Assistant Director of Food And Beverage

Filinvest Hospitality Corporation; Central Luzon; Sur place; PHP 1 800 000 - 3 000 000; Plein temps

Résumé du poste

Filinvest Hospitality Corporation in Clark, Pampanga is seeking an Assistant Director of Food & Beverage to lead all F&B operations across service areas, bars and banquets, driving guest satisfaction and profitability.

The ideal candidate has 8–10 years in F&B with 3–5 years in a senior hotel or resort management role, proven ability to manage cost, quality, training and guest relations, and to elevate the department through strategic initiatives.

Qualifications

• 8–10 years in F&B with 3–5 years in senior hotel/resort management.
• Experience in managing all F&B divisions and ensuring profitability.

Responsabilités

• Manages and controls all aspects of the Food and Beverage Division (Service Areas, Bars, Banquet & Convention).
• Supervises the DOF and other functions of all F&B, including employees, facilities, sales and costs, and ensures maximum departmental profit is achieved.
• Anticipates, maintains and improves guest relations and hotel guest satisfaction.
• Coordinates and supervises the preparation, presentation and service of food products to ensure high quality at all times.
• Implements daily, weekly and monthly checklists for all F&B departments and ensures proper follow-up for quality and efficiency.

Description du poste

Filinvest Hospitality Property: Quest Plus Conference Center Clark (Clark, Pampanga)

Experience: At least 8–10 years of progressive experience in Food and Beverage Operations, with at least 3–5 years in a senior management role within a hotel, resort, or hospitality setting.

Create exceptional experiences with Filinvest Hospitality. We are hiring an Asst Director of Food & Beverage with the following expertise:

• Manages and controls all aspects of the Food and Beverage Division (Service Areas, Bars, Banquet & Convention).
• Supervises the DOF and other functions of all F&B, including the employees, facilities, sales and costs, and ensures maximum departmental profit is achieved.
• Anticipates, maintains and improves personal contacts with hotel guests.
• Coordinates and supervises the preparation, presentation and service of food products to ensure the highest quality at all times.
• Implements a daily, weekly and monthly checklist for all Food and Beverage departments. Ensures proper follow-up to attain maximum quality and efficiency.
• Keeps aware of trends, systems, practices and equipment in food and beverage preparation and service in the hotel and restaurant field through trade literature and actual visits.
• Interacts with individuals outside the hotel, including but not limited to clients, suppliers, government officials, competitors and other members of the local community.
• Generates business and controls all related activities within the division.
• Reviews areas of responsibilities, training, policies and procedures in collaboration with the Restaurant and Banquet Managers.
• Ensures that service to guests is prompt and courteous.
• Handles complaints from guests in the most pleasant and efficient manner and ensures guest satisfaction at all times.
• Checks the ambiance and maintains consistency of room decors.
• Greets guests when possible and promotes additional business.
• Presides over the daily F&B briefing and monthly F&B meetings.
• Generates and conducts ideas for improvement of outlets in terms of operational and sales performance.
• Checks to ensure that the food and beverage standard for all outlets is consistent and of prescribed high quality by working closely in coordination with the Executive Chef and other Kitchen staff.
• Plans and prepares proposals, ideas and suggestions to improve operational and marketing aspects for the F&B outlets with a view to increasing revenue and profit.

FINANCIAL RESPONSIBILITIES

• Prepares budget forecasts and reports and manages profit and losses.
• Attends departmental meetings and briefings as well as other meetings of importance as required.
• Assists the General Manager in determining other areas of additional revenue potential.
• Conducts regular training to improve quality standards.
• Develops, controls and disciplines staff.
• Takes over specific duties and responsibilities delegated by management/General Manager.
• Reports for duty punctually wearing the correct uniform and name badge at all times.
• Provides a courteous and professional service at all times.
• Maintains good working relationships with colleagues and all other departments.
• Maintains a high standard of personal appearance and hygiene at all times.
• Understands and complies with the regulations contained within the employee’s code of conduct.
• Carries out other responsibilities and duties assigned by the General Manager.
• Ensures positive working relationships with the Departmental and Hotel colleagues.
• Ensures a positive attitude and disposition at all times.
• Effectively monitors and analyzes variances and results from the budget.
• Develops systems that measure the cost-effectiveness of the department.
• Actively strives to achieve higher revenues and maximize cost savings against revenue targets.

OTHER DUTIES AS ASSIGNED

• Participates in the regular evacuation drill procedure.
• Keeps immediate superior promptly and fully informed of all problems or unusual matters of significance.
• Performs all duties and responsibilities in a timely and efficient manner in accordance with established hotel policies and procedures to achieve the overall objectives of the position.
• Maintains a favorable working relationship with all other hotel employees to foster and promote a cooperative and harmonious working climate.
• Adheres to environmentally friendly practices such as reducing waste, recycling when possible and re-use whenever applicable.
• Responsible in being a role model of the Company that would be aligned with the Company Standards, Code of Discipline and Policy and Procedures.
• Performs other functions and duties which may be assigned by the immediate superior.