Director of Food Beverage

Maintain and promote Raffles service culture and operating standards.  Direct all operational activities towards supporting the Hotels 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 / hotels 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 uptodate 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 onthejob 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. PERSONAL ATTRIBUTES Solid business / financial acumen with good understanding of luxury hotel operations Act as a role model in delivering elegant and understated service with sophistication Demonstrate leadership qualities to build strong employee engagement Strong interpersonal skills and attention to detail Candidate should be uptodate when it comes to F&B trends and knowledgeable of the successful concepts The candidate should be aware of the digital platform and make good use of them as to enhance the exposure of the F&B offer Good communicator with fluency in English.  Ability to communicate in a local language where the hotel operates (e.g. French Mandarin Arabic etc) is desirable Proven organizational skills able to set and meet deadlines with quality results. Good understanding of budgeting forecasting expenses and payroll control Executive presence selfassured exuding quiet confidence and humility Qualifications : Degree from a reputable hotel school preferred. EXPERIENCE Minimum 57 years of experience in managing F&B operations in a luxury hotel gained from working in key cities / resorts destinations globally. Remote Work : No Employment Type : Fulltime