The Assistant Director, F&B is responsible for the operations of all assigned food & beverage outlets and specific areas in the hotels.
The key responsibilities of this position are:
Providing leadership to the team by guiding and giving the motivation in achieving annual business plan and yearly key performance indicators
Working closely with F&B Culinary, Supply Chain, International Marketing, Non-Gaming Operations, Casino Marketing, and Sales & Marketing in order to maintain good working relationships and to ensure smooth daily operations
Achieving staff satisfaction through constant communication, motivation, coaching, training and development
Incorporating company brand identity to deliver high service standards, and offering extraordinary food and beverage varieties and taste Maximizing the labor cost and productivity, and mobilizing manpower resources to gather utmost productivity Maximizing sales to get a greater profit line
Profit and Loss management
Maximizes revenue, minimizes payroll, and manages cost of sales and controllable operating cost (OPEX).
Looks closely at the staff productivity.
Manages business opportunities such as promotions and upsells of new products in assigned F&B outlets.
Understands the frequency of the products sold menu engineering to help manage food & beverages to achieve a higher profit margin.
Manages the menu designing process in order to intensively understand the daily sales of all food & beverage items.
Analyzes the findings and understands the business trends and economy in order to plan the business ahead.
Monitors the daily operations as a whole, and is always ready to handle any situation that may arise in the individual outlets.
Achieves guest satisfaction by providing higher quality, consistent products and higher level of service.
Exceeds customers’ expectations by constantly enhancing the menu selection to a premier level.
Generates creative ideas and always has an innovative mind to build up the business level.
Always keeps updated on the competitors’ movement in order to be either aligned or to be ahead of them.
Looks for business opportunities, and maximizes the input in order to create utmost result in revenue and image awareness.
Adheres to company policies and procedures including the pledge and service culture that is set by the company.
Works closely with the Marketing department to plan out upcoming marketing plans and promotions in order to create greater awareness to the public and builds the reputation of the establishment.
Works in accordance with safety and hygiene practices, and ensures employee compliance and practice in the workplace (HACCP).
Upgrades and enhances the hardware and software to always stay as a leader in the market.
Ventures out to the market, knowing who is who, in order to build rapport and brings in more business and human traffic to the property.
Works closely with the Restaurant Managers to overcome any challenges and brings up the daily operation to the next level.
Ensures and improves communication by brainstorming during the daily operation and meetings.
Staff Training and Development
Monitors staff capabilities and movement, and works in providing greater welfare in order to reduce staff turnover.
Maintains effective communication, and keeps the team motivated and cohesive.
Identifies training and coaching needs, and emphasizes the importance of training to the team.
Ensures career development/development track for team members that are ready to take up challenges to be successful for the next level.
Recognizes potential team members, and grooms them in order to create a successor.
Supports the training team, and works closely with them to understand each division/outlet better.
Understands and strictly adheres to the rules and regulations established in the Employee Handbook and to the policies concerning fire, hygiene, health and safety.
Ensures high standards of personal presentation and grooming.
Maintains strong, professional relationships with relevant representatives from competitor hotels, business partners and other organizations.
Responds to changes in the Food and Beverage function as dictated by the industry, company and hotels.
Attends training sessions and meetings as and when required.
Carries out any other reasonable duties and responsibilities as assigned.
Recommends and/or executes management policies to hire, transfer, suspend, layoff, recall, discharge, re-assign, or discipline employees.
Minimum of 10 years of combined progressive experience in the F&B department of 5-star international hotels/resorts and/or free-standing restaurants.
Hotel and casino F&B management experience would be an advantage.
Experience in the process of creating and implementing new concepts in a hotel/resort environment.
Experience in hotel/resort and restaurant pre-opening and/or renovations.
Experience in planning short and long-term goals, strategic plans, action plans, budgeting, forecasting, and department Profit and Loss analysis.
Preferably a diploma holder of a Hospitality or Hospitality Business Management course, or any related course.
Good and effective communication skills to both internal & external guests
Fluent in spoken and written English.
Knowledge of Mandarin and/or Cantonese is an advantage.
Any other international language will be an added advantage.
Advanced computer skills for using Microsoft Word, Excel and PowerPoint
Capability in analyzing the business level, business needs, and schedules accordingly.
Strong leadership skills
Good time management skills
Strong entrepreneurial skills
Key player as a decision maker
Passionate, energetic and cheerful
Has commitment to quality
Innovative and creative
Has a professional image and confident appearance
Organized, independent, motivated and a positive-thinker
Great influencer in the team