·          F&B Director is in charge of all Food & Beverage employees. Place employees in

appropriate places

·          Motivate employees and support self-improvement through continual training and

Feedback

·          Assign tasks and assess the adequacy of the assignment

·          Supervise employees to ensure regulations are followed and duties fulfilled

·          Manage employee work hours in an efficient manner in compliance with applicable laws

·          Collection of customer preference data, email addresses, etc

·          Plan and inspect service and work training for employees

·          Ensure that employees receive service and work training through the daily meeting time

·          Comply with company regulations. Train employees to enhance the service standards on professional appearance and attitude. Continually inform others about any applicable changes

·          Teach the trainee on the importance of customer-oriented service and nurture confidence and pride in the work

·          Be responsible for the promotion of customer-oriented service and maintain perfect knowledge of services offered by the hotel

·          Receive and handle customer complaints. Report to the GM if necessary

·          Have an intimate knowledge of customer service standards. Train and manage employees accordingly to provide standardized service

·          Check each workplace for any problems and inspect work readiness

·          Inspect the planning and implementation of various events at each workplace

·          Be respectful of company property. Place and manage business materials and equipment in an appropriate manner

·          Supervise employees' compliance with sanitation, cleanliness, fire prevention, health and safety standards

·          Approve the purchase of aging furniture, equipment and fixtures in consideration of their lifetime and durability

·          Create a revenue goal for the workplace and the F&B department. Make detailed plans and report on them

·          Establish and manage F&D budget

·          Manage and improve profit/loss for the improvement of revenue and operational profit

·          Manage the expenditure of each account in the budget in an efficient manner. Approve the use of the budget

·          Create and regulate an annual operations plan

·          Make long- and short-term plans and assignments

·          Superintend necessary training and meetings and keep a record so as to maintain the highest quality of service and keep employees informed of their surrounding  environment

·          Create a good work environment for employees. Provide essential support in handling any problems that may arise

·          Perform all tasks in compliance to the manual and the Standard Operating Procedure (SOP). Manage and supervise their consistent implementation by employees

·          Outside of in-house departments, maintain an ongoing relationship with various organizations like customers, partners, government organizations and competitors

·          Frequently meet and cooperate with other related departments

Responsibilities

·         Must have fluent English skills to serve guests and make reports

·         Must network with major customers including VIPs

·         Must be a good communicator. Must be able to train and make reports

·         Must show basic computer proficiency such as with MS Word

·         Must be able to create policies and make plans to meet F&B revenue goals

·         Must show understanding of, and proficiency in, equipment and fixtures used in the operation of a restaurants and banquet

·         Must be knowledgeable about applicable laws regarding the operation of restaurants and banquet

Requirements

·         Career Level   : Director

·         Education        : High school diploma or higher in related field preferred

·         Experience      : Experience in food & beverage services. Experience in hotel restaurant duties preferred

How To Apply

kyikyikhin1589@gmail.com