Director of Food Beverage

Maintain and promote Raffles service culture and operating standards. Direct all operational activities towards supporting the Hotels goals: Gross Operating Profit , Guest Satisfaction , Brand Consistency , and Employee Engagement . Set periodical business plan, budget and forecast, and performance reports. Coordinate the development, interpretation, and implementation of Raffles / hotels policies, operating procedures, and training programs, manuals, directives, menus, work schedules, rules, and regulations for the food and beverage staff. Analyze daily reports to check irregularities. Implement Raffles service culture and operating standards. Conduct random checks to ensure that all standards are being followed consistently in the F&B Division. Maintain uptodate records on food and beverage employees' attendance, appearance, work and vacation schedules, labor costs, payroll, absenteeism, turnover, and disciplinary action. Approve the employment and termination of food and beverage staff and employees and is responsible for on-the-job training on a regular basis. Ensure the implementation of HACCP policies and procedures throughout the F&B Division. Work closely with local, state, and governmental organizations in maintaining the highest standards of hygiene, sanitation, and cleanliness in food and beverage areas. Handle all guest complaints in the food and beverage division. Monitor all F&B prices, establish benchmarks, analyze sales mix, and ensure optimal pricing strategy to drive profitability. Coordinate the selection, purchasing, storage, inventorying, maintenance, and usage of all related food and beverage supplies and equipment. Develop new and special promotions that will improve guest satisfaction under the guidelines of the Raffles standards operating procedures. Develop and maintain effective communications between all operating departments. Conduct daily F&B Meetings to discuss VIP guests in house & arrival, F&B revenue updates, operational challenges, and ways to improve. Maintain a favorable working relationship with all divisions to foster and promote a cooperative and harmonious working climate conducive to maximum employee morale, productivity, and efficiency/effectiveness. Ensure that all F&B outlets update Guest Preference database on a regular basis. Coordinate the promotional plan with Public Relations as well as menu cycles with the Executive Chef. Develop a high-performing F&B management team to take on the next role. Growing Managers within Raffles. Respond properly in any hotel emergency or safety situation.

PERSONAL ATTRIBUTES

1. Solid business / financial acumen with good understanding of luxury hotel operations.
2. Act as a role model in delivering elegant and understated service with sophistication.
3. Demonstrate leadership qualities to build strong employee engagement.
4. Strong interpersonal skills and attention to detail.
5. Candidate should be uptodate when it comes to F&B trends and knowledgeable of the successful concepts.
6. The candidate should be aware of the digital platform and make good use of them to enhance the exposure of the F&B offer.
7. Good communicator with fluency in English. Ability to communicate in a local language where the hotel operates (e.g. French, Mandarin, Arabic etc.) is desirable.
8. Proven organizational skills able to set and meet deadlines with quality results.
9. Good understanding of budgeting, forecasting, expenses, and payroll control.
10. Executive presence, self-assured, exuding quiet confidence and humility.

Qualifications:

EXPERIENCE