Director of Food & Beverage

- Maintain and promote Raffles service culture and operating standards.
- Direct all operational activities towards supporting the Hotel's goals - Gross Operating Profit, Guest Satisfaction, Brand Consistency and Employee Engagement.
- Set periodical business plan, budget, and forecast and performance reports.
- Coordinate the development, interpretation and implementation of Raffles / hotel's policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff.
- Analyze daily reports to check irregularities.
- Implement Raffles service culture and operating standards.
- Conduct random checks to ensure that all standards are being followed consistently in the F&B Division.
- Maintain up-to-date records on food and beverage employees' attendance, appearance, work and vacation schedules, labor costs, payroll, absenteeism, turnover and disciplinary action.
- Approve the employment and termination of food and beverage staff and employees and is responsible for on-the-job training on a regular basis.
- Ensure the implementation of HACCP policies and procedures throughout the F&B Division.
- Work closely with local, state and governmental organizations in maintaining the highest standards of hygiene, sanitation and cleanliness in food and beverage areas.
- Handle all guest complaints in the food and beverage division
- Monitor all F&B prices, establish benchmarks, analyze sales mix, and ensure optimal pricing strategy to drive profitability
- Coordinate the selection, purchasing, storage, inventorying, maintenance and usage of all related food and beverage supplies and equipment.
- Develop new and special promotions that will improve guest satisfaction under the guidelines of the Raffles standards operating procedures.
- Develop and maintain effective communications between all operating departments.
- Conduct daily F&B Meeting to discuss VIP guests in house & arrival, F&B revenue updates, operational challenges and ways to improve.
- Maintains a favorable working relationship with all divisions to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness
- Ensure that all F&B outlets update Guest Preference database on a regular basis
- Coordinate promotional plan with Public Relation as well as menu cycles with the Executive Chef
- Develop high performing F&B management team to take on the next role. Growing Managers within Raffles
- Respond properly in any hotel emergency or safety situation .