Director of F&B (Grafik Pine House)

Baguio Mountainscapes, Inc.; Manila; On-site; PHP 2,000,000 - 3,500,000; Full time

Job summary

FILINVEST COMPANY: GRAFIK PINE HOUSE BAGUIO seeks an experienced F&B Director to oversee all F&B operations, ensuring guest satisfaction and maximum profitability. You will collaborate with the Executive Chef on promotional campaigns and innovative offerings for outlets.

You will implement sanitation and safety protocols, analyze audits and guest feedback, and coach teams to achieve quality, service, and cost targets across the resort's food and beverage services.

Qualifications

• Experience in managing F&B operations and service teams.
• Knowledge of product quality, allergens, and service standards.
• Ability to translate audits into action plans and coaching.

Responsibilities

• Oversee overall administration and operation of F&B to maximize guest satisfaction and profitability.
• Collaborate with Executive Chef on promotions, events, and offerings.
• Develop and implement sanitation, safety, and quality protocols for restaurants.
• Analyze audits and guest feedback to drive improvements and cost reductions.
• Lead and coach staff to achieve targets in guest satisfaction and P&L.

Skills

F&B leadership

Cost control

Quality service

Audits & compliance

Team development

Education

Hospitality/F&B degree

Job description

FILINVEST COMPANY: GRAFIK PINE HOUSE BAGUIO

Position Summary:

In accordance with the policies, procedure and standards of Chroma Hospitality and Grafik Pine House Baguio, as the Food & Beverage Director you are responsible for the overall administration and operation of the F&B operations and service team in order to give maximum satisfaction and quality to the guests at maximum profitability of the resort.

You will also be involved in collaborating with the Executive Chef for planning, execution of promotions, events in all the F&B outlets. You will also work on improving product offerings through unique and innovative food & beverage concepts.

Scopes and Responsibilities:

• Has Intermediate knowledge of the offered products, including information such as product or service availability, ingredients, allergens, preparation, wait time, and the like
• Provides quality service to both internal and external customers with an attention to friendliness, ambiance, and quality
• Narrates numbers-driven targets understandable to all employees and that translates to their individual goals
• Analyzes internal and external audits, review channels, direct feedback from guests to improve service quality
• Creates action plans based on the results of external audits
• Devise new strategies in the department to improve quality of service
• Analyzes and tracks individual performance thru coaching logs
• Gives official guidance or directions on how to achieve reduction of costs
• Reviews Balanced Scorecards results, both numerical and zones as applicable: associate engagement, P&L, guest satisfaction, and market share that affects the product quality and control and decide if there will be changes or adjustments in the products we served
• Creates action plan based on the result of food quality and cost control monitoring and evaluation
• Gains an understanding of the client's needs and requirements and communicates them and the quality standards to the production teams
• Ensures legal obligations are followed and ensuring compliance with regulatory bodies and with health and safety guidelines
• Implements and monitors the sanitation and safety protocols for restaurants
• Incorporates food safety programs on Hotels Member's orientations so that all service staff is aware of their role in the food safety to ensure the program's effectiveness and to build staff member commitment
• Establishes and develop program to be addressed in the mission statement, corporate policies, and operating philosophies
• Establishes a document with written comprehensive food safety standards and procedures
• responsible for enforcing standards and ensuring regulatory compliance, as well as for developing and implementing training materials for use at lower levels
• Close coordinates with Food Safety Compliance Officers to establish SOP which are needed for every food safety program