Director of Food and Beverage

Location Overview

Join our team in Aman Nai Lert. Amid the skyscrapers of central Bangkok, Thailand's first urban Aman hotel and residences will rise from the verdant sanctuary that is Nai Lert Park. Here, history and nature will come together to tell a new Aman story, one entwined with the exceptional legacy of Thailand's revered Nai Lert family.

S cope of Work :

• The F&B Director manages the overall administration and operation of the F&B Division to ensure maintenance of quality standards, financial performance and profitability, staff performance and guests satisfaction.

R esponsibilities and Duties :

General:

• To have complete knowledge on the food/ beverage/service available in sections appointed
• Ensure that HACCP, Fire & Life Safety Standards are explained to staff, and are correctly applied

Operational:

• Monitor and ensure smooth operations
• Effective participation in coordinating and controlling departments
• Conducts regular tours of front and back of F&B operations to check on set-up / service / food quality / general maintenance / cleanliness
• Recommends improvements in all aspects of their appointed sections as appropriate

Marketing & Planning:

• Conduct market surveys as required and plan
• Implement appropriate measures to increase market share
• Brainstorm / keep updated on new technology to improve work efficiency
• Co-ordinate with the Executive Chef / Outlet Manager on the set-up, implementation and sales of all outlet promotions and menu planning
• In conjunction with Head, Executive / Head Chef, to establish standard recipes / specifications sheet and theoretical sales prices for food and beverage services in sections appointed

Staffing & Training / Development:

• Participate in effective staff management (staff hiring / termination / transfers / overtime)
• Approve weekly staff roster
• Enforce staff motivation and team building
• Participate in divisional staff training / orientation
• Observes staff individual performance / grooming / punctuality, and performs staff appraisals / disciplinary actions if required
• Ensure that the staff are equipped with proper working environment / tools / knowledge to enable them to be productive and efficient in their work
• Ensure application of procedures and regulations to staff concerning hygiene and sanitation / fire and safety/ emergency procedure

Self-Development:

• Maintain sound knowledge of departmental standards and procedures
• Maintain a high level of product knowledge
• Maintain Aman Nai Lert Bangkok standards of attitude, behavior and appearance
• Attend necessary trainings.
• Have sound a knowledge of all F&B Menus

Communications:

• Maintains constant guest contact to obtain feedback / create future and potential clients
• Proper and tactful handling of complaints
• Conduct / attend F&B divisional and departmental meetings as required
• Ensure smooth and effective communication between F&B and other departments in the hotel
• Meeting regularly with key suppliers to discuss new products, flaws in existing products, maximize opportunity and sponsorships
• Ensure that quality of food / beverage / service provided are consistently maintained

Quality Control:

• Ensure that all materials, equipment and machinery are properly used and regularly cleaned, in order to prolong usage
• Effective participating and control in inventory taking / costs / breakage

Cost Control / Planning:

• Practice economy of food, beverage, paper supplies, electricity and water
• Responsible of budget / forecast / CAPEX / P&L for the division
• Implement appropriate and effective measures to improve control of costs / expenses / labor

Administration

• Prepare the F&B Division Report on a monthly basis (if applicable)
• Responsible for the implementation and upkeep of the systems for compilation of guest critique / business cards / guest letters
• Authorize the daily outlet log book

Performance Goals & Performance Evaluation Criteria:

• Good interaction with guests. 'Be a representative of Aman, culture and traditions'
• Achievement of guest satisfaction
• Individual productivity
• Work & Training attendance and punctuality record

Qualifications:

• Diploma / Degree in Food and Beverage / Hospitality Management
• Minimum 2 years experience as DOF&B in an international hotel