Assistant Director of Food and Beverage

The Assistant Director of Food and Beverage assists the Director of Food and Beverage in leading the Food & Beverage operation, by establishing its strategic and tactical positioning as a world class operation. The position is also responsible in assisting Director of Food and Beverage for supervising the overall success of the day to day operation, the long term positioning as well as achieving all set KPI’s in the areas of revenue/profit, cost and expense management, quality commitment, team morale, recruitment of the best international and local talent as well as ensuring the innovative and creative reputation of the division is upheld.

**Primary Responsibilities****:
Oversees Daily Operations And Achieving Targets
- Supervises the overall daily operation and assures highest service and product standards are met to consistently exceed guest’s dining experience expectations in any of the hotels Food & Beverage venues.
- Assures that all managers in Food and Beverage are aligned and follow the strategic intent as set out by the Director of Food and Beverage.
- Walks all Food & Beverage front and back of the house areas regularly on a daily basis. Note any shortcomings and takes appropriate action immediately.
- Spends majority of his time 60% in the operation.
- Daily communication with Culinary to ensure food prepared is of the agreed standard and consistent at all time.
- Ensures consistency of quality, taste, presentation, temperature of beverages served in all Food & Beverage Outlets.
- Ensures maximum creativity and consistency in all Food & Beverage presentation.
- Reviews daily financial reports.
- Shares information from Executive Committee with Food & Beverage team in the absent of the Director of Food and Beverage.
- Conducts daily Food & Beverage Briefing, monthly Food & Beverage Meeting and other scheduled meetings for Food & Beverage department in the absent of the Director of Food and Beverage.
- In absence of the Director of Food and Beverage, attends Department Head Morning Operations Briefing, Executive Committee Meeting, Business Review Meeting (P&L) and other scheduled meetings.
- Maintains proper and adequate controls over purchase orders and requisitions.
- Reviews Food & Beverage Cost and ensures it is in line with budget and forecast.
- Converses with guests in restaurants and bars to solicit comments and establish a loyal following and repeat business from the local market.
- Controls casual labour and overtime submitted by Managers.

Marketing Plan And Revenue Management
- Works closely with Director of Food and Beverage to establish budget/ forecast and CAPEX in a timely manner.
- Reviews monthly P&L, writes GM Commentary and performance justification to ownership in a timely manner.
- Works closely with Director of Food and Beverage to plan business strategy and reviews ongoing action plan progress.
- Establishes an annual promotional calendar and menu plan with Director of Food and Beverage / Executive Chef / Hotel Manager / Managing Director.
- Works closely with Marketing Communication on promotional strategies for Food & Beverage department.

Management and Leadership
- Is a mentor and role model.
- Proactive, innovative with in depth Food & Beverage and market knowledge.
- Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
- Leads and supports the team to be consistent in service standards via collaborative and enabling leadership style. Provides regular team meetings, training and arranges examinations for all colleagues to achieve higher standards and skills.
- Drives the team to achieve established goals and builds strong team work.
- Uses the performance review process to identify and develop talent, and manages performance issues via coaching effectively and in a timely manner.
- Displays cultural affinity and shows empathy to all team members in a transparent and fair manner.
- Coaches and trains managers to prepare them to move to the next level within 12 - 24 months.
- Reviews the work performance of all colleagues to make sure established procedures and policies are being followed.
- Enforces and upholds highest standards of discipline, fairness, ethical values and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.
- Observes colleague’s individual performance, grooming and punctuality.
- Regularly solicits feedback from Managers on performance of individual colleagues and/or personally observes colleagues’ performance.
- Performs colleague appraisals and executes disciplinary actions if required.
- Provides a level of Safety and Security for guests and colleagues.
- Leads Food & Beverage recruitment.
- Ensures that grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.

Training, Learning and Development Of The Team
- Streamlines all training requirements a