by the Management Board.

1. Backgrounds:
• Bachelor/College Degree in related majors: Management, F&B, Hospitality, ...
• Internationally recognized degree preferable.

2. Skills and knowledge:
• Managerial experience and public relations skill are required.
• Fluent in English and French
• Sound knowledge of food & beverage products.
• Excellent communication and interpersonal skills.
• Computer proficiency.
• Good organizational skill.
• Understanding of Restaurant, Bar/Lounge, Banquet and Catering operational procedures.
• Effective decision making skills.
• Strong problem solving skills.
• Outstanding coaching and training skills as well as influencing people
• Financial management skills e.g., ability to understand and manage operating budgets, forecasting and scheduling.
• Ability to acquire and maintain relationships.
• Ability to effectively manage labor productivity.
• Strongly demonstrated creativity in all areas relating to dining events.
• Ability to recognize, influence and follow foodservice trends.

3. Personality:
• Special attention to grooming, hygiene care and clean and proper uniforms and shoes.
• Strong character with developed leadership skills.
• Self-motivated, with a positive attitude and a consistent display of professionalism.
• Innovative, detail oriented, and quality conscious.

- Monthly service charge & Bonus based on performance and achievement
- Free duty meal, laundry service & parking
- Special healthcare

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