The Director of Food and Beverage / Manager is responsible for overseeing all aspects of the food and beverage operations. This role is maintaining the highest standards of quality, consistency, and service across all dining venues. The Director will engage in strategic planning, management, and innovation to drive revenue, elevate guest satisfaction, and uphold the hotel's esteemed reputation for culinary excellence.
Job Description :

• Lead the FB Operations team.
• Develop menus / new products and service offerings with other members of FB team
• Proactive in recommending innovative marketing ideas, FB trends, and executing them.
• Directs and controls all subordinate Food and Beverage staff to ensure that all day-to-day operational matters are handled.
• Provides guidance and assistance to Food and Beverage team helping them in the execution of their responsibilities and helping them to set their own goals and objectives.
• Oversees the quality, consistency, and presentation in all Food and Beverage outlets to ensure that they conform to the requisite standards and meet or exceed customer expectations.
• Prepares the Food and Beverage promotion plan and executes specific promotional activities.
• Prepares the hotel’s annual budget and monitors and controls the performance of the individual outlets.
• Monitors and controls FB inventory and participates in inventory taking.
• Conducts frequent front and back of house checks ensuring service procedures, standards of cleanliness and hygiene, repair and maintenance, employee grooming and manning levels are in order and takes appropriate action where necessary.
• Contributes to the morale and team spirit of the hotel by maintaining effective relationships with colleagues.
• Makes appropriate suggestions and recommendations to supervisors for the general improvement of the hotel.
• Comply with all health and safety, fire and emergency procedure
• Maintains a high standard of personal hygiene, dress, uniform, and body language.
• Interacts with guests actively and able to create unforgettable experiences.

Qualifications

• Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field is preferred, along with advanced certifications in Food and Beverage management or hospitality.
• Minimum of 10-15 years in the hospitality industry, with substantial experience in Food and Beverage operations. At least 5 years in a senior management role, with prior experience as an Executive Chef being advantageous. Experience in a luxury hotel or resort, particularly within an international chain, is essential.
• Comprehensive understanding of food and beverage operations, including oversight of multiple outlets, menu planning, service standards, and industry trends. Experience in managing fine dining, casual dining, bars, room service, and banquet services is crucial.
• Proven leadership and management capabilities, including experience supervising a large, diverse team, delegating responsibilities, motivating staff, and fostering a positive work environment. Excellent communication, interpersonal, and problem-solving skills are essential.
• Proficiency in financial management principles, including budgeting, cost control, revenue forecasting, and profit optimization. Experience in analyzing financial reports, identifying trends, and implementing strategies to enhance financial performance is required.
• Exceptional skills in delivering outstanding dining experiences and maintaining high levels of guest satisfaction. A guest-centric approach, the ability to handle complaints professionally, and a commitment to exceeding guest expectations are essential.
• Up-to-date knowledge of global F&B market trends and emerging culinary innovations. Ability to adapt to changing guest preferences and integrate new ideas into the hotel’s F&B offerings is important.
• Familiarity with health, safety, and sanitation regulations, as well as best practices in food handling and preparation. Knowledge of local and international food service laws and regulations to ensure compliance is necessary.
• Fluency in English is required; proficiency in additional languages is advantageous. Cultural competence and the ability to interact effectively with guests and staff from diverse backgrounds are highly valued
• Familiar with Opera and POS
• Certified in Food Hygiene and Sanitation

Placement : Surabaya - East Java, Indonesia
Jenis Pekerjaan: Kontrak
Pengalaman:

• FB Director / Manager: 5 tahun (Diwajibkan)

Tenggat Lamaran: 31/12/2024