Overview

• Salary

  12,000 MYR ~ 18,000 MYR

• Industry

  Food Services, Hospitality/Tourism & Leisure

• Job Description

  1. Developing and Maintaining Food & Beverage/Culinary Goals
  - Set expectations and hold the food and beverage leadership team accountable for demonstrating desired service behaviours.
  - Review financial reports and statements to determine how Food & Beverage is performing against budget.
  - Make recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.
  - Work with the food and beverage leadership team to determine areas of concern and develop strategies to improve the department’s financial performance.
  - Establish challenging, realistic and obtainable goals to guide operation and performance.
  - Strive to improve service performance.
  
  2. Developing and Maintaining Budgets
  - Develop and manage the Food & Beverage budget.
  - Monitor the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
  - Ensure cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
  - Focus on maintaining profit margins without compromising guest or employee satisfaction.
  - Develop means to improve profit, including estimating cost and benefit and exploring new business opportunities.
  
  3. Leading the Food & Beverage/Culinary Team
  - Utilise interpersonal and communication skills to lead, influence and encourage others; advocate sound financial/business decision-making; demonstrate honesty and integrity; and lead by example.
  - Encourage and build mutual trust, respect and cooperation among team members.
  - Achieve and exceed goals including performance goals, budget goals and team goals.
  - Serve as a role model to demonstrate appropriate behaviours.
  - Identify opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
  - Ensure regular, ongoing communication occurs across all areas of Food & Beverage, including pre-meal briefings, staff meetings and culinary team meetings.
  - Establish and maintain open, collaborative relationships with direct reports and the entire Food & Beverage team.
  - Develop a food and beverage operating strategy that is aligned with the brand’s business strategy and lead its execution.
  - Identify the developmental needs of others and coach, mentor or otherwise help others to improve their knowledge and skills.
  - Stay aware of market trends and introduce new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.
  
  4. Ensuring Exceptional Customer Service
  - Provide services that are above and beyond for customer satisfaction and retention.
  - Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback and individual coaching when needed.
  - Review findings from comment cards and guest satisfaction results with the F&B team and ensure appropriate corrective action is taken.
  - Review comment cards, guest satisfaction results and other data to identify areas for improvement.
  - Empower employees to provide excellent guest service.
  - Maintain a balance between profit and service satisfaction.
  - Share plans to take corrective action based on comment cards and guest satisfaction results with property leadership.
  
  5. Managing and Conducting Human Resource Activities
  - Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
  - Coach and support the Food & Beverage leadership team to effectively manage wages, food & beverage costs and controllable expenses.
  - Hire Food & Beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.
  - Set goals and expectations for direct reports using the performance review process and hold staff accountable for successful performance.
  - Ensure that expectations and objectives are clearly communicated to subordinates, while maintaining an open environment for questions and concerns.
  - Bring issues to the attention of Human Resources as necessary.
  - Ensure employees are treated fairly and equitably.
  - Coach the team by providing specific feedback to improve performance.
  
  6. Additional Responsibilities
  - Inform and/or update executives, peers and subordinates on relevant information in a timely manner.
  - Provide information to supervisors, co-workers and subordinates by telephone, in written form, e-mail or in person.
  - Analyse information and evaluate results to choose the best solution and solve problems.
  - Estimate food, liquor, wine and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
  - Order and purchase equipment and supplies.