Head of F&b

**Responsibilities**:

- Oversee and lead the F&B service and culinary teams for our various F&B outlets including the Latitude Bistro (Asian / Western Food), the Cantonese Restaurant, several kitchens including a Halal Kitchen, in-house banquets and off site catering entities
- Manage all functions of F&B operations to control and analyse, on an on-going basis, the level of sales and operational costs to achieve optimal departmental sales, revenue and profits
- Develops long and short-term goals and strategies as well as best practices to achieve them
- Prepare yearly F&B operations budget and monthly forecast reports
- Manage the presentation of high quality cuisine for the various outlets
- Ensure quality standards for F&B departments are met
- Monitor local competitors and compare their operations with the Club’s F&B operation to adapt to current trends
- Prepare new menus for the various food outlets at least twice a year
- Participate in the preparation of the club’s revenue plan and marketing programs
- Plan and organize successful F&B activities in the Club for our Members
- Develop innovative and profitable dining, beverage and wine promotions
- Ensure that hygiene / food safety standards are met for all F&B operations
- Engage in skills training for downline staff
- Attend to Members’ complaints and feedback regarding F&B and improve on practices to address them
- Develop and maintain updated operational manuals for all F&B Outlets, food production and stewarding sections
- Set standards of all food and beverages purchases and determine minimum and maximum stocks of in accordance with Club guidelines

**Requirements**:

- At least 10 years of Food and Beverage Management experience
- Culinary experience in both Asian and Western Cuisine is preferred
- At least a Diploma/Certificate equivalent in Culinary Arts
- Ability to understand, interpret and present profit & loss statements
- Have dealt with discriminating and demanding clientele in six star properties
- Possess creativity in menu creation and design of innovative F&B promotions
- Possess good administrative skills
- Excellent written and verbal communication skills in English. Ability to speak Mandarin is a plus
- Strong leadership and interpersonal skills
- Experience managing multiple outlets and multiple restaurants in different locations
- Experience in training and developing a team to deliver consistent, friendly and high quality service
- Hotel, Club, Resort or multi-unit restaurant backgrounds are preferred
- 5 days’ work week, including working on weekends and public holidays
- Updated resume
- Reasons for Leaving (Past & Present Employment)
- Expected Salary
- Notice Period
- Date of Availability