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Director of Food & Beverage 餐饮总监

Shanghai, China, Shanghai, China

Director of Food & Beverage 餐饮总监

  • Shanghai, China
  • Food & Beverage Division
  • Full time
  • Closing at: Aug 28 2023 at 23:55 HKT

Scope of Position

The F&B Director is responsible for the overall daily F&B operation including stewarding (and banqueting – if applicable), budgeting, maintenance of quality standards, training and reviews of all colleagues.

Duties and Responsibilities

General  responsibilities:

  • Set Food and Beverage objectives and guidelines and ensure all subordinates follow thoroughly.
  • Ensure the profitability, efficiency and creative running of each Food and Beverage restaurant, bar and banqueting.
  • Maintain a team of well-trained and motivated Food and Beverage staff in order to keep up the image of the hotel.
  • Attend morning briefings with the department heads concerning operational requirements, feedback, plans, actions, etc.
  • Maintain complete knowledge and comply with all hotel and departmental policies and procedures.

Administration

  • To supervise the function of all F&B employees, facilities and financial performance to ensure maximum departmental profit and cost efficiency is achieved.
  • To control and analyse, on an on-going basis, in order to optimise the following:
        • Quality levels of products and service
        • Guest Satisfaction
        • Quality Measurements (such as LQE & MO Pillars)
        • Merchandising and Marketing
        • Financial Performance
        • Hygiene and cleanliness
  • To coordinate and supervise the preparation, presentation and service of food and beverage products to ensure the highest quality at all times.
  • To coordinate and supervise the preparation, presentation and service of food and beverage products to ensure the highest quality at all times.
  • To keep an up-to-date standard recipe file for F&B items
  • To ensure maintenance and programming of all F&B systems
  • To ensure that all hardware is operational and updated.
  • To organize annual maintenance of the contingency systems that supports IT&T equipment and systems.
  • Identify F&B technology trends that might be suitable and appropriate for the operation
  • To participate in public relation activities or promotional activities designed at enhancing the image and profitability of the food and beverage department of the hotel.
  • To work with Sales and Public Relations to manage the roll out of the annual promotional schedule and to create additional programs or promotions to improve the profitability and image of the F&B operation.
  • To encourage usage of Social Media for F&B brand awareness, guest feedback and increased revenues and assess outcome.
  • To monitors and analyse the competitors operations in order to assess their activities and trends and to ensure that we keep getting better to keep us the best.
  • To review and analyse market trends globally and locally in order to keep up to date in our operation.

Human Resources/ Colleagues

  • To conduct or to ensure bi-weekly Food & Beverage meetings relating to; but not limited to following:
        • Overall Food and Beverage financial results and profitability
        • Projected business
        • Operations results and problems
        • Changes in procedures
        • New management policies
        • Quality improvement/results
        • Sales improvement
        • Productivity improvement
        • Career development, succession planning, education
        • To attend all other meeting as required by the administrative calendar
  • To provide leadership and support for all colleagues who are reporting to the F&B Manager.
  • To establish and maintain effective employees relations.
  • To conduct such functions, as interviewing, hiring, employee orientation, appraisal, coaching, counselling and dismissal if necessary to ensure appropriate staffing and productivity. To consult with General Manager and Director of Human Resources as appropriate in performing above duties.
  • To develop and implement formal training plans for F&B colleagues.
  • To conduct regular colleague appraisals and update information on PROFILE to ensure succession planning

Financials

  • To coordinate with the Materials Manager to determine the minimum and maximum food and beverage per stocks. To approve all wine purchases and other food and beverage items in accordance with hotel procedures.
  • To closely monitor on a daily, weekly, monthly basis the financial performance of all outlets providing solution to improve problem areas and assisting in implementing corrective measures.
  • To participate in the preparation of the annual budget and marketing plan, taking ownership for the F&B Division sections.
  • To prepare F&B annual Capex plan and management of Capex projects and expenditure.
  • To provide monthly forecast of all F&B revenues and expenses for the next three months.
  • To analyse potential of F&B revenues versus actual

Maintaining Standards

  • Ensure that daily SOP Training takes place in order to meet Mandarin Oriental standards
  • Support company's philosophy and company culture through the use of Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement
  • Support company's philosophy and company culture through the use of Departmental Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement
  • Support company's philosophy and company culture through the use of Guiding Principles and D.E.L.I.G.H.T as part of ensuring Guest Satisfaction and the achievement of our Mission Statement
  • Understand feedback from quality analysis reports and act on it to ensure standards are being met and operations are constantly improving
  • Uphold and enforce all hotel policies and procedures as stated in hotel colleague handbook
  • Complete detailed checks of the entire F&B operation during all service periods taking necessary actions to correct any deviation from quality standards

Health and Safety

  • To be aware of, and comply with, safe working practises as laid down under FHLSS. This will include your awareness of any specific hazards at your work place
  • To be aware of, and comply with local and relevant Food Acts.
  • To wear any appropriate protective clothing provided by or recommended by the Hotel.
  • To report any defects in the building, plant or equipment according to the Hotel procedures.
  • To ensure any accidents to colleagues, guests or visitors are reported in accordance with Hotel procedures.
  • To attend 6 monthly statutory fire training and to be fully conversant with and abide by all rules concerning, fire, health & safety.
  • Be aware of Fire safety plans
  • Adhere to Safe & Sound procedures regarding Health & safety
  • Adhere to Safe & Sound procedures regarding  HACCP standards
  • To attend any training deemed appropriate by the GM
  • Carries out any other duties that may be reasonably requested by the General Manager or MOHG corporate management

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