Assists and oversees the preparation and update of individual Departmental Operations Manuals.

Ensures that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.

Spends time in public areas observing employee-guest interaction and talking with guests, working through Heads of Outlets to coach employees in guest service skills as necessary

Conducts regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.

Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

Supports DOFB in the preparation of the Annual Business Plan for Food and Beverage.

Assists in the monthly reforecasting, involving the respective Heads of Outlets as appropriate.

Proactively manages costs based on key performance indicators, working through the respective Heads of Outlets as appropriate.

Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.

Ensures the smooth operation of the Food and Beverage Department in the absence of the Director of Food and Beverage.

Assists and oversees the preparation and update of individual Departmental Operations Manuals.

Ensures that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.

Spends time in public areas observing employee-guest interaction and talking with guests, working through Heads of Outlets to coach employees in guest service skills as necessary

Conducts regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.

Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

Supports DOFB in the preparation of the Annual Business Plan for Food and Beverage.

Assists in the monthly reforecasting, involving the respective Heads of Outlets as appropriate.

Proactively manages costs based on key performance indicators, working through the respective Heads of Outlets as appropriate.

Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.

Ensures the smooth operation of the Food and Beverage Department in the absence of the Director of Food and Beverage.

Minimum requirements

3 years of experience in the same position

Pre-opening experience is preferable

Luxury background in resort and urban city

Excellent communication skills in both spoken and written English

Minimum requirements

3 years of experience in the same position

Pre-opening experience is preferable

Luxury background in resort and urban city

Excellent communication skills in both spoken and written English