An
Assistant Director of Food & Beverage - Banquet serving
Hilton Brands is always working on behalf of our Guests and working with other
Team Members. To successfully fill this role, you should maintain the attitude,
behaviors, skills, and values that follow:
class="ortl-align-justify">2-4
years in a managerial position in a
lang="EN-SG" style="font-size: 11pt;">luxury hotel or
style="color: windowtext;">5-star category hotel.
class="ortl-align-justify">Good
English skills, both written and verbal to meet business
needs.
-
style="text-align: justify;">
class="Style3" lang="EN-SG" style="font-size: 11pt;">Familiar with computer
systems. -
style="text-align: justify;">
class="Style3" lang="EN-SG" style="font-size: 11pt;">Motivated and committed,
approaching all tasks with enthusiasm and seize opportunities to learn new
skills or knowledge in order to improve personal
performance. -
style="text-align: justify;">
class="Style3" lang="EN-SG" style="font-size: 11pt;">Flexible and responds
quickly and positively to changing requirements including the performance of any
tasks requested of you. -
style="text-align: justify;">
class="Style3" lang="EN-SG" style="font-size: 11pt;">Maintain high team focus
by showing cooperation and support to colleagues in the pursuit of team
goals. -
style="text-align: justify;">
class="Style3" lang="EN-SG" style="font-size: 11pt;">Strong leadership, people
management and training skills.
class="ortl-align-justify">Guest
oriented and able to confidently build and exceed service
standards.
-
style="text-align: justify;">
class="Style3" lang="EN-SG" style="font-size: 11pt;">Thorough knowledge
of service, cost control in F&B, labour controls, beverage menu writing,
maintenance, merchandising, computer and accountings.
class="ortl-align-justify">Strong
interpersonal skills and attention to details.
class="ortl-align-justify">Key
strengths (under the 9 competencies) in people management communication
and planning.
-
style="text-align: justify;">
class="Style3" lang="EN-SG" style="font-size: 11pt;">Able to work under pressure
and deal with stressful situations during busy
periods. -
style="text-align: justify;">
class="Style3" lang="EN-SG" style="font-size: 11pt;">Outgoing personality
and willing to work for long hours.
style="text-align: justify;">
An
Assistant Director of Food & Beverage - Banquet serving
Hilton Brands is always working on behalf of our Guests and working with other
Team Members. To successfully fill this role, you should maintain the attitude,
behaviors, skills, and values that follow:
class="ortl-align-justify">2-4
years in a managerial position in a
lang="EN-SG" style="font-size: 11pt;">luxury hotel or
style="color: windowtext;">5-star category hotel.
class="ortl-align-justify">Good
English skills, both written and verbal to meet business
needs.
-
style="text-align: justify;">
class="Style3" lang="EN-SG" style="font-size: 11pt;">Familiar with computer
systems. -
style="text-align: justify;">
class="Style3" lang="EN-SG" style="font-size: 11pt;">Motivated and committed,
approaching all tasks with enthusiasm and seize opportunities to learn new
skills or knowledge in order to improve personal
performance. -
style="text-align: justify;">
class="Style3" lang="EN-SG" style="font-size: 11pt;">Flexible and responds
quickly and positively to changing requirements including the performance of any
tasks requested of you. -
style="text-align: justify;">
class="Style3" lang="EN-SG" style="font-size: 11pt;">Maintain high team focus
by showing cooperation and support to colleagues in the pursuit of team
goals. -
style="text-align: justify;">
class="Style3" lang="EN-SG" style="font-size: 11pt;">Strong leadership, people
management and training skills.
class="ortl-align-justify">Guest
oriented and able to confidently build and exceed service
standards.
-
style="text-align: justify;">
class="Style3" lang="EN-SG" style="font-size: 11pt;">Thorough knowledge
of service, cost control in F&B, labour controls, beverage menu writing,
maintenance, merchandising, computer and accountings.
class="ortl-align-justify">Strong
interpersonal skills and attention to details.
class="ortl-align-justify">Key
strengths (under the 9 competencies) in people management communication
and planning.
-
style="text-align: justify;">
class="Style3" lang="EN-SG" style="font-size: 11pt;">Able to work under pressure
and deal with stressful situations during busy
periods. -
style="text-align: justify;">
class="Style3" lang="EN-SG" style="font-size: 11pt;">Outgoing personality
and willing to work for long hours.
style="text-align: justify;">
An
Assistant Director of Food & Beverage - Banquet serving
Hilton Brands is always working on behalf of our Guests and working with other
Team Members. To successfully fill this role, you should maintain the attitude,
behaviors, skills, and values that follow:
class="ortl-align-justify">2-4
years in a managerial position in a
lang="EN-SG" style="font-size: 11pt;">luxury hotel or
style="color: windowtext;">5-star category hotel.
class="ortl-align-justify">Good
English skills, both written and verbal to meet business
needs.
-
style="text-align: justify;">
class="Style3" lang="EN-SG" style="font-size: 11pt;">Familiar with computer
systems. -
style="text-align: justify;">
class="Style3" lang="EN-SG" style="font-size: 11pt;">Motivated and committed,
approaching all tasks with enthusiasm and seize opportunities to learn new
skills or knowledge in order to improve personal
performance. -
style="text-align: justify;">
class="Style3" lang="EN-SG" style="font-size: 11pt;">Flexible and responds
quickly and positively to changing requirements including the performance of any
tasks requested of you. -
style="text-align: justify;">
class="Style3" lang="EN-SG" style="font-size: 11pt;">Maintain high team focus
by showing cooperation and support to colleagues in the pursuit of team
goals. -
style="text-align: justify;">
class="Style3" lang="EN-SG" style="font-size: 11pt;">Strong leadership, people
management and training skills.
class="ortl-align-justify">Guest
oriented and able to confidently build and exceed service
standards.
-
style="text-align: justify;">
class="Style3" lang="EN-SG" style="font-size: 11pt;">Thorough knowledge
of service, cost control in F&B, labour controls, beverage menu writing,
maintenance, merchandising, computer and accountings.
class="ortl-align-justify">Strong
interpersonal skills and attention to details.
class="ortl-align-justify">Key
strengths (under the 9 competencies) in people management communication
and planning.
-
style="text-align: justify;">
class="Style3" lang="EN-SG" style="font-size: 11pt;">Able to work under pressure
and deal with stressful situations during busy
periods. -
style="text-align: justify;">
class="Style3" lang="EN-SG" style="font-size: 11pt;">Outgoing personality
and willing to work for long hours.
style="text-align: justify;">
As the Assistant
Director Food & Beverage - Banquet, you will be responsible for performing
the following tasks to the highest standards:
style="list-style-type: disc;">
style="text-align: justify;">Maintain a high customer service focus by approaching your job with
the customers always in mind.
style="text-align: justify;">Have
a positive impact, taking personal responsibility and initiative to resolve
issues, always clearly communicating with both customers
and colleagues.
style="text-align: justify;">Contribute ideas and suggestions to enhance operational / environmental
procedures in the hotel.
style="text-align: justify;">Actively promote the services and facilities of Hilton hotels to guests
and suppliers of the hotel.
style="text-align: justify;">Perform
all duties and responsibilities in a manner that ensures your safety and that
of others in your workplace.
style="text-align: justify;">Actively seeking verbal feedback from customers and staff at every
opportunity.Agree on and implement
actions to make improvements to customer service.
class="ortl-align-justify">
style="font-size: 11pt;">Positively deal with and learn from customer complaints
and comments with follow-up and feedback to the Director of Food &
Beverage.
Be proactive towards
guests, assisting them with any reasonable requests, and training all team
members to see these things before guests ask.
class="ortl-align-justify">
style="font-size: 11pt;">Knowledgeable of Hilton departmental
standards.
Able to explain
the standards to the team and Managers, assessing team members against
these standards.
style="text-align: justify;">Monitor
standards through regular standards review checks.
class="ortl-align-justify">
style="font-size: 11pt;">Develop action plans to address shortfalls in standards
and identify shortfalls before they affect customer service, implementing
and following through with improvements identified.
class="ortl-align-justify">
style="font-size: 11pt;">Assist with preparing rosters and job schedules
for team members to meet business needs (taking into consideration internal
activities and occupancy and external events, promotions,
etc.).
Assist with communication
to the Front Office and Groups & Tours teams about functions that concern
them.
Describe, assign
and delegate duties and authority for the operation of the Catering department
at all times.
style="text-align: justify;">Plan
ahead and ensure adequate resources are available.
class="ortl-align-justify">
style="font-size: 11pt;">Coordinate with Engineering and Housekeeping
departments to ensure that cleaning is followed up with and procedures
are maintained.
style="text-align: justify;">Maintain in-depth technical knowledge and skills required for
the job.Establish good
communication with the Event sales and Kitchen team.
class="ortl-align-justify">
style="font-size: 11pt;">Provide and communicate clear directions to
the team.
Maintain event
and function histories to assist with returning events.
class="ortl-align-justify">
style="font-size: 11pt;">Attend and participate in regular F&B operational
and roster meetings.
style="text-align: justify;">Understand the goals of the hotel and the department’s role in achieving
it, communicating goals to the team during trainings and communications meeting,
and getting members of the team to work cooperatively
with others.Ensure that all managers
are communicating effectively through daily briefings.
class="ortl-align-justify">
style="font-size: 11pt;">Assist with keeping the team up to date
on departmental, hotel and company activities through regular communication
meetings and memos, including special events and promotions in
the restaurant.
style="text-align: justify;">Provide
and communicate clear directions to the team.
class="ortl-align-justify">
style="font-size: 11pt;">Complete regular financial and operating reports,
as required or requested by the Director of Food &
Beverage.
Set-up and maintain leave
plans for the department.
style="text-align: justify;">Understand the quantity and quality of people needed to operate
the department.
style="text-align: justify;">Carry
out selection interviews and make effective recruitment
decisions.Ensure that new recruits
have all relevant information before commencing employment.
class="ortl-align-justify">
style="font-size: 11pt;">Plan and ensure that departmental orientation
is carried out.
style="text-align: justify;">Ensure
that standards trainings and assessments are carried out.
class="ortl-align-justify">
style="font-size: 11pt;">Regularly review individual and team performance
against objectives, providing feedback.
class="ortl-align-justify">
style="font-size: 11pt;">Develop and implement department training plans to meet
business needs.
style="text-align: justify;">Review
and evaluate all training activities.
class="ortl-align-justify">
style="font-size: 11pt;">Participate in trainer programmes, providing structured
training to those starting careers in the Hospitality
industry.
Understand relevant
OH&S legislations and their implications on the operation of
the department.
style="text-align: justify;">Communicate to the team their responsibilities within
OH&S.Ensure that safe
and healthy working practices are implemented at all times.
class="ortl-align-justify">
style="font-size: 11pt;">Ensure that hygiene training is conducted at least once
a year.
Recruit and hire banquet
staff.
Inspect event setups
for accuracy and quality.
style="text-align: justify;">Develop SOPs for banquet
Operations. Collaborate with sales team for event bookings.
class="ortl-align-justify">
Analyze competitor
offerings and adjust strategies.
style="text-align: justify;">Track KPIs such as guest satisfaction
and revenue.Provide ongoing training for service excellence.
class="ortl-align-justify">
style="font-size: 11pt;">Carry out any other reasonable duties
and responsibilities as assigned.
class="ortl-align-justify">
style="font-size: 11pt;">Oversee inventory of banquet equipment
and supplies.
style="text-align: justify;">Conduct
performance evaluations and coaching.
class="ortl-align-justify">
style="font-size: 11pt;">The Management reserves the right to make changes
to this job description at its sole discretion and without advance
notice.
