Director of Food and Beverage

Responsible for the the whole FB outlets operations, promotions planning, manning, menu planning, food safety (FSMS), food cost management, high food quality control, smooth kitchen operation, budgeting, training & guest orientated. Extensive hands-on manager.

1. Executive Chef

Job Summary – (Role Summary)

Tóm tắt công việc

• Manages all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.

• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Essential Duties and Responsibilities – (Key Activities of the role)
Yêu cầu và trách nhiệm công việc:

• Manages all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit
• Manages all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation
• Oversees special events and special food promotions
• Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
• Develops and writes standard recipes
• Develops new dishes and products
• Takes steps to ensure that outstanding culinary technical skills are maintained
• Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly
• Controls and analyzes, on an on-going basis, the level of the following:
o Sales
o Costs
o Issuing of food
o Quality and presentation of food products
o Condition and cleanliness of facilities and equipment
o Guest satisfaction
o Marketing
• Develops with the Training Manager training plans, develops training material in accordance with ICHG guidelines and implements training plans for the Food Production employees and other Food and Beverage employees
• Develops with the Director of Food and Beverage popular menus offering guests value for money in accordance with ICHG guidelines
• Plans and organizes with the Director of Food and Beverage successfull Food and Beverage activities in the hotel and overseas
• Attends and participates to other meetings as required by the administrative calendar
• Keeps an up-dated Hotel Policies and Procedures file and up-dated files on the following Food Production matters:
o Recipes
o Finance
o Standards
o Personnel and Training
o Outlets
o Promotions
o Meetings
o Projects
o Material and Equipment
o Miscellaneous
• Sets Food Production and Stewarding goals and develops strategies, procedures and policies
• Determines with the Finance Director the minimum and maximum stocks of all food, material and equipment
• Sets standards of all food and equipment purchases in accordance with ICHG guidelines
• Monitors local competitors and compare their operation with the hotel Food and Beverage operation
• Works with Human Resources on manpower planning and management needs
• Works with Director of Finance in the preparation and management of the Department’s budget
• Perform any other duties which may be assigned by the management from time to time

2. Director of Food & Beverage

Job Summary – (Role Summary)
Tóm tắt công việc

• The Director of Food & Beverage is responsible for co-ordinating all phases of group meeting/banquet functions held in the Hotel; coordinate these activities on a daily basis; assist clients in program planning and menu selection.

• Solicit local group Food & Beverage business; maintain the services and reputation of IMPERIAL Hotel and act as a management representative to group clients.

Essential Duties and Responsibilities – (Key Activities of the role)
Yêu cầu và trách nhiệm công viêc:

• Achievement of budgeted food sales, beverage sales, labour costs and profitability.
• Completion of Customer Follow-up calls on a timely basis.
• Timely analysis of Food & Beverage Prices in relation to competition.
• Participation and input towards F&B Marketing activities.
• Entertainment of potential and existing customers.
• Preparation of Sales Promotions & Mailings.
• Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.
• Telemarketing to previous clients to inquire about possible future bookings.
• Development and maintenance of all department control procedures.
• Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.
• To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.
• To confirm all details relative to group functions with meeting/banquet planners.
• Supervision of daily paper flow including Proposals, and Function Contracts.
• Maintenance of Hotel credit policies.
• Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours)
• Evaluation forms must accompany all invoices.
• Gather for large events, oversee for medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions.
• Completion of monthly forecast.
• Attendance and participation at weekly F & B meeting and Department Head meeting.
• To assist in menu planning and pricing.
• Development and maintenance of department manual.
• Supervision of weekly payroll input.
• Be available to Hotel Staff at all times in case of emergency.
• Must have a complete knowledge of Fire Procedures.
• All other duties as directed by the General Manager or Assistant General Manager.
• Participation in Manager on Duty shifts as required.
• Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.
• Assure the maintenance of bar control policies.
• Assure completion of requisitions where deemed necessary.
• Assure the completion of weekly schedule and shift duties while :a. Maintaining a labour cost below the maximum of 15%. b. Assuring adequate and consistent
• Completion of monthly inventory.
• Assure timely completion of function bills.
• Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending.
• Purchasing of purchase requirements of small wares, linens requirements etc.
• Directly responsible for larger groups…overseeing medium and smaller groups:
• Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.
• Ensuring that services meet customer specifications.
• Quality of meeting room set-up.
• Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.
• Work with the Chef, Assistant Director of Food & Beverage and Food & Beverage Supervisor to ensure all arrangements and details are dealt with.
• Establish a rapport with groups to ensure guest satisfaction and repeat business.
• Minimize number of customer complaints.
• Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.
• Staff professional attitude and proper meeting Company appearance and uniform standards.
• Teamwork-Relations with co-workers and management.
• Quality of Food & Beverage services and department phone handling.
• Meeting with convenors and confirming proper set-up of Function Room at time of Function while on duty.
• Responsible for staff training and development.
• Proper hiring procedures followed. For management positions, either the HR Manager or the Asst. General Manager must join the Director of Food & Beverage for all interviews. For line personnel, the Assistant to the Director of Food & Beverage must be present with the Food & Beverage Supervisor.
• Proper termination procedures must be followed.
• Department meeting being held monthly. General Manager, Assistant General Manager and Human Resources Manager to be notified of meetings in a timely fashion.
• High employee retention.
• Personal development and growth.
• Discipline of personnel when required.
• Responsible for overseeing all scheduling within the department.
• Participation towards overall Hotel Maintenance and cleanliness.
• Achieving service that exceeds expectations.
• Overall maintenance of the operation at a level in keeping with the standards prescribed.
• Minimize the number of Workmen's Compensation claims.
• Report any deficiencies in equipment and facilities.
• Works with Human Resources on manpower planning and management needs
• Works with Director of Finance in the preparation and management of the Department’s budget
• Perform any other duties which may be assigned by the management from time to time

- Candidates will be provided with job details during the interview

Required Skills – Kỹ năng yêu cầu
• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
• Problem solving, reasoning, motivating, organizational and training abilities.
• Good Communication and writing skills

Qualifications –Bằng cấp
• Bachelor’s degree in Hotel Management, culinary arts, or related field

Experience – Kinh nghiệm
• 5 years related experience, including management experience, or an equivalent combination of education and experience
.