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 onthejob 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 Meeting to discuss VIP guests in house & arrival F&B revenue updates operational challenges and ways to improve.
• Maintains a favorable working relationship with all divisions to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale productivity and efficiency/effectiveness
• Ensure that all F&B outlets update Guest Preference database on a regular basis 
• Coordinate promotional plan with Public Relation as well as menu cycles with the Executive Chef 
• Develop 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

• Solid business / financial acumen with good understanding of luxury hotel operations
• Act as a role model in delivering elegant and understated service with sophistication
• Demonstrate leadership qualities to build strong employee engagement
• Strong interpersonal skills and attention to detail
• Candidate should be uptodate when it comes to F&B trends and knowledgeable of the successful concepts
• The candidate should be aware of the digital platform and make good use of them as to enhance the exposure of the F&B offer
• 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
• Proven organizational skills able to set and meet deadlines with quality results.
• Good understanding of budgeting forecasting expenses and payroll control
• Executive presence selfassured exuding quiet confidence and humility

Qualifications :

• Degree from a reputable hotel school preferred.

EXPERIENCE

• Minimum 57 years of experience in managing F&B operations in a luxury hotel gained from working in key cities / resorts destinations globally.

Remote Work :

No

Employment Type :

Fulltime