Responsibilities:
Review current F&B workflows, staffing structure, menu composition, pricing, and stock control systems.
Identify immediate gaps and prepare a one-month improvement roadmap with measurable KPIs.
Train on guest etiquette, up-selling, order accuracy, table settings, and service sequence.
Reinforce wine knowledge, including varietals, glassware, serving temperatures, and pairings.
Strengthen coordination and communication between kitchen and service staff.
Improve hygiene, mise-en-place, timing, and plating presentation.
Implement effective stock rotation, portion control, and waste reduction.
Reinforce collaboration with the service team for seamless guest delivery.
Build shift leadership skills, performance tracking, and SOP enforcement.
Coach on staff motivation, delegation, and accountability.
Review and update all F&B and kitchen Standard Operating Procedures (SOPs).
Develop structured procedures for service flow, hygiene, reporting, and stock management.
Train all staff on practical application of SOPs and monitor compliance in real time.
Redesign food and beverage menus for profitability, variety, and presentation.
Curate and introduce an updated wine list and pairing guide.
Conduct guided wine-tasting and food-pairing sessions to enhance product knowledge.
Develop a guest-survey framework and train staff to collect, analyze, and respond to feedback.
Set up weekly review sessions to assess survey outcomes and drive improvement actions.
Coach F&B leadership, including the Head Waiter, Head Chef, and Supervisors, on daily management routines.
Develop tools such as checklists, logs, and dashboards for performance monitoring.
Deliver a comprehensive final handover report summarizing progress, outcomes, and sustainability plans.
Requirements:
Bachelor's degree in Hospitality Management, Culinary Arts, Hotel & Restaurant Management, or related field.
Minimum of 3 years of progressive experience in Food & Beverage management, F&B Director, within an upscale hotel, resort, or fine dining establishment.
Proven expertise in restaurant and bar operations, menu development, wine program management, and F&B financial controls.
Demonstrated success in staff training, team development, and standard operating procedure implementation.
Strong knowledge of food safety standards, kitchen hygiene protocols, and service quality management systems.
Exceptional communication, leadership, and interpersonal skills, with the ability to influence and inspire diverse teams.
Strong analytical and organizational abilities, capable of conducting operational audits and implementing measurable performance improvements.
Certification in Wine & Beverage Service, Culinary Arts, or Hospitality Consultancy will be an added advantage.
Proficiency in Microsoft Office Suite, hospitality management systems (e.g., POS, inventory, and reservation software), and data reporting tools.