Job Description

REQ13219 Assistant Director, Food & Beverage (Open)

The Food & Beverage Assistant Director is responsible for the overall operation of the Food & Beverage business unit assigned. This role, plans, directs and coordinates a strategic approach in providing the outlets with the necessary assistance to achieve the annual EBITDA. This position also ensures that the outlets in the business unit are managed as successful independent profit centres ensuring maximum guest satisfaction consistent with the Division’s standard.

PRIMARY RESPONSIBILITIES:

• Support Executive Director, Food & Beverage in developing succession planning initiatives;
• Assist the outlet in developing and submitting outlets budget requirements;
• Coordinate and implement marketing strategies that target revenue growth;
• Ensure the outlet comply with relevant legislation and regulations including HACCP, occupational health and safety;
• Ensure the effective utilisation of electronic systems by Food & Beverage;
• Conduct outlet competition surveys and provide Food & Beverage Management Team with feedback on a regular basis;
• Analyse and achieve productivity by maximising the use of team synergies;
• Establish systems that encourage clear, timely and accurate information about the Company and operations between colleagues at all levels to enhance decision-making processes;
• Establish an environment that allows customer feedback to be disseminated to all colleagues and incorporated into planning and operations;
• Seek feedback and gather information on customer service performance;
• Drive company initiatives on customer service enhancements, both internally and externally;
• Develop success through an outcome-driven focus on long-term accomplishments;
• Lead for successful change and foster innovation to enable positive consequences in a changing environment;
• Ensure restaurant presentation is consistent with established standards;
• Develop a continuous maintenance plan and track / report on its implementation to ensure all the facilities & equipment in restaurant are in an efficient state and good repair;
• Adhere to all the Company policies and procedures;
• Develop and share with all colleagues a vision for the Company;
• Create and foster a team culture that supports the company’s vision and values;
• Report accidents, injuries and unsafe working conditions to supervisors;
• Manage new developments and future plans within Food and Beverage;
• Assist with coordinating outlet training plans;
• Perform other reasonable job duties as assigned by supervisors from time to time.

KEY PERFORMANCE INDICATORS:

• Colleagues Turnover
• Colleagues and Customer Feedback Surveys
• Business unit Profit and Loss Budgets
• Quality customer and service surveys and targets

QUALIFICATIONS:

Experience

• Minimum of 5 years’ experience in a management role in a Michelin-starred restaurant with exposure to high volumes of cover.

Education

• Minimum certificate in Hospitality Business Management;
• Preferably a degree in Hospitality Business Management.

Skills / Competencies

• Possesses the personal qualities such as bring approachable, astute, organised, focused, resilient and innovative;
• Good communication skills;
• Strong judgement and decisiveness;
• Financial decision-making;
• Managing or leading customer focus;
• Ability to work on flexible shifts, including overnight, weekends and statutory holiday on a rotational basis;
• Ability to stand for an extended periods during the shift;
• Ability to work on overtime when required.

Advantageous Skills

• N/A