Total 77 Director/C-Level food beverage job vacancies in Malaysia

• Work with senior management officials to ensure the Administrator's program and policy goals and objectives are effectively carried out.
• Assist the administrator in managing the daily priorities of the Agency by tracking projects, prioritizing and reprioritizing based on changing conditions, identifying potential issues, and identifying methods to expedite solutions.
• Serve as senior advisor to the Administrator on policy and programs relating to identifying potential solutions, making recommendations, reviewing FSIS policies, and Federal Register Notices.
• Ensures that the Administrator is prepared for meetings, speeches, interviews, and other engagements by maintaining advanced schedules, identifying potential needs (slides, bullet points, speeches, decision memos, and other documents).
• Tasking FSIS program offices to prepare needed information, and reviewing, editing, and clearing the provided material for the Administrator in advance and before it is requested.

Starting at $155,700 Per Year (GS 15)

Major duties include, but may not be limited to:

• Establishes organizational structure and guidelines, performance standards, reporting requirements and defines the lines of authority and supervisory controls necessary and essential in carrying out the mission of the service. Provides leadership and guidance to ensure that all activities of the staff are closely coordinated in order to achieve an effective integration of the key elements of clinical care, education, and training.
• Oversees the coordination of policy and procedure for nutrition care of Veterans in the continuum of care and in a multidisciplinary model. Assures that all policies and procedures are incompliance with VA manuals, Central Office Guidelines, N&FS program guides, VISN guides, professional guidelines and regulatory standards. Assures the menu planning, subsistence purchases, production, and delivery of safe, high quality, nutritionally adequate meals. Provide final approval of food standards and menu cycle.
• Develops and administers a human resource management program for all employees that maximizes staff performance and job satisfaction and supports labor-management cooperation. Develops and implements staffing and position management goals that will support high quality food service, clinical nutrition care and constantly promote effective manpower utilization.
• Develops and administers a budget management program that provides for the effective utilization of available financial resources, adequate monetary controls and budget estimates based on accurate and applicable data. Plans and justifies an annual budget for subsistence, supplies and personnel costs. Benchmarks against other VA facilities offering similar service as well as private sector to assure cost effective services.
• Develops and directs a performance improvement program to continually monitor major functions of N&FS for quality and appropriateness of nutritional care. Assures that the performance improvement program is in compliance with applicable standards established by OSHA, HACCP, VHA, Joint Commission and other reviewing agencies. Modifies the nutrition care program to accommodate changes associated with administration and evidence based practices. Assures nutrition activities are coordinated with other initiatives at a local, VISN and national level to provide for a quality nutrition care program.
• Assures that locally available educational funding and any other funding available for staff education are effectively utilized for the benefit of the medical center and the maximum development of N&FS staff. Recommends training to improve efficiency of work force and increase manpower utilizations using personal observation and employee surveys. Directs the nutrition related training for other disciplines so they can perform their clinical care duties more efficiently. Serves as a mentor for N&FS staff and medical center staff using knowledge of management techniques to promote personal and professional growth and development.
• May perform other duties as directed.

Work Schedule: 8:00am - 4:30pm, Monday - Friday
Telework: Not available
Functional Statement #: 000000 Chief Dietitian
Relocation/Recruitment Incentives: Maybe authorized for highly qualified applicants
Financial Disclosure Report: Not required

Starting at $108,084 Per Year (GS 13)

Are you passionate about creating memorable dining experiences? Does building meaningful connections with guests and team members bring joy to you? Are you a natural leader who thrives in a fast-paced, luxury hospitality environment? If you are, we invite you to join our dynamic team as Assistant Director of Food & Beverage at Four Seasons Hotel Singapore.

Key Responsibilities

• Select, train, evaluate, lead, motivate, coach, and discipline employees and managers in the hotel’s restaurants and bar to ensure that established brand standards are being met.
• Support the Director of Food & Beverage in long-term strategic planning for hotel’s restaurants and bar.
• Ensure that all outlets are managed efficiently according to the established concept statements and brand standards and operating procedures.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while focusing on creative revenue generation solutions to maximize profit.
• To be hands-on in supporting operations, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons, obtaining feedback on product quality and service levels.
• Work closely with the Director of Food & Beverage, Executive Chef and Sous Chefs to design effective menus and wine list while ensuring excellent product quality.
• To prepare with the respective outlet teams, a yearly marketing plan for each outlet, which is the basis of the Food & Beverage Annual Marketing Plan.
• Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.

Key Requirements

• Minimum 3 years’ experience in a similar capacity in an international brand luxury hotel with extensive F&B offerings.
• Minimum Diploma in Hotel Management or F&B Management.
• Displays initiative.
• Commitment to professional values.
• Team leader and builder.
• Takes pride in providing excellent customer service.
• Acute attention to details.
• Aware of the local market and competition in F&B scene.

• Serve as the OM Director, as the primary authority and principal advisor on all administrative matters.
• Direct all management activities and ensure the uniformed, transparent adoption and advancement of Departmental and Agency initiatives.
• Oversee and lead the Center's strategic human capital management activities, diversity, equity, inclusion, and belonging program, employee engagement, acquisition activities, budget, performance, and fiscal oversight of User Fee/appropriated funds.
• Serve as a principal advisor to Agency and Center officials, as well as CDRH managers and supervisors on matters regarding administrative management, laws, regulations, policies, and procedures.
• Build and cultivate relationships across the Center, Agency, Department, and Congress to foster alignment around proposed and/or recommended strategic priorities of the Agency and Center.

Starting at $213,491 Per Year (AD 00)

You will be the Food & Beverage leadership expert, driving the Food & Beverage team in all aspects, from business planning and organizing to operations and administration. You will be responsible for achieving the highest customer satisfaction, brand and quality standards, as well as bringing creativity and variety to our food & beverage offering. Further you will manage the financial aspects of the department to achieve the budgeted revenues, profit and food & beverage costs whilst maintaining food and beverage quality. You will maintain the team member performance and development at the superior level - grooming -good- to -great- and achieve the targeted team member satisfaction. FInally you would work closely with the sales & catering, commercial and financial teams to maximize the business results.

Job Description: We are looking for a skilled and passionate Food & Beverage Manager to join our team. The ideal candidate will be responsible for overseeing the day-to-day operations of our food and beverage outlets, ensuring that our guests enjoy remarkable dining experiences.

Key Responsibilities:

• Manage and supervise the food and beverage team, including floor staff, operations and outlet service crews.
• Ensure that all dining areas are set up to meet cleanliness, service, and quality standards.
• Collaborate with the culinary team to maintain high-quality food preparation and presentation.
• Develop and implement service standards to enhance guest satisfaction.
• Train and mentor staff to provide exceptional customer service.
• Monitor inventory levels and order supplies as needed to maintain efficient operations.
• Oversee the scheduling of staff and manage labor costs.
• Handle guest inquiries, feedback, and complaints in a professional and timely manner.
• Implement and enforce health and safety protocols and regulations.
• Assist in creating and updating menus and pricing structures.
• Work closely with the Food & Beverage Director to meet revenue and profit targets.

Job Requirements:

• Bachelor's degree or Diploma in Hospitality Management, Business Administration, or any related field (preferred).
• Minimum of 5 years of experience in food and beverage management or restaurant supervision.
• Strong understanding of food and beverage operations, service standards, and menu planning.
• Excellent leadership and team management skills.
• Exceptional interpersonal and communication skills.
• Proficiency in inventory management and point-of-sale (POS) systems.
• Knowledge of health and safety regulations and food hygiene practices.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Customer-focused with a passion for providing exceptional guest experiences.
• Strong problem-solving and decision-making abilities.

Benefits:

• Competitive salary and performance-based incentives.
• Full medical benefits after confirmation.
• Staff discounts at all outlets.
• Opportunities for career growth and development.
• Supportive and inclusive work environment.

Application Process: Interested candidates are invited to submit their resumes along with a cover letter detailing their qualifications and relevant experience to tina@goodfoodindustriesgroup.com. Please include "Food & Beverage Manager Application" in the subject line. We look forward to reviewing your application!

Duties include but are not limited to:

• Oversees all human resource functions for the department. Holds staff accountable for performance and conduct.
• Establishes performance standards and evaluate overall performance of employees
• Defines competency requirements, identifies developmental and training needs and takes necessary actions to ensure subordinate personnel maintain and enhance technical and leadership expertise.
• Develops budget and staffing requirements to manage organizational changes and ensure national directives and goals/objectives are met.
• Communicates and advocates with executive leadership for resources.
• Develops the NFS strategic plan establishing service priorities which address the goals and strategic direction of the medical center, VISN and national programs.
• Implements a performance improvement program to continually improve delivery of quality, safe and cost-effective food and nutrition care to all patients/residents.
• Develops and updates policies and procedures, establishes, and oversees a system for regulatory compliance.
• Ensures NFS compliance with accrediting bodies, standards, and action items.
• Establishes the department organizational structure, defining the lines of authority essential to carry out the mission of the service.
• Responsible for accomplishing priorities and ensuring compliance with VHA directives and medical center policy and procedures.
• Oversees the planning of new endeavors addressing patient care delivery systems and system reorganizations for new or redesigned operational space, equipment requirements, etc.
• Ensures adherence to the National Dietary Supplement and Subsistence Prime Vendor contracts.
• Designates the Contracting Officer Representative to negotiate purchase agreements for NFS contracts.
• Implements security measures in all NFS areas to protect against theft, reduce the risk of food terrorism and maintain Veteran and staff safety.
• Ensures the dissemination of nutrition related research and quality improvement within the department and facility.
• Directs resource distribution for food, supply, and labor costs, focusing on benchmarks, delegating resource management to others as appropriate.
• May perform other related duties which are appropriate for this grade and assignment.

Work Schedule: Monday - Friday, 8:00 AM - 4:30 PM
Telework: Available
Virtual: This is not a virtual position.
Functional Statement #: PD000000
Relocation/Recruitment Incentives: Authorized
Permanent Change of Station (PCS): Not Authorized
Financial Disclosure Report: Not required

Starting at $117,522 Per Year (GS 14)

Job Summary

SBFI is step changing its SAP system landscape across the globe and moving to a single instance strategy with a fit-to-standard approach to the functional design. As we transform to a more integrated One Suntory organisation, we would like to step change our technology platforms to be more integrated and consistently executed across all our markets. The SBFI S/4HANA Project Director is responsible to drive the platform rationalisation in conjunction with our appointed System Integrator across all markets in Asia Pacific, Europe, and the US. The individual will also work with the BU IT Leaders to continue to evolve the company best practices to meet the business needs and evolving industry technology landscape. The role is both technically and business process oriented and requires strong hands-on skills and a deep understanding of what it takes to deliver complex SAP transformation programmes.

Job Responsibilities

• Take the lead in aligning both internally & externally for all deliverables and day-to-day monitoring, implement governance framework in to manage the overall project delivery.
• Drive compliance with fit-to-standard best practices incl. Understand the current state of each BU, understand gaps & barriers to adopt the best practices / Biz Cases and develop an action plan with the BU to change.
• Work with stakeholders of BUs to identify and opportunities for process improvement.
• Work with external vendors to drive change and realise Business Case benefits across different markets.
• Ensure that the project plan is delivering towards the end state One Suntory strategic vision.
• Manage the day-to-day risks & issues associated with complex project delivery.
• Provide status updates in accordance with the governance cadence for the programme, in conjunction with the selected System Integrator.

Skills and Experience

• 10 to 15 years of experience in SAP project delivery with at least 8 years in hands-on work in a particular area of SAP functional experience.
• The candidate will need to bring instant professional credibility with knowledge-based leadership on complex programme delivery.
• Knowledge and experience of delivering SAP Transformation via Central Finance as a Steppingstone to full S/4HANA adoption is critical.
• Thorough understanding of SAP project delivery methodologies is a fundamental requirement.
• Project Governance – strong experience of implementing complex SAP technology projects across multiple geographies/time zones.
• Business Process Knowledge: Understanding business processes and workflows across various domains. Thorough understanding of Core Business Process e.g., P2P, O2C, P2S, R2R, P2C from an SAP fit-to-standard perspective.
• Strong experience in managing external vendors, preferably with experience of working in either one of the big 4 or a similar Tier 1 System Integrator, delivering SAP transformation initiatives.
• Vendor Management: work with external vendors for implementation or support. Experience in vendor management, including service level agreements (SLAs), vendor performance evaluation.
• Excellent collaborator and communicator to be able to bridge across multiple diverse BUs with good multi-cultural awareness.
• Strong influencing skills and management of senior stake holders across multiple functions
• Continuous Learning: willingness to learn and adapt to new technologies, tools, and best practices. Staying updated with the latest industry trends and advancements.
• Creative thinking: approaching technologies or systems using innovative methods
• Passion for realising change via SAP S/4HANA technology aligned transformation.

About Us

Our suite of iconic tourism brands stretches across Australia’s beautiful coastline and deep into the heart of our continent’s rich landscape. We own and operate Journey Beyond Rail Expeditions (The Ghan, Indian Pacific, Great Southern and The Overland), Rottnest Express, Cruise Whitsundays, Darwin Harbour Cruises, Sal Salis Ningaloo Reef, Outback Spirit, Melbourne Skydeck, Eureka 89, Journey Beyond Cruise Sydney and Horizontal Falls Seaplane Adventures.

Cruise Whitsundays is an award winning, innovative, and experienced maritime operator, based in Airlie Beach. Our experiences include day and overnight tours throughout the Whitsundays, as well as resort connection services. We are proud to offer Australia’s first underwater accommodation, Reefsuites, on The Great Barrier Reef and exclusive Reefsleep experience at Reefworld moored offshore at Hardy Reef, 40 nautical miles from Airlie Beach.

About the Role

We are currently seeking a motivated and experienced individual to join the team as Cruise Director! This role is responsible for supervising the on-board hospitality operations overseeing the Food & Beverage service and overall guest experience on the product.

Key responsibilities include, but are not limited to:

• Leading by example, delivering exceptional guest experiences and consistent service
• Ensuring high team performance and professional presentation
• Facilitate performance conversations and appraisals for the CA team
• Promotion of NPS guest feedback cards ensuring cards are issued and returned
• Address guest complaints or issues promptly to maintain guest experience
• Adherence of operational procedures and WHS requirements
• Overseeing the stock control of consumables on board and daily reconciliations
• Promotion of Navigator content including educational and informative posts by crew
• Management of the allocated work area and any tasks within the area.

About You

You will be an experienced team leader passionate about service delivery and high performance, with a demonstrated positive "can-do" attitude motivated to go above and beyond for our guests creating ongoing memorable and unique guest experiences.

• Previous experience in a similar hospitality supervisory role managing team
• Effective verbal and written communication skills with high attention to details
• Outstanding customer service skills and conflict resolution ability
• Highly self-motivated, with great energy - A real multi-tasker!
• Excellent personal presentation and interpersonal skills
• Ability to confidently manage medical emergencies
• Ability to work flexible hours including weekends and public holidays
• Not afraid to have tough conversations with an understanding of the importance in policies/procedures

The ideal candidate will be passionate and proud of the food and service that you deliver and be willing to go above and beyond for our guests creating ongoing memorable and unique guest experience. To be successful in this role you will deliver effective team management, high attention to detail and present a high standard of delivery.

You will hold or obtain prior to employment, the following;

• Hold a Certificate in Hospitality/Tourism and/or comprehensive experience in a Supervisory position within the Hospitality/Tourism industry;
• HLTAID011 Provide First Aid and HLTAID015 Provide CPR & Apply Oxygen;
• SITSS00016 Food Safety Supervisor or willing to complete;
• QLD Responsible Service of Alcohol;
• QLD Blue Card (Working with Children's Check);
• Elements of Shipboard Safety Certificate.

Are you ready to join us? Your hospitality career journey begins here!

We are currently only considering applications of those currently residing in Australia with working rights.

Responsibilities:

• Provide management to staff and leadership to the organization that aligns with the company’s business plan and overall strategic vision.
• Assist executive team members in creating, growing and building a world class, industry leading organization.
• Drive company results from both an operational and financial perspective working closely with the CFO, CEO and other key executive team members.
• Partner with the CFO to achieve favorable financial results with respect to sales, profitability, cash flow, mergers and acquisitions, systems, reporting and controls.
• Set challenging and realistic goals for growth, performance and profitability.
• Leading a group of functional leaders, the COO will ensure the accomplishment of the company’s mission, vision, and overall goals.
• As a key member of the company’s leadership team, the COO will take a leadership role in building, implementing, and overseeing sales & operations of the group, its systems, processes, workflows, and procedures. The COO will also play a critical role in helping to shape and guide the future growth and development of the organization.
• Commitment to results: The COO is a systems thinker who is customer focused and goal driven. This individual identifies relevant information and helps transform this information into individual and organizational knowledge and learning. This person is action oriented, innovative, and can translate broad goals into achievable steps. Anticipates and solves problems and takes advantage of opportunities. A self-starter and team player.

Requirements:

• Shrewd business sense in determining corporate strategic goals, systems, and controls.
• Meticulous with details and able to communicate effectively with all stakeholders.
• Able to lead, advice and manage the entire operations of the group.
• Understanding of advanced business planning and regulatory issues
• Solid grasp of data analysis and performance metrics
• Ability to diagnose problems quickly and foresee potential issues

RaceTrac Company Overview

Job Description:

The Director of Food Safety and Quality Assurance will lead the vision and team responsible for Food Safety and Quality in one of the largest convenience store brands in the U.S. This individual will ensure that the business meets all required food safety laws and all specific regulations in states we operate. This position will have a focus on continuous improvement and partner with Operations, Food Programs and Offers, manufacturers/vendors/suppliers, and RaceTrac Distributing (our self-distribution system comprised of multiple distribution centers across several states) to drive a high degree of operational execution for all products produced, distributed, and sold across RaceTrac locations. The Director of Food Safety and Quality Assurance will be responsible for leading food safety and risk control efforts that drive standards compliance, reduce and/or eliminate risk, support growth, and protect the RaceTrac brand within our food operations. The Director of Food Safety and Quality Assurance and his/her team is responsible for the development, enhancement, and sustainment of the food safety programs, processes, and tools utilized by our food teams. In this role, he/she must have the ability to identify, prioritize, and facilitate front-line focused solutions that are integrated into business processes and ensure compliance on all government regulations.

Responsibilities:

Drive the Strategy and Agenda for Food Safety & Quality

• Set clear vision, goals, and management systems for FSQA team that align with broader Foodservice goals
• Drive the strategy, execution and continuous improvement of Supply Chain Food Safety & Quality Assurance, providing brand protection and growth through pragmatic solutions
• Lead QA in defining and executing on a vision around QA best practices to ensure consistency, high food quality and safety standards are met throughout production and supply
• Proactively drive continuous improvement process enhancements, margin management without compromise to quality, and supplier diversification recommendations
• Leverage data and metrics to help drive strategy, reporting, and making recommendations and being engaged in supplier sourcing decisions
• Oversight and execution of RaceTrac’s food recall processes and traceability programs

Manage Supply Quality and Partner on Commercialization

• Drive the effective execution and continuous improvement of Supply Food Safety & Quality, providing brand protection and growth through science-based pragmatic solutions
• Oversight and management over RaceTrac’s Food Safety Management System comprised of; HACCP Programs, Sanitation Standard Operating Procedures, Pest Control, Good Manufacturing Practices (GMP), Foreign Material Control, Distribution Sanitation, Chemical Control, Product Quality Assurance, FSQA Customer Complaints
• Monitor supplier compliance including specifications, audits, cuttings, KPIs, non-conformance monitoring
• Risk Management: risk assessment classification, product removals/mock recall, crisis leadership
• Leverage data and metrics to help drive strategy, reporting, and making recommendations and being engaged in supplier sourcing decisions
• Define, standardize, and apply FSQA strategy and risk assessment for product teams while remaining flexible to specific team needs within the defined parameters for commercialization and supplier approval and onboarding
• Be the key regulatory contact for RaceTrac Distributing with State and Federal regulators, ensuring full compliance with regulatory and RaceTrac policies
• Audit RaceTrac suppliers to perform evaluations of supplier, manufacturer, distributor facilities to ensure audits are satisfied according to our service level agreements, and RaceTrac standards

Provide Restaurant Food Safety Guidance

• Communicate and advise the business and other key stakeholders on food safety protocol to protect the brand and optimize food safety performance. Perform risk analysis on new food items to determine inherent product risk
• Oversee the development and application of food safety systems and standards that adhere to RaceTrac food safety policies while fitting RaceTrac’s operating platform
• Serve as Crisis team lead on issues related to foodborne illness, product recalls, and consumer protection processes
• Promote and uphold a culture of food safety for store operators, franchisees and supply community
• Advise on any quality control and food safety issues in addition to presenting plausible solutions
• Work with other departments to help coordinate efforts for new product roll outs, and other cross departmental projects

Qualifications:

• Bachelor’s degree from an accredited four-year College or University preferred   
• 8+ years of progressive food safety experience in related industry, including 5+ years in a leadership capacity
• Certified Food Safety Manager, Certified HACCP Manager, and/or Certified ServSafe Instructor preferred 
• Active Certified Professional - Food Safety credential holder, or willingness to obtain appropriate credentials within 6 months
• Knowledge of food safety regulations in Georgia, Florida, Louisiana, Texas, Tennessee, Kentucky, Ohio, and Indiana strongly preferred
• Willingness to learn regulations in new markets as RaceTrac expands
• Previous experience in Retail Foodservice or Convenience Store environment preferred 
• Experience with CMX1 (ComplianceMetrix) software platform strongly preferred

Director of Food & Beverage

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Provides direction, leads and drive strategic plan initiatives in support of company purpose, mission and values
• Directs efficient and effective F&B operation activities of the outlets
• Monitor weekly activity of F&B Sales and ensure they are maximizing the use of resources to penetrate new accounts and promote outlets for private events
• Ensures that quality standards are met and service distinctiveness is practiced
• Promote work environment where employees feel valued, involved and appreciated
• Ensure compliance with corporate and hotel operational policies/guidelines and procedure
• Participate in senior management meetings on financial, operational and ad hoc issues
• Prepares annual division budget and updates monthly forecast with tireless focus on profit improvement
• Ensures revenue is maximized and labour expenses are in control
• Work closely with MARCOM for impactful promotions and marketing activities as to enhance outlets’ position and to increase their revenues
• Plans and conducts tests to identify and improve weakness in service activities
• Monitors volume of business and related labour requirement forecast
• Ensures service and kitchen areas meet standard for cleanliness, proper set up, sufficient supplies and equipment
• Monitors food quality, portion control and provides feedback to culinary team
• Identifies issues/concerns and formulate recommendations for improvement
• Lead the F&B team to personalize the guest dining experience with Heartist approach and ensure the delivery of Service Promise
• Provide immediate attention to guest complaints and provide appropriate service recovery. To follow up and to establish correct procedures to prevent future recurrence
• Work closely with the culinary team to maintain food quality and ensure its timeliness and accuracy of delivery and setup for all events are achieved
• Regular review of guest comments/VOG with the team and implement right solutions for continuous improvement
• Ensures staff is effective and well trained and deviation from service procedures is corrected through on the job training.
• Recruit, develop and retain F&B team who are competent and confident to exceed guest expectations and create successful business
• Support the F&B team to be consistent in service, use a collaborative, enabling leadership style, have regular team meeting
• Ensures that established control procedures, liquors’ law and regulations are followed
• Develop own knowledge and skills to grow as a business partner and leader
• Ensuring department operates at the highest level of productivity

Job Description

• Monitoring worker performance to ensure that they are meeting set standards
• Ensuring that all kitchen staff have the tools they need to perform their jobs effectively
• Working with other members of the culinary team to create new recipes or improve existing ones
• Working with kitchen staff to schedule shifts and monitor employee performance
• Managing inventory of ingredients and supplies to ensure that there is enough for upcoming meals
• Assisting chefs with meal preparation and ensuring that food is prepared according to health department regulations
• Establishing work schedules and delegating tasks to other kitchen staff members as needed
• Maintaining sanitation standards and inspecting equipment for signs of damage or wear
• Preparing recipes based on client preferences and dietary restrictions such as allergies or religious beliefs

Requirements

• At least 5 years of relevant working experience as Chief Cook
• Must be dedicated and committed

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• Responsible for providing leadership and direction to ensure efficient and effective operation of Food & Beverage Department.
• Responsible for the development and implementation of F&B’s annual business plan and medium-long term strategies, as well as establishing key performance objectives to ensure that the hotel meets its business targets and drives sustainable, profitable growth.
• Monitoring food & beverage cost, covers, average checks and analysing financial performance.
• Ensure that operational standards are met in regards to sanitation requirements, food safety regulations, operation licences and loss prevention.
• Maintain and develop high standards of operations in all restaurants, bars and events by ensuring all SOPs are relevant, up to date, trained effectively and operationally delivered.
• Ensure a total compliance on Brands standards across all outlets and ensure regular review/refresher training are delivered to all team members
• Actively participate in all related Marketing activities to ensure maximum exposure for all the outlets, including the development and implementation of the department’s annual and monthly promotions calendar.
• Drive high levels of guest satisfaction through the consistent execution of all brand standards, visible operational leadership, and hands-on interaction with guests and team members.
• Manage, train, develop and motivate team members according to company procedures, policy and employment law.
• Ensure the workplace safety and health procedures, safety rules implemented at the workplace, including reporting of hazards or incidents, are adhered to.
• To perform any other duties that may be assigned by the Management.

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Director of Food & Beverage

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Provides direction, leads and drive strategic plan initiatives in support of company purpose, mission and values
• Directs efficient and effective F&B operation activities of the outlets
• Monitor weekly activity of F&B Sales and ensure they are maximizing the use of resources to penetrate new accounts and promote outlets for private events
• Ensures that quality standards are met and service distinctiveness is practiced
• Promote work environment where employees feel valued, involved and appreciated
• Ensure compliance with corporate and hotel operational policies/guidelines and procedure
• Participate in senior management meetings on financial, operational and ad hoc issues
• Prepares annual division budget and updates monthly forecast with tireless focus on profit improvement
• Ensures revenue is maximized and labour expenses are in control
• Work closely with MARCOM for impactful promotions and marketing activities as to enhance outlets’ position and to increase their revenues
• Plans and conducts tests to identify and improve weakness in service activities
• Monitors volume of business and related labour requirement forecast
• Ensures service and kitchen areas meet standard for cleanliness, proper set up, sufficient supplies and equipment
• Monitors food quality, portion control and provides feedback to culinary team
• Identifies issues/concerns and formulate recommendations for improvement
• Lead the F&B team to personalize the guest dining experience with Heartist approach and ensure the delivery of Service Promise
• Provide immediate attention to guest complaints and provide appropriate service recovery. To follow up and to establish correct procedures to prevent future recurrence
• Work closely with the culinary team to maintain food quality and ensure its timeliness and accuracy of delivery and setup for all events are achieved
• Regular review of guest comments/VOG with the team and implement right solutions for continuous improvement
• Ensures staff is effective and well trained and deviation from service procedures is corrected through on the job training.
• Recruit, develop and retain F&B team who are competent and confident to exceed guest expectations and create successful business
• Support the F&B team to be consistent in service, use a collaborative, enabling leadership style, have regular team meeting
• Ensures that established control procedures, liquors’ law and regulations are followed
• Develop own knowledge and skills to grow as a business partner and leader
• Ensuring department operates at the highest level of productivity

Qualifications:

• At least 8 – 10 years in senior Food and Beverage management position, preferably in an international deluxe hotel
• Diploma or Degree in F&B Management
• Good knowledge of F&B operations
• Creative thinking and problem resolution
• Proficient in training skills
• Knowledge in financial and marketing area
• Presentable, well groomed with leadership quality

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

If you feel you are ready for your next professional challenge, apply on: https://careers.accor.com/