Total 5 Director/C-Level F&B / Tourism / Hospitality job vacancies in Kota Bahru

Job Description:

· Prepare and cook food

· Evaluate food products to ensure that quality standards are consistently attained

· Ensure good kitchen hygiene and housekeeping duties

· Maintain regular cleaning for all kitchen areas and equipment

· Implementing hygiene policies and examining equipment for cleanliness.

· Designing new recipes, planning menus, and selecting plate presentations.

· Reviewing staffing levels to meet service, operational, and financial objectives.

· Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

· Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

· Setting and monitoring performance standards for staff.

· Obtaining feedback on food and service quality, and handling customer problems and complaints.

Job Requirements:

· 5-10 years of experience in F&B industry.

· Advanced knowledge of food professional principles and practices.

· Proficient knowledge of human resources management.

· Excellent communication skills.

· Ability to meet deadlines.

· Available to work on-call, shifts, after hours, over weekends, and on public holidays.

Job description:

• Identify, qualify and manage the acquisition and development of new business leads;
• Build rapport and maintain close relations with clients, suppliers, contractors and real estate agents through a mix of marketing channels, including but not limited to: networking, presentations, cold-calling, follow-ups etc;
• Ensure excellent service standards are consistent throughout the business cycle through pro-active needs and requirements identification, prompt follow ups and actions on client’s feedback;
• Communicate with clients to identify needs and work with team members to improve current services;
• Work closely with other team members to strategise, prepare and ensure the completeness of collaterals, fee proposals, presentation kits, business proposals, tender submissions and clarifications;
• Coordinate with other regional BD when needed;
• Ensure that CRM is updated regularly;
• Regularly keep track of industry news and develop an understanding of the competition in the market.

Job requirement:

• Min. 5 years of relevant working experience
• Min. Diploma in business administration, marketing or relevant qualification
• Good interpersonal skills with high Emotion Quotient , understand, respect and tolerant of diversity of ethnic, individual and company cultures; to be able to build rapport & relation with clients, able to manage emotion appropriately and professionally in managing different clients. Require patience for some cases to building long term business relationship with potential clients. Interactively bridge & collude clients with internal project leader and operations team to ensure smooth operations of the projects.
• Good presentation skills are crucial to accurately introduce company’s competencies to potential clients and persuading clients to choose DB&B as preferred business partner. Listening and Questioning Skills is critical to fully understand clients’ requirements, negotiation skill is required to attain win-win situation while discussing terms of contract with client.
• Intrinsically motivated and able to take rejections positively, especially performing cold calls. Focus on achieving Sales quota and at the same time maintaining high level customer satisfactions.

Main Responsibilities:

• Monitor and guide the performance, standards and work quality of junior designers
• Assist Design Director / Associate Director in managing interior designers’ schedule and deliverables
• Work closely with Design Director / Associate Director to define scope of works and pitch strategy
• Develop creative and well-thought through design solutions
• Provide design, creative directions and solutions to the interior designers, CAD and Multimedia teams
• Provide necessary presentation materials such as but not limited to the following: Test Fits/ Layout Plans, Concept Design, presentation slides, presentation packages etc. to present and sell creative solutions to clients
• Present and sell design intent during pitching job
• Support Project Leader from beginning to the full completion of the project
• Attend adhoc meetings involving design & project related matters when required: client & design meetings, project & site meetings, etc.
• Ensure all design changes and solutions are well implemented and coordinated into the project design documentation
• Monitor design intent implementation or advise any design changes on site
• Support regional offices in projects if the need arises

Job Requirements:

• Min 18 years’ experience in corporate office interior design
• Bachelor’s Degree in Interior Design, Architecture or its equivalent
• Extensive knowledge of design detailing and construction methodology
• Strong in conceptual design and space planning skills
• Able to work as part of a team independently; work under pressure and with a sense of urgency to meet tight deadlines
• Service-oriented with excellent interpersonal, communication and presentation skills
• Proficient in Sketchup, Photoshop, AutoCAD and MS Office
• Knowledge of Revit will be advantageous

**Job Title:** Business Director - Food & Beverage Consultancy

**Location:** Singapore and South East Asia (Must be willing to travel on short notice)

**Company:** P419 COMPANY SINGAPORE PTE LTD

**About Us:**

This is a new start up providing management consultancy services to F&B businesses and investing into the right business later on.

**Job Description:**

We are seeking a dynamic and experienced Business Director to lead and drive the growth of our Management Consultancy to the Food and Beverage division. The ideal candidate will have a strong background in F&B operations, strategy, and management. They will be responsible for developing and executing a comprehensive business strategy to achieve our company's objectives in the F&B sector.

They must be well travelled with exposure in China, Malaysia, Indonesia, Singapore, Vietnam, Thailand, Taiwan, Korea and Japan

**Key Responsibilities:**

1. **Strategic Planning:** Develop and implement a long-term business strategy for the F&B division, including market analysis, competitive positioning, and growth initiatives.

2. **Financial Management:** Oversee budgeting, financial forecasting, and performance analysis to ensure profitability and cost control within the division.

3. **Operations Management:** Lead and manage all aspects of F&B operations, including inventory management, supply chain, quality control, and vendor relationships.

4. **Team Leadership:** Build and lead a high-performing team, providing guidance, coaching, and support to achieve departmental and company goals.

5. **Business Development:** Identify and pursue new business opportunities, partnerships, and revenue streams to expand the F&B division's market presence.

6. **Customer Experience:** Ensure exceptional customer satisfaction through product quality, service standards, and continuous improvement.

7. **Regulatory Compliance:** Stay current with industry regulations, food safety standards, and legal requirements, ensuring full compliance.

**Qualifications:**

- Bachelor's degree in Business Administration, Hospitality, or a related field (MBA preferred).

- 5 years of experience in senior management roles within the Food & Beverage industry.

- Proven track record of successfully developing and executing business strategies.

- Strong financial acumen and budget management skills.

- Exceptional leadership and team-building capabilities.

- Excellent communication and interpersonal skills.

- In-depth knowledge of industry trends and emerging market opportunities.

**Benefits:**

Competitive Salary

Employee Benefits

**How to Apply:**

Interested candidates are invited to submit their resume and cover letter to kohksc@gmail.com with the subject line "Business Director - F&B Consultancy Application."

Responsibilities

Financial

• To co-ordinate with all outlet managers a flexible work force using principles of multi-skilling and multi-tasking to ensure maximization of resource allocation.
• To ensure that each All F&B outlet is managed successfully as an independent profit center.
• To ensure that each outlet is managed by the Outlet Manager and Head Chef who are totally accountable for their profitability.
• To set, in close conjunction with each Outlet Manager, annual operating budgets which will form part of the Hotel's annual business plan.
• To monitor all costs and recommend measures to control them. To establish together with the cost controller an integrated cost management plan through streamlining of products, minimal inventories and joint procurement with sister hotels to achieve economies of scale.
• To ensure that the department operational budget is strictly adhered to.
• To monitor all costs and recommend / institute measures to control them.
• To prepare accurate monthly forecasts on covers, average check, revenue and expenses and schedule resources.
• To prepare All F&B outlets capital expenditure plan annual together with the Executive Chef.

Operational

• To ensure that all the outlets are managed efficiently according to the established concept statements and adhere to Company and Hotel Policies & Procedures.
• ·To implement a flexible employee base, with the right mix of full time and part time employees. To allocate employees over the department based on established business levels for the day.
• To assign responsibilities to subordinates and to check their performance periodically.
• To represent the F&B Department on the HOD Committee.
• To support staff needs in other departments based on the hotel priorities and anticipated business levels.
• To monitor service and food and beverage standards in all outlets. To work with the Outlet Managers and respective Head Chefs to take corrective action where necessary.
• To be available and on duty during peak periods and practice hands on management style.
• To conduct frequent and thorough kitchen inspections together with the Executive Chef of the F&B operations.
• To handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure service recovery with guests. These incidents are to be logged in the GIF forms and kept in file.

Guest Service

• To establish good rapport with guests maintaining good customer relationship and handle all guest complaints, requests and enquiries of food, beverage and service.
• To personally and frequently verify that guests in all the outlets are receiving the best possible service.
• To spend time in the outlets (during peak periods) to ensure that the outlets are managed well by the respective outlet team and functions to the fullest expectations.
• To be demanding and critical when it comes to service standards.
• To ensure that the All outlet team projects a warm, professional and welcome image and that the 3 service basics are performed (warm welcome, anticipation of guests’ needs and requests and service with a smile).
• Create an atmosphere in all event management operations areas that meets or exceeds guest expectations.
• Sets a positive example for guest relations.
• Interact with guests to obtain feedback on product quality and service levels.
• Respond to and handles guest problems and complaints.
• Empower employees to provide excellent customer service.
• Ensure employees understand expectations and parameters.
• Strives to improve service performance.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

F&B Product

• To frequently verify that only fresh products are used in food and beverage preparation and that hygiene standards are in compliance with regulatory requirements.
• To frequently taste food and beverage in all outlets and be demanding and critical when it comes to food and beverage quality and consistency.
• To encourage the Executive Chef to be creative and ensure that he operates well as a key member of the team.
• To encourage creativity among the outlet teams.
• To communicate daily with the Executive Chef to ensure that the buffet displays are of the highest quality and visually appealing.
• To focus on upselling program to optimize revenue in all outlets.

Administration

• To ensure that all departmental operations manual are prepared and updated annually.
• To ensure that all Food & Beverage forms and reports by the Outlet Managers are forwarded in time to the F&B Office.
• To conduct monthly Food & Beverage Meeting.
• To ensure that all meetings are well planned, efficient and results oriented.
• To conduct daily operations briefing with all Outlet Managers.
• To ensure that deadlines on all projects are met.

Marketing

• 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.
• To continuously seek ways to assist the outlet management maximize their revenues and profits.
• To monitor and analyze the activities and trend of competitive restaurants and bars.
• To ensure that all outlet management teams are fully aware of market needs and trends and that their products meet these requirements.
• To ensure that a Profit and Loss Analysis is determined before committing to any Food & Beverage Promotion and that all Outlet Managers prepare a post-mortem after each and every promotion.

General

• To understand and strictly adhere to the Rules & Regulations and Hotel's policy on Fire, Hygiene, Health and Safety.
• To report for duty punctually wearing smart attire according to hotel's dress codes and name badge at all times.
• To maintain a high standard of personal appearance and hygiene at all times.
• To maintain a good rapport and working relationship with staff in the outlet and all other departments.
• To attend and contribute to all staff meeting and departmental and hotel training as scheduled and other related activities.
• To undertake any reasonable tasks and secondary duties as assigned by the General Manager.
• To respond to any changes in the F&B Department function as dictated by the hotel.
• To project at all times a positive and motivated attitude and exercise self-control.
• To have a complete understanding of the Hotel's Policies and Procedures.
• To provide a courteous and professional service at all times.

Training and Employee Relations

• To recruit and select and train F&B outlet Managers, Assistant Managers and supervisory employees who are able to work within the guidelines and principles as set out in the Food and Beverage operations manual. To ensure that all employees go through the orientation induction process.
• To ensure that each outlet manager plans and implements effective training programs for their staff with the Training Manager and Departmental Trainers.
• To assist in the building of an efficient team of employees through Multi Skilling, Multi-Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.
• To develop departmental trainers, assign training responsibilities and meet with departmental trainers monthly.
• To conduct yearly performance appraisal and give employees regular feedback on their job performance.
• To ensure that all employees in the F&B Department participate in the Employee Opinion Survey which is conducted annually.
• To ensure that all employees report for duty punctually wearing the correct uniform and name badge at all time.
• To ensure that all employees provide a courteous and professional service at all times.
• To ensure that all employees have a complete understanding of and adhere to the rules and regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.
• To ensure that all annual leave / public holidays is planned effectively so that all leave will be cleared in the current working year.
• To ensure that staff at all levels of the Food & Beverage department is familiar with the Hotel's core values and guiding principles and actively participates in the shared vision of success.

Sales

• Aggressive involves initiation and development of quality leads to ensure growth of banquet sales both in-house and outside catering.
• Develop existing business and solicit new catering business through catering lead generation and catering sales marketing. Solicits new catering customers through traditional and non-traditional sales techniques.

Managing Profitability

• Assist in developing working relationships with outside vendors and establishing prices and service agreements to enhance the event experience and to increase additional revenue opportunities for the property as needed.
• Create opportunities to upsell during event planning.
• Assist in managing department controllable expenses to achieve or exceed budgeted goals.

• Minimum certificate in Hotel Management or F&B Management.
• Minimum 6 - 8 years in a supervisory role in hotels F&B outlets.
• Preferably attained WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedure certificate.