Profile:
Proven leader with strong integrity, initiative, and the ability to work under pressure.
Qualifications & Skills:
- Degree or diploma in Hospitality (focus）
- Strong knowledge in F&B operations, presentation, and service
- Trainer and coach with financial and productivity understanding
- Fluent in English (spoken & written); other languages a plus
- Proficient in MS Office, email, and internet
Key Responsibilities:
Operations:
- Oversee all outlets and banquet services to meet concept and quality standards
- Regularly inspect operations with Executive Chef
- Ensure use of fresh and trending products
- Taste and evaluate food and beverage quality frequently
- Support creative ideas for menus and events
- Build strong guest relations and handle feedback effectively
- Ensure presence during peak hours to support outlet teams
- Develop annual marketing plans for each outlet
- Monitor market trends and competitor activity
- Maintain updated SOPs, manuals, and inventory control
Financial & Planning:
- Prepare and manage F&B annual business plan and budget
- Control costs, optimize productivity, and manage payroll
- Embrace new tech and equipment to improve efficiency
- Manage procurement, inventory, and approve purchases
Team Management:
- Hire, train, and develop a skilled, multi-tasking team
- Lead with hands-on supervision and fair delegation
- Promote training, coaching, and performance feedback
- Monitor morale and ensure compliance with rules and standards
- Conduct regular appraisals and reinforce company values
General Duties:
- Represent F&B on Executive Committee
- Lead weekly departmental meetings and participate in hotel meetings
- Promote professional guest and employee interactions
- Support welfare, development, and discipline of staff
- Ensure compliance with hygiene, safety, and labor laws
- Uphold a high standard of personal and team presentation
- Respond flexibly to hotel needs and changes
Occasional Duties:
- Perform other tasks as assigned by management
- Clear communicator, analytical, and solutions-focused.
- Strong team builder, able to motivate and empower staff.
- Personable, professional, and culturally sensitive.
- Flexible, proactive, and quality-driven.
- Recognized F&B expert with hotel industry experience.
- Age: 25–45 years
- Minimum 2–4 years as Assistant Director of F&B in a hotel
