Director of F&B

Job Location:

Anantara Hotels & Resorts is a global luxury hotel
and resort brand rooted in Thai culture, with an intrinsic sense of authentic
hospitality. Inspired by the Sanskrit word meaning ‘without end’, our spirit
embodies freedom, movement, and harmony. We believe every journey should leave
a lasting impression — for our guests and for our people.

Founded
in 2001 in Thailand, we have since expanded across the world, welcoming guests
in some of the world’s most captivating locales — from pristine beaches
and private islands to ancient sites and vibrant metropolises. If you are driven
by a passion for generosity, warmth and heartfelt hospitality, Anantara offers
a career without limits.

WHY THIS JOB EXISTS

To
serve the needs of the business, our guests and our colleagues by leading
the Food & Beverage operation of the hotel. The Food & Beverage Manager
is responsible for customer satisfaction, adherence to quality standards,
maintenance of high staff performance, and business results.

All members
of the Food & Beverage Department are responsible for ensuring that visitors
to the hotel are delighted by the quality, creativity and variety of our food
and beverage offerings in every area of the hotel, and that F&B is regarded
as a strong point of differentiation for the hotel in its local
market.

At Minor Hotels, we are proud to represent our hotel
and our country to guests from all over the world.

We treat our guests and our colleagues with respect, and work hard together
to deliver the highest quality of service to all.

KEY
DUTIES AND RESPONSIBILITIES

Please note that this is not
an exhaustive list of everything that needs to be done. Minor Hotels employees
always find new ways to look after the business, their guests, and their
colleagues. Within this, the key responsibilities for this position
are:

Planning and Organising

• Participate in preparation
  of the hotel's strategic and marketing plans. Prepare the Food and Beverage
  Department budget.
• Ensure that all Minor Hotels Resorts Food &
  Beverage Standards are being adhered to.
• Keep aware of trends, systems,
  practices and equipment in Food and Beverage preparation and service in
  the hospitality field.

Operations

• To be aware
  of the best external competitor offerings in the local market, and
  to continually work with hotel colleagues to improve our own offerings with
  the goal of being the best in the market for creativity, service, choice,
  and value for money.
• Directly responsible for all Restaurants, Culinary
  and Catering areas, ensuring a smooth running, profitable operation within
  the framework of the Hotel.
• Supervise the functioning of all Food
  and Beverage employees, facilities, sales and costs, to ensure maximum
  departmental profit is achieved.
• Take personal responsibility
  for maximizing quality levels of product and service, and guest
  satisfaction.
• Attain high sanitation standards throughout the Food
  and Beverage operation by enforcing Minor Hotels Sanitation
  Checklist.
• To ensure that everyone in the departments is properly
  looking after all hotel property and facilities.
• To ensure
  that departments conduct a maintenance inspection on a monthly
  basis.
• Supervise and co-ordinate pricing and preparation of menus,
  beverage and wine lists, and liaise with local
  suppliers.

Administration

• Establish and maintain
  effective employee relations.
• Liaise with HR in all employee matters
  including interviewing and hiring, employee orientation, performance appraisals,
  coaching, counselling, and dismissal if necessary to ensure appropriate staffing
  and productivity.
• With the hotel training manager, identify training
  needs and develop and deliver the required training for department employees
  to meet the needs of the business. Support the training of Departmental Trainers
  to continue to improve hotel service levels.
• To be a sales champion
  for the hotel, generating and following up on business referrals and potential
  sales leads to maximize business for the hotel.
• Above all, to lead
  by example through hands on approach to motivate our Team Member
  to excel.

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