The Job

Reporting to the Director of Food and Beverage, the Assistant Director of  Food and Beverage plans, organizes, directs and controls the work of employees and managers in the Food & Beverage Division, while ensuring exceptional service and attention to guests.

• Select, train, evaluate, lead, motivate, coach, and discipline employees and managers in multiple Food & Beverage operations and outlets to ensure that established cultural and core standards are met
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while focusing on creative revenue generation solutions to maximize profit
• Be visible in the operation, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons
• The ability to work closely with the Director of Food & Beverage, Executive Chef and Sous Chefs to design an effective menu and wine list while ensuring product quality at a sensible price
• Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments
• Lay out divisional goals and develop strategies to accomplish
• Assist Department Heads in developing job descriptions and reviewing them periodically to ensure their continuous understanding and acceptance
• Oversee the trainings of all operational employees by their department managers, as well as conduct training classes for both managerial and line staff on a regular basis
• Control standards, performance, employees' conduct, dress code, appearance, sanitation, etc., according to established policies
• Review performance with every Department Head on an annual basis
• Ensure that Department Heads maintain inventories properly as well as wine list elaboration and maintenance
• Assist and produce divisional budget, revenue and expenses
• Assist in all facets of People and Culture nature, including interviewing, valuating, discipline, termination
• Handle guest complaints in the F&B area

The Person

• Degree Holder, preferable in hotel and restaurant management
• Minimum 10 years’ experience in F&B industry, with at least 5 years in managerial position
• Experience in various types of restaurant, experience in managing Michelin-starred restaurant is a plus
• Proven records of providing operational and strategic management including cost control, food hygiene etc.
• Good leadership and organizational skills
• Strong analytical, problem solving and project management skills
• Excellent command in English

Please note that due to the large number of responses we receive, only candidates being considered for the above position will be contacted for an interview