Executive Director of Food and Beverage Services

2 weeks ago

Singapore beBeeLeadership Full time $120,000 - $160,000
Job Overview

The Executive Director of Food and Beverage Services is responsible for leading the daily operations of the restaurant, ensuring that all duties, tasks, and services are carried out according to the required standards.

Key responsibilities include:

  • Forecasting sales and managing payroll costs.
  • Supervising daily operations and assigning supervisors with responsibilities.
  • Maintaining consistency in quality of food, beverage, and service.
  • Possessing in-depth knowledge of all food and beverage menus and their preparations and presentations.

The ideal candidate will be a pro-active, innovative leader with extensive Food & Beverage and market knowledge.

Responsibilities

This role involves:

  • Executing hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
  • Providing regular team meetings for training and arranging examinations for team members to achieve higher standards and skills.
  • Driving the team to achieve common goals, building strong team work, and using the performance review process to identify and develop talent for growth.
  • Managing performance issues, displaying cultural affinity and empathy to all team members, and mentoring junior staff.
  • Familiarity with hotel processes, software, and technologies such as Micros, Avero, Material Control, etc., is essential for this role.
  • Providing a leading and consistent guest experience, promoting sales through direct guest contact, and constantly obtaining guest feedback during operation to ensure satisfaction.
  • Building a loyal following/return guest database, handling guest complaints and comments competently and swiftly, and maintaining levels of confidentiality and discretion of guests, colleagues, and operators at all times.

Accountabilities

This role also involves:

  • Training, learning, and development of the team, conducting regular on-the-job trainings, recording and submitting monthly On-the-Job Training hours, guiding departmental orientation for new hires, ensuring that colleagues are aware of hotel rules and regulations, and ensuring that colleagues are trained on fire and safety, emergency procedures, and hygiene.
  • Performing any other duties assigned by the manager, coordinating functions with Culinary Team, Catering Sales Team, and Service Team to ensure maximum efficiency, developing own knowledge and skills to grow as a leader, ensuring NEA rules and regulations are met, and achieving overall excellence in Food and Beverage Operations Management.

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