Job Description

Role & Responsibilities The Assistant Director, Food & Beverage is to achieve all set KPIs in the areas of revenue/profit, cost and expense management, ensure efficient daily operations according to the Standard Operating Procedures, develop & build Role & Responsibilities The Assistant Director, Food & Beverage is to achieve all set KPIs in the areas of revenue/profit, cost and expense management, ensure efficient daily operations according to the Standard Operating Procedures, develop & build team morale, recruitment & retention and ensure our guests receive the highest level of food quality and service. Responsible for the development and implementation of F&B's annual business plan and medium-long term strategies, as well as establishing key performance objectives to ensure that the business unit meets its business targets and drives sustainable, profitable growth. Overall responsible for all operational components of the department to ensure efficiency and effectiveness of operations. Maintain and develop high standards of operations in all restaurants, bars and events by ensuring all SOPs are relevant, up to date, trained effectively and operationally delivered. Actively participate in all food promotion / marketing activities to ensure maximum exposure for all the outlets, including the development and implementation of the department's annual and monthly promotions calendar. Responsible for controlling the project costs this includes planning, developing, controlling, and forecasting the project's budget. Evaluating project and conducting project cost/ benefit analysis. Ensure that food operational standards are met regarding sanitation requirements, food safety regulations, operation licenses and loss prevention To establish policies and procedures for the department and ensure a total compliance on processes across all outlets and ensure regular review / refresher training are delivered to all team members. Drive high levels of guest satisfaction through the consistent execution of all service standards, visible operational leadership, and hands-on interaction with guests and team members. Responsible staff training, development and to achieve high staff retention. Job Requirements . Minimum 10 years of related experience in a similar capacity in a 5-star hotel or any F&B chain of restaurants or Michelin brand Restaurant operations will be an added advantage. Equip with strong kitchen operation background (food plating & styling, equipment used, procurements, etc.) will be an added advantage Has a solid understanding of emerging trend, food movement and immersive experience and well-connected with F&B media landscape and industry players Experience in conceptualizing and opening of New Restaurant Possess a strong analytical mind and financial acumen Possess excellent communication skills and the ability to work under pressure Possess Strong leadership skills to lead and motivate the team Only shortlisted candidate will be notified. To apply, please visit to www.gmprecruit.com and search for Job Reference: 21068 To find out more about this opportunity, please contact Jaremy Ong atJaremy.Ong@gmprecruit.com. GMP Recruitment Services (S) Pte Ltd | EA Licence: 09C3051 | EA Personnel: Jaremy Ong | Registration No: R1876766