ABOUT OUR DEPARTMENT / TEAM
Food and Beverage Division is one of the focal divisions to generate the revenues for hotel business. There are 9 F&B Venues / Stewarding / Services under the F&B Division with diverse team members of about 200 people.
THE IMPACT OF THIS ROLE
Director of Restaurants’ responsibilities include maintaining all restaurant’s revenue, profitability and quality goals, ensure efficient restaurant operations, as well as maintain high productivity, quality, and guest SOP and standards.
Ensure that the restaurant are managed efficiently according to the established concept statement, providing warm and genuine service delivered with passion and dedication, always exceeding our guests’ expectations. Ensuring the smooth running of the outlet, managing the restaurant during service and taking complete ownership of the business.
Understand market dynamics, enterprise level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.
To be successful in this role, the incumbent need management skills and experience in both front and back of the house. Ensure the dining rooms, check-in with customers and balance seating capacity. Back of the house management experience is also essential, leading on hiring qualified service staff, set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations.
KEY RESPONSIBILITIES
Ensure the delivery of brand promise demonstrating and reinforcing Rosewood Hotels and Resorts, Values and Culture Characteristics Ensure the exceptional quality of the food and beverage experience Ensure that all associates deliver the brand promise and always provide exceptional guest service. Ensures that associates also provide excellent service to internal customers in other departments as appropriate Assume full responsibility for the effective running of the business on a day-to-day basis; to be totally competent at all aspects of duty management Collaborate closely with the Chef De Cuisines, outlet managers and our leadership team to curate the menu design and offering Ensure that all departments’ rosters are forecasted, costed and published in line with the company standards Ensure that the outlets meet the Sales, COS, labor and budgets each month. Proactive acting where required Prepare budgets, analysis of P&L’s, sales projections and revenue control Continuously liaise with all departments to always ensure smooth communication and performance Lead the recruitment, selection, and onboarding of new restaurant floor staff members. Conduct performance evaluations and provide regular feedback to team members, recognizing and addressing areas for improvement. Develop and implement standard operating procedures (SOPs) to optimize efficiency and the quality of service. Responsible for Communicating on a regular basis on the performance of the business, successes, concerns, any issues and support needs To ensure that all stocks and supplies are requested on time, and that correct stock levels are maintained and stored under optimum conditions. Understand and strictly adheres to Rules and Regulations established in the hotel's policies concerning fire, hygiene, health and safety Complies and adheres to the Rosewood company’s policies. Takes on other tasks in addition of the ones stated, in a reasonable framework. Evaluate local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s own operations remain competitive and cutting edge. Collaborate with the management team to develop and implement marketing initiatives, promotions, and special events to drive customer traffic and revenue. Is always a “brand ambassador” and ensures brand integrity and clarity are always maintained. Models the company’s purpose, culture, vision, mission and core values always.CRITICAL SKILLS & QUALIFICATIONS
Proven work experience as a F&B Manager, Restaurant General Manager, or similar role. Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff Familiarity with restaurant management software Strong leadership, motivational and people skills Acute financial management skills A true passion for service and delivering elevated experiences Proven ability to lead, motivate, and develop a diverse team to achieve outstanding results. Demonstrate Rosewoods core values and truly be able to share and express your passion for your industry. Demonstrate a commitment to diversity, equity, and inclusion through continuous development, modelling inclusive behaviors. BSc degree in Business Administration; hospitality management or culinary schooling is a plus.