Director of Food & Beverage | Giám Đốc Bộ Phận Ẩm Thực

JOB SUMMARY
Manages all beverage operations and staff on a daily basis. Areas of responsibility include beverage service in the Restaurants/Bars and Room Service. As a department head, directs and works with the food and beverage/culinary management team and employees to successfully execute all beverage operations. Strives to continually improve guest and employee satisfaction and maximize financial performance in areas of responsibility.
JOB SPECIFIC TASKS
Managing Beverage Operations and Driving Revenue
• Ensures compliance with all food & beverage policies, standards, and procedures by training, supervising, follow-up, and hands-on management.
• Ensures staff understands local, state, and Federal liquor laws.
• Ensures cash control and liquor control procedures are followed by all Restaurant, Bar/Lounge and Room Service employees.
• Implements new concepts and promotions for the restaurant outlets and bar/Lounge.
• Benchmarks the competition and is aware of competitive promotions and strategies.
• Ensures all employees understand and comply with loss prevention policies to prevent accidents and control costs.
• Participates in the development of the department's capital expenditure goals and manages projects as needed.
Leading Food and Beverage Team
• Attends pre- and post-convention meetings to understand group needs, set appropriate expectations, and gather critical information to communicate to areas of responsibility.
• Develop business goals and create appropriate development plans based on their individual strengths, development needs, career aspirations, and abilities.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy, and reviews employee satisfaction results to identify and address employee problems or concerns.
• Ensures employees are treated fairly and equitably.
Ensuring Exceptional Customer Service
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on the quality of food and beverage, service levels, and overall satisfaction.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Acts as the guest service role model for the restaurants, sets a good example of excellent customer service, and creates a positive atmosphere for guest relations.
Conducting Human Resource Activities
• Interviews and hires management and hourly employees with the appropriate skills to meet the business needs of the operation.
• Develops, implements, and maintains a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job.
• Uses all available on-the-job training tools for employees.
• Administers the performance appraisal process for direct report managers.
• Bring issues to the attention of Human Resources as necessary.
• Ensures property policies are administered fairly and consistently.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
• Ensures self and direct report managers attend appropriate core training classes.
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.

Career path in the most respected and prestigious hotel companies in the world
,#Cross training & Cross exposure & Task force opportunities
,#05 working days | 02 day-off per week

Hotel Business Plans, Hotel Management, F&B Operations, Customer Service, Food Service Management