Director of Food & Beverage

Duties and Responsibilities:

Reporting to the General Manager, the Director of Food & Beverage is responsible for the overall activities of this division including but not limited to F&B Marketing, Culinary, managing of the revenue and expenses, set service and food quality standards.
Works closely with Human Resources to train all F&B colleagues in delivering guest experience.
Promote teamwork and quality service through daily communication and coordination with other departments.
Provide mentoring, coaching and regular feedback with F&B colleagues to help manage conflict, challenges and to develop their career.
Prepares the F&B operating budget and financial plans.
Works closely with Culture & Programming Manager for marketing, events, activations and activities planned for the Hotel in relations to F&B requirements.
The Director of Food & Beverage will be a brand ambassador as part of the Executive Committee and lead by example.
Ensure that the quality and presentation of food from the kitchen is of high quality and consistent.
Work closely with the Executive Chef on the creation and planning of new menus.

Requirements:  

2 years’ experience as the Director of F&B in the hospitality industry.
Experience in hotel F&B will be advantageous.
Flexible with work schedule based on operational needs.
Capable of building and managing relationships with various departments, external vendors and guests.
Vibrant and has a flair for showmanship