Key Responsibilities
- Oversee
daily Food and Beverage operations by managing the restaurant, bar, room
service, conferences and events to ensure smooth workflow and consistent
service quality.
- Planning
and designing innovative menus in collaboration with Chefs to design menus
reflecting culinary trends and guest preferences while optimizing cost and
quality.
- Respond
promptly to guest feedback, address complaints with professionalism, and
consistently strive for excellence in service.
- Collaborate
with marketing to promote food and beverage offerings and special events.
- Ensure
compliance with health and safety regulations, practices in accordance to
the industry standards.
- Collaborate
with the Banqueting Coordination team to optimize space utilization and
maximize revenue for conferences and events.
- Create
and execute dynamic table allocation strategies that align with business
objectives, prioritize VIP needs, and cater to guest preferences.
- Manage
the department’s inventory and supplies by monitoring stock levels,
negotiating contracts and implementing cost-control measures to minimize
waste.
- Develop
budgets, forecast revenues, track food and labour costs, and report on
performance to meet financial goals.
- Ensure
the department’s profitability by increasing the top line and controlling
operational costs.
- Develops
and implements effective programs to enhance service standards, improve
profitability, and ensure cost control.
- Recruit,
train, coach, supervise, evaluate and motivate the Food and Beverage team
and support staff to maintain high performance standards.
- Foster
a culture of growth, development and performance within the department and
maintain a positive working relationship with all key stakeholders of the
hotel.
- Ensure
that staff are well-informed and communicated to on hotel operations and
activities.
Qualifications
and Key Competencies
- Bachelor’s
degree in Hospitality Management, Food and Service Management, Culinary
Arts, or a related field.
- Minimum
of 10 years of experience in Food and Beverage operations, with at least 5
years in a managerial role.
- Demonstrated
strong leadership and interpersonal skills, with the ability to inspire
and motivate a diverse team of hospitality professionals.
- Strategic
thinker with business-minded approach and strong analytical skills.
- Great
leadership skills with a hands-on approach and effective problem-solving
skills.
- Excellent
communication and customer service skills, with a focus on building
positive relationships with all stakeholders.
- Proficient
system use: Micros Symphony and Materials Control
How to Apply
