Director of F&b

**The Scope**:
A Director of F&B provides hands-on approach to lead, coordinate and manage of the overall day-to-day Food and Beverage operation, having responsibility and accountability for every aspect of the Hotel’s Food and Beverage outlets. Manage the F&B Outlet Managers/Supervisors to ensure they perform their duties and responsibilities to the standard required.

**Responsibilities**:

- Manage the daily operations of the Food and Beverage outlets.
- Ensure Responsible Service of Alcohol policies are implemented and maintained
- Guide and develop the management skills of the outlet Managers/Supervisors.
- Maintain a high level of visibility in each of the Food and Beverage outlets,
- Monitoring service delivery and assisting in the operations as required
- Participate in tasks and projects related to the management of the Food and Beverage departments
- Manage, lead and motivate the team to enhance performance and service standards, and to achieve business

goals and financial budgets.
- Develop, implement and monitor appropriate service and operational systems to ensure consistently

outstanding experiences for guests
- Conduct briefings and team meetings as required to ensure good communication and smooth operations.
- Work closely with the outlet Managers/Supervisors to ensure optimal service standards at all times
- Ensure service standards are maintained and the policies and procedures of the Hotel are upheld at all times
- Maintain a high level of visibility, monitor service delivery and assist in the operations as required
- Maintain wage costs to budget guidelines and drive customer spending above agreed targets
- Monitor the provision of quality customer service in each of the outlets, ensuring a high level of consistency
- Review and respond to guest feedback in a timely manner, and develop and implement solutions to specific

service problems. Monitor the effectiveness of these solutions on an ongoing basis
- Produce revenue forecasts and rosters for the outlets on a weekly basis, ensuring the outlet Managers are

provided with all necessary training and support in this function
- Monitor expenditure in all Food and Beverage outlets, ensuring outlet Managers receive assistance in the

achievement of budgeted targets
- Monitor the daily revenue analysis reports ensuring all revenues, covers and related statistics are accurate
- Maintain and control wage and beverage costs at budgeted levels through accurate ordering, stock takes, correct

price points and effective rostering
- Be proactive in controlling costs being fully aware of forecasted business and targeted profitability whilst

maintaining high standards
- Stay abreast of current market trends for wine and food to ensure the restaurant is at the forefront of hospitality
- Identify areas of potential growth for the F&B Department and how the business can be improved
- Provide regular concept proposals for opportunities to drive revenue and adapt the offering to meet market

trend changes
- Provide concepts, information and incentives to the sales and marketing teams in order to drive success
- Work with sales & marketing teams to build a calendar of events in order to keep the business moving
- Work to develop promotional activities and programs for the various Food and Beverage outlets in order to

ensure that revenue performance targets are met
- Work with outlet Managers to ensure new staff are effectively inducted into the departments
- Support the Executive Chef in maintaining a harmonious environment between kitchen and floor
- Ensure regular performance reviews are carried out with outlet Managers/Supervisors and department line staff
- Encourage and facilitate the attendance of Food & Beverage staff at training courses
- Implement strategies to improve motivation and reduce staff turnover
- Drive collaboration and quality service across the hotel through daily communication and coordination with

other departments
- Conduct routine inspections of the hotel’s outlets and public areas and take immediate actions to correct any

deficiencies

**Experience**:

- Relevant experience for at least 4 years in a similar capacity as a F&B director/ senior management
- Knowledge of religious dietary requirements and Singapore Laws required.
- Services and kitchen production flow of Ministry of Environment standard required
- Excellent understanding of hotel systems and revenue management principles

**Key Competencies**:

- Familiar with computer systems
- Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or

knowledge in order to improve personal performance
- Flexible and responds quickly and positively to changing requirements including the performance of any tasks

requested of you
- Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals
- Excellent project management abilities, and experience both working independently on projects