Director of Food and Beverage

Job Summary/Purpose : The Director of Food & Beverage is responsible for the overall administration and operation of the Food & Beverage Division, including the maximization of profits, establishment of quality standards, maintenance of high staff performance and customer satisfaction. Key Areas : - Administration - Promotion and Merchandising - Quality of Service and Food - Supplier Relations - Press Relations - Staffing - Performance Appraisal - Human Resources Administration: Analyze reports and log books Read overnight reports and outlet logbooks. Share information with other departments and the F&B team to create business awareness. Attend Dept Heads’ morning briefing and share information. Review set up and quality standards Walk all F&B front and back of the house areas twice daily. Converse with guests in each of the outlets to solicit feedback. Note or correct any shortcomings in hard and software. While on rounds, provide feedback and information to all staff on current events Host/attend weekly & monthly meetings as per schedule Convene Monthly F&B meeting which will include: Information on functions and promotions. Damages updates by Engineering Dept. Purchases updates. Cost Control updates. Addresses specific service issues and training topics. Attend Meetings: Productivity Meeting. Forecast Meeting. Credit Meeting. Communication Meeting. Kitchen Meeting. Stewarding Meeting. P&L Meeting. Excom Meeting FSMS Meeting Prepare F&B budget: Summarize all relevant data from current and previous years. Obtain all information available for upcoming year (occupancy, forecast, trends, reservations, festive periods, etc). Prepare and review monthly forecast: Prepare and review previous month forecast. Prepare and update monthly forecast. Prepare F&B CAPEX Plan: Monitor preparation of Annual Plan encompassing all F&B areas indicating priorities. Ensure all major items indicate a R.O.I projection. Control expenses: Maintain proper and adequate controls are in place specifically over purchase orders and requisitions. Monitor Food and Beverage inventory turnover. Promotion & Merchandising Develop promotions and menus Establish a yearly promotion and menu plan and monitors implementation. Prepare a P&L analysis of all promotions. Establishes a festive season calendar. Establish a yearly entertainment concept. Review outlet operation concepts. Quality of Service and Food & Beverage Plan and execute special projects Review service guidelines every 6 months. Review food preparation guidelines. Review beverage preparation guidelines. - Ensure that regular lab tests of food hygiene and sanitation are conducted. Control food and beverage costs to maximize profits. Liaise with Executive Chef to provide value for money customers as well as maximize profitability. Keep informed of new products on the market. Walk all F&B front and back of the house areas weekly with Cost Controller and Chef to minimize shortage and reduce inventory. - Build up and maintain rapport with food and beverage suppliers Ensure suppliers provide top quality Responsible for sponsorship and consignment Supplier Relations Obtain maximum publicity so as to maintain a high profile for the F&B department. Liaise and attends promotional activities directed towards the press to introduce new menus and restaurants, etc. Press Relations - Provide PR with information needed for mailing, advertising, direct mail and press releases. Maintain regular press relations Approve all staff additions or replacements. - Control casual labor and overtime submitted by Executive Chef and Outlets Managers. Staffing Control staffing levels Monitor productivity performance as shown in monthly productivity reports and reviews with appropriate department heads. Performance Appraisal Conduct performance appraisals of key management staff - Conduct yearly appraisals of direct reports. - Review appraisals of key department staff. Ensure progressive training Ensure compliance with minimum training levels (as required by policy) is met. Establish comprehensive training plan on annual basis with HR Director. Personally conduct training for F&B Management staff. Evaluate at least 2 departmental training sessions per month in the outlets and Banquet Human Resources Coordinate with Human Resources for recruitment of service staff Conduct training sessions for service and stewarding staff and review periodically all emergency health and safety procedures. Evaluate process of probation, transfer, training recommendation, performance and salary review. Coordinate various training and development plans with Human Resources and direct reports
IKHASAS is an organisation built on a core foundation (asas) of sincerity and integrity (ikhlas), hence the coining of the company’s name when both words are combined to form ‘iKHASAS’. Hailing from humble beginnings as a construction sub-contractor in the Klang Valley since 1973, iKHASAS has evolved progressively over the decades to become o