Director of Food & Beverage - Renaissance Bangkok Ratchaprasong Hotel

JOB SUMMARY

Functions as the strategic business leader of the property’s food
and beverage/culinary operation, including Restaurants/Bars, Room Service
and Banquets/Catering, where applicable. Position oversees the development
and implementation of departmental strategies and ensures implementation of
the brand service strategy and brand initiatives. The position ensures the food
and beverage/culinary operation meets the brand’s target customer needs, ensures
employee satisfaction, and focuses on growing revenues and maximizing
the financial performance of the department. Develops and implements
property-wide strategies that deliver products and services to meet or exceed
the needs and expectations of the brand’s target customer and property employees
and provides a return on investment.

CANDIDATE PROFILE

Education and Experience

•
High school diploma or GED; 6 years experience in the food and beverage,
culinary, event management, or related professional area.

OR

•
2-year degree from an accredited university in Food Service Management, Hotel
and Restaurant Management, Hospitality, Business Administration, or related
major; 4 years experience in the food and beverage, culinary, event management,
or related professional area.

Skills
and Knowledge

• Customer and Personal Service -
Knowledge of principles and processes for providing customer and personal
services. This includes customer needs assessment, meeting quality standards
for services, and evaluation of customer satisfaction.

•
Management of Financial Resources - Determining how money
will be spent to get the work done, and accounting for these expenditures.

• Administration and Management - Knowledge of business
and management principles involved in strategic planning, resource allocation,
human resources modeling, leadership technique, production methods,
and coordination of people and resources.

• Applied Business
Knowledge - Understanding market dynamics, enterprise level objectives
and important aspects of the company’s business to accurately diagnose strengths
and weaknesses, anticipate opportunities and risks, identify issues, and develop
strategies and plans.

Aligning individual and team actions with strategies and plans to drive business
results.

• Management of Material Resources - Obtaining
and seeing to the appropriate use of equipment, facilities, and materials needed
to do certain work.

CORE WORK ACTIVITIES

Developing and Maintaining Food and Beverage/Culinary
Goals

• Sets expectations and holds food and beverage leadership
team accountable for demonstrating desired service behaviors.

• Reviews
financial reports and statements to determine how Food and Beverage
is performing against budget.

• Makes recommendations for CAPEX funding
of food and beverage equipment and renovations in accordance with brand business
strategy.

• Works with food and beverage leadership team to determine
areas of concern and develops strategies to improve the department’s financial
performance.

• Establishes challenging, realistic and obtainable goals
to guide operation and performance.

• Strives to improve service
performance.

Developing and Maintaining
Budgets

• Develops and manages Food and Beverage budget.

• Monitors the department’s actual and projected sales to ensure revenue
goals are met or exceeded and opportunities are identified and addressed.

• Ensures cash control and liquor control policies are in place in food &
beverage areas and followed by all related employees.

• Focuses
on maintaining profit margins without compromising guest or employee
satisfaction.

Leading Food and Beverage/Culinary
Team

• Utilizes interpersonal and communication skills to lead,
influence, and encourage others; advocates sound financial/business decision
making; demonstrates honesty/integrity; leads by example.

• Encourages
and builds mutual trust, respect, and cooperation among team members.

•
Achieves and exceeds goals including performance goals, budget goals, team
goals, etc.

• Serves as a role model to demonstrate appropriate
behaviors.

• Develops means to improve profit, including estimating cost
and benefit, exploring new business opportunities, etc.

• Identifies
opportunities to increase profits and create value by challenging existing
processes, encouraging innovation and driving necessary change.

• Ensures
that regular, on-going communication occurs in all areas of food and beverage
(e.g., pre-meal briefings, staff meetings, culinary team).

• Establishes
and maintains open, collaborative relationships with direct reports and entire
food & beverage team. Ensures direct reports do the same for their team.

• Develops a food and beverage operating strategy that is aligned with
the brand’s business strategy and leads its execution.

• Identifies
the developmental needs of others and coaches, mentors, or otherwise helps
others to improve their knowledge or skills.

• Stays aware of market
trends and introduces new food and beverage products to meet or exceed customer
expectations, generate increased revenue and ensure a competitive position
in the market.

Ensuring Exceptional Customer
Service

• Provides services that are above and beyond
for customer satisfaction and retention.

• Improves service
by communicating and assisting individuals to understand guest needs, providing
guidance, feedback, and individual coaching when needed.

• Reviews
findings from comment cards and guest satisfaction results with F& B team
and ensures appropriate corrective action is taken.

• Reviews comment
cards, guest satisfaction results and other data to identify areas
of improvement.

• Empowers employees to provide excellent guest
service.

• Estimates cost and benefit ratio, maintaining balance between
profit and service satisfaction.

• Shares plans to take corrective action
based on comment cards and guest satisfaction results with property
leadership.

Managing and Conducting Human Resource
Activities

• Provides guidance and direction to subordinates,
including setting performance standards and monitoring performance.

•
Coaches and supports food & beverage leadership team to effectively manage
wages, food & beverage cost and controllable expenses (e.g., restaurant
supplies, uniforms, etc.).

• Hires food & beverage leadership team
members who demonstrate strong functional expertise, creativity
and entrepreneurial leadership to meet the business needs of the operation.

• Sets goals and expectations for direct reports using the performance review
process and holds staff accountable for successful performance.

• Ensures
that expectations and objectives are clearly communicated to subordinates;
subordinates are also open to raise questions and/or concerns.

• Brings
issues to the attention of Human Resources as necessary.

• Ensures
employees are treated fairly and equitably.

• Coaches team by providing
specific feedback to improve performance.

Additional
Responsibilities

• Informs and/or update the executives,
the peers and the subordinates on relevant information in a timely manner.

• Provides information to supervisors, co-workers, and subordinates
by telephone, in written form, e-mail, or in person.

• Analyzes
information and evaluating results to choose the best solution and solve
problems.

• Estimate food, liquor, wine, and other beverage consumption
in order to anticipate amounts to be purchased or requisitioned.

• Order
and purchase equipment and supplies.