Operations Management Trainee - Fast-Track F&B Leadership

Gelombang; Surabaya ꦱꦸꦫꦧꦪ; On-site; IDR 334,800,000 - 669,600,000; Full time

Job summary

Gelombang seeks a Director of Food & Beverage to lead strategic F&B operations, including Restaurants/Bars, Room Service and Banquets/Catering where applicable. The role develops and implements departmental strategies, ensures the brand service strategy and initiatives are executed, and aligns with target customers and property employees to maximize ROI.

The position focuses on growing revenues, optimizing financial performance, and maintaining high employee satisfaction while delivering

Qualifications

• High school diploma or GED with 6 years in F&B, culinary, event management, or related area.
• Alternatively, a 2-year degree with 4 years in F&B, culinary, event management, or related area.

Skills

Customer and Personal Service

Management of Financial Resources

Administration and Management

Applied Business Knowledge

Management of Material Resources

Education

High school diploma or GED

2-year degree in related field

Job description

Director of Food & Beverage

Functions as the strategic business leader of the property's food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand's target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand's target customer and property employees and provides a return on investment.

Candidate Profile

• High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.
• OR
• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.

Skills and Knowledge

• - **Customer and Personal Service** - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• - **Management of Financial Resources** - Determining how money will be spent to get the work done, and accounting for these expenditures.
• - **Administration and Management -** Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
• - **Applied Business Knowledge** - Understanding market dynamics, enterprise level objectives and important aspects of the company's business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.
• - **Management of Material Resources** - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.

Core Work Activities