POSITION PURPOSE 职位目标
Has overall responsibility for providing leadership and management for the Food & Beverage Division(F&B and Culinary) be accountable for its asset and performance – i.e., F&B revenue & profitability, Food quality, hygiene & cost, guest satisfaction, brand consistency and employee engagement. This position is also responsible for establishing business plans which results in the long term continued growth and profitability of the division.
KEY ROLES & RESPONSIBILITIES 关键角色和职责
·Maintain and promote Raffles’ service culture and operating standards.
·Direct all operational activities towards supporting the Hotel’s goals - Gross Operating Profit, Food quality, cost, Guest Satisfaction, Brand Consistency and Employee Engagement.
·Set periodical business plan, budget, and forecast and performance reports.
·Assist in planning of menus and designing standard recipes in order to ensure consistent quality in food production, thereby satisfying guest needs and expectations
·Ensure a constantly good standard of food quality, creative presentation and profitability
·Coordinate the Division, interpretation and implementation of Raffles / hotel’s policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff.
·Implement Raffles’ service culture and operating standards.
·Conduct random checks to ensure that all standards are being followed consistently in the F&B Division.
·Maintain up-to-date records on Division employees’ attendance, appearance, work and vacation schedules, labor costs, payroll, absenteeism, turnover and disciplinary action.
·Approve the employment and termination of Division talent and employees and is responsible for on-the-job training on a regular basis.
·Coordinate the selection, purchasing, storage, inventorying, maintenance and usage of all related food and beverage supplies and equipment.
·Ensure the implementation of HACCP policies and procedures throughout the F&B Division.
·Handle all guest complaints in the food and beverage division
·Maintain current prices and approved purveyors listed based on quality, service and cost of all related food and beverage items for requisitioning purposes, store inventories, cost control procedures and forecasts.
·Work closely with local, state and governmental organizations in maintaining the highest standards of hygiene, sanitation and cleanliness in food and beverage areas.
·Develop new and special promotions that will improve guest satisfaction under the guidelines of the Raffles’ standards operating procedures.
·Develop and maintain effective communications between all operating departments.
·Conduct daily Division Meeting to discuss VIP guests in house & arrival, F&B revenue updates, operational challenges and ways to improve.
·Maintains a favorable working relationship with all divisions to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness
·Ensure that all F&B outlets update Guest Preference database on a regular basis
·Coordinate promotional plan with Public Relation as well as menu cycles.
·Develop high performing F&B management team to take on the next role. Growing managers within Raffles
·Respond properly in any hotel emergency or safety situation.
PERSONAL ATTRIBUTES 个人品质
·Solid business / financial acumen with good understanding of luxury hotel operations
·Act as a role model in delivering elegant and understated service with sophistication
·Demonstrate leadership qualities to build strong employee engagement
·Strong interpersonal skills and attention to detail
·Good communicator with fluency in English. Ability to communicate in a Mandarin, where the hotel operates is desirable
·Proven organizational skills, able to set and meet deadlines with quality results.
·Good understanding of budgeting, forecasting, expenses and payroll control
·Executive presence – self assured exuding quiet confidence and humility
·Degree from a reputable hotel school preferred.
·Minimum 5-7 years of experience in managing culinary operations and 2-3 years on F&B or F&B Division in a luxury hotel gained from working in key cities / resorts destinations globally.