To lead and manage the profitable development of the F&B Business?model?ensuring?it achieves its objectives and capture all opportunities for profitable growth?by?providing the vision, leadership, and strategic direction that the business needs collaborating with the Sr. Management team and stake holders.??
Planning,?directing,?and controlling?activities of the business to accomplish budgeted financial objectives in terms of?daily sales, operating?profit?and net?profit.?
Develop,?innovate,?and deliver a?menu and operational strategy?which is quality driven whilst maintaining aggressive financial returns?by ensuring that?the entire operation is reviewed continuously and consistently,?and?international?best practices?are?exhibited,?which?in turn can grow?the?business whilst delivering excellent guest service.?
?RESPONSIBILITIES:?Operational?
Responsible for building a strong winning culture, leading?change,?and building capability in?all?brands.??
Ensure achievement of sales budget for all brands by timely preparation and implementation of Business?plan;?managing relationships with key stakeholders.?
Develops SOP?s, Policy manuals and operational KPI?s,?implementation?and periodic reviews to amend as per changing trends and contingencies.?
Monitoring supply chain forecasting, Finance P&L, infrastructure development, integration of businesses and development.?
General Management accountability including profit & loss and balance sheet accountability and employing revenue management.?
Oversees actual service on a routine, random basis.?
Develop,?innovate,?and deliver a menu and operational strategy which is quality driven whilst maintaining aggressive financial returns;?Constantly review the?menu?range to ensure that all key quality standards are maintained.?
Reviews new techniques for food preparation and presentation in a manner and variety to maximize guest satisfaction and to minimize food costs.?
Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized.?
Work with the Cost Control team to deliver an effective loss prevention scheme.?
Work closely with the Restaurant Managers?to?set PAR levels?and?ensure correct?stock levels?are available?from central distribution area, to assist the operational Food and Beverage team.?
Ensure strict compliance with all relevant Hygiene and Safety legislation and requirements?and maintain?industry standard?of?safety and hygiene.?
Manages monthly physical inventory count and verification and ensures updated information is provided to the accounting department.?
Develop and implement a proactive & preventative maintenance methodology of location equipment and machinery.?
Ensure market research and?analysis?is continuously?implemented by analyzing new F&B trends in the market through direct market visits.??
?Customer Service?
Interact with customers on a?regular?basis to gauge and understand from their feedback on food quality and service levels.??
Addresses guest complaints and ensures appropriate corrective actions is taken to ensure guest loyalty recovery.??
Be fully engaged in guest feedback loop and ensure support for the continuous improvement process; work with R&D to implement adjustments as required.?
Menu Development?
Research new menu ideas and concepts and develops an analysis of the cost/profit benefits?as per business plans, working closely with all support functions to ensure the?highest?quality,?meeting?our?guests??expectations.?
Lead?and drive?the menu development activities along with the Brand Chef?s and Culinary Consultant?as per agreed timelines?across all brands.?
Need to be conversant in latest trends in food trends for our target audience and contribute to the ongoing menu developments?
Strategic?
Directing the strategy,?development,?and preparation of short- and long-term plans and budgets based upon broad corporate goals and growth objectives and follow up action plans for business growth and take measures to ensure implementation.?
Responsible for ensuring spend per head is increased year on year, without?compromising?guest satisfaction and?food?quality.?
Responsible for maintaining and helping enforce the agreed brand standards for each brand by conducting and managing monthly audits?
Manage and monitor expenditure including maintenance of?restaurant assets &?equipment?s?and assist in budget setting each year for the department.?
Manage the incentive scheme, allocating and verifying spending and assisting in report analysis on stock and sales, highlighting and acting on any anomalies.?
Create and operate within efficient?labour?budgets, tracking?labour?spending and providing input regarding capital projects and initiatives.?
Supervises the remodeling,?refurbishment?and other building design enhancements applicable to food and beverage service.?
Marketing?
Ensure an extensive marketing calendar is in place and is implemented as per the?yearly?timelines resulting in high visibility on all digital platforms & social media handles.?
Liaise with the Marketing team to collate and respond to all customer correspondences, ensuring this is communicated to the entire Food and Beverage team, where appropriate.?
Collaborate with Marketing team to create, plan and execute promotional programs to publicize and promote the brands.?
Procurement?
Manage purchasing and be a budget controller for the restaurant, creating a professional relationship with all suppliers?
Work, and develop relationships, with external suppliers to ensure the very best reputation within the industry, and receives the service required to ensure that the operational Food and Beverage team can deliver the highest quality product, and the highest financial return.?
Consistently review products delivered to ensure KPIs are met and take up any shortcomings with suppliers.?
?People management?
Review, Plan and implement the organizational chart, staffing and rostering as per the business needs ensuring a low-cost & high profit operational plan?
Ensure that?job descriptions and KPI?s?for all department staff?reflect the actual job responsibility as per operational needs.?
Champion a training culture within the Food and Beverage team to ensure succession planning, and a culture that exceeds the very best the industry has to offer.?
Develops on-going professional development and training programs for food production,?service?and production/service personnel.?
Provide constant leadership, counselling,?advice?and feedback to their peers.?
Provide an environment of openness and trust, with constant feedback and performance coaching?
?Reporting?
Thoroughly researches the ERP system with IT team to generate reports which provide high level of?financial?visibility.??
Prepares and assures to submit various reports on F&B time to time to the CEO.?
Submit Monthly reports to Top Management on new F&B Trends in the local and global market.??
